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?
Here’s everything you’ll need to know to keep your kettle working. Find information on components, cleaning, sanitizing and cold weather storage.
I’ve produced 36 flavors of fudge so far and my Dark Chocolate Walnut, Kahlua Espresso and Cherry Cordial fudge flavors are consistent sellers.
– Bill Niffenegger, Old Apple Barn
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