At this point I have buried my head in Nathan’s arm pit so he can protect me. All the while, I’m asking him what is going on. A little counterproductive, I know. He isn’t doing a really great job giving me the play by play, so I peak out.
I see her run out a door and end up on a roof top, looking from side to side trying to get her bearings. She sees the Eifle tower, which is super weird, because we thought she was in NYC.
She starts to lean over the edge of the railing looking to the street below and screaming for help when two giant arms reach from behind her and cover up her mouth and drag her away!
As if that weren’t startling enough, I hear a SUPER LOUD scream in my house that nearly scares me to death.
The TV screen goes black and it is the end of the episode.
Nathan looks at me in horror and says, “I can’t believe you just screamed so loud! You are going to wake up the kids!”
Ummmm . . . what?
Sure, Nathan. If it makes you feel better we can say that it was me who screamed super loud like a little girl and nearly woke up the kids.
HOW TO MAKE S’MORES FUDGE
Perfect for ghost stories around a fire pit or making amends with your husband for telling his secrets to the internet, let me introduce you to S’mores Fudge!
With a yummy graham cracker crust and a top layer of fudge made with marshamallow fluff, it absolutely tastes like a S’more, but with the richness of fudge.
Nathan took the first batch that I made of this to work with him, and it was devoured.
Want to see my favorite way to eat it?
You turn a piece of the fudge over into the crumbs, like so.
Getting graham cracker on the top and the bottom.
S’MORES FUDGE TIPS
S’mores Fudge
Ingredients
Graham Cracker Crust
- 4 sheets of graham crackers
- 1/4 cup of sugar
- 1 1/2 TBSPs melted butter
Chocolate Fudge Layer
- 1 1/2 cups milk chocolate chocolate chips
- 1/2 tsp vanilla extract
- 1/2 can of sweetened condensed milk
Marshmallow Layer
- 1 cup white chocolate chips
- 1/2 cup marshmallow fluff
- 1/2 can sweetened condensed milk
Instructions
- Preheat the oven to 375 degrees and line an 8 by 8 square pan with aluminum foil, enough so that some of the foil hangs over the edge of the pan.
- Crush the graham crackers (I used the bottom of a wide glass cup in a glass bowl and it worked perfectly) and mix in the melted butter and sugar. Pour into the aluminum foil lined pan and push down with a glass cup to make an even layer. Bake for 15 minutes or until the edges are golden brown.
- Melt the chocolate in small sauce pan over medium low heat and add half a can of sweetened condensed milk (you can just eyeball it) and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.
- Melt the white chocolate chips in a small sauce pan over medium low heat and then add in the marshmallow fluff and the rest of the sweetened condensed milk. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.
- Refrigerate overnight. The next day pull the fudge out of the pan using the aluminum foil. Gently remove the foil and carefully cut into squares. Store in the refrigerator if you don't eat it all right off the cutting board.
Video
did you make this
S’mores Fudge
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Brooke says
Unfortunately, this was a Pinterest fail for me as well. :( Next time I will try refrigerating the milk chocolate layer first!
Sorry to hear that Brooke!
Pam says
If I don’t have time to refrigerate overnight, could I place in the freezer for a few hours to set?
I haven’t done it, but it’s worth a try.
Kathy says
I made these using dark chocolate instead of milk chocolate , the end result is there are no more everyone in my family devoured them. Delicioso ????
I’m so glad your family liked it!
Janette says
You know I’ve never been a huge fan of fudge but I think my attitude might change once you involve marshmallow and graham crackers;-). These look great! Thanks for the recipe!
I hope you like it!
Nancy LeBlanc says
Can you please tell me what 4 sheets of graham wafers is equal to in cups or ounces? I only have graham wafers crumbs are packaged in sleeves.
Four sheets is approximately 2.2 ounces
Jules B says
My four year old is obsessed with all things S’mores. Thank you for this recipe!!!
You are welcome Jules!
Brenda says
Castel is one of my favorite shows, it’s ashame they took it off. I’m getting ready to make the s’mores fudge now. Love your recipes.
I hope you loved it Brenda!
Pamela says
Yes, this looks amazing. However, I’d like to gently suggest that in the time it takes to make it that you put the full amount of time. After wading through all of the advertisements I finally got to the place where it said “ refrigerate overnight”. Thankfully I didn’t start this without reading thoroughly. Though it makes sense that it would need refrigeration, I was searching for a quick recipe for a class. Because yours stated 35 minutes prep time it came up with the others. Please don’t be offended; just thought it might help.
Hi Pamela, Sorry about that! I’m definitely not offended. It’s a little tricky because it’s a form that I have to fill out with no easy place to list refrigerate overnight so it shows up front. That being said, I just wanted to mention about your comment related to the advertisement. You may not realize this, but this is actually my full time job. Its what puts clothes and shoes on my kids, and a roof over our heads. I put in between 40 and 60 hours a week and am paid through the ads that are on my site, providing free recipes to readers. So, please don’t be offended when I say this, but I feel really strongly about explaining why I have ads on my blog.
Tara says
I made several fudge to give to my friends and neighbors and most everyone raved about this one. My only comment is I would bake the graham crackers at a lower temp or for a lesser amount of time. I will make another batch next week because it was soooo delicious.
I’m so happy to hear that, Tara!