S'more Sundae | Midwest Living

S'more Sundae

S'more Sundae

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 1 hr (includes cooling)

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The ice cream in this gooey, campfire-worthy extravaganza is store-bought, so you can focus your kitchen wizardry on making the amazing toppings from scratch (although, we won't judge if you swap in purchased hot fudge or marshmallow creme).


    Hot Fudge
  • 1 cup heavy cream
  • 1/4 cup light-color corn syrup
  • 1/8 teaspoon fine sea salt
  • 8 ounces bittersweet chocolate (60 to 70% cacao), chopped
  • 1 teaspoon vanilla
  • Marshmallow Creme
  • 2 large egg whites*, at room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 cup light-color corn syrup
  • 1/4 cup water
  • 1/8 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla
  • Caramelized Graham Crackers
  • 11 full sheets of honey graham crackers
  • 1/2 cup unsalted butter, cut into small pieces
  • 1/3 cup packed dark brown sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • Ice Cream
  • 1 1 3/4 - quart container store-bought chocolate ice cream
  • 1 1 3/4 - quart container store-bought vanilla ice cream


  1. For hot fudge: In a 1-quart heavy saucepan, combine cream, corn syrup, and salt. Cook over medium heat until just simmering, stirring occasionally. Remove from heat. Add chocolate (do not stir); let stand 5 minutes. Stir until smooth. Stir in vanilla. Set aside to cool slightly. (Fudge can be prepared 10 days ahead and refrigerated. It will get very firm; just microwave about 15 seconds to soften.)
  2. For marshmallow creme: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat to soft peaks on medium-high speed, about 3 minutes. Stop mixer.
  3. In a small saucepan, combine sugar, corn syrup, the water and salt. Cook over medium heat, stirring gently. When sugar has begun to dissolve, increase heat to high and clip on a candy thermometer. Boil until mixture reaches 240 degrees F. Remove from heat.
  4. With the mixer running on low speed, slowly drizzle about 2 tablespoons hot sugar mixture into egg whites to warm them. Continue drizzling, until all the hot sugar mixture has been added. Increase speed to medium-high and beat until marshmallow is stiff and glossy, 7 to 9 minutes. Toward the end of the beating time, beat in vanilla. (Marshmallow creme can be made up to 2 weeks ahead; store in an airtight container in refrigerator.)
  5. For caramelized graham crackers: Preheat oven to 350 degrees . Line a 15x10x1-inch baking pan with foil. Arrange graham crackers snugly in pan, overlapping slightly and breaking as necessary to completely cover bottom of pan.
  6. In a small saucepan, combine butter, brown sugar, salt and cinnamon. Bring to a boil over medium-high heat, stirring frequently. Boil gently, uncovered, 2 minutes without stirring. Remove from heat and stir in vanilla.
  7. Pour hot butter mixture over crackers and, working quickly, spread with a spatula to evenly cover them. Bake until bubbly, 8 to 10 minutes, rotating pan halfway through baking time. Cool completely on a wire rack before breaking into small pieces.
  8. To assemble sundaes: Scoop chocolate and vanilla ice cream into bowls. Top with warm hot fudge, then marshmallow cream. Sprinkle with caramelized graham cracker pieces.


  • *Safety tip The egg whites in this recipe do not reach a temperature high enough to kill any bacteria that may be present. Choose pasteurized egg whites if desired.

Nutrition Facts

(S'more Sundae)

Servings Per Recipe 8, Monounsaturated fat (g) 9, carb. (g) 91, Niacin (mg) 1, sat. fat (g) 24, Riboflavin (mg) 1, chol. (mg) 109, Thiamin (mg) 0, Fat, total (g) 39, vit. C (mg) 2, cal. (kcal) 727, vit. A (IU) 1166, iron (mg) 2, pro. (g) 11, calcium (mg) 297, sugar (g) 79, Potassium (mg) 596, fiber (g) 4, sodium (mg) 239, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 1, Folate (µg) 27, Pyridoxine (Vit. B6) (mg) 0

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