Oh Fudge! Homemade Fudge Making Class

Fudge has a reputation for being finicky — grainy one time, soupy the next. It doesn't have to be. Once you know what actually matters (heat, timing, and when to stop stirring), it's simple, doable, and reliable in your own kitchen.

In this hands-on class, you'll make three holiday-worthy fudges at your own station, start to finish:

• Dark Chocolate Caramel Fudge — cook a golden caramel from scratch, swirl it through dark chocolate fudge, and finish with flaky sea salt
• German Chocolate Fudge — boil a classic chocolate fudge, then top it with a homemade coconut-pecan icing
• Hot Chocolate Fudge — melt milk chocolate and cocoa together, fold in marshmallows, and add crushed peppermint if you like

You'll learn how to tell when caramel is ready, why fudge turns grainy (and how to avoid it), and how to swirl and top it so it looks as good as it tastes.

What you'll take home: three 9x5 loaf pans of fudge — one of each flavor — still setting. Just pop them in the fridge for about 4 hours, then cut into squares. Bring a cooler bag so your fudge travels home cold and steady.

Perfect for holiday gifting, cookie-swap season, or anyone who's ever stared at a pan of fudge that wouldn't set. Grab your spot — this one makes holiday giving a whole lot sweeter. 🍫

⚠️ Allergen note: This class contains dairy, eggs, tree nuts (pecans), and coconut.