French Silk Pie Fudge

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Cool/Chill Time: 1 50

Total Time: 2 15

Servings: pieces

Calories: 768kcal

Author: Becky Hardin | The Cookie Rookie

FRENCH SILK PIE FUDGE is an absolute must make for Christmas! This cute and creative chocolate fudge recipe is delicious, easy, and fun. Wow your holiday guests with this adorable twist on a holiday classic.

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Equipment

Kitchen Scale (optional)
Food Processor (click for my favorite) (optional)
8-inch Springform Pan
candy thermometer

Ingredients

For the Crust

7 graham cracker sheets 110 grams
4 tablespoons salted butter 57 grams, room temperature (½ stick)
3 tablespoons granulated sugar 38 grams

For the Chocolate Layer

⅔ cup evaporated milk 151 grams
3 cups granulated sugar 600 grams
¾ cup unsalted butter 170 grams (1½ sticks)
7 ounces Marshmallow Crème 198 grams (1 jar)
1 teaspoon pure vanilla extract 4 grams
6 ounces milk chocolate chips 170 grams (½ package), Ghirardelli recommended
6 ounces semisweet chocolate chips 170 grams (½ package), Ghirardelli recommended

For the White Chocolate Fudge Layer

12 ounces white chocolate 340 grams, wafers or chopped bars
7 ounces sweetened condensed milk 198 grams (½ can)

Instructions

For the Crust

Place the graham crackers in a food processor fitted with the metal blade. Process until the crackers are crushed. (OR, place the crackers in a Ziplock bag and crush them with a rolling pin.)
7 graham cracker sheets
Add the butter to the graham cracker crumbs and process until the butter and crumbs become like coarse sand.
4 tablespoons salted butter
Add the sugar and process for 5 seconds.
3 tablespoons granulated sugar
Press the mixture firmly in an 8-inch springform pan and refrigerate 20-30 minutes before filling.

For the Chocolate Layer

In a large saucepan, combine the milk, sugar, and butter. Bring to a rolling boil and cook, stirring continuously, until the temperature reaches 234°F on a candy thermometer. Remove from the heat and add the Marshmallow Crème, vanilla, and chocolate chips. Stir until well combined.
⅔ cup evaporated milk, 3 cups granulated sugar, ¾ cup unsalted butter, 7 ounces Marshmallow Crème, 6 ounces milk chocolate chips, 6 ounces semisweet chocolate chips, 1 teaspoon pure vanilla extract
Pour the chocolate fudge over the graham cracker crust, and place it in the freezer to cool and set until firm, about 20-30 minutes.

For the White Chocolate Fudge Layer

Place the white chocolate and milk in a small saucepan set over LOW heat.
12 ounces white chocolate, 7 ounces sweetened condensed milk
Stir until the chocolate is half melted, then remove from heat.
Set aside for a few minutes to allow the remaining chocolate to melt.
Stir until smooth and cool, about 5 minutes.
Pour over the chocolate layer and place in the freezer for 10 minutes. Transfer to the refrigerator until almost firm.
Sprinkle with chocolate shavings and keep in refrigerator at least 1 hour.
Remove from the refrigerator, remove the French Silk Pie Fudge from the springform pan, and cover tightly. When ready to serve, slice into thin slices.

Notes

If using unsalted butter in the crust layer, add a pinch of salt.
Feel free to use a mix of your favorite chocolate chips in the chocolate layer, as long as it adds up to 12 ounces total.

Storage: Store French Silk Pie fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 1 month, or in the freezer for up to 4 months.

Nutrition