Learn to make universally popular flavors such as chocolate and peanut butter.
What you will need:
VIDEO CREDITS: Karla Bayon, Calico's Fudge Maker shares her fudge making secrets.
Wait 15 minutes after pouring the bottom layer of fudge into a pan lined with a pre-cut pan liner.
Then, pour three pounds of a second flavor onto the first layer.
Use the rubber scraper to spread the fudge into the corners and to smooth the surface.
Let set overnight and your layered fudge flavor is ready to display and sell.
Both keep well in the freezer, as long as you put the closed boxes into a heavy, sealed plastic bag. If the boxes don’t have their original shrink-wrapping, first wrap the slabs in foil, put into the sealed, plastic bag and then into the freezer. When you are ready to defrost, leave the sealed bags at room temperature for one day and then open.
I have found that fudge is recession-proof. An extra hundred dollars a day in fudge sales helps immensely.
– Brad Weigand, Main Street Mercantile
© Calico Cottage, Inc.