We get asked a variety of questions every week. A lot of these questions are about the process by which we make our homemade chocolate fudge, candy treats and other delectable confections.
Why do you use a copper kettle to cook the candy?
We cook our gourmet fudge in copper kettles because copper distributes the heat evenly. This eliminates "hot spots" that could scorch the candy.
Why marble tables?
Marble is extremely dense. It cools the freshly poured fudge but doesn't retain heat, an important factor when we're cooking batch after batch. A hot table would slow the process down and impact how much we can make in a day.
What does paddling the fudge accomplish?
Paddling helps cool the fudge and makes it creamy. It's the same process home cooks use when they beat their homemade chocolate fudge in a bowl... but when you're working with 25 pounds of candy, a big chrome paddle makes the job easier.
How long can I keep my gourmet fudge?
Properly wrapped, it'll stay fresh for 10 days to two weeks… if you manage to keep from finishing your gourmet fudge before then. Plastic wrap or Tupperware is good. Keep the candy at room temperature. Refrigerating our fresh homemade chocolate fudge will dry it out. Of course, chances are really good your fudge won’t hang around that long...
Can I freeze fudge?
Fudge freezes very well. Again, make sure it is wrapped appropriately and it will keep for months.
What is penuche?
Penuche is an especially tasty, old-fashioned gourmet fudge made from a brown-sugar base. It's a real favorite among our customers - many of whom remember their mothers or grandmothers making it. At The Fudge House, we offer our penuche with or without walnuts.
What is the most popular fudge?
By far, the most popular fudge is our gourmet fudge without any extras... no nuts, no chips, no caramel. Obviously there are a lot of homemade chocolate fudge purists in the world and the lucky ones have discovered The Fudge House!
Who gets to lick the table?
Why, anyone with a 'licker license,' of course!
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