Festy Besty Boozy S’mores Fudge

July 28, 2014


Woo wee! Would ya’ll just take a look at this fabulous S’mores Fudge I just whipped up! ¬†Yup, what you’re seeing there is a rich decadent creamy chocolate fudge, surrounding fluffy mini marshmallows, all sandwiched between a buttery graham cracker crust. And you did read that title right…there’s booze in it! Marshmallow Vodka booze to be exact, which goes along just perfectly with the whole s’mores vibe. (Though I suspect Bourbon would be a good choice as well.) Why is it that I’m always reaching for that bottle of booze to give recipes that little something extra? Wait…don’t answer that. ūüôā


Anyhoo… This fudge was super easy to make and only required me to have the stove top on for 5 minutes and there was nary a bit of oven time need at all. As I’ve mentioned in past blogs, heating up the kitchen one fraction of a degree during these hot swampy Virginia summers is really frowned upon. So no-bake desserts are very popular around here right now. The only thing you might be left wondering at this point is what is the meaning of that “Festy Besty” bit in my recipe title. Well let me explain and also take a moment to plea for a favour.


The Festy is this phenomenal 3 day camping music festival which takes place the 2nd weekend in October on the beautiful grounds of the Devils Backbone Brewery in Nelson Country Virginia (about 45 minutes away from Charlottesville). This event is the brain child of ¬†The Infamous Stringdusters. The Stringdusters are a pop bluegrass, progressive bluegrass or newgrass band – take your pick of descriptors there. Basically ¬†these incredibly talented musicians are schooled in traditional bluegrass which they are able to combine seamlessly with the improvisational skills and blistering solos of a consummate jam band. To hear a recording of them is delightful but let me tell you, seeing their enthusiastic and passionate performance live is a unforgetable experience to say the least! Every year, The Stringdusters hand-pick the line up of bands which will perform at the Festy in an attempt to display a wide range of musical genres, not just bluegrass. Yeah…you heard me. A music festival… held on the grounds of a brewery! And you don’t have to worry about driving anywhere after a full day of listening to a lineup of smoking hot bands, eating tasty grub and washing it all down with cold refreshing Devils Backbone brews. Nope cause you’ve got a tent pitched only a small bit away from the stages. Brilliant! ¬†(And even more brilliant if you leave all that tent pitching work to the Show Sherpa. Sooooo worth it!) The husband and I went last year for the first time and that is all it took. We were hooked and have vowed not to miss any of the future Festys come what may! (I think there is supposed to be a vow which specifies something about hell and high water here…)


I don’t know if I’ve mentioned it our not, but the husband and I are both musicians. I play mandolin and he plays pretty much anything with strings, but most recently has been seen with a banjo over his shoulder.


We love to play bluegrass tunes as well as some Old Time and Americana songs. So we are really looking forward to the Festy this year because in addition to hearing all those great acts over the weekend, there are many impromptu jam sessions taking place back at the camp sites and everyone gets to join in. That is where this Festy Fudge comes in.


When we are ready to take a break from picking, I will be ready to offer everyone some of that delicious Festy Besty S’mores Fudge. It will be just perfect, enough sugar to keep you going, a little booze to keep you loose and the wonderful campy S’mores vibe to boot. I mean what is camping without s’mores? And these little gems are coated with a graham cracker crust which will keep the melted chocolate off of your fingertips, and hopefully off of your strings, when the snacking is done and the playing resumes.


The husband and I will definitely be in attendance at Festy 5 come this October. In fact, I even entered a photo contest which the Festy¬†Experience is hosting. And I’m a finalist!!! Here is what I hope will be the winning pic:


The winner gets free weekend camping and back stage passes. Oh my goodness! We would so love to win this. And this is where that favour I mentioned come into play. I’m going to have to ask you for some help. You see the winning photo will be chosen from the photo that gets the most votes. So….Please…pretty, pretty please with S’mores¬†Fudge on top, please take a couple of minutes and cast a vote for our picture at this link: http://thefesty.com/festybesty-finalists-cast-vote-winner/¬†The deadline for voting is Sunday August 3rd, and thus far, I don’t really have a lot of votes compared to some. Help a girl out ya’ll! But regardless, even if you don’t do the “vote for people” thing, you should check out the Festy. Tickets are on sale and the lineup looks incredible. You don’t want to miss the raging good times to be had by all! If you are a bit too far away to take part in the Festy, make some of this stunning S’mores Fudge to console yourself. You won’t regret it and keep your fingers crossed for us to win!


  • Servings: 16 pieces
  • Difficulty: easy
  • Print

recipe slightly adapted (I added the booze bit – go figure!) from: On Sugar Mountain


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons melted butter

For the fudge:

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3/4 cup heavy cream
  • pinch of salt
  • 1 (7 ounce) jar of marshmallow fluff
  • 1 (12 ounce) bag of semisweet chocolate chips
  • 3 -4 Tablespoons Marshmallow Vodka ¬†(some folks would say this is optional. I don’t think so, but do as you will…)
  • 1 1/2 cups mini marshmallows


Prepare the graham cracker crust. Line one 9 X 9″ square pan with aluminum foil. Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir until well combined. Press half of the graham cracker mixture evenly into the bottom of the pan. Set the remaining graham cracker mixture aside for the moment.

