S'mores fudge is an easy homemade fudge recipe that's made with plenty of marshmallow for a fluffy chocolate fudge that's ready in 30 minutes!
When it comes to dessert, I'm a cake and cookie kinda girl. I've never been as into ice cream or candy.
However, lately, I've been all about the candy. I was craving some of the fudge that I grew up eating, so I adapted the Kraft Fantasy Fudge recipe to make this S'mores Fudge.
It's a rich, sweet, melt-in-your-mouth kind of fudge, and I like the pieces of graham cracker in the fudge because they add some good flavor and some nice crunch.
This fudge makes a great homemade gift or a welcome addition to a Christmas cookie tray!
How to make s'mores fudge
In a saucepan, bring sugar, butter and evaporated milk to full boil, stirring constantly. Cook for 1 minute, stirring constantly.
Remove from heat. Stir in chocolates and marshmallow crème until melted and well-combined.
Add vanilla and mini marshmallows. Stir until melted and combined.
Line the bottom of the pan with pieces of graham cracker. I break the graham crackers into pieces so that they fit better in the pan.
Pour half of the fudge over the graham cracker pieces. Place another layer of graham crackers over fudge.
Pour the remaining half of the fudge in. Top with remaining graham cracker pieces.
Let cool to room temperature before cutting. I also chill the fudge for about 30 minutes to get it to firm up more and to make it easier to cut.
Tips
Tips- Butter: I use salted butter in this recipe. Since fudge can be so sweeet, I find that using salted butter helps to cut a bit of the sweetness.
- Evaporated milk: You can use full-fat, 2%, or skim. Just be sure to use evaporated milk, not sweetened condensed milk.
- Baking chocolate: I use bars of baking chocolate, rather than using chocolate chips.
- The original fudge recipe calls for making the fudge with chocolate chips instead of baking chocolate. However, several people reported that their fudge was grainy. Instead, I recommend using baking chocolate for a smoother fudge.
- Also, I chill the fudge before serving because I get cleaner cut lines in the fudge that way.
Storage
I store the fudge, covered, in the fridge for up to 1 week.
More Christmas treat recipes!
More Christmas treat recipes!If you’ve tried this s'mores fudge recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
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S’mores Fudge
Ingredients
- 3 cups granulated sugar
- ¾ cup butter
- ⅔ cup evaporated milk
- 4 ounce package semisweet baking chocolate (in pieces)
- 8 ounces bittersweet chocolate (in pieces)
- 7 ounce jar marshmallow crème
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows
- About 7 sheets graham cracker (in pieces)
Instructions
- Line a 9-inch square baking dish with parchment paper or aluminum foil. Make sure to leave an overhang so that you can easily remove the fudge from the pan.
- In a saucepan, bring sugar, butter and evaporated milk to full boil, stirring constantly.
- Cook for 1 minute, stirring constantly.
- Remove from heat.
- Stir in chocolates and marshmallow crème until melted and well-combined.
- Add vanilla and mini marshmallows. Stir until melted and combined.
- Line the bottom of the pan with pieces of graham cracker.
- Pour half of the fudge over the graham cracker pieces.
- Place another layer of graham crackers over fudge.
- Pour the remaining half of the fudge in, and top with remaining graham cracker pieces.
- Let cool to room temperature before cutting.
- I also chill the fudge in the pan for about 30 minutes to make it easier to cut.
Notes
- Butter: I use salted butter in this recipe. Since fudge can be so sweeet, I find that using salted butter helps to cut a bit of the sweetness.
- Evaporated milk: You can use full-fat, 2%, or skim. Just be sure to use evaporated milk, not sweetened condensed milk.
- Baking chocolate: I use bars of baking chocolate, rather than using chocolate chips.
- Nutrition values are estimates.
Nutrition Information
Originally published 12/23/13. Updated with new photos and tips 11/28/20.
adapted from Kraft
Mandy
Thank you for the recipe! The fudge was wonderful. This recipe is a keeper.
Kate
Thanks!! I'm glad you liked it!
Happy Valley Chow
Wow those look absolutely incredible and absolutely dangerous! I'm kinda glad they aren't in my house, in fear of eating the whole pan. Thanks for sharing and Happy Holidays :)
Happy Blogging!
Happy Valley Chow
Kate
Thanks so much!! Happy Holidays to you, too!! =)