Mexican Skillet Fudge
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.
★★★★★ 1 vote5
2 cwhite sugar
1/2 tspsea salt (or regular salt)
1 cevaporated milk
1 tspvanilla extract
7 ozsemi-sweet chocolate chips
1 cmini marshmallows
How to Make Mexican Skillet Fudge
- 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!). (update: I like to sprinkle a drop or two of water in the pan, then line it with plastic wrap, instead of the butter. Easier to remove the fudge.
- 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.