Roux Memories

15 Jun

Roux Memories: A Cajun-Creole Love Story with Recipes (La 641.5976 H912r) is a charming and wonderfully well written collection of family recipes and photos. After seeing the destruction left in New Orleans after Hurricane Katrina, Brenda Hulin became determined to preserve her family recipes and the stories that went along with them.  In writing this book she was able to recreate the recipes of her childhood.  Born in Lafayette and raised in New Orleans, she believes  cooking Louisiana food is “the way we offer comfort and show people we love them”.

Sugar Fudge

1/2 cup butter

3 cups sugar

3/4 cup cocoa powder

1/4 cup chocolate malted powder

1 teaspoon vanilla

1 ½ cups pecans

Combine all ingredients except pecans in a deep saucepan. Cook over medium heat, stirring constantly. Mixture will bubble and rise in the pan. When a drop of the liquid makes a soft ball when dropped in a cup of cold water (235 degrees Fahrenheit on a candy thermometer), the candy is ready.

Add pecans, stir well, and pour into a buttered 11”x7” pan. Mixture will harden as it cools. When completely cooled, cut into squares.

**The author says her mother also used the recipe for this crisp yet creamy fudge to frost cakes, spreading it while still warm and pliable, resulting in delicious candy-coated birthday cakes.


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