Did you ever wonder what it was like to be back in the 1860’s and be in a very bloody war for 10 minutes and then just lazily row through the swamps of Mississippi and just use your slow southern drawl to just say whatever comes to mind and just be sittin’ there whittlin’ a stick…and then maybe come upon a very grisly murder scene, and then go right back to just bein’ lazy and talkin’ bout stuff?
Well, that’s just what Matthew McConaughey’s latest movie, ‘Free State of Jones’ was like. It started out pretty great, right in the middle of the Civil War, then the story kinda stopped so Matthew could just drawl on about whatever came to mind. So, what came to my mind was molasses: slow, dark, takin’ its sweet time doin’ slow things what molasses done. So here’s my recipe which is incredibly sweet and delicious (like Matthew M.), and even though you may not be molassessss’s number one fan, I encourage to make this rich delicious sauce for ice cream, waffles, whatever tickles your southern fancy!
Chocolate Pecan Mississippi Mud
1/2 cup butter
1/2 cup sugar
1/2 cup molasses
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla
1/2 to 1 cup pecan halves (or as many as you can afford!)
Melt butter over low heat in a small saucepan. Whisk in sugar and molasses. Bring to a rolling boil and boil for about 2 minutes on medium heat, whisking occasionally.
Remove from heat and add chocolate chips, stirring to melt. When chocolate is melted completely, add cream and vanilla and stir. Then fold in pecans.
Serve cold or warm over ice cream and refrigerate leftovers. Soooo good!