This recipe is a decadent quick, and easy dark chocolate fudge with all the added s’mores flavors, including marshmallows and graham crackers.
Fudge Homemade
One of our favorite flavor combos in the LBGC house is anything S’mores. I’ve shared Smores Dip, S’mores No-Bake Cheesecake Cups, Golden Grahams S’mores Bars, S’more Bark, Chocolate Chip S’mores Bars, Indoor S’mores Bars, and S’mores Salted Caramel Apple Nachos.
We’re also really big fans of all kinds of fudge recipes. Some of our favorites being Bailey’s Irish Cream Fudge, Peanut Butter Fudge, German Chocolate Fudge, and Key Lime Pie Fudge.
The other day, I decided to combine two of our favorites and this S’mores Fudge was born. It’s quick, easy, delicious, and truly decadent! It fits the bill when you’re craving S’mores and fudge!
For this homemade fudge recipe, chocolate chips are melted before being combined with a can of frosting. Then, marshmallows and graham cracker crumbs are mixed in before being poured into a pan. After that, more graham crackers, marshmallows, and mini chocolate chips can be added to the top!
Personally, I love how the graham crackers get just soft enough but not too soft in this recipe. You get all of the flavor of the graham crackers without an awkward crunchy texture throughout the soft fudge.
How to make S’mores Fudge
Ingredients
- graham crackers
- dark chocolate chips – you can also use milk chocolate or semi-sweet chocolate chips
- chocolate frosting
- mini marshmallows
- mini chocolate chips
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- Place the dark chocolate chips in a large microwave-safe bowl and cook on high for about 2 minutes, stopping every 30 seconds to stir the chips until the chips are completely melted.
- Remove the lid and foil from the frosting and place the container in the microwave on high for about 35 seconds.
- Scoop the frosting into the bowl with the melted chocolate and stir until thoroughly combined.
- Add the marshmallows and three-quarters of the mini chocolate chips to the chocolate and frosting mixture, folding the ingredients into the chocolate mixture.
- Take 4 sheets of the graham crackers and crumble them into the mixture and fold them in as well.
- Pour the chocolate mixture evenly into the prepared pan.
- Sprinkle the remaining mini chocolate chips and crumble the remaining graham crackers over the top.
- Place the pan in the fridge for about 2 hours or until hardened.
- Cut into squares to serve.
S’mores Fudge FAQs
To keep fudge fresh, it’s essential to keep it cool. Be sure to store your fudge in an airtight container for best results. Also, make sure to have wax paper or parchment paper between any layers.
ROOM TEMP – up to one to two weeks.
FRIDGE – up to one month.
Yes, you can store fudge at room temperature for up to one to two weeks. To prolong the enjoyment, you can also refrigerate or freeze it. Make sure to have wax paper or parchment paper between any layers.
Yes, you can freeze fudge.
– Once the fudge is set, wrap the entire slab or pieces in wax paper. Then wrap it in aluminum foil or plastic wrap. Finally, place the wrapped fudge in an airtight container of a freezer-safe airtight ziptop bag. Make sure to have wax paper or parchment paper between any layers. You can freeze fudge for up to two to three months.
– When you’re ready to enjoy it, remove it from the freezer and allow it to thaw for 2-3 hours before eating it.
Recipe Tips
- Add more of the mini chocolate chips or graham crackers if desired. It shouldn’t hurt the setting of the fudge.
- This fudge is super-rich.
- The more expensive chocolate chips work better for this recipe than the cheaper options. I used Ghirardelli for this recipe, and it was perfect.
- If storing this fudge, don’t forget to separate the layers with parchment paper or wax paper.
Other recipes you may enjoy
S’mores Fudge
Equipment
Ingredients
- 4 ½ sheets graham cracker
- 2 cups dark chocolate chips
- 1 can chocolate frosting 16 oz.
- 1 cup mini marshmallows
- ½ cup mini chocolate chips
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- Place the dark chocolate chips in a large microwave-safe bowl and cook on high for about 2 minutes, stopping every 30 seconds to stir the chips until the chips are completely melted.
- Remove the lid and foil from the frosting and place the container in the microwave on high for about 35 seconds.
- Scoop the frosting into the bowl with the melted chocolate and stir until thoroughly combined.
- Add the marshmallows and three-quarters of the mini chocolate chips to the chocolate and frosting mixture, folding the ingredients into the chocolate mixture.
- Take 4 sheets of the graham crackers and crumble them into the mixture and fold them in as well.
- Pour the chocolate mixture evenly into the prepared pan.
- Sprinkle the remaining mini chocolate chips and crumble the remaining graham crackers over the top.
- Place the pan in the fridge for about 2 hours or until hardened.
- Cut into squares to serve.
Notes
- Add more of the mini chocolate chips or graham crackers if desired. It shouldn’t hurt the setting of the fudge.
- This fudge is super-rich.
- The more expensive chocolate chips work better for this recipe than the cheaper options. I used Ghirardelli for this recipe, and it was perfect.
- If storing this fudge, don’t forget to separate the layers with parchment paper or wax paper.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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