S’mores Fudge

Easy homemade s'mores fudge recipe!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 368kcal

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.
3 cups granulated sugar, ¾ cup butter, ⅔ cup evaporated milk
Cook for 1 minute, stirring constantly.
Remove from heat.
Stir in chocolates and marshmallow crème until melted and well-combined.
4 ounce package semisweet baking chocolate, 8 ounces bittersweet chocolate, 7 ounce jar marshmallow crème
Add vanilla and mini marshmallows. Stir until melted and combined.
1 teaspoon vanilla extract, 1 ½ cups mini marshmallows
Line the bottom of the pan with pieces of graham cracker.
About 7 sheets 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.

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.