I decided to jump feet first into some holiday spirit last night and make chocolate pecan fudge.
My grandmother made it every year for Christmas and the thought of it always brings back wonderful memories of childhood holidays with my family. I don’t think fudge is a uniquely Southern thing, but anything that bad for you has to have some kind of Southern connection. Don’t get me wrong – I love it, but it’s sugar and more sugar fluffed with high fructose corn syrup, plus some sugary chocolate.
Oh and pecans. There you go – protein.
Anyhow, I more or less follow her recipe, which as mentioned, includes something called Marshmallow Fluff. Marshmallow Fluff is widely used to insulate houses in third world countries and contains absolutely nothing of any nutritive value to the human body.
You melt the Fluff (oh, why is the word, “nuclear” coming to mind?) in a big pot on the stovetop with a ton of sugar and a dash of salt. Then you “Paula Deen” it by drowning it in a bunch of butter. You boil the concoction for about 5 minutes, stirring until you think your arm will fall off.
Then you add in vanilla, a gross ton of semi-sweet chocolate chips and pecans.
I actually found (and used) the nut chopper my Granny gave me about 20 years ago. I didn’t even realize what it was at first, but I finally figured out it must be a manual food processor.
Pour it into some buttered baking dishes (just in case your cholesterol level thought it still had a fighting chance) and let it set – Voila! Dixie Heart Attack!
The only way it could be any less healthy is if you could figure out a way to fry it. And I’m sure some Southerner, somewhere, is doing just that.
Most likely with a hearty “Hey y’all, watch this!*”