so next november i am going to rent a table at my church fair, i will be selling fudge, truffles, cake pops, chocolate covered oreos, and a few other misc chocolate items. i like to plan things well in advance so i can be well prepared
my cake pops i already know how much to charge since i have sold those in the past.
but with my fudge i am not sure what i should charge it will cost me around 6 dollars to make a tray of my chocolate fudge. in a 9x13 pan
my first thought was to cut the fudge into small size squares like 2 bites and sell them in a tin but then i figured what if someone wanted just one piece of fudge then what.
so my thought was to cut them into large squares and sell them individualy and give a small discount if they are buying more than one
i was also trying to figure out some other flavors for fudge that i could do i don't want to end up having to make to many sweets as i don't want to have to bring back a lot of leftovers home
i did expierement with rocky road fudge a few months ago the recipe sounded easy chocoloate marshmallows sweetened condensed milk, and chooped walnuts but the marshmallows did not melt well into the chocolate when you went to bite into the fudge the marshmallow tasted like it would out of the bag. and some of my family said the fudge looked like someone went to the bathroom ugh :(
i know i want to do a chocolate white chocolate fudge and something minty does anyone have any recipes they could share
i just had a thought for you--i saw these prettily decorated chocolate dipped fudge christmas trees--
the decor was just a line of piping sloping from side to side with a pearl on each switchback so it looked like garland and ornaments-- 6 or 7 bucks each--at the upscale grocery store--
individually boxed maybe 2.5 x 3 x 3 --small--fat little pretty fudge trees--had a bow on top--
i've made peanut butter fudge angels and different molds--makes sense to dip it--
those trees were so pretty-- even if you didn't dip them just consider cutting your fudge out in shapes maybe--
just a fudgey thought
ACheck out the pricing formula link in my signature below...add up the cost of ingredients, the cost of your time, and allocated overhead (insurance, license fees, table rental fees, etc. on a per-order basis) for each item or set of items, then do some market research to determine market value. You may need to adjust market value downward depending on the expected audience and budgets for candy at the fair.
AJust my opinion but i would do a peanut butter fudge or a peanut brittle, those seem to go really well at every place i have ever sold to or been to. People love peanut butter and peanuts.