French Silk Pie Fudge

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the crust
  • 7 full graham crackers
  • 4 tablespoons salted butter, softened to room temperature
  • 3 tablespoons granulated sugar
  • For the chocolate layer
  • 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
  • For the white chocolate fudge layer
  • 12 oz. White Chocolate, wafers or chopped bars
  • 7 oz. Sweetened Condensed Milkv
  1. Instructions
  2. For the crust
  3. 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.)
  4. Add softened butter to crumbs and process until butter and crumbs become like coarse sand.
  5. Add sugar and process 5 seconds.
  6. Press the mixture firmly in an 8-inch springform pan and refrigerate 20-30 minutes before filling.
  7. For the Chocolate Layer
  8. 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.
  9. Remove from the heat and add Marshmallow Crème, vanilla and chocolate chips. Stir until well combined.
  10. Pour chocolate fudge over the graham cracker crust, place in the freezer to cool and set until firm.
  11. For the white chocolate fudge layer
  12. Place white chocolate and milk in a small saucepan over LOW heat.
  13. Stir until chocolate is half melted then remove from heat.
  14. Set aside for a few minutes to allow the remaining chocolate to melt.
  15. Stir until smooth and cool 5 minutes.
  16. Pour over the chocolate layer and place in the freezer for 10 minutes.
  17. Transfer to the refrigerator until almost firm.
  18. Sprinkle with chocolate shavings and keep in refrigerator at least an hour.
  19. Remove from refrigerator, remove the French Silk Pie Fudge from the Springform pan and cover tightly.
  20. When ready to serve, slice into thin slices.