MEXICAN SKILLET FUDGE
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...
Provided by Nancy Carlson
Categories Chocolate
Time 15m
Number Of Ingredients 8
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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!
- 5. Pour (or spoon) into prepared pan. Let cool until almost set, then cut into desired size.
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