Mexican Chocolate Fudge

2 cups granulated sugar
3 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup evaporated milk
1/2 cup miniature marshmallows
1 1/2 cups semisweet chocolate chips
2/3 cup chopped pecans
1 teaspoon vanilla extract

Combine sugar, butter, cinnamon, salt and evaporated milk in an electric skillet set at 280 degrees F. Bring to boil and continue to boil while stirring constantly for 5 minutes.

Turn heat off, then add remaining ingredients. Stir until smooth and melted. Pour into an 8-inch buttered pan. The mixture will be very thick. Cool and cut into squares.

Makes about 2 pounds.