S'MORES FUDGE
S'mores
fudge with a crunchy graham cracker crust, creamy chocolate fudge filling and
plenty of toasted marshmallows on top. The best fudge I've ever had!
Course Dessert
Cuisine American
Keyword easy
fudge, s'mores fudge
Prep Time 20 minutes
Cook Time 15 minutes
Total
Time 35 minutes
Calories 209 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the crust:
·
1
1/2 cups graham cracker crumbs I pulverize whole graham crackers
in the food processor
·
6 Tablespoons melted
salted butter
·
1/4 cup granulated
sugar
·
For
the fudge layer:
·
3 cups sugar
·
3/4 cup unsalted
butter
·
1 small
can evaporated milk 5 ounce, about 2/3 cup
·
12 ounces semisweet
chocolate chips
·
1 jar of
marshmallow cream 7 ounces
·
1 teaspoon vanilla
extract
·
1
1/4 cups miniature marshmallows
·
cooking
spray
Instructions
1.
For
the crust: Preheat the oven to 350 degrees. Line a 9 inch square pan with
parchment paper. Mix the graham cracker crumbs, butter and sugar together in a
bowl until well incorporated. Spray the pan and parchment with cooking spray.
2.
Press
the graham cracker mixture into the bottom of the pan; make sure you press
firmly so that it sticks together. Bake for 8 minutes; let cool.
3.
For
the fudge: Bring sugar, butter and evaporated milk to a rapid boil in a medium
saucepan on medium-high heat, stirring constantly. Cook 4-5 minutes or until
candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat.
4.
Add
chocolate chips and marshmallow creme; stir until melted. Add vanilla extract;
mix well.
5.
Pour
the fudge into the pan on top of the graham cracker crust.
6.
Press
the marshmallows in a single layer on top of the warm fudge; let cool at room
temperature.
7.
Using
a culinary torch, brown the tops of the marshmallows. Alternatively preheat the
broiler and place the pan of fudge 4-6 inches away from the heat source and
broil for 1-2 minutes or until marshmallows are browned.
8.
After
the fudge has completely set remove from pan, cut into squares and serve.
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