Ingredients
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Graham Cracker Crust
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1 1/2 packages graham crackers
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8 Tbsp butter
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Fudge
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3 cups semisweet chocolate
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1 can sweetened condensed milk
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4 Tbsp butter
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Marshmallow
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3/4 cup water, divided
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3 envelopes unflavored gelatin
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2/3 cup light corn syrup
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2 cups granulated sugar
Directions
Steps
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1
Done
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Prepare the ingredients. Preheat oven to 350F. Crush the graham crackers into fine crumbs and separate the butter for the fudge into 1 Tbsp pieces. |
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2
Done
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Graham Cracker CrustMelt 8 Tbsp of butter and combine with the graham cracker crumbs. For easier cutting later, press into a parchment lined and greased 11"x11" square pan. Bake for 12 minutes. |
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3
Done
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FudgeAdd the chocolate, sweetened condensed milk, and 2 Tbsp of butter to a large saucepan. Melt over low heat until combined, smooth, and shiny. Remove from heat immediately to prevent overcooking. Stir in the remaining 2 Tbsp butter. |
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4
Done
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Pour the fudge over the graham cracker crust and smooth out, allow to chill for at least 2 hours until firm, then return to room temperature. |
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5
Done
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MarshmallowDo not start making the marshmallow until the fudge is set. Bloom the gelatin in 1/2 cup water in the bowl of a stand mixer. |
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6
Done
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Combine 1/4 cup water, corn syrup, and sugar in a medium saucepan. Bring to a boil over medium heat and boil hard for 1 minute until no sugar crystals remain. |
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7
Done
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Carefully pour the HOT sugar mixture into the bowl with the gelatin. Beat on high for 12 min until stiff peaks form and it looks all marshmallow-y. Immediately pour on top of the fudge and smooth out, cover with a greased sheet of plastic wrap and let set 4 hours. Pour any remaining marshmallow into a parchment lined and greased loaf pan or cake pan. |
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8
Done
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Slice into squares and optionally torch the marshmallow so they're nice and toasty. Enjoy! |
