During a trip to Tennessee, my family came across a cookbook of old American recipes. I love to cook, so I bought it immediately.

One of the recipes inside was for Miss Corson’s “brown sugar fudge.” Soon after we came back, I was bored, so I decided to try it out. The result was the best thing I’ve ever made, hands down.

Here’s the recipe:

2 cups brown sugar

1 cup sugar

¾ cup milk

1 tablespoon butter

½ tablespoon vanilla (I love vanilla, so I put in 3 tablespoons… You can put in as much as you like, it won’t affect anything but the flavor)

¾ cup nuts, chopped (I used a handful of pecans. Make sure to cut them into small pieces,   otherwise they’ll ruin the texture of the fudge)

Combine the brown sugar, regular sugar and milk in a saucepan. Place on the stove at medium/high heat and stir constantly until the mixture comes to a boil. Set stove to low heat and stir until the sugar is completely dissolved; continue to let simmer without stirring.

As soon as the mixture starts to thicken, begin testing by dropping a few drips into some cold water. The fudge is done when it forms a soft ball in the cold water. Put the saucepan in a larger pan of ice water and keep changing water until the fudge is cool enough to hold your hand on the bottom of the saucepan. NEVER beat the fudge while hot. (I accidentally did this for the fudge I brought to school, and it turned out as a semi-liquid… like sugared honey. It still tasted great, though.)

Now add the butter and vanilla. Then, with a large wooden spoon, beat the fudge thoroughly in order to make it creamy. Lastly, add the nuts and beat the fudge until it loses its gloss. Pour into a buttered 9-inch square baking pan or glass baking dish and set aside until ready to eat. I chose to chill the fudge, and it was delicious cold, however, you might prefer it hot with a glass of milk.