It’s that day! It’s S’mores Saturday! I apologize for missing last week’s post, but I am thrilled to be back to my old s’mores-loving ways and here to share with you a recipe for S’mores Fudge. Mmmm….tasty!
To make this recipe I adapted the fabulous Rocky Road Fudge recipe from my girl Kristen at Ella Claire, which I tried and loved at Christmastime. I cut it in half and just used a square pan, so if you want to make a whole ton of fudge then simply double it and go back to the 9×13 pan that Kristen uses.
This trouble gave me a bit of trouble, which I did not expect! I brainstormed with Kristen and we both thought that Golden Grahams would be a good thing to use in this fudge because it would stay crisp and bring in the graham cracker flavor. Ummm…..EPIC FAIL! My dad asked why there was cardboard in my fudge. For real. It was bad, people. Very bad.
So I decided to toss the Golden Graham idea out the window and either do a crust or crumbled topping of graham crackers. However, something else was missing as well: the toasted marshmallow taste! I decided to try toasting the mini marshmallows and then letting them cool prior to stirring them into the fudge at the end of the recipe process. Another epic fail. They all melted together and became one large marshmallow that were way, way too sticky to stir into anything.
So finally I decided to try making the fudge, topping it with graham cracker crumbles and pieces, as well as the mini marshmallows. After allowing the fudge to cool completely I used my husband’s creme brulee torch (the man likes to cook and cook fancy!) to toast the topping marshmallows a bit without melting the fudge. I must say….the outcome = YUM! Yum, yum, yum!
This is the first recipe that I have ever had to experiment on a bunch, and I have a new appreciation for food bloggers and cookbook writers! Talk about frustrating! I think I will stick to sharing our tried and tried family recipes and my husband’s experiments from this point forward! Whew!
Here is the final recipe. I hope you love it!
- 2 Tablespoons butter
- 1 14 oz can of sweetened condensed milk
- 2 cups of high quality chocolate chips (12 oz)
- 1 10 oz bag of mini marshmallows
- 1 teaspoon vanilla
- 2-3 graham crackers
- Melt the butter in a pot over medium heat.
- Remove 1 cup of mini marshmallows and set it aside.
- Reduce the heat to low and add the chocolate chips and the sweetened condensed milk. Melt while stirring constantly.
- Once the chocolate mixture is smooth stir in the vanilla.
- Now add the mini marshmallows (minus the 1 cup that you set aside) and stir them in evenly.
- Spoon the fudge mixture into a square pan.
- Break up 2-3 graham crackers into large chunks and crumbs (I do this inside of a Ziploc bag so that it is less messy and I don't lose any yummy crumbs).
- Spread them evenly and gently press them into the warm fudge.
- Sprinkle the remaining marshmallows evenly and gently press them into the warm fudge.
- Allow the fudge to cool for several hours or overnight.
- If you so choose, carefully toast the marshmallows with a creme brulee torch.
- Eat up and enjoy!
If you are new to S’mores Saturday then be sure to check out the past recipes in the series. You do not want to miss out on any of these gems! I hope to see you right back here next weekend for the next installment in the S’mores Saturdays series!
For more s’mores recipe inspiration see my S’mores Recipes board on Pinterest!