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Mexican Skillet Fudge

Source of Recipe

Iowa Gazette Online


List of Ingredients

2 cups sugar
3 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups evaporated milk
1/2 cup mini-marshmallows
1 1/2 cups semi-sweet chocolate chips
2/3 cup pecans, chopped
1 teaspoon vanilla


Recipe

Combine sugar, butter, cinnamon, salt and milk in electric skillet set at 280 degrees. Bring to a boil and boil for five minutes, stirring constantly. Turn off skillet. Add marshmallows, chocolate chips, nuts and vanilla. Stir until marshmallows and chips are melted and smoothly blended. Pour into a buttered 8-by-8-inch pan. Cool before cutting. Makes two pounds.