S’mores Fudge

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Easy stovetop S’mores Fudge starts with a rich milk chocolate base and is loaded with crushed honey graham crackers and soft miniature marshmallows.

We love easy fudge recipes! Try this caramel microwave fudge or chocolate covered Oreo fudge next!


Image of several pieces of Smores Fudge.

S’mores Fudge

When you’re craving summertime, but it’s the dead of winter, what else is there to do besides channel the best summer treat into a holiday favorite — fudge?! S’mores Fudge is the perfect way to have your summer S’mores fix amongst snow-filled, chilly winter days.

This fudge is rich, chewy, and rippled with crunchy graham cracker bites. We’ve got all the essentials — honey graham crackers, soft marshmallows, and milk chocolate!

Luckily, this fudge isn’t much more difficult than making actual S’mores. I mean, if you consider all the work it takes to get a fire going, and marshmallows perfectly roasted, then this S’mores Fudge is way easier to make! 

Process shots: chop the graham crackers, add in mini marshmallows; Het butter and sweetened condensed milk; add chocolate; melt over low heat; add salt and vanilla.

S’mores Fudge Tips

  • Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your fudge will be.
  • Use fresh, good-quality marshmallows. The fresher the marshmallows, the softer and more enjoyable the bites of marshmallows in the fudge will be. When purchasing, feel the bags to find the softest marshmallows. I personally recommend Jet-Puffed® marshmallows (again, not sponsored).
  • Control sweetness. This fudge is rich and sweet, which is why we cut it into really small squares for serving. If you’d prefer a less-sweet S’mores fudge, use semi-sweet or dark chocolate instead of milk chocolate. You can also use half milk and half semi-sweet chocolate which gives you a happy medium in sweetness.

Process shots: Mix chocolate mixture until smooth; pour over marshmallows and crackers; mix gently; transfer to a pan and chill.

Tips, Continued

  • Line the pan. To ensure the S’mores Fudge will come out nicely, be sure to line the pan with parchment paper or foil.
  • To smooth the fudge in an even layer, spray a silicone spatula with nonstick spray and, use the spatula to press the fudge into the pan firmly. 
  • Use a very sharp knife to make clean cuts into the fudge. If you’re having a hard time cutting it, run the knife under hot water, dry it, and make a cut. Repeat this process for every cut made.

Close-up view of a piece of S'mores Fudge.

S’mores Fudge Cooking Notes

  • Use a heavy-bottomed nonstick pan to keep from burning the chocolate chips.
  • Keep the heat on the lowest setting. Although it takes longer this way, low heat ensures the mixture doesn’t heat too quickly or unevenly–which leads to burning.
  • Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the mixture, making sure to scrape the bottom as it heats.
  • Remove from heat quickly. As soon as all the ingredients are melted down, immediately remove the pan from the heat. Work quickly to get the mixture into the prepared pan to keep from overheating the ingredients.


Make this S’mores Fudge your own and play with the ratios. This recipe is heavy on the marshmallows and lighter on the graham crackers. If you’d prefer more graham crackers, use 2 cups crushed graham crackers and 2 cups marshmallows.

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S'mores Fudge

5 from 1 vote
Easy Stovetop S'mores Fudge starts with a rich chocolate base and is loaded with crushed graham crackers and soft miniature marshmallows.
Print Recipe

S'mores Fudge

5 from 1 vote
Easy Stovetop S'mores Fudge starts with a rich chocolate base and is loaded with crushed graham crackers and soft miniature marshmallows.
Course Dessert, Snack
Cuisine American
Keyword s'mores fudge
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 36 pieces of fudge
Chelsea Lords
Calories 86kcal
Cost $5.98


  • 4 tablespoons unsalted butter
  • 3 cups milk chocolate chips highest quality possible (See Note 1)
  • 1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 cup honey graham crackers (4 full sheets) coarsely chopped
  • 3 cups miniature marshmallows


  • PREP: Line an 8x8-inch or 9x9-inch pan for thicker fudge (or 11x7-inch pan for thinner fudge) with parchment paper, leaving an overhang for easy removal (or line with foil) - do not skip this or you probably won't be able to get your fudge out looking very nice. (The fudge photographed was made in an 8x8-inch pan) Cut the butter into 1-tablespoon-sized pieces. Coarsely chop the graham crackers and add them to a large bowl. Measure out the marshmallows and add to the large bowl with the graham crackers.
  • COMBINE: In a thick-bottomed, nonstick pan, heat the butter, chocolate chips, and sweetened condensed milk using the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly, making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
  • ADD FLAVOR: As soon as the butter and chocolate chips are melted, remove the pan from the heat, and stir in the salt and vanilla extract. Mix well. Pour the mixture into the bowl with the prepared graham crackers and marshmallows. Gently stir to combine; it's okay if the chocolate melts down the marshmallows a little.
  • CHILL: Transfer the mixture to the lined pan. Spray a spatula with nonstick cooking spray and smooth the chocolate fudge into one even layer that is touching all sides of the pan and has a smooth top. Cover and refrigerate for 4-8 hours or until fudge is firm.
  • SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich!
  • STORAGE: This fudge is best stored in the fridge and enjoyed cold. If left out of the fridge for long, the fudge becomes crumbly. Leftover fudge will stay good for 1-2 weeks in an airtight container in the fridge, but because of the marshmallows, we like it best within 2-3 days.

Recipe Notes

Note 1: Milk chocolate is our favorite for S'mores Fudge, but it's quite rich. Use semi-sweet or dark chocolate for a more bitter (less sweet) tasting fudge, or use half semi-sweet and half milk chocolate. My favorite chips to use are Ghirardelli® or Guittard®. The higher the quality of chocolate, the tastier your fudge will be! 

Nutrition Facts

Calories: 86kcal | Carbohydrates: 18g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 5mg | Fiber: 1g | Sugar: 12g | Vitamin A: 41IU | Calcium: 3mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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