Uses recipes dating back to the 1830s.

By Terry Brady.tbrady@news-press.com

Rose Ann Heuglin takes pride in being old-fashioned. That’s why her fudge tastes so good. But she also takes pride in being cutting edge, which is why her flavors are a tough find anywhere else.

Heuglin, using recipes she said date back to the 1830s, has been making fudge from scratch since 1979 at Rosie’s Gourmet Fudge in the Shell Factory. She said her recipes from the 1830s came from an acquaintance of hers who lives in Michigan.

“The only difference how I make my fudge (from those who made fudge in the 1800s) is the utensils and the gas (burner used to heat the batter),” Heuglin said.

While the basic flavors are recipes that have been around for years, she uses the old-time cooking process when it comes to her gourmet recipes, which she created herself.

Most area candy stores carry about six flavors of fudge, but Heuglin’s store has as many as 30, many of which are her own recipes. Heuglin learned to cook fudge when she was hired at the shop, which she now owns.

“And it’s all natural ingredients, no butters, oils or waxes,” she said.”

Heuglin does it all, from pina colada to pumpkin to eggnog to M&M surprise to regular chocolate and vanilla.
The process of making fudge from scratch is a tricky one. Heuglin said one degree too high or too low can destroy an entire batch.

Her shop, which is wide open for all of the Shell Factory’s customers to see, draws crowds.
“In season (November through Easter), they watch us work and ask many questions,” Heuglin said.

During that time of year, Heuglin said she makes about 10 batters a day, which equals more than 25 pounds of fudge.
During the “off-season,” things aren’t as busy for Heuglin and her seven employees, many of whom have been with her for more than 20 years. It is during that time she works on new recipes.

“We’re working on a sugar free fudge, hand-dipped chocolate, caramel apples (for October) and Rice Krispies treats,” she said.
The shop wants to add those additional items to its menu, and it already includes a 31-flavor ice cream parlor.

It also sells hand-squeezed lemonade (made to order), handmade plain, cinnamon, salted and Italian pretzels, which are basted with butter with parmesan cheese. There also are hot dogs with handmade pretzel rolls.

“It’s challenging,” said Marilyn Choquette, who makes the pretzels. “It’s all in the dough.”

Choquette, who has worked at the shop for six years, said the employees are close and take each step of the process seriously.
Heuglin said each step is crucial when making fudge.

To begin, Heuglin makes the batter because nothing is premixed. The batter then makes its way to a gigantic copper kettle. Heuglin said the copper assures an evenly cooked batter because it holds the temperature.

After the batter is cooked, at around 230 degrees, it goes to cool on a 750-pound slab of Vermont marble.
“The marble pulls the heat and gives (the fudge) a creamy, not sugary, texture,” Heuglin said.

The fudge sits on the marble for about 15 minutes before Heuglin breaks out an ice scraper to flip the fudge to help cool it.
From there, her utensils get smaller as she molds the batter as it starts to solidify.
Soon after, it’s ready to be sliced.

“Making fudge is an artform,” she said.

Jairo Gomez, who stood and watched Heuglin work a batter of best-selling peanut butter fudge on Tuesday, agreed.
“I’ve never seen this done before,” he said as Heuglin flipped the batter. “What is she doing? Wow.”

Although Gomez didn’t walk away with any fudge, he purchased a rum-raisin ice-cream cone.
“It’s my favorite,” he said.

One full batter of fudge takes about 45 minutes to make. The shop sells the fudge for $11.75 a pound. However, Heuglin runs a special: A fourth slice is free for every three slices of fudge purchased. The special comes to about 3 pounds of fudge.

Heuglin said her fudge and her specials keep people coming in from all over the state. She said she also ships out orders and is working on developing a Web site to increase sales.

During season, she said she sells the fudge almost as fast as she makes it.
“I love seeing people’s reaction,” she said of those who watch her make fudge. “Making fudge is a fading art form.”