The Kansas City Business Journal has a great piece about what it takes for Michael and Nicole Herman to run Chip's Chocolate Factory — the open window into the fudge-making process — inside Crown Center. Where do you stand on the great fudge debate? Is it an old-time dessert best left in the past or the right kind of overindulgence?
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A few years back, we had two competing fudge recipes at Christmas: old school grainy and new school smooth. We decided to have a fudge-off to see which recipe won. My 90 year old grandma was the judge.
Honestly, we didn't really care about the fudge. Grandma had lost her appetite in her old age and we were trying to trick her into eating some extra holiday calories.
After several pieces, she chose old school grainy.
I like a good piece of rich creamy fudge with walnuts, like once every couple of years. Then I'm good for another couple of years.
Sorry pirate, I only like that bitter, high cacoa content dark chocolate.
And no, not a commie!
Wait. There are people who are anti-fudge? Do they live in the USSR? Damn Commies.
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