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Morgan's fudge makes fudge the olde world way, by hand on a 500 lb. marble
slab.
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Each batch is mixed in a genuine copper kettle with
farm fresh ingredients; brought to a boil;
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and then poured onto a marble slab where it cools for a
brief period.
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A fudge chef then begins "loafing" the fudge by hand using
a fudge paddle.
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Frequently the chef will flip the fudge into the air, providing an
entertaining and aromatic exhibition.
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The fudge, after five minutes of "loafing", forms a loaf. Using a knife
called a "spade", the loaf is trimmed and then sliced into ½ lb.
slices.
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Finally, the fudge is promptly boxed and mailed to your
destination.
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