Triple Chocolate S’more Fudge
Happy 1st July!! I know its cliché but I really can’t believe we are half way through the year, Christmas will here in a flash I tell you. Okay enough about Christmas, Summer is here and we should cherish thedse lingering warm days, and the cool sweet-smelling breezes while we can, it’ll be bitterly cold soon enough.
I love summer, I mean who doesn’t enjoy longer days, gorgeous flowers blooming from every crevice , fresh seasonal produce and of course the warmer weather.
S’mores is a staple summer time indulgence and although I’ve never actually had the pleasure of making one and eating it over the roar of a fire, I love the concept of toasted marshmallow squished with chocolate and two biscuits yum yum!!
So I’m officially kicking off s’mores July with this melt in your mouth, just died and gone to heaven fudge! I’m gonna make more fudge, its gonna happen.
I love fudge!! Especially if it’s this Triple Chocolate S’more fudge. A word of warning comes with this fudge. Only make it if you’re not alone and if you and your other half are going to work the next day so you can give it away. You don’t want it sitting in your fridge for two days waiting to be eaten.
It’s very rich so a small square will be enough but if your of the die-hard sugar lovers club and feel the need for more then you may feel a bit sick if you consume a couple of these devilish chunks.
So what goes into these to make them insanely good. Well you’ve got triple chocolate chips, equal ratios of white, milk and dark choc chips get melted into the fudge then are also scattered on top. I love the crackle of the chocolate chips as you eat the fudge and the trifecta of colour on top.
This being s’more fudge, you can’t skimp on the marshmallow, it’s one of the key ingredients. In my s’more fudge you’ve got marshmallow fluff, marshmallow oil and teeny tiny pink and white mini marshmallows scattering the top, nestled amongst the chips.
S’mores are traditionally made with graham crackers but here in the UK graham crackers aren’t available so I’ve used digestive biscuits instead. These tea time biscuits get crushed up and folded through the fudge, leaving you with a nice crunch. I reserved some of the crumbs and dropped these on top along with the marshmallows and chocolate chips. This layer adds great texture and also leads the way to the luscious fudge layer below.
The fudge is silky and creamy, contains crunchy crushed pieces of digestive biscuits and leaves you with a nice marshmallowy lingering taste thanks to marshmallow fluff and a few drops of marshmallow oil. This extra sweetening butteryness is not to be missed, it’s heavenly.
Another great thing about this campfire inspired treat is that there is no baking required. All you do is heat some ingredients together, stir in some deliciousness pour it in a pan and top with your adornments, couldn’t be easier.
I you really enjoy sweet treats in the blazing Summer, these are the perfect thing to make when you want to make something special but don’t want to melt besides a hot oven.
Everyone will love these little drops of s’more heaven, from grandparents, to adults, teenagers and children too! Easy to make and no baking makes these the perfect little treat to take to a BBQ, make for your family and you can stash them up and take them camping with you. There’s no reason not to make these, they’ll bring a smile to everyone’s lips they touch.
Yields – 8 x 8 inch square slab
Ingredients
- One 213 gram (7 ounce) Jar of marshmallow fluff
- 300 grams (1 1/2 cups) Caster sugar
- 160 ml (2/3 cup) Evaporated milk
- 55 grams (1/4 cup) Unsalted butter
- Pinch of Maldon sea salt
- 150 grams (1 cup) White chocolate chips (take away 2 tablespoons and place in a medium bowl)
- 150 grams (1 cup) Milk chocolate chips (take away 2 tablespoons and place in a medium bowl)
- 150 grams (1 cup) Dark chocolate chips (take away 2 tablespoons and place in a medium bowl)
- 8 drops LorAnn Marshmallow oil
- 8 Digestive biscuits (place in a plastic bag, crush with a rolling pin and reserve 2 tablespoons and place in the same bowl as the chocolate chips)
- 100 grams (1 cup) Mini marshmallows
Method
- Spray a 8 x 8 inch square baking tin with non stick cake spray and line with parchment paper, set aside.
- In a large saucepan add the marshmallow fluff, sugar, evaporated milk, butter and the salt and bring to a boil. Boil for 5 minutes stirring constantly then remove from the heat. Add the chocolate chips and stir until melted. Fold in the digestive biscuits
- Pour into your prepared tin and using an offset spatula smooth the top over. Get your reserved ingredients and sprinkle over the top, pressing so that it sticks to the top of the fudge. Chill in the fridge for 2-3 hours or until set.
Notes
* Recipe adapted from The Novice Chef
* Store in the fridge in a cake tin with a tight-fitting lid.
* Will last for a week.
* This is the first recipe for S’more July!
Tagged: dark chocolate, Digestive Biscuits, Fudge, LorAnn Marshmallow Oil, Marshamallow Fluff, Milk Chocolate, Mini Marshmallows, No Bake Fudge, No Bake Treats, S'more Fudge, S'more Month, S'more No Bake, S'more No Bake Fudge, S'mores, S'mores July, Triple Chocolate Chips, White Chocolate
