Prep Time: 15 minutes
Ingredients:
- 2 cups granulated sugar
- 4 ounces unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 (10.5 ounce) bag miniature marshmallows
- 2 cups roughly crushed graham crackers
- 2 tbsp butter
- 1 tsp vanilla extract
Preparation:
1. Prepare an 8x8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the sugar, the chocolate, and the cream in a medium saucepan over medium-high heat. Stir with a spoon until the sugar dissolves. Continue to cook the mixture, without stirring, until it reaches 236 degrees on a candy thermometer (soft ball stage).
3. Once the candy reaches the proper temperature, remove it from the heat and stir in the graham cracker crumbs, the vanilla, the butter, and finally the marshmallows. Stir until ingredients are well incorporated, but leave specks of marshmallow intact to add flavor and texture.
4. Pour the fudge into the prepared pan and allow it to cool to room temperature. Once cool, refrigerate until completely set. To serve, cut into 1-inch squares. Candy can be stored for up to a week in an airtight refrigerated container.
