• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 36

S’mores Fudge

  • Recipe Submitted by on

 Ingredients List

  • 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.

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