S’MORES FUDGE

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

 

S'mores fudge with a crunchy graham cracker crust, creamy chocolate fudge filling and plenty of toasted marshmallows on top. 

Recipe type: Dessert

Serves: 36 pieces

INGREDIENTS:

• For the crust:
• 6 Tablespoons melted salted butter
• ¼ cup granulated sugar
• 1 and ½ cups graham cracker crumbs (I pulverize whole graham crackers in the food processor)
• 
  
• For the fudge layer:
• 12 ounces semisweet chocolate chips
• 1 jar (7 ounces) of marshmallow cream
• 1 teaspoon vanilla extract
• 3 cups sugar
• ¾ cup unsalted butter
• 1 small can (5 ounce) evaporated milk (about ⅔ cup)
• 
  
• 1 and ¼ cups miniature marshmallows
• cooking spray

INSTRUCTIONS:

1. For the crust: Preheat the oven to 350 degrees. Line a 9 inch square pan with parchment paper. Mix the graham cracker crumbs, butter and sugar together in a bowl until well incorporated. Spray the pan and parchment with cooking spray.
2. Press the graham cracker mixture into the bottom of the pan; make sure you press firmly so that it sticks together. Bake for 8 minutes; let cool.
3. For the fudge: Bring sugar, butter and evaporated milk to a rapid boil in a medium saucepan on medium-high heat, stirring constantly. Cook 4-5 minutes or until candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat.
4. Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract; mix well.
5. Pour the fudge into the pan on top of the graham cracker crust.
6. Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature.
7. Using a culinary torch, brown the tops of the marshmallows. Alternatively preheat the broiler and place the pan of fudge 4-6 inches away from the heat source and broil for 1-2 minutes or until marshmallows are browned.
8. After the fudge has completely set remove from pan, cut into squares and serve.