Pa's Fudge

Name: Pa's Fudge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Cajun, Creole
Ingredients: 158 milliliters cocoa; 2 Tbsps corn syrup; 946 milliliters granulated sugar; 1 teaspoons salt; 6 Tbsps unsalted butter; 2 teaspoons vanilla; 355 milliliters whole milk

Pa's Fudge might be just the Creole recipe you are searching for. For 69 cents per serving, you get a dessert that serves 6. One serving contains 700 calories, 4g of protein, and 15g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have cocoa, vanilla, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Mix sugar, cocoa, milk, corn syrup, and salt in a large, heavy saucepan or Dutch oven.

Ingredients you will need

Corn Syrup

Cocoa Powder

Sugar

Milk

Salt

Equipment you will use

Dutch Oven

Sauce Pan

Place over medium heat and stir faithfully until sugar is melted. Bring to boil and cook to soft-ball stage (234° Fahrenheit). Stir occasionally to prevent sticking and scorching.

Ingredients you will need

Sugar

Remove from heat and add butter and vanilla.

Ingredients you will need

Vanilla

Butter

Let cool to 110° without stirring. While the fudge is cooling, butter the bottom and sides of an 8-inch square pan.

Ingredients you will need

Butter

Fudge

Equipment you will use

Frying Pan

Beat the fudge with a wooden spoon until it becomes very thick and loses its gloss. Quickly pour into the prepared pan. Score while warm into 1-inch squares, then allow to cool thoroughly for several hours or overnight.

Ingredients you will need

Fudge

Equipment you will use

Wooden Spoon

Frying Pan

Cut with a sharp knife when cool, dipping the knife into hot water between cuts if necessary. Store the fudge between layers of waxed paper in a sealed container in a cool place.

Ingredients you will need

Fudge

Water

Equipment you will use

Knife

Taste

Book, using the USDA Nutrition Database

Cake

and Because I Said So: 33 Mothers Write About Children, Sex, Men, Aging, Faith, Race & Themselves (Harper

Collins 2005, 2006). In 2003, her first novel, Wintering: A Novel of Sylvia Plath (St. Martin's Press, Anchor Books 200

was published to international acclaim. Translated into thirteen languages, Wintering received the Janet Heidinger Kafka Prize and a Prix des Lectrices de Elle in France. Her latest book is Cakewalk, A Memoir (The Dial Press, May 2010), the result of a lifelong love of sugar and stories. She lives in San Francisco with her family—journalist and Salon.com founder, Gary Kamiya, and their two children.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

158milliliters

cocoa 2Tbsps

corn syrup 946milliliters

granulated sugar 1teaspoons

salt 6Tbsps

unsalted butter 2teaspoons

vanilla 355milliliters

whole milk

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Torres Pazo das Bruxas Albarino. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.