S'mores Fudge
  • 1½ cups graham cracker crumbs, about 15 squares
  • ½ cup unsalted butter, softened
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 ounce Baker's unsweetened baking chocolate
  • 2 tablespoons unsalted butter
  • One 12 ounce bag semi-sweet chocolate chips
  • One 14 ounce can Eagle Brand sweetened condensed milk
  • 1 teaspoon vanilla
  • ½ cup marshmallow fluff
  • ½ cup miniature marshmallows
  1. Line an 8" x 8" pan with wax paper and set aside.
  2. Combine the graham cracker crumbs, butter, sugar and salt until well mixed then press evenly into the bottom of the pan. Refrigerate until ready to use.
  3. Melt butter and the baking chocolate square in a double boiler over medium heat, stirring occasionally.
  4. Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted.
  5. Carefully stir in the condensed milk to combine and remove from the heat. Stir in the vanilla and marshmallow fluff.
  6. Pour the chocolate mixture into the prepared pan and smooth the top with the spatula. Top with the miniature marshmallows and lightly press into the fudge.
  7. Refrigerate until the fudge is set. To toast the marshmallows place under a broiler or heat with a kitchen torch for a couple minutes.
There is ½ a teaspoon of salt in the graham cracker crust because I enjoy the sweet-salty combination. Feel free to reduce the salt to ¼ of a teaspoon.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/12/19/smores-fudge/