S'mores Fudge

S'mores Fudge For the crust: 1 1/2 cups graham cracker crumbs I pulverize whole graham crackers in the food processor 6 Tablespoons melted salted butter 1/4 cup granulated sugar For the fudge layer: 3 cups sugar 3/4 cup unsalted butter 1 small can evaporated milk 5 ounce, about 2/3 cup 12 ounces semisweet chocolate chips 1 jar of marshmallow cream 7 ounces 1 teaspoon vanilla extract 1 1/4 cups miniature marshmallows cooking spray For the crust: Preheat the oven to 350 degrees. Line a 9 inch square pan with parchment paper. Mix the graham cracker crumbs, butter and sugar together in a bowl until well incorporated. Spray the pan and parchment with cooking spray. Press the graham cracker mixture into the bottom of the pan; make sure you press firmly so that it sticks together. Bake for 8 minutes; let cool. For the fudge: Bring sugar, butter and evaporated milk to a rapid boil in a medium saucepan on medium-high heat, stirring constantly. Cook 4-5 minutes or until candy thermometer reaches 234 degrees F, stirring constantly. Remove from heat. Add chocolate chips and marshmallow creme; stir until melted. Add vanilla extract; mix well. Pour the fudge into the pan on top of the graham cracker crust. Press the marshmallows in a single layer on top of the warm fudge; let cool at room temperature. Using a culinary torch, brown the tops of the marshmallows. Alternatively preheat the broiler and place the pan of fudge 4-6 inches away from the heat source and broil for 1-2 minutes or until marshmallows are browned. After the fudge has completely set remove from pan, cut into squares and serve.