Ingredients
The following ingredients have 4 Servings
- For the crust:
- 1 1/2 cups graham cracker crumbs (I pulverize whole graham crackers in the food processor)
- 6 Tablespoons melted salted butter
- 1/4 cup granulated sugar
- For the fudge layer:
- 3 cups sugar
- 3/4 cup unsalted butter
- 1 small can evaporated milk (5 ounce, about 2/3 cup)
- 12 ounces semisweet chocolate chips
- 1 jar of marshmallow cream (7 ounces)
- 1 teaspoon vanilla extract
- 1 1/4 cups miniature marshmallows
- cooking spray
Instruction
- For the crust: Preheat the oven to 350 degrees. Line a 9 inch square pan with parchment paper. Mix the graham cracker crumbs, butter and sugar together in a bowl until well incorporated. Spray the pan and parchment with cooking spray.
- Press the graham cracker mixture into the bottom of the pan; make sure you press firmly so that it sticks together. Bake for 8 minutes; let cool.
- For the fudge: Bring sugar, butter and evaporated milk to a rapid boil in a medium saucepan on medium-high heat, stirring constantly. Cook 4-5 minutes or until candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat.
- Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract; mix well.
- Pour the fudge into the pan on top of the graham cracker crust.
- Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature.
- Using a culinary torch, brown the tops of the marshmallows. Alternatively preheat the broiler and place the pan of fudge 4-6 inches away from the heat source and broil for 1-2 minutes or until marshmallows are browned.
- After the fudge has completely set remove from pan, cut into squares and serve.
