Smores Fudge Bars
Ingredients:
- graham cracker crumbs - 2 c
- butter, melted - 1/2 c
- sugar - 1/4 c
- salt - 1/2 t
- milk chocolate chips - 2 c
- sweetened condensed milk - 14 ounce can
- sugar - 3/4 c
- light corn syrup - 1/2 c
- water - 1/4 c
- salt - 1/4 t
- egg whites - 2
- cream of tartar - 1/4 t
- vanilla extract - 1 1/2 t
Instructions:
In a bowl mix together crumbs, butter, sugar and salt. Press evenly into a foiled lined 9 x 9 inch pan. Bake crust in preheated 350 degree oven for 10 minutes, remove; set aside.
In a sauce pan combine chocolate chips and condensed milk, stir over medium low heat until melted. Immediately pour over the crust. In a sauce pan combine sugar, corn syrup, water and salt over medium high heat. Boil until candy thermometer reads 240 degrees.
While mixture is boiling beat egg whites and cream of tartar together until soft peaks form. When syrup is ready, turn mixer on low and slowly drizzle syrup along the side of the bowl combining it to the egg whites. After all the syrup has been added, turn mixer to medium high, beat for 7 - 8 minutes until thick and glossy, beat in vanilla. Evenly spread 1 1/2 - 2 c of mixture over the chocolate layer.
Broil for 1 minute or until the top of the marshmallow layer gets lightly golden. Cover bars store at room temperature for up to 2 days or place in the refrigerator for up to 5 days
