I guess I’m trying to recapture summer by making a bunch of s’mores recipes recently. Either way, it’s almost November everyone is tired, and these remind me of summertime.
This is a fairly easy recipe. If you’ve made your own marshmallows before, then you probably have everything you need already. If you haven’t, then make sure you have a candy thermometer. That is one tool that is indispensable when it comes to making marshmallows.
Ooh boy, if there is one warning I can leave you with it is that these are RICH. They are indulgent, and sweet, but boy oh boy, do NOT have more than one in a sitting. The original recipe says it makes 9 large squares or 18 small squares. I cut mine into 16 pieces and they were almost too much.
So, these will be great for you if you like s’mores… and sugar… and campfires… and sugar…
Just go make them!
Yield: 16 bars
For the crust:
20 full graham crackers
¼ c. sugar
½ tsp. salt
¾ c. (12 tbsp.) butter, melted
For the fudge filling:
2 c. chocolate chips
1 can (14 oz.) sweetened condensed milk
For the marshmallow topping:
2 large egg whites
¼ tsp. cream of tartar
¾ c. sugar
½ c. light corn syrup
¼ c. water
¼ tsp. salt
1½ tsp. vanilla
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper or foil. Spray lightly with nonstick spray.
In a food processor, add the graham crackers, salt, and sugar. Pulse until finely ground. Add the butter. Pulse until you have a fine mixture that is beginning to clump together.
Press the mixture into the prepared pan, and firmly pat down. Bake in the preheated oven for 10 minutes. Cool completely.
To make the fudge filling, in a medium saucepan, combine the chocolate chips and the sweetened condensed milk. Heat on medium-low, constantly stirring, until the mixture is smooth and incorporated.
Pour over the graham crust, and refrigerate until the fudge layer is set.
To make the marshmallow topping, beat the egg whites and cream of tartar until soft peaks form.