Gear up for summer with this new twist on a classic campfire treat.
June 16 is National Fudge Day, which is the perfect excuse to sink your teeth into a hunk of mouthwatering fudge.
Along with this tasty recipe, McKenney’s cookbook is filled with more than 75 delicious, creative and easy-to-make recipes. McKenney’s mission is to bring people back to the kitchen to make good, simple food—and to have fun, of course! With a cookbook this loaded with fabulous options, you won’t want to miss out a single sweet treat. This fudge is a delicious case in point.
Marshmallow-Swirl S’mores Fudge
Makes 36 1 1/4-inch squares
- 2 cups semi-sweet chocolate chips
- 1/4 cup butter
- 14-ounce can full-fat sweetened condensed milk
- 2 cups mini marshmallows
- 4 full sheets Graham crackers, broken into small pieces
1. Line the bottom and sides of an 8-by-8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
2. In a medium saucepan over low-medium heat, combine the chocolate chips, butter and sweetened condensed milk. Stir constantly until the chocolate chips are completely melted. The mixture will be very thick.
3. Remove from the heat and allow to cool slightly for 3-4 minutes. Gently fold in the marshmallows and Graham cracker pieces. The marshmallows will melt slightly, creating swirls. Spoon the chocolate mixture into the prepared pan, smoothing down the top as best you can.
4. Chill in the refrigerator for 4-6 hours until firm. Lift fudge out of pan and discard silver foil. Using a very sharp knife, cut into six equal rows, and then cut each row of fudge into six equal pieces. This will make 36 squares.
5. Cover the fudge tightly and store in the refrigerator for up to 4 days.
Sally Says: This is my go-to chocolate fudge recipe. Instead of s’mores fixings, try adding walnuts, candy cane pieces, peanut-butter swirls, or crushed Oreo® cookies.