The exact origin of fudge is disputed, but most stories claim that the first batch of fudge resulted from a bungled (“fudged”) batch of caramels made in the late 1800s. This recipe is easy enough where fudge will be fudge and not fudged.
Butter a plate or pan to be used to pour out the fudge.
Combine all ingredients except the pecans and vanilla and pour into the cooking pan. (Hint, if you butter the pan before starting, it helps reduce the caramelization of the sugars on the side of the pan). Cook until the soft ball stage.
Remove from heat; let the mixture cool slightly. Add the pecans and vanilla and beat a long time until it starts to lose the shiny like texture. Pour into buttered plate or pan.
Let cool, cut and enjoy.
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…