Who’s in the mood for making a Haitian desert this weekend? I’ve been looking for something new to try at home this weekend and I found this very easy recipe for Haitian Fudge
Dous Makos is a type of vanilla fudge originating from Petit-Goave, Haiti. The candy typically contains 3 signature stripes a light-colored vanilla layer, a chocolate layer, and a red layer made using food coloring. The candy was created by Fernand Macos in 1939 who many deem to be Haiti’s version of the Hershey family. Getting this recipe right is all about timing. Here is my favorite cooking site Haitian cooking version of the signature candy.
Servings : 8-10 | Prep Time : 5m | Cook Time : 25m | Ready In : 60m
- 2 Cups of sugar
- 1/2 Cups of Whole Milk
- 1 Can of sweetened condensed milk (14 ounces)
- 8 Tbs of butter
- 1 tsp vanilla extract
- 1/4 tsp of Anise star extract
- 1/4 tsp of nutmeg
- 1/4 tsp of cinnamon
- Red Food Coloring (Optional red layer)
- 1/4 tsp of cocoa powder (Optional Dark brown layer)
- wax paper
- mini loaf pans
In a 3 quart non-stick pot, add all ingredients (except food coloring and cocoa power) and cook on medium heat until sugar dissolves while constantly stirring.
Once sugar dissolves, raise heat to high and continue stirring for 20 – 25 min or until mix has a lava consistency. If you have a candy thermometer it will be around 115 °C.
Remove the pot off the heat and continue stirring for another 10-15 min. The mix will start to lose its shinny color as it cools.
OPTIONAL – If you want to make the signature stripes, take half the mix and separate the half into 2 containers. Add 2 drops of food coloring in the first and a 1/4 tsp of coca powder in the second. Mix the thoroughly.
Place wax paper in the mini loaf pans and fill it with the mix.
Allow the mix to cool and harden for about an hour.
Remove the mix from the pan and slice vertically.
Store in a cool place.
More recipes on Haitian Cooking here.