- 250g digestive biscuits
- 1tbsp caster sugar
- 125g unsalted butter, melted
- 300g 72 – 78% cocoa chocolate
- 1 tin condensed milk
- 150g white mini marshmallows
Grease and line a 9×9 square pan with parchment paper.
In a food processor crush the digestive biscuits to crumbs. Add the caster sugar and melted butter and give it a whizz to combine. Transfer the mixture to the prepared pan and press into an even layer. Chill while you make the fudge layer.
In a medium, heavy bottomed sauce pan stir together the chopped dark chocolate and condensed milk. Stir together until the chocolate is just melted and remove from the heat.
Pour the chocolate fudge over the biscuit base. Sprinkle the mini marshmallows over the fudge, pressing down sightly on the marshmallows.
- Place the tray of fudge into the fridge for at least an hour or overnight to set.
Once set remove the fudge from the pan and cut into squares. Torch the mini marshmallows with a chefs blowtorch for a traditional s’mores look or leave them plain.
Keep the fudge in the fridge for up to 5 days.
Stir 2tbsp of your favourite liquor through the melted chocolate before pouring over the base for a more adult treat.
- Category: No Bake
- Method: Stove Top
- Cuisine: American
Keywords: Fudge, Chocolate, S'more, Autumn, Summer