brooklyn fudge

Amanda Jones learned most of what she knows about Southern cooking, including the original fudge recipe, from her great aunt, Aunt Mae (pronunciation: "Aint Mae"). She taught Amanda several key things: to focus only on making what you eat delicious, beautiful, and comfortable for whoever stops by, to only use fresh ingredients and ones that you know taste good, to prepare them in a way you know that works, and to do these things no matter how inconvenient, messy, time consuming, or irrational that may seem to other people.

The flavors she makes contain things Aint Mae never heard of, or ever tried. She'd probably think "wasabi" is a country in Africa. Since Amanda uses different ingredients nowadays, intended for a broader (and broader minded) audience and a more modern time, and because Brooklyn exemplifies fusion, and has inspired Amanda to look at everything in a different way (including food), the name "Brooklyn Fudge" seemed fitting. Amanda doesn't live in Virginia anymore, but she still carry the best things from that upbringing, which isn't only the original fudge recipe, but the simple philosophy of doing everything possible to make people feel comfortable, loved, and special, by taking your time to make the foods you know they love, the way they love them.