Mexican Skillet Fudge Recipe

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Mexican Skillet Fudge

nancy carlson


This recipe came from a women's magazine around 1960. It's been a family signature since a friend gave it to momma that many years ago. So far as I know, I'm the only one who still makes it... which is a shame! Friends who don't even like fudge ask me when I'm making it again. At church I'm known as 'the Fudge Lady' and it's just expected that I'll make this whenever there is a need to bring food.
Even if the fudge is a little soft (roll it in crushed walnuts, or as my husband suggested, nuke for Hot Fudge Sundae sauce) or a bit hard, it's still smooth and excellent! So says the fans, anyway.

pinch tips: Parchment Paper Vs Wax Paper



varies - anywhere from 28 to 140 pieces, depending on how thick you want it.


5 Min


10 Min


2 c
white sugar
1 tsp
1/2 tsp
sea salt (or regular salt)
3 Tbsp
1 c
evaporated milk
1 tsp
vanilla extract
7 oz
semi-sweet chocolate chips
1 c
mini marshmallows

Directions Step-By-Step

Prep: butter one or two 7x11 biscut pan(s), or whatever size pan you have available. Obviously, the larger the pan, the thinner the finished product (which could be a good thing!).
In an electric skillet, add the sugar, cinnamon and salt. Stir to combine. Add butter and milk, then stir again. Set skillet temp to the mark between 320 and 350. Stir frequently.
When the syrup begins to bubble around the heat ring set digital timer to 5 minutes. Stir constantly, especially around the heat ring. I use a silicon spatula.
After 5 minutes, turn temp to warm. Add vanilla. Stir. Add marshmallows and chips. Stir until both are melted. Remember to turn off the skillet!
Pour (or spoon) into prepared pan. Let cool until almost set, then cut into desired size.

About this Recipe

Course/Dish: Candies, Chocolate
Other Tag: Quick & Easy