Julie Bove wrote:
>
> I am trying to recreate a candy bar

> When I used to make chocolate covered cherries, I covered them in fondant,
> then gave them a quick chill such as 20 minutes or so, then dipped and
> chilled again. Just not sure how to handle the fudge.
>
> Anyone? Thanks!

Don't chill the fudge much, just slightly or it will be too thick
to work with.

Just wondering, isn't this something a diabetic should avoid?