S'mores Fudge
User Reviews
5
S'mores Fudge
Description
The S'mores Fudge starts with a crust made from graham cracker crumbs, melted butter, and sugar, baked briefly to set. The fudge layer is prepared by bringing sugar, butter, and evaporated milk to a precise boil, then incorporating semisweet chocolate chips, marshmallow cream, and vanilla extract for a smooth chocolate marshmallow blend. This fudge is poured over the cooled crust. Afterward, miniature marshmallows are pressed on top while the fudge is still warm.
The dish can be finished by toasting the marshmallows either with a kitchen torch or under the broiler briefly to produce a slightly browned, melty topping that echoes classic s'mores. The fudge is then chilled until firm, allowing clean slices. Without toasting, the marshmallows remain soft but the overall dessert stays enjoyable.
This dessert combines crunchy, creamy, and sweet textures that make it a rich treat. Proper temperature monitoring ensures the fudge sets correctly without becoming grainy. Chilling adequately before slicing helps maintain its structure. The broiler method for toasting requires care to avoid melting the fudge underneath, with additional chilling afterward to firm the topping again.
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
- For toasting marshmallows, use a kitchen torch for even browning or briefly broil for 1-2 minutes, watching closely to prevent melting the fudge layer.
- If broiling, re-chill the fudge afterward to re-firm the topping before serving.
- Omitting the toasting step still yields a pleasant, soft marshmallow topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 30g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 41mg | 2% |
| Potassium | 60mg | 1% |
| Sugar | 26g | 52% |
| Vitamin A | 180IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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