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.

Anyone? Thanks!