S’mores Fudge

By Rachel Conners @bakeritablog

This S’mores Fudge only takes 15 minutes and six ingredients to prep – no baking required! This quick and easy fudge recipe is a no-mess way to enjoy s’mores.

Weather in Seattle has not been my friend recently. When I first moved into my apartment I was stoked on my light situation – a living room with an entire glass wall that gets direct light for half the day? Yes, please! In the summer, I struggled with having too much light. I would be blinded by the sun in my eyes as I stood inside taking photos.

Oh, how I miss those days. They are so long gone. Back in summer, I could be taking photos until 5 or 6 PM…now, the light is totally gone for the day by 4 PM at the latest – but that’s not the main problem. The wall of windows that used to let in tons of light now barely lets in any, but that’s cause there is none, except for the occasional hour where the sun will break through the clouds to grace us with it’s presence.

But, a food bloggers got to do what a food bloggers got to do, so for the past few months I’ve moved my photography operation outside to be able to take advantage of the natural light . I bundle up with my fuzziest jacket and fluffiest scarf and battle against the cold for a drool-worthy dessert photo, and for the most part, my photoshoots have been uneventful besides a confused neighbor or two.

The photoshoot for this s’mores fudge was a bit more eventful then most. I like to photograph things when they’re as fresh as possible, so I toasted the marshmallows on top of the fudge and sliced it up to photograph. After styling on the tray, I headed outside to shoot.

What I didn’t realize was that it was POURING rain. I shoot on a covered patio so I can deal with a little bit of rain, but instead I was getting sideways rain, soaking the tissue paper and getting all over my freshly cut fudge which should be DRY. I pushed the table into the corner as far from the rain as possible, cleaned up as best as possible and set up a makeshift rain shield which somehow managed to block the rain and not the light.

Let’s just say, this shoot was probably one of the quickest I’ve ever done but felt like one of the longest. It was a battle of fudge vs. the elements, and I’d say fudge won. Because doesn’t fudge always win? Especially when it’s s’mores flavored.

This fudge is a super easy recipe – the fudge itself only requires three ingredients. A quick graham cracker crust and toasted marshmallows on top make this classic summer treat come to life as a portable winter dessert that’s perfect as a holiday gift.

The toasted marshmallows are a must – I used a handheld torch, but if you don’t have one, you can toast the marshmallows under the broiler for a minute or until they’re golden brown. So scrumptious! This recipe makes a seriously big batch of fudge (64 pieces) so plan on giving some out to your favorite family and friends.

The struggle against the rain was worth it to get some photos to share this super easy, no-bake s’mores fudge recipe, don’t you think? Enjoy!

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S'mores Fudge   Save Print Prep time 15 mins Cook time 3 mins Total time 18 mins   Author: Rachel Conners Serves: 64 pieces Ingredients For the graham cracker crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
For the fudge
  • 3 cups semi-sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup unsalted butter
  • 2 cups mini marshmallows
Directions
  1. Line a 9x13" pan with parchment paper and grease lightly.
  2. In a bowl, stir together graham cracker crumbs and melted butter. Press evenly into the prepared pan. Set aside while you prepare the fudge.
  3. Over low-medium heat in a medium saucepan, combine butter, sweetened condensed milk, and chocolate chips. Stir frequently until the mixture is completely melted and smooth, about 3-5 minutes. Remove from heat.
  4. Pour mixture into a prepared pan. Spread evenly. Sprinkle mini marshmallows on top and press down slightly into the fudge so they stay put. Using a kitchen torch, toast the marshmallows. Alternatively, you can put the pan under your over broiler for about 1 minute or until golden brown - watch carefully.
  5. Refrigerate until set before cutting into 64 pieces.
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