Does anyone know how to cook fudge that lasts 1 to 3 months? I have been making fresh fudge for years and it lasts about 2-3 weeks. I would like to supply a local farm shop but it would need to last at least a month. Quite a few local fresh fudge shops achieve a 3 to 6 month shelf life and say they don't use preservatives? Goodness knows how? Thanks.
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I would not believe what another competitor is telling you as all store bought fudge has preservatives or it will spoil after two+ weeks when left on a counter.
I would still be very interested if someone provides the name of an additive that would work and still be all natural.
The only way I know to achieve that is to freeze it, tightly sealed.
The only way I know is to freeze it . !!
I see that everyone is recommending to freeze your fudge but that would not help you with your problem as you are looking for a way to extend the open shelf life in a farm shop.
Is it possible to make smaller batches and just restock the market more frequently? The farm market could tout your product as small, artisan batches...which in my area is a huge selling point. It's like 4th grade civics of supply and demand... small supply + high demand = better price! Just a thought! Hope it helps!
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