This S’mores Fudge is so easy to make and requires no candy thermometer! You only need a few simple ingredients to make this divine fudge that is bound to disappear super fast!
Hi guys, hope you had a good weekend. We went to see my parents on Saturday to give my dad his birthday present. It was his birthday last month, but we had something special made for him, so it took a good few weeks to have it made.
Our family cat passed away last year, so we commissioned a portrait of her from Claudia’s Equine and Pet Portraits. I cannot tell you how blown away we all have been by how amazing the portrait turned out! It’s always the eyes for me and I got really emotional when I saw the portrait for the first time.
Anyway, today I have a super easy recipe for you that is so addictive, it will vanish: S’mores Fudge!
You don’t need a candy thermometer to make this fudge and there are only a few ingredients required too!
I love S’mores so much, I am always looking for different ways to enjoy them. S’mores Fudge is easy and quick to make and is the perfect thing to satisfy that craving for s’mores!
The hardest part of this S’mores Fudge is waiting for it to chill! It’s full of flavour, rich, decadent and totally addictive! I guarantee it will vanish if left out! I can’t get enough of it!
Let’s go through exactly how to make this S’mores Fudge…
To begin with I lined an 8×8 inch square pan with a double layer of cling film. I’ve tried grease proof paper, foil, no lining and every time I get bits stuck in my fudge or it’s just stuck hard.
Cling film is the only thing that works for me, but if you prefer to line your pan with something else, go for it!
Then I placed a tin of condensed milk and 397g of milk chocolate into a deep saucepan, over a low heat.
I always do an even amount of condensed milk and chocolate; it gives the best result I think. The texture is silky, the flavour is just right. Any less and the flavour balance is off.
Once the chocolate is melted and everything is mixed together, I added 1tsp of vanilla, a pinch of salt and 1tbsp of butter. Then I left the fudge mixture to cool for 15 minutes with a lid on.
This stage is important because otherwise, when you go to add your marshmallows and digestives to the mixture, the marshmallows will melt and the digestives will become soggy.
Once the mixture has cooled a bit, I stirred in 1 cup of mini marshmallows and 1 cup of broken up digestive biscuits. I tipped the mixture into the pan, smoothed it out and then used some extra marshmallows and biscuit pieces on the top for decoration.
Pop it in the fridge to set for a couple of hours, slice into 16-24 squares and devour. It really is that simple! And I can’t tell you how delicious. Marshmallows, chocolate and digestives are amazing together in every way I’ve tried them.
- FOR THE S'MORES FUDGE:
- 14 oz (397g) can of condensed milk
- 14 oz (397g) milk chocolate
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup (120g) digestive biscuits/graham crackers, broken into small pieces
- 1 cup (50g) white mini marshmallows
- FOR DECORATION:
- 1/4 cup (12.5g) white mini marshmallows
- 2 digestive biscuits, broken into small pieces
- Spray an 8×8 inch square pan with cooking spray, then lay a double layer of cling film into the pan. Spray that with cooking spray too, then leave to one side. Alternatively, if you find foil or grease proof paper works for you, use that instead. I just find it always sticks, no matter what I do!
- Place the condensed milk into a deep, medium sized saucepan and break the chocolate up into the saucepan too.
- Place over a low heat and stir frequently, until all the chocolate is melted and the mixture is smooth. Remove from the heat and add the butter, vanilla extract and salt then mix until the butter is melted.
- Place a piece of cling film into the saucepan to cover the fudge mixture. Press it into the top of the mixture to prevent a film from materialising.
- Leave the mixture to cool for 15 minutes. Once the mixture has cooled slightly, discard the cling film and tip in the marshmallows and digestive biscuits crumbs. Stir until all the mashmallows and biscuit crumbs are coated in chocolate.
- Tip the fudge mixture into your prepared pan and smooth into an even layer. Sprinkle the extra marshmallows and biscuit crumbs on top of the fudge and then place in the fridge for 2-3 hours to set.
- Once the S'mores Fudge is chilled, gently lift the fudge out from the pan, peel off the cling film and place the fudge onto a cutting board. Cut the fudge into 16-24 squares and dig in* (see note).
- S'mores Fudge will keep in an airtight container, at room temperature, for a week, or in the fridge for 2 weeks. You can serve it chilled or at room temperature, whatever you prefer!