French Silk Pie Fudge

• Vegetarian

• Canned Goods

  • 2/3 cup Evaporated milk

• Condiments

  • 1 jar Marshmallow creme

• Baking & Spices

  • 51 tbsp Granulated sugar
  • 1/2 pkg Milk chocolate chips
  • 1/2 pkg Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 12 oz White chocolate

• Snacks

  • 7 Full graham crackers

• Dairy

  • 4 tbsp Butter, salted
  • 3/4 cup Butter, unsalted
  • 7 oz Condensed milk, sweetened

Found on thecookierookie.com

Description

Ingredients

• 7 full graham crackers
• 4 tablespoons salted butter, softened to room temperature
• 3 tablespoons granulated sugar
• 2/3 cup evaporated milk
• 3 cups granulated sugar
• ¾ cup (1½ sticks) unsalted butter
• 1 jar (7 oz) Marshmallow Crème
• ½ pkg (6 oz) Milk Chocolate Chips (I use Ghirardelli)
• ½ pkg (6 oz) Semi-Sweet Chocolate Chips (Ghirardelli)
• 1 teaspoon vanilla extract
• 12 oz. White Chocolate, wafers or chopped bars
• 7 oz. Sweetened Condensed Milk

Directions

• Place graham crackers in a food processor fitted with the metal blade. Process until the crackers are crushed. (OR, place crackers in a Ziploc bag and crush them with a rolling pin.)
• Add softened butter to crumbs and process until butter and crumbs become like coarse sand.
• Add sugar and process 5 seconds.
• Press the mixture firmly in an 8-inch springform pan and refrigerate 20-30 minutes before filling.
• In a large saucepan, combine milk, sugar and butter. Bring to a rolling boil and cook, stirring continuously, until the temperature reaches 234 degrees F on a candy thermometer. Remove from the heat and add Marshmallow Crème, vanilla and chocolate chips. Stir until well combined.
• Pour chocolate fudge over the graham cracker crust, place in the freezer to cool and set until firm.
• Place white chocolate and milk in a small saucepan over LOW heat.
• Stir until chocolate is half melted then remove from heat.
• Set aside for a few minutes to allow the remaining chocolate to melt.
• Stir until smooth and cool 5 minutes.
• Pour over the chocolate layer and place in the freezer for 10 minutes. Transfer to the refrigerator until almost firm.
• Sprinkle with chocolate shavings and keep in refrigerator at least an hour.
• Remove from refrigerator, remove the French Silk Pie Fudge from the Springform pan and cover tightly. When ready to serve, slice into thin slices.
• ***The fudge will keep at room temperature, in an airtight container, up to one week, in the refrigerator up to 1 month or in the freezer up to 4 months.