On 2019-01-26 3:44 p.m., Doris Night wrote:
> 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.

Good suggestion. That leaves her open to figuring it out for herself so
she can't find problems to express about your help.