S’mores fudge has everything you love about a gooey s’mores right out of the campfire in fudge form! With a graham cracker crust, a chocolate layer, and a gooey marshmallow topping, this will be your new favorite fudge recipe.
This recipe has been on my website almost since the very beginning. It has been a favorite of readers for years. And I thought it was about time that this delicious fudge recipe got a face lift.
Based off my easy fudge recipe, we are adding in two other simple layers to make that classic s’mores taste that you know and love. While this is a layered fudge, I think you will still find it is super easy to make.
Made these for the 4th of July cookout. They came out awesome! Thanks for sharing.
Easy Fudge Recipe
How to Make S’mores Fudge
This is a brief overview of how to make this delicious fudge recipe. For the full recipe with all of the measurements, please see the recipe card at the bottom of the post.
- Make the graham cracker layer. Combine graham cracker crumbs, a little sugar, and some melted butter together and then press into the baking dish. Bake for a few minutes.
- Make the chocolate layer. Combine half a can of sweetened condensed milk with chocolate chips. Melt together until smooth and pour over the graham cracker layer.
- Make the marshmallow topping. Combine white chocolate chips, the remaining sweetened condensed milk, and marshmallow fluff together. Melt until smooth. Pour it over the chocolate layer.
- Let it set. This works best if you refrigerate it overnight. Remove from the foil and then cut into pieces and enjoy.
S’mores Fudge Tips
- Make sure you grab sweetened condensed milk and not evaporated milk. The two often are in the same exact sized can, and have similar labels. Its a very easy to make this mistake, but it will not make fudge.
- Use brand name sweetened condensed milk. I feel like Eagle is your best bet, but the brand can make a real difference so avoid store brand.
- Mix the sweetened condensed milk before using. Since we are essentially making two different fudges and sweetened condensed milk can separate, mixing it is key.
- Do your best when measuring marshmallow fluff. It’s not easy to measure. I measure in a dry (plastic, not glass) measuring cup. Sometimes it helps to spray the measuring cup first.
- Use quality chocolate. This will make for a smoother fudge. It doesn’t have to be high end, but again, avoid store bought.
Storing
Store this delicious easy fudge recipe in a single layer in an air tight container. It can be stored at room temperature and is best when eaten within two weeks. As with all recipes, use your best discretion when it comes to leftovers.
Freezing
This fudge is great to freeze. Place it in a single layer in the freezer for at least four hours. This will flash freeze the fudge. Then it can be stored in a container in layers with wax paper between each layer. Store in the freezer for up to three months.
Other S’mores Treats
If you make this delicious fudge, leave me a comment and let me know what you think!
S’mores Fudge
Ingredients
Graham Cracker Crust
- 4 sheets of graham crackers 1/2 cup (62 grams)
- 1 tablespoon granulated sugar (12.38 grams)
- 2 tablespoons unsalted butter melted (28.25 grams)
Chocolate Fudge Layer
- 1 1/2 cups milk chocolate chips (255 grams)
- 1/2 teaspoon vanilla extract (2.3 grams)
- 7 ounces sweetened condensed milk (this is half a standard can, which measures 14 ounces by weight) (198 grams)
Marshmallow Layer
- 1 cup white chocolate chips (170 grams)
- 1/2 cup marshmallow fluff (64 grams)
- 7 ounces sweetened condensed milk (this is half a standard can, which measures 14 ounces by weight) (198 grams)
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 and mix in the melted butter and sugar. Pour into the aluminum foil lined pan and push down to make an even layer. Bake for 5 minutes or until the edges are golden brown.4 sheets of graham crackers, 1 tablespoon granulated sugar, 2 tablespoons unsalted butter
- Mix up the 14 ounce (by weight, not volume) can of sweetened condensed milk in case it separated. Divide it into two equal parts.
- Melt the chocolate in small sauce pan over medium low heat and add half of the sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.1 1/2 cups milk chocolate chips, 1/2 teaspoon vanilla extract, 7 ounces sweetened condensed milk
- In a second sauce pan, combine the white chocolate, marshmallow fluff, and sweetened condensed milk over medium low heat. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.1 cup white chocolate chips, 1/2 cup marshmallow fluff, 7 ounces sweetened condensed milk
- Refrigerate overnight (or for at least eight hours). When ready to cut, pull the fudge out of the pan using the aluminum foil. Gently remove the foil and carefully cut into squares. Store in an airtight container for up to two weeks.
Tara from The Magnolia Barn says
How creative! This looks amazing!
Dorlene N says
A tip for measuring your Fluff, after you melt your butter, take a papertowel and wipe the excess butter out of the pan/dish and wipe your measuring cup and spoon with the butter. It will stick a little, but so much easier to deal with. Recipe looks super yummy!
Andi G. says
My son would label me as mom of the year if I made this fudge. He loves anything s’mores since he had his first real one last year. It looks really good, Lisa! Cute story about your husband’s scream :)
Emily says
I love Smores anything! Thank you for making it even easoer to have my fix. I pinned this badboy.
Laura@bakinginpyjamas says
This looks delicious Emily, I’d love a piece or two. I found your blog on Time to Sparkle.
Erin says
That’s hysterical! And yeah, I seriously need to make this fudge. It looks amazing! Pinned for later. Thanks
Trish - Mom On Timeout says
Yep. It’s official. I’m in love. Pinned and featuring tonight!
Rae says
when you say 1/2 can of sweetened condensed milk, is that the small (5oz) can or the larger 12oz can???
I used a 14 ounce can, and I just sort of eye balled half of the can for each of the layers, using a whole can in total for the recipe.
Sandy says
sounds like you were watching Castle :)
This recipe looks awesome, definitely on my ‘to try’ list now!
We were! :) Hope you like it Sandy!
Thanks Sparrow!