Dec 18 2008
Fudge with Pecans
During Christmas time, one of my favorite things to do is make fudge. I start before Thanksgiving baking batches and batches of fudge. My fudge making continues until after Christmas, well into the Mardi Gras season. This rich chocolate candy is what makes Christmas happen for me. Since it pretty well stays warm in South Louisiana through Christmas and into the spring, one of the things I have to do to make fudge is to turn on the air conditioner in the house full blast. I have to make it cold enough in here for the fudge to cook right in the first place. After my fudge is cooked, I have to stick it in the refrigerator for several hours to get it to set. But once it sets, my fudge is the best. My secret is the love I pour into each batch. And I make sure I put the best pecans in South Louisiana in most of my batches. Of course, some batches have to be made without pecans because of some people being allergic to nuts. Pecans, in my mind are the best nuts to put into any homemade candy. These nuts are found everywhere here in Acadiana. I don’t think I’ve ever lived in a house without a pecan tree in the back yard. Homemade candy and pecans are two things that just make Christmas complete in Acadiana.
