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A quick and easy 4-ingredient recipe for creamy chocolate fudge filled with pieces of crunchy graham crackers and soft marshmallows.
There are two things I must have every summer– one? A hot dog, fresh off the grill, with ketchup, mustard and relish (if it’s available) on a white bread bun (and what do you know– I have a recipe for homemade hot dog buns).
Must. Have to. Gotta. Don’t judge me.
The second is at least one giant s’more. Preferably 10 giant s’mores. Also, just roasted marshmallows once I feel I’ve met my graham cracker and chocolate intake for that period of time. But seriously, 15 s’mores.
S’mores is an underrated flavor combination for dessert, in my opinion. We all know chocolate is the easiest thing to get all up in dessert (goodness knows I’ve got no shortage of it here), but marshmallows and graham crackers should join their cocoa friend more often in this world.
I think it would be a happier place if people had more marshmallow stuck to their faces. CAN I GET AN AMEN?!
The good thing about this easy fudge recipe is that it seriously is so easy, I’m almost 100% certain you won’t mess it up. I might even call it foolproof fudge.
Unless you’re one of those people who can burn water… Then, phone a friend. Otherwise, this fudge is easy peasy and you’ve totally got this.
First of all, this no bake s’mores fudge does not even require a candy thermometer. Which is, coincidentally, how it landed as my August installment of my No Bake of The Month series.
Second, you only need 4 simple ingredients: a bag of semi-sweet chocolate chips (you may certainly use milk if you prefer), a can of sweetened condensed milk, some crushed graham crackers, and some mini marshmallows.
HOW TO MAKE S’MORES FUDGE
You’ll heat the chips and milk in a pan on the stovetop (or melt in a bowl in the microwave) until smooth, and then throw in your graham crackers (saving some for sprinkling on top) and marshmallows.
Next, pour it all into a pan, top it with all the goodies, and 2 hours later BAM! you’ve got fudge that’s filled with crunchy pieces of graham crackers and swirly, gooey marshmallows.
I cannot express to you enough how easy this is.
This recipe is perfect for the 4th of July because it’s quick, it’s painless, it’s summery, and your friends will think you spent a lot of time creating this glorious little dessert, when in reality, it did most of the work for you in the fridge getting nice and firm for you to cut it into pieces to share.
Or not share. You be the judge.
Soft on the outside, textured on the inside, and the perfect marriage of all those flavors you love about a s’more without the campfire. Cut into as many or as few pieces as you prefer!
Because chocolate + graham crackers + marshmallow = s’mlove. Spread it! Or, unlike actual love… Keep it all to yourself!
- 12 ounces (340g) semi-sweet chocolate chips about 2 cups
- 14 ounces (397g) sweetened condensed milk
- 4 full sheets of graham crackers crushed
- 1 cup (45g) mini marshmallows plus more for topping
- Line an 8" square baking pan with foil, leaving an overhang. Spray lightly with non-stick spray. Set aside.
- In a medium sized saucepan1, combine the chocolate chips and sweetened condensed milk. Melt over medium heat, stirring constantly until completely melted, then remove from heat. Mixture will be very thick.
- Add the crushed graham crackers, reserving a small amount (about 2 to 3 Tablespoons) for topping, and the marshmallows. Fold gently with a large spatula to combine.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Sprinkle reserved crushed graham crackers over the top of the fudge, pressing down lightly with your hands to insure the graham cracker bits stick. Top with a few more mini marshmallows, pushing each one into the top of the fudge. Chill in the refrigerator for at least 2 hours.
- When fudge is completely cool, lift foil out of the pan and, using a very sharp knife, cut the fudge into desired size pieces. I prefer 36 small bites. Store fudge in an airtight container2 in the refrigerator up to 2 weeks.
- Using a saucepan: alternatively, you can heat the chips and milk in the microwave. Heat on HIGH in 20-second increments, stirring after each, until completely melted.
- Leftovers: graham cracker pieces will lose their crunch over time, especially in the refrigerator.
If you’re into candy, check out all of my candy & snacks.
Pumpkin knows no season to me. My pumpkin fudge is one of the most popular recipes in my kitchen (and among my readers) September through November!