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.
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 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.
Perhaps you could "loan" the shop a small refrigerator that would keep your fudge for about a month or longer (just take out a few pieces at a time?). Just a thought...
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!