S’mores Fudge

This s’mores fudge has a crunchy graham cracker crust, creamy chocolate fudge filling and plenty of toasted marshmallows on top. The best fudge you’ll ever eat!

When the holidays roll around, I like to make different types of homemade dessert recipes for gift giving including chocolate covered cherries, Christmas crack, peppermint patties, rum balls and this decadent fudge recipe.

This s’mores fudge is the best fudge that I’ve ever had. I’m not even exaggerating – it’s the different layers that make this fudge something special. It’s a must-try for any special event!

S’mores Fudge Ingredients

To make this recipe, you will need graham cracker crumbs, butter, granulated sugar, evaporated milk, semisweet chocolate chips, marshmallow cream, vanilla extract and miniature marshmallows.

How Do You Make S’mores Fudge?

Start by preheating the oven and lining a square baking pan with parchment paper. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Press the graham cracker mixture into the bottom of the pan. Briefly bake the crust, then let it cool. Bring more sugar and butter along with evaporated milk to a boil in a pan on the stove. Cook until a candy thermometer registers 234 degrees F. Remove the milk mixture from the heat, then add the chocolate chips and marshmallow cream and stir everything together. Add the vanilla extract, then pour the fudge into the pan on top of the graham cracker layer. Quickly press the mini marshmallows into the warm fudge. Let the fudge cool until set. Use a culinary torch to lightly brown the top of the marshmallows. Remove the fudge from the pan, then cut into squares and serve.

Tips For The Perfect Fudge

• 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! If you use the broiler method, you may need to put the fudge back into the fridge to chill and firm up.
• If you don’t have a torch, you can skip browning the marshmallow topping and the fudge will still be delicious.
• Use a food processor to pulse graham crackers into crumbs for the crust layer.
• Fudge will stay fresh in an airtight container in the fridge for one week. Let it sit at room temperature for about 15 minutes before you serve it.

Flavor Variations

While this recipe is delicious as-is, you can easily change some of the ingredients to suit your tastes.

• Crust: No graham crackers on hand? Vanilla wafers will also work well, or try chocolate graham crackers for an extra boost of flavor.
• Chocolate: Fudge is traditionally made with semi sweet chocolate chips or dark chocolate, but milk chocolate chips will also work.
• Flavorings: Feel free to swirl some caramel sauce or peanut butter into the fudge after it is cooked and before you spread it into the pan. You also can add up to 1/2 cup of pecans, walnuts or almonds to 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!

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5 from 8 votes

S’mores Fudge

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AuthorSara Welch

S'mores fudge has a crunchy graham cracker crust, creamy chocolate fudge filling and plenty of toasted marshmallows on top. The best fudge you'll ever eat!

Time

Prep Time20 minutes minutes

Cook Time15 minutes minutes

Chilling Time1 hour hour

Total Time1 hour hour 35 minutes minutes

Course Dessert

Cuisine American

Serves 36 pieces

Ingredients 

1x2x3x

For the crust

• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 6 tablespoons butter melted
• ▢ 1/4 cup granulated sugar

For the fudge layer

• ▢ 3 cups granulated sugar
• ▢ 3/4 cup butter
• ▢ 5 ounce can evaporated milk
• ▢ 12 ounces semisweet chocolate chips
• ▢ 7 ounce jar marshmallow cream
• ▢ 1 teaspoon vanilla extract

For the topping

• ▢ 1 1/4 cups miniature marshmallows
• ▢ cooking spray

Instructions 

For the crust

• Preheat the oven to 350 degrees. Line a 9 inch square pan with parchment paper, leaving an overhang on two sides. Spray the pan and parchment with cooking spray.
• Mix the graham cracker crumbs, butter and sugar together in a bowl until well incorporated.
• 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 layer

• 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 cream; stir until melted. Add vanilla extract; mix well.
• Pour the fudge into the pan on top of the graham cracker crust.

For the topping

• Press the marshmallows in a single layer on top of the warm fudge; let cool in the refrigerator for at least one hour or until firm.
• 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.
• Use the parchment overhang to remove the fudge from the pan. Cut into small squares and serve.

Notes

1. 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! If you use the broiler method, you may need to put the fudge back into the fridge to chill and firm up.
2. If you don’t have a torch, you can skip browning the marshmallows and the fudge will still be delicious.

Nutrition

Calories: 209kcal | Carbohydrates: 30g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 41mg | Potassium: 60mg | Sugar: 26g | Vitamin A: 180IU | Calcium: 10mg | Iron: 0.8mg

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