If you want all the flavors of fudge, but without the campfire, make our s’mores fudge recipe. It’s a four-ingredient recipe that comes together in minutes.
For more treats, check out all of our dessert recipes.
It’s basically summer, and that always means s’mores to me.
Which is a little bit funny because when it’s hot out, the last thing I’m thinking about is sitting around a fire, roasting marshmallows.
But, still s’mores and summer go hand in hand.
If you want all those classic flavors without the flame, just make our no-bake s’mores fudge instead. It’s an easy fudge recipe that only needs four ingredients, a microwave, and a refrigerator.
It’s so simple, even for beginners, because you’re not using a double boiler and a candy thermometer. You’re just microwaving and stirring. So, even if you’re never made fudge before, you can make this. Just follow our instructions.
We love s’mores without flames, so of course, we have a few more fire-free recipes for those.
Check out our list of Unique S’mores Recipes for ideas like soft pretzel s’mores and no bake s’mores cookies.
S’mores Fudge Recipe
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S’mores Fudge Ingredients:
You can get the full list of ingredients with measurements in the recipe card below.
- Sweetened condensed milk – This is the base of your fudge. It adds sweetness and the moisture needed to bind everything together to give you the texture of fudge.
- Chocolate chips – You can use any flavor of chocolate chips. We prefer semi-sweet chocolate chips, since the sweetened condensed milk adds a lot of sweetness. You could use dark or milk chocolate chips if you prefer.
- Mini marshmallows – Mini marshmallows distribute more evenly than full-sized ones do. If you only have full-sized ones, cut them into small pieces.
- Graham crackers – We use whole graham crackers that we break apart, but you can actually purchase graham cracker crumbs and use that.
How To Make S’mores Fudge:
Put the chocolate chips into a microwave-safe bowl.
Pour in the sweetened condensed milk.
Microwave on high for one minute until the condensed milk is warm and the chocolate chips start to melt.
Stir the chocolate chips and sweetened condensed milk together until they’re completely combined.
Quick note: If the ingredients aren’t combining, you can put the bowl back and microwave and stir at 30-second intervals until it’s completely smooth.
Add the marshmallows into the chocolate mixture and stir gently until the marshmallows are coated.
You don’t want to overmix be cause that can melt the marshmallows.
As long as you stir gently, the marshmallows will stay whole and add a pillowy texture to those bites of fudge.
Pour the mixture into an aluminum foil-lined 8×8 inch pan.
Alternatively, you could line the pan with parchment paper. I just personally think foil is a little easier to fit into the pan, but either works.
Put the graham crackers in a plastic bag and break them into crumbs with your fingers.
You could gently hit them with a rolling pin to break them apart as well.
While the fudge mixture is still warm, sprinkle the crushed graham crackers on top.
They should stick to the fudge, but just in case, you can gently pat the crumbs down with the back of a spoon.
Put the pan in the fridge for at least two hours.
Pull the foil out from the pan and place it on a cutting board.
Use a sharp knife to cut it into squares.
I usually do six rows by six rows for a total of 36 pieces. You can cut them into smaller pieces if you’re making them for a party and trying to stretch them to feed a crowd.
S’mores Fudge: Frequently Asked Questions
Store any leftovers in an airtight container in the fridge. It will last two to three weeks this way.
For the best results, you can wrap the fudge in plastic wrap before putting it in the container.
You can. Wrap the fudge in parchment paper and aluminum foil, then put it in a freezer-safe bag. It will last about three months that way.
Remember to completely defrost it before eating it.
If you don’t have a microwave, you can melt the chocolate chips and sweetened condensed milk together on the stove in a saucepan over low heat, stirring constantly.
Just be really careful to not burn the chocolate chips because if you do, you can’t recover them.
There are a few reasons why your fudge may not set and stayed sticky.
First, your chocolate to sweetened condensed milk ratio may have been off. This recipe uses a full can of sweetened condensed milk and a bag and a half of chocolate chips. If you try to use just one bag of chocolate chips, the fudge will be sticky and won’t set.
It will also stay sticky if you don’t chill it in the fridge long enough or if you try to cut it when its room temperature rather than cold.
Yes! We always use store-brand to make this fudge. The fudge comes out the same regardless of it you use generic or name-brand ingredients. And since generic products are generally cheaper, they’re a great way to keep this a budget-friendly treat.
More Fudge Recipes:
If you love homemade fudge, we have a few other recipes you’ll like. There’s our rocky road fudge, which is my favorite (because it’s the one my mom makes most often, so it tastes like nostalgia to me), and our watermelon fudge, which is always a big hit (because it’s decorated to look like watermelon, although doesn’t taste like it).
Be sure to check out all of our fudge recipes to satisfy your sweet tooth.
S'mores Fudge
If you want all the flavors of fudge, but without the campfire, make our s’mores fudge recipe. It’s a four-ingredient recipe that comes together in minutes.
Ingredients
- 1 can (14oz.) sweetened condensed milk
- 3 cups chocolate chips
- 1 cup mini marshmallows
- 2 graham cracker
Instructions
- Put the chocolate chips into a microwave-safe bowl.
- Pour in the sweetened condensed milk.
- Microwave on high for one minute until the condensed milk is warm and the chocolate chips start to melt.
- Stir the chocolate chips and sweetened condensed milk together until they’re completely combined.
- Add the marshmallows into the chocolate mixture and stir gently until the marshmallows are coated.
- Pour the mixture into an aluminum foil-lined 8×8 inch pan.
- Put the graham crackers in a plastic bag and break them into crumbs with your fingers.
- While the fudge mixture is still warm, sprinkle the crushed graham crackers on top.
- Put the pan in the fridge for at least two hours.
- Pull the foil out from the pan and place it on a cutting board.
- Use a sharp knife to cut it into squares.
Notes
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 127Total Fat 6gSaturated Fat 4gUnsaturated Fat 3gCholesterol 0mgSodium 13mgCarbohydrates 20gFiber 1gSugar 16gProtein 1g
Have you made this s’mores fudge recipe? Let us know how it went in the comments.