Ingredients

The following ingredients have 4 Servings
  • 12 ounces semisweet or dark chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 4 full sheets graham crackers
  • 1 and 1/4 cups mini marshmallows
  • 1/2 teaspoon flaked sea salt

Instruction

  • Line an 8” or 9” square baking pan with parchment or foil, leaving an overhang on at least two sides. Set aside.
  • Combine chocolate chips and sweetened condensed milk in a medium saucepan over medium heat, stirring very frequently, until completely melted and smooth. While the chocolate is melting, break up the graham crackers into small pieces.
  • Once chocolate has melted, remove pan from the heat. Stir in most of the crushed graham crackers and 1 cup of the marshmallows. Fold gently with a rubber spatula; the marshmallows will partially melt, and the mixture will be very thick.
  • Scrape the mixture out into the prepared pan and gently spread into an even layer. Sprinkle reserved graham cracker crumbs and remaining 1/4 cup marshmallows on top of the fudge, pressing very lightly with your hands to ensure they adhere to the top. Sprinkle with sea salt.
  • Place pan in the refrigerator for at least 90 minutes to cool. The longer you can leave it in the refrigerator, the easier it will be to cut into clean squares.
  • When ready to cut, lift fudge from the pan using the parchment or foil overhang. Place on a cutting board and slice into pieces using your sharpest knife. (This is very rich, so I usually make 36 pieces out of an 8” square pan - 6 rows and 6 columns.)
  • Store fudge tightly covered in the refrigerator for up to 2 weeks, or at room temperature for 3-4 days.