Fudge

Summer 2011

Food and drink pairings with fudge

Fresh fruit is always a winner. I love anything in season when it’s flavor is at it’s peak. Other than that, any kind of fruit works great; strawberries, raspberries, blueberries and pineapple are a few of my favorites.

Red Wine!! Any full-bodied red will do. Favorites are so subjective. Two Washington Syrahs that work are “Haystack Needle” or “Lick my Lips”. Another fun pairing is an Italian Negroamaro by Palama. It has fabulous notes of spice like cassis and pepper, also dark cherry and plum. Amazing with chocolate!!

Bread!! Think… pain au chocolat… Yum!! The simple version is to let the fudge sit at room … » More …

Summer 2011

Kristine (McClary) Vannoy ’87—The⁠ facts⁠ of⁠ fudge

“I’m easy to spot. I’m six-foot-two,” says Kristine (McClary) Vannoy, as we plan our meeting at an upscale grocery in Seattle. But when she appears, it’s not her height that’s eye-catching, or even her long red hair. It’s the packages of freshly-made fudge that fill her hands.

Vannoy (’87 Comm.) is the founder, owner, and main employee of Fat Cat Fudge, a company that makes three different varieties of fudge sold in 20 grocery stores in the Puget Sound area.

“It’s a fresh fudge,” she says. “It’s not meant to sit on a shelf for six months in a candy … » More …