Southern Cooking with Andy Bedwell


Red Velvet Brownies, Andy’s Famous Chocolate Fudge

Happy Valentine’s Day!

A few years ago, I was on a mission to make the best chocolate brownie EVER. I think I accomplished my goal. I will have to say this is my family’s “blue ribbon” favorite and I hope it will also be yours.

Red Velvet Brownies

1 1/2 cups self-rising flour

2 cups sugar

1 cup Crisco oil

4 eggs, beaten

2 teaspoons cocoa (8 tablespoons if you are making the chocolate brownie)

1 tablespoon vanilla flavoring

1 bottle red food coloring (leave this out if making the chocolate)

Glaze:  In a bowl, mix three tablespoons of milk, one teaspoon almond flavoring, and enough powdered sugar that it is too thick to stir. Drizzle this glaze on top of the warm brownies. Do not spread! You have to drizzle. While the glaze is still warm, you may sprinkle with sprinkles or crushed pecans.

Mix all of the ingredients together and pour into a greased 9×13-inch pan. Bake at 350 degrees for 30 minutes. This time is VERY important! Be sure and set your timer.

Andy’s Note:  I made a few changes to create the red velvet brownie. When I was baking for friends, the largest order I ever had was for 300 brownies for a family reunion.  People love brownies!

Andy’s Famous Chocolate Fudge

3/4 cup cocoa

6 cups sugar

6 tablespoons light karo syrup

1/2 teaspoon salt

2 cups Pet milk (large can of Pet is 1 1/2 cups and I finish with whole milk)

1 stick of margarine

2 tablespoons vanilla

1 1/2-2 cups chopped pecans

Combine cocoa and sugar together. Add syrup, salt and milk. Mix real well in your saucepan and turn your heat on medium. Let it come to a boil and then turn your heat down and start stirring. I never quit boiling until it reaches a hard-ball stage.  Remove your boiler and add your margarine and vanilla. Mix well and add your pecans. Pour your fudge in a buttered 2 quart Pyrex dish. If you use a 2 quart dish, the squares will be just perfect for cutting.

Andy’s Note:  This is another recipe that I could write a book about its history.  I have made enough of this fudge to fill a high school gym. (just kidding but close to it)  This is the “old- timey” grainy fudge. If you are not a candy maker, I would suggest that you use a candy thermometer. I have made as many as five recipes in one day. Some of my Gaston teachers were my biggest fans. They filled Christmas tins with this fudge for gifts. Candy is a perfect gift for Valentine’s Day and like I have said before, “cooking comes from the heart.”

A perfect gift of love!

Happy Cooking and Happy Valentine’s Day,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Shop, Little Faces Doll Shop and the Messenger office on Broad Street.

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