While most “gourmet” fudges today are churned out by machines, Callie’s Sweets still makes every batch the old-fashioned way — in copper kettles, stirred by hand, and cooled on marble tables.
It’s a patient, sensory process that yields a texture so creamy, it melts rather than crumbles. Fudge purists who’ve tried it say it tastes like something you’d only find in a grandmother’s kitchen — not a gift shop.
