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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

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  1. 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.
  2. Turn heat off, then add remaining ingredients. Stir until smooth and melted.
  3. Pour into an 8-inch buttered pan. The mixture will be very thick.
  4. Cool and cut into squares.

Yield: about 2 pounds