Why do you cream/cool the fudge in a bowl instead of on a marble slab as other fudge makers do? Other than the fact that a big bowl is cheaper to purchase and takes up less space than a big thick marble slab...is there another reason/advantage?
I thought that too. For only a split second.. lol.. I'm pretty sure it's not being tossed. I sure hope not! So expennnnsive! I'm going to assume it's tossed into a bin for re-use. 🤔🤷♀️
Around here we call tourists Fudgys . I know a thing or two about it and this isn't the old way but probably doesn't change anything it's still a sugar bomb in the end . 🤪
@@blackichan3866 Danny is correct. It may taste similar, but Devon's isn't hand tempered and molded on marble tables. The texture sure looks different, too. I've been eating fudge from The Island since 1972, no shop there makes it this way.
Lovely fudge making but I missed the part where you put in the soy lethacin, natural flavors, potassium sorbate, artificial flavors, GMO glyculate ridden wheat flour, natural cocoa whatever the hell that is, margarine no less, fructose the worst kind of sugar, harmful soy and corn syrup another name for glucose trying to sneak by, palm and soybean oil, the tons of harmful sugar and potassium sorbate. A good deal of the ingredients are so unhealthy, thanks for that. What happened to Grandma's recipe man? I have a package of death by chocolate fudge here and reading the ingredients, shame on you.
I love that the map has the dot at the wrong location at the beginning.
Nice to see the fudge maker wearing gloves, and a beard cover.
Please don't tell me they pitch those end pieces in the garbage. Ahhhh!
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أشكركم جميعا
Do you guys throw away the ends? Maybe you could sell a bag of end pieces at a good deal price and make some more money. Mix flavors
Why do you cream/cool the fudge in a bowl instead of on a marble slab as other fudge makers do? Other than the fact that a big bowl is cheaper to purchase and takes up less space than a big thick marble slab...is there another reason/advantage?
why do they throw away the ends parts and why is it shaped like that and the price iswhat??
I thought that too. For only a split second.. lol.. I'm pretty sure it's not being tossed. I sure hope not! So expennnnsive! I'm going to assume it's tossed into a bin for re-use. 🤔🤷♀️
@@lilnorsegal you can recook it into other batches.
I would so get fired working there for too much quality control sampling
Lol....these comments crack me up....its just made more production style...it still tastes the same. 🌼🌼🌼 yummy!!!
To me, fudge is close to the Turkish Halva.
Around here we call tourists Fudgys . I know a thing or two about it and this isn't the old way but probably doesn't change anything it's still a sugar bomb in the end . 🤪
LOL a car drives by, this is not Mackinac Island!
Hmm not Mackinac fudge. No one in Mackinac makes fudge like this.
Lol this one in mackinac does mr fudge expert 😂😂😂😂
@@blackichan3866 Danny is correct. It may taste similar, but Devon's isn't hand tempered and molded on marble tables. The texture sure looks different, too. I've been eating fudge from The Island since 1972, no shop there makes it this way.
No, it's not from the island, but holy shit it's in town on the mainland, way to split hairs...
Lovely fudge making but I missed the part where you put in the soy lethacin, natural flavors, potassium sorbate, artificial flavors, GMO glyculate ridden wheat flour, natural cocoa whatever the hell that is, margarine no less, fructose the worst kind of sugar, harmful soy and corn syrup another name for glucose trying to sneak by, palm and soybean oil, the tons of harmful sugar and potassium sorbate. A good deal of the ingredients are so unhealthy, thanks for that. What happened to Grandma's recipe man?
I have a package of death by chocolate fudge here and reading the ingredients, shame on you.