On Sat, 26 Jan 2019 04:02:24 -0800, "Julie Bove"
> wrote:

>I am trying to recreate a candy bar that I bought as a kid. IIRC it was a
>somewhat flat piece of fudge, rather large, and dipped in chocolate. At the
>time, it cost 5 cents when a Hershey bar and other candies were 10 cents.
>The price was appealing but the taste was even more appealing.
>
>I know Sheldon used to buy these. He mentioned the brand, but I can't
>remember. An online search turns up a candy bar by Welch's. They were bought
>by different companies a few times. But the bar looks thicker than I
>remember and the wrapper doesn't look familiar.
>
>At any rate... I think the fudge that I've been making would work great.
>It's slightly cooked and contains powdered sugar. I can add a little more
>sugar to make it more firm. I have made dipped chocolates. Just never dipped
>a bar before.
>
>My concerns are... If I let the fudge set up but don't chill it before
>dipping, the fudge might begin to melt. But if I chill it, the chocolate I
>am dipping it in might begin to set too quickly. I don't know. I'm just
>imagining this as the surface would be so large.
>
>Still another possibility would be to lay the fudge on a rack with waxed
>paper underneath, paint the bottoms with chocolate, let set, then flip it
>over and carefully let the chocolate enrobe the rest of the bars. But if I
>did that, should I chill the fudge or not?
>
>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.
>
Why not make a batch of fudge and try several different methods? Then
you'll know how to do it in the future.

Doris