Prep 10 mins
Cook 0 mins
My sister brought this recipe home from her middle school Spanish class for the Day of the Dead - fudge with the traditional Mexican twist of added cinnamon. I did not include cooling in the cooking time.
- 2 cups sugar
- 1 cup evaporated milk
- 3 tablespoons unsalted butter
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup miniature marshmallow
- 1 1⁄2 cups milk chocolate chips
- 1 teaspoon vanilla
- Preheat electric skillet to 280 degrees F.
- Quickly add first five ingredients.
- Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
- Unplug the skillet.
- Add marshmallows, chocolate chips, and vanilla.
- Stir until blended and pour into a greased pie pan.
- Cool before cutting.
I use this recipe and use it often. The only thing is is my recipe calls for butter, not unsalted butter. This is the best and easiest fudge to make. I can't make any other fudge recipe and believe me I have tried for years to make fudge and couldn't. With this recipe I have changed the chocolate chips to peanut butter, cherry, raseberry squares, added coconut with the chocolate and peanut butter and chocolate together. The options are endless. With all the holidays and various chips or morsels or little squares used for baking you can make an endless supply of fudge for every flavor. Simply the best.
Great taste and very easy to prepare, I reduced the chocolate to only 3/4 of a cup instead of the 1 1/2 cups, and resulted in a more traditional Mexican "Leche Quemada" or "Cajeta" taste as we call it in Mexico. Also added pecan halves on top before it sets.
This just did not turn out for me. It never set. Followed the recipe and I cook often. Tasted OK but just not that special. Not sure if I would give it a go again-probably not. Sorry-just not to my tastes.