No Bake Fudgy S'mores Log Cake
Ingredients
- 18 oz. graham crackers
- 2 1/2 cups mini marshmallows
- 1 stick butter
- 3/4 cup sugar
- 3 1/2 tbs. cocoa powder
- 1/2 tsp. coffee instant
- 1 tsp. vanilla extract
- 1 cup heavy cream
- 1 1/2 cups milk
- 1/4 tsp. salt
Instructions
- Roughly break graham crackers and place them in a large bowl.
- In a medium saucepan over medium heat melt butter and sugar.
- Mix butter and sugar and add cocoa powder. While mixing, continue to add vanilla extract, instant coffee and heavy cream. Mix in fudge, unifying all ingredients and cook for 3-5 minutes.
- When mixture forms bubbles on the sides of the saucepan, add milk and salt; continue cooking and mixing until mixture is uniform and thick.
- Pour the hot fudge over the graham cracker pieces and mix so fudge is spread evenly.
- Line a bread loaf baking pan with plastic wrap on the inside leaving extra edges for sealing. Coat the bottom of the pan with mini marshmallows and spread them evenly. Transfer fudge-graham cracker mixture into the pan and cover well with the extra plastic wrap edges.
- Allow the cake to set in the refrigerator for a minimum of four to five hours or in the freezer for a minimum of one to two hours.
- When you are ready to serve, remove plastic wrap and flip onto a serving tray.
- Use a cooking torch to lightly burn the marshmallows on the top.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com.
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