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!
Spray an 8x8 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!
*I advise using a warm knife to cut the fudge. I place hot water from the tap into a tall jug then dip my knife and dry it off with kitchen paper. It will do a couple of cuts before needing to be warmed up again. I just find it cuts through the fudge SO much better and doesn't stick!