Eric: Here we are, were in Brooklyn and—oh I should talk to the microphone. We’re in Brooklyn today and I met my new friend Amanda here at an event earlier last week and she makes this amazing fudge and this little pieces of fudge which Emil became addicted to. So we came over to a kitchen over here on the Washington Avenue in Prospect Heights where she makes this amazing stuff, so how did you come about making fudge?
Amanda Jones: Well my great aunt made it in Virginia every year; Christmas. And I always made it at Christmas and that was my gift that I’d like to give people and I like to package it and I really have a lot of fun with it and I make it every Christmas no mater how hard it was. So something I always did and I just resort of having off-handed conversation with somebody here in Brooklyn one day and I just kind of I’ll pay a list and why I make great fudge and she said, ‘you do, that’s what Brooklyn needs.’ And I like, ‘really?’ and I kind of was interested in making an organic. So I just started playing around with it and it just kind of took a life of its own. People in Brooklyn would tell me, ‘why don’t you try this? Why don’t you try this flavor?’ And so that’s what Brooklyn fudge. It’s not the same as my great aunt’s old recipe; I say like me, it’s a taste born in Virginia, perfected in Brooklyn. It’s not old southern fudge anymore, its different thing, you know.
Eric: It’s the new fudge.
Amanda Jones: It’s the new fudge for the new century.
Eric: I mean there really is something about kind of a movement back to hand made foods and this is very much a hands on process here.
Amanda Jones: Yeah, I mean I think that you kind of need to know that the cook has to—they don’t need to be a pastry chef but they have to have—they have to care about the food. I mean that—anything else they have to care that it is good and a robot doesn’t care. A machine care, it’s all about volume and there is a lot of products out there that have a lot of marketing height but hey don’t make you feel comforted. And why should they? I mean they come from a machine. Well that’s the whole point to me of all comfort food. It might not be the best nutritionally for you but it makes you feel loved and comforted.
Amanda Jones: Now Eric, this fudge is naked. It’s not wrapped yet.
Eric: Okay.
Amanda Jones: It’s not labeled yet.
Eric: Is that okay?
Amanda Jones: I think it’s fine, it’s in a role but it’s just was made what? 20 minutes.
Eric: Twenty minutes and I have my gloves on so—
Amanda Jones: Oh okay, so you don’t need.
Eric: See that’s amazing, this is—oh my mouth is full. But what I like about this, it’s not that grainy, bitterly taste like a cheap fudge bar, something like that. And the texture is amazing—I mean look at that, well, you can’t see that but it’s got slices of almond in it and a little bit of cinnamon in it?
Amanda Jones: Yeah it has cinnamon.
Eric: And maybe raspberry maybe?
Amanda Jones: No, that one doesn’t have raspberry; raspberry is a different flavor.
Eric: Oh sorry.
Amanda Jones: You’re just hallucinating but that’s the cinnamon and that’s supposed to be the answer of the Mexican chocolate. It’s Mexican chocolate.
Eric: Oh yeah!
Amanda Jones: Has cinnamon in it and a la little chili pepper too.
Eric: But this is great. So can people buy this?
Amanda Jones: Yes, you just come to brooklynfudge.com. We’re always adding it into more stores and hoping to precept by the end of the year but you can always just come to brooklynfudge.com.
Eric: I love this, I love this. All right, thank you so much for your time here because I know it’s very busy and we got here late.
Amanda Jones: That’s okay.
Eric: All right, tell us your fudge stories, come to the Green House, I’ll give you the contact information for Amanda brooklynfudge.com. When you come to the green house, we’ll have some email info for her and enjoy and make food. All right.
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