A Satisfied Mind



Like everyone else this morning, we were thinking about the late Opry legend Porter Wagoner, who died last night at age 80 after one of the defining careers in country music. By chance, we found this recipe Wagoner submitted in Kay West's new book, Around the Opry Table: A Feast of Recipes and Stories from the Grand Ole Opry. It made us smile, and it made us picture the man in all his star-spangled, good-humored glory. Here, without ado, is Porter's Chocolate Fudge.

2 c. sugar
2 tbsp. cocoa
1/2 tsp. salt
1/4 c. Log Cabin syrup
2 tbsp. butter
1 tsp. vanilla
2 tbsp. peanut butter
1/2 c. English walnuts, chopped

Mix sugar, cocoa, salt and syrup together in a saucepan, then add enough milk to make it soupy, but very thick. Bring to a boil, and boil until sugar is dissolved (4 to 5 minutes). Test by dropping small spoonfuls into water until it forms a ball. Remove from heat and add butter and vanilla. Stir until it begins to cool. Add peanut butter and walnuts. Pour into large platter, and hold a gun on yourself so you'll wait until it cools!

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