S’MORES FUDGE Recipe

INGREDIENTS:

For the crust:

6 Tablespoons melted salted butter

¼ cup granulated sugar

1 and ½ cups graham cracker crumbs (I pulverize whole graham crackers in the food processor)

For the fudge layer:

12 ounces semisweet chocolate chips

1 jar (7 ounces) of marshmallow cream

1 teaspoon vanilla extract

3 cups sugar

¾ cup unsalted butter

1 small can (5 ounce) evaporated milk (about ⅔ cup)

1 and ¼ cups miniature marshmallows

cooking spray

INSTRUCTIONS:

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.

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.

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.

Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract; mix well.

Pour the fudge into the pan on top of the graham cracker crust.

Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature.

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.

After the fudge has completely set remove from pan, cut into squares and serve.