One of my earliest memories is standing on a chair beside my dad, making fudge on the stovetop. I loved watching the mixture of sugar, cream, and butter bubble and boil away like a witch’s cauldron. I loved the way my dad beat, beat, beat the mixture with a wooden spoon to make it set. I remember waiting in eager anticipation as he cut the circular pan of fudge into small squares until he finally doled out a piece each to me and my siblings. I remember the butteriness, the sweetness, the slightly grainy texture of the fudge as it melted in my mouth.
So when I decided to start my own business in February of 2010 I thought back to those memories of making fudge with my Dad. I thought back to that recipe that I loved so much and I thought about how much the world was missing. Most fudge is either made from a kit or uses filler ingredients like marshmallow or condensed milk, and is chewy. I wanted to share my Dad’s made from scratch recipe that uses real cream and butter and just melts in your mouth. And so Fudgalicious was born.
People ask me if I hate fudge now, after making it constantly for the last 12 years. And my answer is always an emphatic NO. I am still tempted to eat every crumb! And I’m still learning and creating. I've discovered that a little fudge makes everything better. I've been adding it to brownies, to cookies, even to spring rolls and snack mix, and it makes each of those good things even better. Come try for yourself at the Nosh market March 19-20.
So when I decided to start my own business in February of 2010 I thought back to those memories of making fudge with my Dad. I thought back to that recipe that I loved so much and I thought about how much the world was missing. Most fudge is either made from a kit or uses filler ingredients like marshmallow or condensed milk, and is chewy. I wanted to share my Dad’s made from scratch recipe that uses real cream and butter and just melts in your mouth. And so Fudgalicious was born.
People ask me if I hate fudge now, after making it constantly for the last 12 years. And my answer is always an emphatic NO. I am still tempted to eat every crumb! And I’m still learning and creating. I've discovered that a little fudge makes everything better. I've been adding it to brownies, to cookies, even to spring rolls and snack mix, and it makes each of those good things even better. Come try for yourself at the Nosh market March 19-20.
