Ingredients
1½cupsgraham cracker crumbs
6tbspsalted buttermelted
¼cupgranulated sugar
3cupssugar
¾cupunsalted butter
5ozevaporated milk
12ozchocolate chipssemisweet
7ozmarshmallow cream
1tspvanilla extract
1¼cupsminiature marshmallows
cooking spray
Preparation
Preheat the oven to 350 degrees F. Line a 9-inch square pan with parchment paper.
Mix the graham cracker crumbs, butter, and sugar together in a bowl until well incorporated.
Spray the pan and parchment with cooking spray.
Press the graham cracker mixture into the bottom of the pan firmly. Bake for 8 minutes and allow cooling.
Bring sugar, butter, and evaporated milk to a rapid boil in a medium saucepan on medium-high heat, stirring constantly.
Cook 4 to 5 minutes or until candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat.
Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract and mix well.
Pour the fudge into the pan on top of the graham cracker crust.
Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature.
Using a culinary torch, brown the tops of the marshmallows.
After the fudge has completely set remove from pan, cut into squares and serve.
