S’more Fudge
S’more Fudge
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars (4x4)
Measurements:
(Recipe in grams below!)
Graham Cracker Base
1 cup white chocolate chunks/chips
1/2 cup condensed milk (4 oz)
8 graham crackers
Chocolate Fudge Center
2 cups semi-sweet chocolate chips/chunks
1 cup condensed milk (or remainder of 14 oz can)
Topping
1 & 1/2 cup marshmallow fluff
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
How to thicken your fudge?
If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.
If you do not want your fudge to be overly sweet, you can combine 1 tbsp corn starch with 1 tbsp water and slowly mix into your fudge mixture. This should allow your fudge to thicken, because cornstarch is a thickeneing agent in desserts.
How to get the torched look on marshmallow?
Without having to use fireplace and a stick with a marshmallow on it, there are a few easy alternatives to get the golden look on your marshmallow or marshmallow fluff. If you have a broil setting on your oven, preheat your oven and put your marshmallow dessert in the oven for 25-30 seconds on high broil or 1-2 minutes on low broil.
Another alternative that I absolutely love and recommend over everything else is using a kitchen torch. The one I use is from amazon (click here for kitchen torch link).
I am in no way sponsored, but I absolutely love this product. You do have to purchase a butane can to give it the power to create a flame, however they are very easy to purchase and you can find them almost anywhere!
Most blow torches, including this one, have settings to create a smaller or bigger flame which I absolutely love. These are so fun to use to give desserts like creme brulee, marshmallow, meringue, etc. the torched look without cooking the dessert past the top layer.
Measurements In Grams:
Graham Cracker Base
170 grams white chocolate chunks/chips
115 grams condensed milk (4 oz)
120 grams graham crackers
Chocolate Fudge Center
320 grams semi-sweet chocolate chips/chunks
300 grams condensed milk (or remainder of 14 oz can)
Topping
220 grams marshmallow fluff
Kitchen Equipment
medium sized microwavable bowl with rubber spatula
parchment paper
paper clips/binder clips (optional)
measuring cups or kitchen scale
square baking pan
kitchen torch or broiler
If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan! It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!
Instructions
Step 1
Graham Cracker Crust: Heat condensed milk in a microwave safe bowl for 60 seconds. Add in white chocolate and let sit for 1 minute before mixing together with a spatula/spoon. Crush up graham crackers and mix into white chocolate fudge (should be very tough).
Smush graham cracker fudge into a parchment paper lined square pan and chill in the fridge.
Step 2
Chocolate Fudge: Heat condensed milk (if you used a 14 oz can, just use the rest of it) for 90 seconds. Add chocolate to the heated condensed milk and let sit for 2 minutes before mixing. Once the fudge is mixed and smooth, add on top of graham cracker base.
Step 3
Store fudge in the fridge/freezer for 1-2 hours.
Add marshmallow fluff on top of fudge, smoothing out with rubber spatula or preferred utensil.
Using a kitchen torch, torch on low until marshmallow has a golden-brown color. If you do not own a kitchen torch, put in oven at a low broil setting for 1-2 minutes.
Step 4
Cut 4x4 with (preferably) a stainless-steel knife, into 16 individual bars.
Step 5
You can eat these fresh and/or put these in the fridge to store up to 12 days!