When preparing the Peanut Butter Fudge according to the recipe, it has separated on a few occasions and it looks like the oil from the peanut butter broke the fudge consistency. What is causing this and what can be done to prevent it? Thanks for your help!
Every time that I make Peanut Butter Fudge its consistency is always way too soft... How do I solve this issue?
Is there a recipe for a single slab of pumpkin fudge?
Do you have the nutrition info for the sucrose free fudge. Carbs/100g ect?
Has anyone been able to recreate the flavor of whoopie pie cream? We are trying to recreate a New England favorite in the Whoopie Pie. The cream is pure white and is a marshmallow-y cream filling. Ideas?
Making delicious fudge isn’t enough. When a friendly, engaging employee is working at your fudge counter, you’ll benefit from a boost in fudge sales.
Learn more about staffing your fudge counter with advice and insights from these experienced Calico Cottage fudge retailers.
If I had the room and had to do it all over again, I’d probably add another four to six feet onto the fudge display.
– Chip Rainwater, Mountain Valley Country Store
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