We’ve been spending so much time outside lately, roasting marshmallows and playing and I just can’t stop thinking about S’mores. I have to confess that, as much as I love roasted marshmallows, I don’t really love Hershey’s milk chocolate or trying to stretch my mouth awkwardly around a graham cracker sandwich. I was thinking that S’mores would be good as an ice cream sundae for a little change of pace.
This delicious concoction boasts homemade hot fudge and buttery graham cracker crust crumbles. Marshmallow cream is drizzled over the top with the hot fudge, but I think some rocky road ice cream under there would hit the spot, too.
Did you know you can make hot fudge in the microwave? I can always work up the motivation to make something that doesn’t require pots and pans and a bunch of clean-up! This recipe makes a fudge sauce that is rich and just a little bittersweet – it is a thousand times more delicious than store-bought hot fudge, or at least I think so.
- 1½ C. sugar
- ¼ tsp. sea salt
- 1 can (5.3 oz) evaporated milk
- 4 oz. unsweetened chocolate squares
- 2-3 TBs. butter
- ½ tsp. vanilla
- Combine sugar, sea salt, and milk in a 9x9 square, glass dish.
- Microwave 5-6 minutes until mixture is boiling.
- Stir in chocolate squares and butter until melted.
- Add vanilla and whisk until sauce is glossy and smooth.
Once the sauce is cool enough to handle, pour the warm hot fudge into one of these handy glass syrup dispensers. I love these because you can keep them in the refrigerator and then just screw the top off and pop the jar in the microwave to reheat the sauce next time!
Graham crackers are even better when you mix them with butter and sugar and toast them in the oven, am I right? Use a food processor to make 1 1/2 C. graham cracker crumbs. Add 1/2 C. melted butter and 1/3 C. granulated sugar. Mix well, then press out on top of a sheet of aluminum foil on a baking sheet. Bake for 5 minutes at 375 degrees. When the crust cools, crumble it and sprinkle over your ice cream sundae!