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S’mores Fudge Pops

S’mores Fudge Pops

S'mores Fudge Pops

In this decadent rendition of one of summer’s favorite treats, rich milk chocolate fudge is dipped in marshmallow creme and then rolled in crushed graham crackers.
By Kelsey Hilts

S'mores Fudge Pops

Back to school has kicked into full gear and we are saying our goodbyes to summer but I still find myself thinking back to one of my all-time summer favorites: s’mores.  As I started envisioning s’mores cake pops I decided to make fudge pops instead.  Rich {milk chocolate} fudge is dipped in marshmallow creme and then rolled in crushed graham crackers. This decadent version of s’mores would be completely acceptable in the middle of winter, too!

S'mores Fudge Pops

These were so simple to make and it would be easy to create an assortment of fudge pops – different types of fudge {dark chocolate, white chocolate, peanut butter}, different coatings {peanut butter, frosting, the fudge itself}, and different toppings {crushed Oreos, chocolate flakes, shredded coconut}.

S'mores Fudge Pops

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You can use the fudge of your choice.  I used Anne Thornton’s simple fudge recipe {without the nuts} that I found on the Food Network.  I loved the simple ingredient list and how quickly it came together.  Different types of chocolate could be substituted to make different fudge flavors.

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S'mores Fudge Pops
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In this decadent rendition of one of summer's favorite treats, rich {milk chocolate} fudge is dipped in marshmallow creme and then rolled in crushed graham crackers.
Recipe Type: Dessert
Serves: 40+
Fudge {Courtesy of Anne Thornton on the Food Network}
  • 1-14-ounce (414 mL)can sweetened condensed milk
  • 2 cups (360g) semisweet chocolate chips
  • 1 cup (180g) milk chocolate chips
  • Fine sea salt
  • 1½ (7,4g) teaspoons pure vanilla extract
S’mores Fudge Pops
  • Fudge, cut into chunks
  • Marshmallow creme
  • Crushed graham crackers
  • Lollipop sticks
Fudge {Courtesy of Anne Thornton on the Food Network}
  1. Pour the condensed milk into a small saucepan.
  2. Add the chips to the pan and stir them to ensure that the milk coats all of the chips.
  3. Add a pinch of salt.
  4. Cook over low heat until the chocolate is melted and glossy and looks like a thick, hot fudge.
  5. Stir in the vanilla.
  6. Line a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip.
  7. Pour the fudge into the pan and smooth it out, getting it in all the corners.
  8. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut.
  9. Lift the foil boat out of the pan and cut the fudge into little pieces.
S’mores Fudge Pops
  1. Let the fudge come to room temperature just a bit so that it easier to form into balls. {But you don’t want it to get too soft.}
  2. Form the fudge chunks into balls. If the fudge becomes too soft and sticky, you can roll them into balls in between two sheets of plastic wrap or re-chill it.
  3. Dip one end of a lollipop stick into the marshmallow creme and insert it into a fudge ball.
  4. Place the fudge pops in the freezer for 5-10 minutes until the marshmallow creme hardens. This step will help secure the lollipop stick in the fudge ball.
  5. Dip the fudge ball into the marshmallow creme to cover it completely, letting any excess drip off, and then roll it in the crushed graham crackers.

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