- 20 full graham crackers
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted
- 2 cups semisweet chocolate chips
- 1 can condensed milk
- 2 egg whites
- 1/4 tsp cream of tartar
- 3/4 cups granulated sugar
- 1/2 cup corn syrup
- 1/4 cup water
- 1/2 vanilla extract
- Preheat oven to 350°F. Line an 8×8-inch baking pan with foil.
- Place the graham crackers, sugar, and salt in food processor and pulse until finely ground.
- Add the melted butter and pulse until moistened.
- Press the mixture into the bottom of the prepared baking pan and bake for 10 minutes.
- Remove from the oven and place in a cooling rack and let cool completely.
- In a saucepan, set over medium-low heat and combine the chocolate chips and condensed milk.
- Heat until mixture is melted, thick, and smooth, stirring constantly.
- Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.
- In an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
- Set aside. In a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a thermometer reads 240°F. Immediately remove from heat.
- Turn the mixture on low speed and carefully and gradually drizzle syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff. (about 7 minutes longer). Add in the vanilla and beat until combined.
- Spread the marshmallow topping evenly over the chocolate fudge later. Use a kitchen torch to gently torch the marshmallow later until lightly golden or place the pan under the broiler and broil for 1 minute or until lightly golden.
- Refrigerate for at least 1 hour before serving. Leftover squares can be stored in an airtight container and refrigerated for up to 5 days.
(FOUND BY JAZEL)
Original Link: Handle the Heat