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.
Connie says
Good and easy, but be careful, the marshmallow layer sticks to the foil!
Erika says
How did you cut the fudge so cleanly?
Erika, I took it straight out of the fridge, cut it, and used a really big sharp knife :)
Gwen says
I am making this for sure. I measure marshmallow fluff with a peanut butter measuring cup works like a charm. And I cut my fudge with a pizza cutter.
deborrah says
peanut butter measuring cup??? I NEED this! where do I find one please? but I’m not waiting to make this fudge!
Ashley says
This looks fabulous! I will definitely be making it this week. How long does this keep for in the fridge?
I actually don’t keep my fudge in the fridge, Ashely. I like it better kept at room temperature in a sealed container, and I feel like it works for about two weeks.
Emily says
That looks like pure perfection! YUM! =)
Thanks Emily!
No, thank you Sophia!
Laura A says
Hi, I’ve just made these and as I was pouring in the marshmallow layer the chocolate layer just dispersed so I don’t think I’m going to have layers :( I’m sure it will taste great anyway but I was wondering if you had any tips? I’m making these as a test run for treats to make as a Christmas present so any issues I can iron out now would be great. Should you let all layers cool completely before putting the next one on? Thanks, Laura
Laura, in all honesty, I made this SO long ago, though if it needed time between the layers, I think I would have put in the instructions to put it in the refrigerator in between. I do think that if that is the issue you are running into you can refrigerate the chocolate layer and then you won’t have any trouble.
Dave Hughes says
Sounds yummy..Love anything chocolate, so I will be trying this before my New Year diet kicks in.
BTW..I know what show you were watching..the episode of Castle when his daughter gets kidnapped.
Lisa says
What % milk do you use?
Hi Lisa! There’s actually no milk in this . . . there is sweetened condensed milk, which you can find in a can in the baking aisle. And there are milk chocolate chips, but you could also use semi-sweet.
Yasmine says
Just found this via Pinterest and it looks amazing! My favorite part of smores is the toast on the marshmallow, would that translate to this recipe? Maybe toast the marshmallow layer with a torch? Thanks!
I love that part of s’mores too!! Totally worth a try! Just go easy so you don’t melt the fudge!