S'mores Fudge

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Chilling Time 1

Total Time 1 35

Servings pieces

Calories 209kcal

Author Sara Welch

Ingredients

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

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 marshmallows and the fudge will still be delicious.

Nutrition