S'mores Fudge

🥘 Ingredients

Graham Cracker Crust

• Graham Crackers - I used regular graham crackers, but you could experiment with trying out the cinnamon variety.
• Sugar - A little bit of sugar for added sweetness.
• Butter - Melted butter helps to hold the crust together.

Chocolate Fudge

• Semi-Sweet Chocolate Chips - You could also use milk or dark chocolate chips or even chopped-up baking bars.
• Sweetened Condensed Milk - This is not the same thing as evaporated milk, so make sure you grab the correct can.
• Butter - A little bit of butter smooths everything out and adds flavor.
• Vanilla - Use pure vanilla extract for the best results.

Topping

• Mini Marshmallows - You can't have s'mores without marshmallows.
• Graham Crackers - Even more crushed graham crackers.
• Chocolate Chips - You can never have too much chocolate.

🔪 How To Make S'mores Fudge

This fudge is so easy to throw together, but I recommend making it the night before so it has plenty of time to firm up. You will need your measuring utensils, a food processor, a baking dish, a saucepan, and a kitchen torch or your oven's broiler.

Depending on how large you cut your squares, you should have about 12-16 squares of s'mores fudge candy.

Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line an 8x8 baking dish with aluminum foil that has been lightly sprayed with nonstick cooking spray.

Make the Graham Cracker Crust

Crush. Place 15 graham crackers into your food processor (photo 1) and pulse a couple of times to break them down.

Add sugar. Add 3 tablespoons of sugar (photo 2) and pulse for 15-20 seconds or until you have a fine mixture

Combine. Pour in 9 tablespoons of butter (photo 3) and mix again until the graham crackers look similar to wet sand (photo 4).

Press. Pour the mixture into your prepared baking dish and use your fingers or a measuring cup to press the crust down into an even, packed layer (photo 5).

Bake. Bake in the preheated oven for 8 minutes.

Cool. Set aside to cool while you make the fudge.

Make the Chocolate Fudge

Add. Into a saucepan, add your 12 ounces (340 grams) of semi-sweet chocolate chips, 14 ounces (397 grams) of sweetened condensed milk, and 1 tablespoon of butter (photo 6).

Heat. Place the saucepan over low heat and stir frequently (photo 7) until the chocolate is melted and smooth.

Stir. Remove the saucepan from the heat and stir in 2 teaspoons of vanilla extract (photo 8).

Assemble

Spread. Spread the fudge over the top of the graham cracker crust in an even layer (photo 9).

Top. Make an even layer of 1½ cups (75 grams) of mini marshmallows on top of the fudge (photo 10), using your hands to gently press the marshmallows into the fudge so that they stick.

Set. Let the fudge set at room temperature overnight to set. (Or, in the fridge for 2-3 hours to set faster).

Finish the Topping

Toast. Use a kitchen torch to toast the marshmallows to your liking (photo 11). If you don't have a torch, you can also pop the fudge under your oven broiler (make sure any glass baking dishes have returned to room temperature before using the broiler if they were in the fridge).

Add the topping. Sprinkle ½ graham cracker and ¼ cup (45 grams) of semi-sweet chocolate chips over the top of the fudge (photo 12).

Serve. Cut into squares and serve immediately.

💭 Angela's Pro Tips & Recipe Notes

• Use your favorite chocolate. I used semi-sweet chocolate chips for my fudge, but you can use your preferred kind. Keep in mind that the sweetened condensed milk will add some extra sweetness.
• Let it firm up. You need to give your fudge enough time to rest so that it is firm enough to slice. Using the fridge will help to speed up this process.
• Try the broiler. If using your oven's broiler, your fudge may soften slightly. It may need some time in the fridge again to firm up.

🥡 Storing

Keep any leftover s'mores fudge stored in the refrigerator for up to 3-4 days. To keep extra marshmallows fresh, be sure to seal the bag or keep them in an airtight container somewhere dark and cool, like a pantry.

Freezing 

For longer storage, transfer the fudge to an airtight freezer container or heavy-duty freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before serving.

📖 Recipe Card