---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MEXICAN SKILLET FUDGE
 Categories: Candies
      Yield: 2 Pounds
 
      2 c  Sugar
      2 tb Butter
      1 ts Cinnamon
    1/2 ts Salt
      1 c  Evaporated milk
    1/2 c  Miniature marshmallows
  1 1/2 c  Chocolate chips
    2/3 c  Chopped walnuts or pecans
      1 ts Vanilla
 
  Combine sugar, butter, cinnamon, salt and evaporated milk in electric
  skillet at 280 degrees. Bring mixture to a boil and boil for 5 minutes,
  stirring constantly. Turn off skillet. Add marshmallows, chocolate, nuts
  and vanilla. Stir until marshmallows and chocolate are smoothly blended.
  Pour into a buttered 8" square pan. Cool before cutting into squares.
  
  Source: DeEtta Dunkhas, Stamford (Nebr.) Centennial Cookbook Formatted by:
  Nancy Filbert; March, 1995
 
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