MEXICAN SKILLET FUDGE (RASPBERRY OPTION)


This is really an easy fudge to make. You do not need a candy thermometer, you do need an electric skillet with a thermostat to control the temperature. It is delecious, and someone told me it was calorie free; but I have doubts about his ability to tell the truth.


4 Cups Sugar
6 TBS Butter (soften)
1 12 oz can of Evaporated Milk
2 TSP Cinnamon (use less if making the Raspberry option)
1 TSP Salt
3 Cups Chocolate Chips or Raspberry Chocolate Chips
1 Cup Small Marshmallows
1 1/2 Cups Pecans or other nuts
2 TSP Vanilla


Use an electric skillet with temperature control. Set temperature to 280 deg F.
Place sugar, salt, cinnamon, and butter in skillet. Stir until butter is partially creamed with sugar.
Pour in Evaporated Milk into mixture. Stir until sugar mixture is dissolved. Bring to rolling boil, stirring.
Boil 5 minutes.
Turn off heat.
Add vanilla immediately.
Add marshmallows immediately, stirring until melted.
Add Chocolate Chips, stirring until melted.
Add Pecans, stirring until mixed.
Pour into buttered 8X11 pan. Smooth to level surface.
Cool until bottom of pan is no longer warm. Cut and enjoy.

This Old House
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