For the love of sugar and cherries, people, I have a problem. Peek at my last ten posts and you'll get my gist. Next week's menu involves a few recipes that are not sugar-laden and I'm strangely excited about it. Turning over a new, savory leaf in this frozen land.Read More
This is the last of my fudge posts. I love Swiss Maid Fudge! I could throw it into just about everything and be a happy girl.
These were great as bars, but they were also delicious as an ice cream topping. More on that in a bit..
Preheat your oven to 350 degrees F. Coat an 8x8-inch square baking dish with cooking spray and set aside.
In the bowl of a food processor, combine:
13 graham crackers, broken into pieces
1/3 cup sugar
Pinch of salt
Process until fine crumbs form.
Add 6 tablespoons of melted butter and process until crumbs become moistened.
Divide the crumbs in half. Press half of the crumbs into the bottom of the prepared baking dish.
Bake in the preheated oven for 10 minutes.
Six 1x1/2-inch pieces of turtle fudge, broken into pieces
1 cup miniature marshmallows
1/4 cup miniature marshmallows
Bake in the preheated oven for 18 to 20 minutes, or until the marshmallows are lightly browned.
Let sit at room temperature for 2 hours before serving.
Store, covered, at room temperature. (I made the mistake of putting this in the fridge, and the fudge got too chewy.) Cut into squares, OR....
..crumble over ice cream. Yum!