Sunday, December 16, 2012

Smores Fudge

This recipe was extremely rich, decadent, and delicious.

If you have a sweet tooth this is definitely for you!

I think next time I'm going to cut down the sugar amount.

Adapted from here.


7 oz. marshmallow creme
1 1/2 c. white sugar
2/3 c. evaporated milk
1/4. c. unsalted butter
1/4 tsp. salt
2 c. milk chocolate chips
1 c. semisweet chocolate chips
1 tsp. vanilla extract
6 graham crackers, chopped plus some crushed for garnish
2 c. mini marshmallows, plus extra for garnish


1. Line an 8x8 pan with parchment paper. Set aside. Place the marshmallows in a single layer on a cookie sheet and freeze.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a boil, let cook for 5 minutes while stirring constantly.

3. Remove from the heat and stir in chocolate chips. Stir until completely melted and incorporated. Stir in vanilla and chopped graham crackers. Add frozen marshmallows. Pour into prepared pan.

4. Top with reserved marshmallows and crushed graham crackers. Refrigerate for at least 2 hours or until set.


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