Friday, March 30, 2012

MEXICAN FUDGE

Mexican Fudge 

You will need:




A square 8”X8” glass pan or pie plate
A heavy, medium-size saucepan
A wooden spoon to stir the mixture

Ingredients:

2-cups sugar
1-cup evaporated milk
3-tablespoons unsalted butter
1-teaspoon ground cinnamon (the secret ingredient)
½-teaspoon salt

Bring to a rolling boil over medium heat and stir constantly while boiling for six minutes.



Turn off!

Add to cooked mixture:

1/2-cup miniature marshmallows
1 and ½-cup chocolate chips
1-teaspoon vanilla






Stir until well blended. Put in a greased, glass pan. Cool for about six hours before cutting into squares. Squares should be small as this is very rich.







THE TESTER



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