Easy stovetop S’mores Fudge starts with a rich milk chocolate base and is loaded with crushed honey graham crackers and soft miniature marshmallows.
Try this easy caramel microwave fudge or chocolate covered Oreo fudge next!
S’mores Fudge
When you’re craving summer but winter’s here, bring back the best summer treat with a holiday twist—S’mores Fudge! It’s the perfect way to enjoy that S’mores flavor in the cold.
This fudge is rich, chewy, and loaded with crunchy graham cracker bites, soft marshmallows, and milk chocolate. Plus, it’s way easier than getting a fire going and roasting marshmallows—just as delicious without the campfire hassle!
Ingredients
- Butter: Use unsalted butter for better control over the flavor.
- Milk Chocolate Chips: Higher quality chips, like Ghirardelli® or Guittard®, give a richer flavor.
- Sweetened Condensed Milk: Use full-fat for the best consistency; avoid evaporated milk.
- Salt: Don’t skip it—even a little salt makes a big difference!
- Vanilla Extract: Add it after removing from heat to keep the flavor intact.
- Honey Graham Crackers: Coarsely chop to keep nice, big bites of graham in each piece.
- Miniature Marshmallows: For chewiness and that gooey, S’mores-like texture.
Quick Tip
Make this S’mores Fudge your own and play with the ratios. This recipe is heavy on the marshmallows and lighter on the graham crackers. If you’d prefer more graham crackers, use 2 cups crushed graham crackers and 2 cups marshmallows.
How To Make S’mores Fudge
- Prep Pan: Line an 8×8-inch pan with parchment, leaving extra paper to lift out the fudge.
- Melt Ingredients: On low heat, melt butter, chocolate chips, and condensed milk, stirring until smooth.
- Add Flavor: Mix in salt and vanilla.
- Combine: In a bowl, mix graham crackers and marshmallows. Pour the melted chocolate over and stir.
- Set: Spread into the pan with a sprayed spatula. Chill 4–8 hours.
- Cut: Lift out with the paper and cut into small squares.
Tips For Success
- Use Fresh Marshmallows: Fresh, soft marshmallows give better bites. Tip: Feel for soft bags—Jet-Puffed® is a good choice.
- Sweetness: This fudge is very sweet, so serve in small squares. For a less sweet option, try semi-sweet or dark chocolate, or mix half milk and half semi-sweet chocolate.
- Line the Pan: Use parchment or foil to make removing the fudge easier.
- Smooth the Fudge: Spray a spatula with nonstick spray and press down the fudge firmly.
- Cut Easily: Use a sharp knife. If cutting is tough, warm the knife under hot water, dry, and slice.
Storage
Leftover S’mores Fudge?
To store leftover fudge, place it in an airtight container and keep it in the fridge.
The fudge will stay fresh for 1–2 weeks when refrigerated. For the best texture and flavor, try to enjoy it within the first 2–3 days.
More Simple Desserts
- Avalanche Cookies no baking required
- Tiger Butter Fudge only four ingredients
- Turtle Candy pecans, Rolos, and pretzel candies
- Muddy Buddies chocolate and peanut butter mix
- White Chocolate Chex Mix with M&M’s
S’mores Fudge
Stovetop S'mores Fudge brings together a rich chocolate base packed with crushed graham crackers and gooey mini marshmallows.
Equipment
- 8 x 8-inch baking pan or 9 x 9-inch (or 11 x 7-inch for thinner fudge)
- Parchment paper or aluminum foil
- Medium pot nonstick
Ingredients
- 4 tablespoons unsalted butter
- 3 cups milk chocolate chips highest quality possible, see note 1
- 1 (14-ounce) can sweetened condensed milk full-fat, not evaporated milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup honey graham crackers 4 full sheets, coarsely chopped
- 3 cups miniature marshmallows
- Cooking spray
Instructions
- Line an 8×8-inch or 9×9-inch pan for thicker fudge (or 11×7-inch pan for thinner fudge) with parchment paper, leaving an overhang for easy removal (or line with foil)—do not skip this or you probably won’t be able to get your fudge out looking very nice. (The fudge photographed was made in an 8×8-inch pan.) Cut the butter into 1-tablespoon-sized pieces. Coarsely chop the graham crackers and add them to a large bowl, then add marshmallows.
- In a thick-bottomed, nonstick pot, heat butter, chocolate chips, and sweetened condensed milk using the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, scraping the sides and bottom. Resist the urge to increase the heat—your patience will pay off!
- As soon as the butter and chocolate chips are melted, remove from heat and stir in salt and vanilla extract. Mix well. Pour the mixture into the bowl with the graham crackers and marshmallows. Gently stir to combine; it’s okay if the chocolate melts the marshmallows a little.
- Transfer mixture to the lined pan. Spray a spatula with cooking spray and smooth the chocolate fudge into an even layer that is touching all sides of the pan and has a smooth top. Cover and refrigerate 4–8 hours or until fudge is firm.
- Remove using the parchment paper overhang. Cut the fudge with a hot, very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces—it’s rich!
Recipe Notes
Note 1: Milk chocolate is my favorite for S’mores Fudge, but it’s quite rich. Use semi-sweet or dark chocolate for a less sweet fudge, or use half semi-sweet and half milk chocolate. My favorite chips to use are Ghirardelli® or Guittard®. The higher the quality of chocolate, the tastier your fudge will be!
Storage: This fudge is best stored in the fridge and enjoyed cold. If left out of the fridge for long, the fudge becomes crumbly. Leftover fudge will stay good for 1–2 weeks in an airtight container in the fridge, but because of the marshmallows, I like it best within 2–3 days.
Nutrition
Calories: 86kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 5mg | Fiber: 1g | Sugar: 12g | Vitamin A: 41IU | Calcium: 3mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
