As you may know Saturday was National S'mores Day – I love how everything seems to have a holiday now. I went with a deconstructed s'more because I was feeling lazy and my lack of effort left me craving more. Yesterday I was craving fudge, I try to be good and only eat it at Christmas-time, since I lack all control when I am around it. One of the best things about my brother-in-law coming home for the holidays is that he loves fudge too, so my mother-in-law always makes a lot of it. So I started pulling all of the ingredients together to make myself some fudge and thought why not make it s'mores fudge and kill two cravings at once. The result is everything you love about s'mores but in a smooth, creamy fudge. With sweet marshmallow swirls and crunchy graham cracker crumbs, I know you'll love this recipe too, enjoy!
1 1/4 c granulated sugar
6 Tbs butter
1/4 c + 1Tbs evaporated milk
6 oz. chocolate, chopped (I used 4 squares of semi sweet baker's chocolate and 1/4 c dark chocolate chips)
4 oz. marshmallow creme + 1 oz. for swirling
1 1/c graham cracker sheets
Line a 5"x7" pan with aluminum foil, crumble one sheet of graham cracker over the bottom of the pan and set aside. In a saucepan over medium heat cook the butter, sugar and milk until boiling. Boil the mixture for 4 minutes and remove from heat, stir in the chocolate and marshmallow creme until melted and smooth. Spread the fudge into the pan and using a knife swirl in the remaining 1 oz. of marshmallow creme. Crumble the remaining 1/2 sheet of graham cracker over the top of the fudge and press lightly to adhere. Cover with plastic wrap and refrigerate for 2-3 hours until firm, slice and serve.
Yields 20-30 pieces
Recipe adapted from Kraft Fantasy Fudge