If you’ve spent a lifetime in pursuit of the perfect game day bite, look no further: Ivy Odom’s spicy-sweet Bulldog Candy over a dollop of pimento cheese on a buttery cracker is unbeatable.
Ivy Odom (BSFCS ’15, AB ’15) is a senior lifestyle producer for Dotdash Meredith Food Studios and a member of the 2023 class of UGA 40 Under 40 honorees. You might recognize her from her Emmy-nominated lifestyle television program, the Southern Living show.
After completing her undergraduate degrees at UGA, Ivy graduated first in her culinary school program at L’Academie de Cuisine and completed an apprenticeship at an Atlanta fine dining restaurant. She started in the Time, Inc. test kitchen before taking on her current role at Dotdash Meredith and is an expert in all things Southern and delicious.
Makes 1 cup
Total time: 25 minutes
12 oz. jalapeños, thinly sliced (about 2 ½ cups sliced)
1 fresno chile, chopped
½ cup packed light brown sugar
1 ½ tsp. apple cider vinegar
½ tsp. kosher salt
- Bring all ingredients to a boil in a small saucepan over medium high, stirring occasionally.
- Reduce heat to medium low and cook until jalapeños have turned dark in color, and all sugar has turned into a very thick syrup, about 15 minutes.
- Transfer to a glass jar and let cool to room temperature before storing in the refrigerator for up to 10 days.