The fudge is poured on to the marble table ready to be beaten with a metal paddle. It is this process of moving the cooling fudge around on the table which keeps it smooth and silky.
As it approaches set up point a smaller spatula is deployed to mould the fudge into it’s final shape which is a long log stretching the length of the table. Each individual fudge cook has a unique style and it is in the final moulding that this becomes apparent, (but they do all admit that my fudge is the best as I own the shop!)
We give it another ten minutes or so and it is ready to cut into 100 g pieces and be put in our display case to be sold. Our favourite saying at the San Francisco Fudge Factory is: ‘Arguably the best fudge in the world’