Ingredients:

  • 1 cup (about 8 full sheets) crushed graham crackers
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons melted unsalted butter
  • Pinch fine sea salt (for crumble)
  • 1 (12 oz) can full fat evaporated milk
  • 1/2 cup whole milk or half-and-half
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (Dark or Dutch-process)
  • 1/4 teaspoon fine sea salt (for base)
  • 1/2 cup semi-sweet chocolate chips (or chopped dark chocolate)
  • 1 teaspoon vanilla extract
  • 1/2 cup marshmallow fluff (or jarred marshmallow crème)
  • 1 Tablespoon heavy cream (optional, for thinning)

Instructions:

  1. Prepare the Crumble: Preheat the oven to 350°F (175°C). Combine crushed graham crackers, brown sugar, melted butter, and salt in a bowl.
  2. Bake the Crumble: Spread the mixture onto a small baking sheet. Bake for 6–8 minutes until fragrant and slightly toasted. Remove and allow to cool completely.
  3. Combine Wet Ingredients & Sugar: In a medium saucepan, whisk together the evaporated milk, whole milk, granulated sugar, cocoa powder, and salt.
  4. Heat Base: Bring the mixture to a gentle simmer over medium heat, stirring constantly for 3–4 minutes until sugar and cocoa are fully dissolved. Do not boil vigorously.
  5. Melt Chocolate: Remove the saucepan from the heat. Stir in the chocolate chips (or chopped chocolate) until fully melted and the base is smooth and glossy. Stir in the vanilla extract.
  6. Cool Base: Transfer the chocolate base to a clean bowl, cover, and chill in the refrigerator for at least 30 minutes. The base must be cool before assembly.
  7. Prepare Swirl: If the marshmallow fluff is very stiff, whisk it quickly with the tablespoon of heavy cream to make it slightly more pliable for swirling.
  8. Layer 1 (Base): Pour the cool chocolate fudgesicle base into each mould, filling them approximately one-third of the way.
  9. Layer 1 (Swirl & Crumble): Carefully spoon a small dollop of marshmallow fluff onto the chocolate base in each mould. Gently swirl with a skewer. Sprinkle about 1 teaspoon of the prepared graham cracker crumble onto the marshmallow layer.
  10. Layer 2 (Final): Repeat the process: add a second layer of the chocolate base, followed by a second marshmallow swirl, and a final sprinkle of the graham cracker crumble on top. Insert the popsicle sticks.
  11. Freeze: Transfer the filled moulds to the freezer. Freeze until completely solid, ideally overnight (6–8 hours minimum).
  12. Release: To serve, briefly run the outside of the mould under warm water for 15–30 seconds to release the S'mores Fudgsicle cleanly.