While growing up in Michigan, my family once drove up to rocky Mackinac Island, where cars aren’t allowed, so people get around either by bike or horse-drawn carriage. (Seriously.) But the coolest part of the island is its fudge shops. You stop in, freckled and skinned-kneed from adventures, and sample the rich fudge that made us 10-year-olds swoon. Well, to bring back that magic, Kim from Lovin’ From the Oven is sharing her favorite fudge recipe that will especially appeal to the s’mores lovers out there! Here goes…
I would eat s’mores every day if I could. It’s the easiest dessert with the most satisfying result. This recipe, originally from The Novice Chef, is wonderful because instead of adding regular milk chocolate, you’re adding fudge. Brilliant! It’s not as messy as s’mores by the fireplace, and the fudge is just the right consistency. It’s smooth, creamy and has crunchy bites of graham crackers mixed in. Another thing that I love about this recipe is that there’s no thermometer required. It’s practically a no-fail dish.
Recipe: S’mores Fudge
1 (7-oz.) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup unsalted butter
Pinch of salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 tsp. vanilla extract
8 graham crackers, chopped (save one piece to crush over the top)
1 1/2 cup mini marshmallows
Line an 8×8-inch pan with foil or parchment paper and set aside.
In a large saucepan over medium heat, mix together the marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Add in the vanilla.
Gently fold in graham crackers and pour into prepared pan. Top with mini marshmallows and crushed graham cracker. Chill in refrigerator for 2 hours, or until firm.
Delicious! Thank you so much, Kim!