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S’mores fudge with a crunchy graham cracker crust, creamy chocolate fudge filling and plenty of toasted marshmallows on top. The best fudge I’ve ever had!
This s’mores fudge is the best fudge that I’ve ever had. I’m not even exaggerating – it’s the different textures that make this fudge something special.
It’s the graham cracker crust that really elevates this fudge to the next level. The crust is crunchy which adds great texture and it also offsets the sweetness of the fudge. It’s not difficult to make either! The first step in the process is a traditional graham cracker crust base that takes a quick trip through the oven to firm up. A classic chocolate and marshmallow fluff fudge gets poured over the top and the while thing is finished off with more marshmallows, toasted of course.
There are two different ways to toast the marshmallows – you can use a torch or run the whole pan under the broiler for a minute or two. Just make sure you don’t melt the fudge!
Clearly I’m a fan of this s’mores fudge, but everyone who has tried it has raved about it too. This fudge is a perfect addition to your holiday dessert table or just a decadent treat for when you feel like something on the sweet side!
- For the crust:
- 1 1/2 cups graham cracker crumbs I pulverize whole graham crackers in the food processor
- 6 Tablespoons melted salted butter
- 1/4 cup granulated sugar
- For the fudge layer:
- 3 cups sugar
- 3/4 cup unsalted butter
- 1 small can evaporated milk 5 ounce, about 2/3 cup
- 12 ounces semisweet chocolate chips
- 1 jar of marshmallow cream 7 ounces
- 1 teaspoon vanilla extract
- 1 1/4 cups miniature marshmallows
- cooking spray
- 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.
- 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.
- 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.
- Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract; mix well.
- Pour the fudge into the pan on top of the graham cracker crust.
- Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature.
- 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.
- After the fudge has completely set remove from pan, cut into squares and serve.