Make the Fudge. Add the sugars, butter, heavy cream and salt into a medium-sized , deep pot and bring to a boil Boil for five minutes, stirring occasionally. Remove from heat and using and electric mixer, beat in the marshmallow fluff. Next add the chocolate chips to the mixture and beat until the all of the chocolate has melted and the fudge is smooth. Add the Marshmallow Vodka to the mixture and continue to beat until combined.

Pour half of the fudge over the prepared graham cracker crust in the 9 X 9″ pan. Top with the mini marshmallows. Cover the mini marshmallow layer with the remaining chocolate fudge and smooth the top. Cover the top of the fudge with the remaining graham cracker mixture and press down gently. Cover the pan and place it into the refrigerator to set for at least four hours. Cut into squares and serve.


Boozy S’mores Fudge Brought to you by:¬†Runcible Eats (http://www.leaandjay.com¬†)


Tipsy S’mores Bites

May 14, 2013


Have those backyard cookouts fired up in your neck of the woods yet? They are in full swing around here and I found just the perfect little dessert to bring along to them. Tipsy S’mores Bites – Tiny bite sized s’mores infused with marshmallow vodka! Everyone loves S’mores and these little devils take it up a notch, primarily due to the addition of the booze, but they are not nearly as messy as an actual s’mores and you don’t have to work over the grill or fire pit to make them. They are ready to go. Just grab ’em and pop ’em right into your mouth!


Of course this also means you can serve them inside if your party has gotten rained out. They are quite easy to make. In fact I usually make them over a couple of days. The first day I make the graham cracker cookie cups. Once your graham cracker crust is mixed up, fill each mini muffin well nearly to the top. Pat the filling down into the cup. And then use your fingers to shape the cup portion which will hold the chocolate. Or use a wine cork as I do. Once baked, you just fill them with that scrumptious boozy chocolate.

Making Graham Cracker cookie cups using my special wine cork shaping technique!

Making Graham Cracker cookie cups using my special wine cork shaping technique!

Now truth be told, you don’t really need a whole lot of that Marshmallow Vodka. My advice would be to try to get ahold of one of those little airplane bottles of the stuff. If you can’t find that, I suppose you could just use regular old vodka, or heaven forbid, eliminate the booze altogether. I will say that if you do buy a bigger bottle of the stuff, mixing it with root beer gives you something tasting real close to a good old-fashioned root beer float. Always a good thing in my book.


Anyway, once the graham cracker cups and chocolate are finished, I store them in the fridge for 1-2 days. On the day I want to serve them, I whip up that marshmallow frosting and pipe it onto them. Then it is time for all the fun with the kitchen torch. Folks really do seem to love them. Have some ready for your next get together!


Tipsy S’mores Bites

recipe inspired by: Teach Eat Love, My Baking Addiction, and Martha Stewart

yield: 36 mini s’mores cookie cups


For the cookie cups:

  • 4 cups graham cracker crumbs
  • 1 cup butter
  • 6 Tablespoons sugar
  • splash of milk (I used about 4 1/2 Tablespoons)

For the chocolate filling:

  • 6 ounces high quality semisweet or bittersweet chocolate, chopped
  • 1 1/2 Tablespoons butter
  • 1/6 cup heavy cream (1.3 ounces, or 5 Tablespoons plus 1 teaspoon) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 Tablespoons Fluffed Marshmallow Vodka

For the marshmallow topping:

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


Begin with the Graham Cracker Cookie Cups:

Stir together graham cracker crumbs, butter, and sugar. Add milk a little at a time until the crumbs stick together¬†just slightly. You don’t want a wet dough, so don’t add much more than a few tablespoons of milk. I ended up using about 4 1/2 Tablespoons. You are going to need to kind of “eye-ball” the amount because it will vary based on the brand of graham crackers and even the weather that you’re experiencing. The mixture will be crumbly but just moldable.
Scoop the crumbly graham cracker mixture into an ungreased mini muffin tin and pack each s’more down with your fingers, making a little indentation in the middle to hold the chocolate. ¬†I used a small cookie scoop to fill the muffin wells, then patted the graham cracker crumb mixture flat. Finally I made a little well in the center of the graham crackers with the cork from a bottle of wine. Bake at 350¬į F for about 15 minutes, or until golden brown. Let cool on a wire rack and then carefully remove each graham cracker cookie cup from the muffin tin to continue cooling on the rack.
Now for the tipsy marshmallow vodka infused chocolate filling:

 In a large pyrex measuring cup combine chocolate, butter and heavy cream. (You can use any microwave safe dish you prefer, but I like the pyrex measuring cup because it allows the melted chocolate to be easily poured into the cookie cups.) Place cup in microwave and heat for 20 seconds at a time until chocolate is melted. You do not want the chocolate boiling, just warmed enough to melt. Stir until you have a smooth mixture. Whisk in the vanilla and the Marshmallow Vodka. Pour the melted chocolate into the graham cracker cookie cups, filling to the top. You will likely have a bit of chocolate left over. Make sure you gather it all up and save it for later. Let me tell you, it is great re-warmed and  poured over ice cream!

Allow cookie cups to cool completely before adding the Marshmallow topping. I usually make the chocolate filled graham cracker cups the day prior to the day I need them and place them in the refrigerator to cool overnight. You just don’t want warm chocolate to melt your marshmallow frosting, so make sure they’re cool before you proceed.

Toasted Marshmallow Topping:

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low-speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Place frosting into pastry bag fitted with a decorative tip.  Pipe frosting onto each cooled chocolate filled graham cracker cup. Use a kitchen torch to lightly toast the frosting.

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