This is the easiest and best S’mores Fudge — 10 minutes to prep, 5 ingredients, and no baking needed! It’s a fantastic no-heat, no-fuss summer treat for feeding a crowd and making with kids.
Allow me to introduce the go-to dessert of casual summer gatherings and occasions: a pan of fudgy, rich, chocolate fudge studded with graham cracker crumbs and luscious streaks of marshmallow. It requires no baking, just a few minutes of prep, and ingredients you very likely either have in your pantry already or can grab in a hurry at pretty much any store. Best of all, it’s sure to delight, well, everyone!
No bake is no stress
There’s no need to bake this fudge, and no candy thermometer or other special equipment required, either. Simply melting chocolate chips together with sweetened condensed milk produces a creamy base that cools and sets up to the perfect consistency, each and every time.
What else makes this recipe work? Allowing the marshmallows to partially melt into the warm chocolate mixture adds an extra level of creaminess and lightens the texture just a bit, so you get the most lovely — and delicious — streaks and pockets of marshmallow goodness.
You literally don’t even need a bowl for this recipe – that’s how easy it is!
Ingredient Notes & Substitutions
You can find the full ingredient list in the recipe card below, but if you’re looking for shopping tips, why these ingredients work together, or substitution ideas, read here:
- Chocolate Chips: Either semisweet or dark chocolate chips work very well in this recipe, and yes, you can use mini chips if you have those on hand. They will melt down more quickly, so watch the pan closely.
- Sweetened Condensed Milk: A must for the proper flavor and consistency. In a real pinch, you could make your own.
- Mini Marshmallows: Yes, mini marshmallows are strongly preferred for this fudge! Large marshmallows will give larger pockets and streaks in the finished result, and will not soften into the fudge base at the same rate. Plus, if I’m being honest, they’re a little less cute. 🙂
Optionally, you can add 1 tablespoon of butter or 1 teaspoon of vanilla extract to the fudge, but it’s really not necessary for a rich flavor.
Why add sea salt to fudge?
Adding a pinch of sea salt may seem counterintuitive, because fudge is all about that stick-to-your-teeth, ultra-sugary effect. It’s a great move, however, that I don’t recommend you skip. A tiny sprinkle of sea salt helps to gently offset all that sugar, so you don’t experience a full avalanche of sweet.
Love s’mores? Make a batch of this incredibly creamy no-churn s’mores ice cream next!
How To Make S’Mores Fudge
So simple, my friends:
- Line a small square baking dish — 8-by-8 or 9-by-9 inch works fine — with parchment paper or foil. This is absolutely necessary for removing the fudge cleanly when it is done and ready to cut.
- Melt chocolate together with sweetened condensed milk over medium heat. Be sure to stir very frequently and watch closely — you don’t want any burning here!
- Remove from heat, then stir in crumbled graham crackers and mini marshmallows. The marshmallows will partially melt — that’s OK!
- Pour and scrape the mixture into the prepared baking pan. Press it gently into the corners, then sprinkle additional graham crackers and marshmallows on top.
- Let the fudge set — 90 minutes in the refrigerator will do the trick.
- Use the lining to gently lift the fudge out of the pan, then cut into pieces and dig in!
You can try to resist sneaking bites while you cut them into squares, but why? 🙂
Can I make this in the microwave?
Yes! Melt the chocolate and sweetened condensed milk together in a large bowl on 50% power, stirring every 60 seconds or so, until fully melted and smooth. Remove the bowl, mix in graham crackers and marshmallows, and proceed with scraping the mixture into a pan and letting it cool.
Why is it called a s’more?
Legend has it that the term “s’more” is simply a contraction of the phrase “some more,” as one would presumably request when enjoying a simple and delicious concoction of graham cracker, chocolate, and marshmallow. The traditional s’more, as typically made over a campfire or fire pit, can be traced to an early 1920s era cookbook, in which it was termed simply a “graham cracker sandwich” and reportedly already popular with Boy Scouts and Girl Scouts.
Are s’mores an American thing?
S’mores are common throughout the United States and Canada, but not in the rest of the world. I can personally attest that few locals I befriended during our years in Belgium were familiar with the treat; though I persuaded more than a few that they are one American tradition worth emulating!
Store s’mores fudge tightly covered in the refrigerator for up to 2 weeks, or at room temperature for 3-4 days. Beyond the lifetime, the choice of whether to keep them cool or room temperature is really a matter of personal preference; they will taste noticeably more chilled and firm from the fridge, and much more warm and gooey from the counter.
If you plan to serve these at an outdoor gathering, keep them in the refrigerator for at least a few hours beforehand — that way, as they warm up outside, they will transition from chilled to tender, without risk of melting into a mess.
More Summer Treats
Love simple treats in the summer? Who doesn’t! Try these key lime pie popsicles, a gorgeous mixed berry galette, an old-fashioned blueberry nectarine crisp, or these lovely lemon cheesecake mousse parfaits.
If you try this S’Mores Fudge, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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- 12 ounces semisweet or dark chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 4 full sheets graham crackers
- 1 and 1/4 cups mini marshmallows
- 1/2 teaspoon flaked sea salt
- Line an 8” or 9” square baking pan with parchment or foil, leaving an overhang on at least two sides. Set aside.
- Combine chocolate chips and sweetened condensed milk in a medium saucepan over medium heat, stirring very frequently, until completely melted and smooth. While the chocolate is melting, break up the graham crackers into small pieces.
- Once chocolate has melted, remove pan from the heat. Stir in most of the crushed graham crackers and 1 cup of the marshmallows. Fold gently with a rubber spatula; the marshmallows will partially melt, and the mixture will be very thick.
- Scrape the mixture out into the prepared pan and gently spread into an even layer. Sprinkle reserved graham cracker crumbs and remaining 1/4 cup marshmallows on top of the fudge, pressing very lightly with your hands to ensure they adhere to the top. Sprinkle with sea salt.
- Place pan in the refrigerator for at least 90 minutes to cool. The longer you can leave it in the refrigerator, the easier it will be to cut into clean squares.
- When ready to cut, lift fudge from the pan using the parchment or foil overhang. Place on a cutting board and slice into pieces using your sharpest knife. (This is very rich, so I usually make 36 pieces out of an 8” square pan – 6 rows and 6 columns.)
- Store fudge tightly covered in the refrigerator for up to 2 weeks, or at room temperature for 3-4 days.
- Microwave Instructions: Melt the chocolate and sweetened condensed milk together in a large bowl on 50% power, stirring every 60 seconds or so, until fully melted and smooth. Remove the bowl, mix in graham crackers and marshmallows, and proceed with scraping the mixture into a pan and letting it cool.
One Comment on “S’Mores Fudge”
This looks divine! I love how easy it is to make! Can’t wait to try it.