A three day weekend, and I’ve made a promise to myself that I would update for two days of it.  To kick things off, I offer you a home-brewed concoction that I’ve been toying with in my mind for fun over the past few weeks.  I’ve seen a lot of s’mores fudge recipes out there, but this my own riff on the all time best camp-out snack.

S’mores Fudge

• 2 & 1/2 c. sugar
• 1 7 oz jar marshmallow cream
• 3/4 c. evaporated milk
• 1/4 c. butter
• 1 12 oz. bag semisweet chocolate chips
• 1 t. vanilla extract
• 1 small bag of marshmallows
• 1 1/2 cus graham-cracker crumbs
• 6 tbsp butter or margarine, melted

The night before you want to make the fudge, spread the bag of small marshmallows out on a fireproof surface like a half-sheet pan and take a creme brulee torch to them.  Make sure to get a toasty color all over to maximize the smokey goodness.  Give them a few minutes to cool and then place them in a bowl, cover with saran wrap and place in the freezer overnight.

The next day preheat your oven to 375 degrees. Melt the butter, and then mix together with the crumbs in a 11 by 7 inch pan. Press the mixture onto the bottom and up the side of your pan, using your hand or the back of a spoon. Bake the crust for 8 minutes and then let cool.

In a large (and I mean large) glass bowl, combine sugar, marshmallow cream, evaporated milk and butter.  Put the bowl in the microwave for two minutes.  Take the bowl out and whisk the mixture until even. Put the bowl back in the microwave and go for another two minutes.  After four microwave/whisks, beat in the chocolate chips and vanilla until well blended. Pour over your graham cracker crust, and then remove your frozen toasted marshmallows and carefully press into the setting fudge. When fully set, cut and serve.