When making the sucrose free plain fudge, in the last 3 pans we have made, it is separating, not setting up like normal. What could be the reason?
If Chocolate fudge is coming out to thick and we have checked water level on kettle and added additional water, what could be the issue?
Are all flavors made to be used in the sucrose free?
I need the ingredients of the Calico Chocolate Crunch for nutrition labels to go on red velvet fudge packages please.
How many bananas are used in the banana walnut fudge? Recipe does not specify...just says to peel and mash them....
Offering a half-pound free with a one-pound purchase is the most effective way to boost your profit from each transaction. You’ll be delighted to see how this “investment” will give you a predictable high profit return
Making people happy is probably my favorite part about selling Calico fudge. It brings joy to your customers and will bring dollars to your store.
– Sandy Dise, Atkin's Farms Country Market
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