I think I have had actual s’mores maybe once in my entire life. Thinking it over, I’m not exactly sure how that happened. First, I was the Girl Scout of all Girl Scouts. Second, 99% of our vacations while our kids were growing up were camping. Shouldn’t we have been ending our day around the campfire with some delicious melting chocolate and gooey marshmallows?
So how to make up for this s’more deficit when it is winter and I won’t be hanging out near a campfire anytime soon? S’mores fudge! This recipe is super easy to put together (I did it on a Tuesday night after work) and produces thick layers of crunchy graham cracker crust, creamy chocolate fudge, and gooey, perfectly toasted marshmallows.
It is the perfect treat to give as a gift since it cuts up into neat squares or just to have on hand for chocolate emergencies. Personally, I plan on keeping the ingredients on hand at all times because it is such a quick and easy way to create a nostalgic sweet treat.
S’mores Fudge
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter
- 1 can sweetened condensed milk 14 oz.
- 2 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla
- 1/4 tsp salt
- 3 1/2 cups mini marshmallows
Instructions
- Preheat the oven to 350 degrees.
- Line a 9×13 baking dish with parchment paper. Lightly grease the paper. I sprayed it with non-stick cooking spray.
- Prepare 2 cups of graham cracker crumbs. You can do this by using a food processor (I did it that way) or by putting graham crackers into a Ziploc and crushing them with a rolling pin or something similar. You can also take the easy way and just buy them made.
- Pour the crumbs into a bowl.
- Melt one stick of butter.
- Add the butter to the graham cracker crumbs and mix well.
- Pour the graham cracker and butter mixture into the prepared pan.
- Press down the crumbs into an even layer. Don't forget the corners! I used a measuring cup to help me press them in.
- Bake the graham cracker crust at 350 degrees for 10 minutes.
- Pour the chocolate chips into a saucepan. Add the sweetened condensed milk.
- Melt the chocolate with the sweetened condensed milk over medium high heat. Stir continually.
- Remove the melted chocolate from the heat and add the vanilla and salt. Mix thoroughly.
- Once the chocolate is melted and the graham cracker crust is baked, pour the chocolate over the crust and spread it out evenly.
- Top the chocolate with the mini marshmallows. Press the marshmallows in very gently.
- Turn your broiler on low and return the pan to the oven.
- Watch the marshmallows carefully! It only takes 1-2 minutes for them to become golden.
- Remove from the oven and cool everything slightly.
- Cover the pan with aluminum foil and put it in the fridge to firm up. I left it overnight.
- Once firm, cut the s'mores fudge into squares and enjoy.
Using binder clips on parchment paper?! That is genius! Thank you so much for sharing that tid-bit. I do have a quick question if you get a chance to respond. We are a house s’mores divided. My husband prefers white chocolate or butterscotch morsels in his smores and I prefer dark chocolate for this rare treat. As I really want to try this out, I figured we could split a batch to be fair. I can’t wait to try your recipe as is for my portion but since my husband’s s’more preferences are much sweeter than semi-sweet chocolate, and I worry with the condensed milk it would be over the top sweet if I used them as a replacement. Do you have any suggestions to help temper the added sweetness? I thought lemon and white chocolate at first but I know that doesn’t play nice with dairy.
Hmm. Let me think about that one for a bit! Usually I add a bit of salt to cut the sweetness, but I wouldn’t want you to add too much. As for the binder clips, it has been such a game changer for me as well! I will definitely consider the sweetness issue and get back to you.
So I looked at some recipes that used butterscotch chips in fudge along with sweetened condensed milk. They recommended a 1/2 teaspoon of salt. You can always add small pinches above the 1/4 tsp I’m using and stop when you are happy with the result.
We just pulled these out of the oven and had a few pre-refrigerated bites – this is so good!!! My husband loved his version and I loved mine. I ended up using a heaping measurement of salt in his which was perfect. Thank you so much for the suggestion! I wish I could share our pictures. If anyone else tries out a non semi sweet version, you may want to reduce the heat when melting those due to the increased sugar content, learn from my mistakes! This one is going into the recipe book as a quick and easy favorite.