Mexican Fudge

I've found that most families have a traditional holiday fudge recipe, and while I may be biased, this one's the best! The key to this fudge is to cook it for long enough at a hot enough temperature- when in doubt, leave it on a little longer. You'll be able to tell when it starts to thicken up.


- 1/2 c mini marshmallows
- 1 1/2 c chocolate chips
- 2 c sugar
- 3 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c evaporated milk
- 2 t vanilla

1. In a small bowl, combine the marshmallows and chocolate chips. Set aside.
2. In a large saucepan, combine the sugar, butter, cinnamon, salt, and milk. Mix them together and bring to a boil (not just a little boil, but a nice fast one). Boil for 5 minutes, stirring constantly.

Not just a little boil, but a nice fast one! 

3. Turn the heat off and add the marshmallow, chocolate chips, and vanilla. Stir until they are completely incorporated.

Stir until well-incorporated

4. Pour into a 8x8 pan and let cool. (I recommend letting it sit overnight.) You'll definitely want a big glass of milk to go with these guys.