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    Home » Desserts » Other Desserts » S'mores Fudge

    S'mores Fudge

    Published: Nov 28, 2020 · Modified: Feb 15, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!Tin of s'mores fudge on a wooden cutting board

    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

    boiled milk and sugar mixture in a silver saucepanIn 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.

    Chocolate marshmallow fudge in saucepan

    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.

    Layers of fudge and graham cracker in a metal baking dishPour half of the fudge over the graham cracker pieces. Place another layer of graham crackers over fudge.

    Metal baking pan lined with parchment paper and filled with s'mores fudgePour 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.

    Stacked pieces of s'mores fudge on a piece of white parchment paper. 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.

    White plate with pieces of s'mores fudge on itMore Christmas treat recipes!

    • Cinnamon Almonds
    • White Chocolate Party Mix
    • Saltine Toffee – Christmas Crack

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Tin of s'mores fudge on a wooden cutting board

    S’mores Fudge

    Easy homemade s'mores fudge recipe!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 20 servings
    Calories: 368kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x9-inch metal baking pan

    Ingredients

    • 3 cups granulated sugar
    • ¾ cup butter
    • â…” 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
    US Customary - Metric

    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

    Serving: 1serving | Calories: 368kcal | Carbohydrates: 58g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 140mg | Fiber: 2g | Sugar: 47g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 12/23/13. Updated with new photos and tips 11/28/20.

    adapted from Kraft

    « Cinnamon Almonds
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Mandy

      December 23, 2020 at 10:56 am

      5 stars
      Thank you for the recipe! The fudge was wonderful. This recipe is a keeper.

      Reply
      • Kate

        December 23, 2020 at 11:00 am

        Thanks!! I'm glad you liked it!

        Reply
    2. Happy Valley Chow

      December 23, 2013 at 12:39 pm

      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

      Reply
      • Kate

        December 26, 2013 at 9:16 am

        Thanks so much!! Happy Holidays to you, too!! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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