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Old Fashioned S’mores Fudge is made by boiling milk and sugar using a candy thermometer for a delicious treat that melts in your mouth and is studded with graham cracker pieces and mini marshmallows.
Two weeks ago I was looking through my cupboards and found a pack of graham crackers and half a bag of mini marshmallows. Whenever two ingredients just jump out at me I know that I need to use them and these two screamed s’mores.
what are s’mores?
S’mores are a popular American treat that are enjoyed during camping trips, bonfires, or any outdoor gathering. The name “s’mores” comes from the words “some more,” which is fitting because people often want to eat more after having one!
S’mores consist of three main ingredients; chocolate, marshmallows, and graham crackers. While S’mores are usually enjoyed over an open fire in more recent years people have made them in the oven, on the grill, or even in the microwave.
- evaporated milk (make sure to use evaporated not sweetened condensed milk)
- butter (salted is best in this recipe)
- granulated sugar
- chocolate chips (I use semi-sweet but you can use milk or dark chocolate)
- marshmallow cream
- graham cracker pieces
- mini marshmallows
I whipped up a batch of quick s’mores fudge and as I was pouring it into the pan something didn’t seem right. I thought maybe the fudge wouldn’t set up and I was right, it didn’t. While it tasted amazing it just didn’t get firm and I sadly ended up throwing most of it away.
So this week was all about redemption. I was determined to make this fudge but instead of using the quick method I decided to make Old Fashioned S’mores Fudge. In my mind making it the old fashioned way is just about fool proof as long as you use a candy thermometer.
why do i need a candy thermometer to make fudge?
Using a candy thermometer when making fudge is important because it helps to achieve the correct temperature required for the fudge to set properly. Fudge is a dessert that involves heating sugar, butter, and milk to a specific temperature, then cooling and beating the mixture until it becomes smooth and creamy. The candy thermometer makes sure the fudge is the correct consistency and sets up.
I’ll be honest, it doesn’t take much longer to make fudge the right way but there’s so much sugar and butter in it that I usually just make the quick fudge. Of course you can tell the difference from the first bite because real fudge melts in your mouth, is super rich, and has a texture that can’t be beat.
can i use brown sugar?
Sometimes I use brown sugar to replace half of the granulated sugar to give the fudge a caramel flavor. I don’t replace all of the sugar with brown sugar because sometimes it’s a little overwhelming.
To make the fudge the milk, butter, and sugar are put in a saucepan and brought to 234 degrees. Once the mixtures reaches this temperature it’s removed from the heat and the chocolate chips and marshmallow cream are stirred in.
Then part of the crushed graham cracker pieces and mini marshmallows are added to the actual fudge as well as on top of it. After topping the fudge with the marshmallows and graham crackers it needs to go into the refrigerator to set up.
more fudge recipes:
The s’mores fudge ends up being super thick and rich. It needs to be cut into small pieces because of how sweet it is.
One bite of this fudge and my husband knew something was different. I had to confess that I usually make quick fudge and that this was the real thing. I may not be able to go back to the quick fudge after making the old fashioned kind again!
The chocolate fudge melted in our mouths. Then there was a crunch from the graham crackers and a nice chew from the marshmallows. This was really the perfect bite.
If you’ve tried my Old Fashioned S’mores Fudge or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2/3 c. evaporated milk
- 3/4 c. butter, softened
- 3 c. sugar
- 12 oz. chocolate chips
- 7 oz. marshmallow cream
- 1/2 c. graham cracker pieces
- 1/2 c. mini marshmallows
- Line an 8 x 8 pan with foil and set aside.
- Put the milk, butter, and sugar in a saucepan over medium high heat. Put a candy thermometer on the side and stir frequenyly until the mixture reaches 234 degrees.
- Remove from heat and stir in the chocolate chips and marshmallow cream.
- Once everything is combined gently fold in 2/3 of the graham cracker pieces and marshmallows.
- Pour into the prepared pan and sprinkle with remaining graham cracker pieces and marshmallows. Press into the fudge.
- Allow to cool for 4 hours or place int he refrigerator.
- When ready to eat use the foil to remove from the pan.
- Cut into 25 squares.
A Hezzi-D original recipe.
Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 68mgCarbohydrates: 42gFiber: 1gSugar: 38gProtein: 1g
Smashing S’mores Recipes
- Dulce de Leche S’Mores from Palatable Pastime
- Indoor S’mores Bars from Karen’s Kitchen Stories
- Macaron S’mores from Pandemonium Noshery
- No Bake S’mores Cereal Bars from That Recipe
- Old Fashioned S’mores Fudge from Hezzi-D’s Recipe Box
- Peanut Butter Smores Cookies from A Kitchen Hoor’s Adventures
- Smores Campfire Cocktail from Jen Around the World