<v Speaker 1>Jerry, Katy and Josh six one hundred. Do you want

<v Speaker 1>to welcome you guys to National Nutty Fudge Day today.

<v Speaker 2>I love nutty fudge, A nutty fudge.

<v Speaker 1>When I think a nutty fudge, I'm like, that's Katie.

<v Speaker 2>I like that. I like that. I give you that vibe,

<v Speaker 2>so I'll take it.

<v Speaker 1>I'm not a nutty fudge guy. I'm just a fudge guy.

<v Speaker 1>I love me some fudge. I think it's up there

<v Speaker 1>with like getting the nuts in my banana bread. I

<v Speaker 1>don't want that. I don't want anything crunchy and things

<v Speaker 1>that I feel like should be generally soft. But I

<v Speaker 1>like fudge, No, I.

<v Speaker 2>Like the My favorite kind of fudge is the Rocky Road.

<v Speaker 2>So it's got the marshmallows, the chocolate and the almonds,

<v Speaker 2>and so the nuts are needed.

<v Speaker 1>Jeremy, Well, indeed they are for some. I'm good, don't

<v Speaker 1>need those nuts in my mouth at all. It does

<v Speaker 1>definitely take me back to like Christmas time growing up,

<v Speaker 1>where my mom would, you know, lay everything out in

<v Speaker 1>the kitchen and we'd make snickerdoodles and cookies, and one

<v Speaker 1>of the things that she made every year was uh fudge,

<v Speaker 1>big blocks of fudge and I still remember it to

<v Speaker 1>this day.

<v Speaker 2>You know.

<v Speaker 1>She'd make it on the wax paper and roll it

<v Speaker 1>up and let it solidify, and then we get in

<v Speaker 1>there and chop it into little squares and then make

<v Speaker 1>that fudge our beotch.

<v Speaker 2>And it's so easy. But it's like it's temperament right,

<v Speaker 2>like the chocolate can. You gotta like work with it,

<v Speaker 2>so you have to stir it constantly.

<v Speaker 1>Yeah, get chalk tolles, you.

<v Speaker 2>Do, and so. But it is so easy to make.

<v Speaker 2>But like when you put fudge out, people think you

<v Speaker 2>did something right.

<v Speaker 1>Did you make a fund? Like it's a big you know,

<v Speaker 1>I've never told me I've never made fudge before. Could

<v Speaker 1>you tell me your secret?

<v Speaker 2>INGREDI it's right on the back of the recipes, on

<v Speaker 2>the back of the can of condensed milk. But it

<v Speaker 2>is like a family secret every time.

<v Speaker 1>The back of the toll house morsels how to make fudge,

<v Speaker 1>which is just generally what it's like chocolate, chocolate and

<v Speaker 1>about nine cups of sugar, I think, yeah, and then

<v Speaker 1>butter it's like yeah, three four ingredients.

<v Speaker 2>Yeah, vanilla, it's not very many. The marshmallow you put

<v Speaker 2>in there if you want it, yeah, depending on what

<v Speaker 2>ingredients you're using. But it is so good, It is

<v Speaker 2>so good, so worth it.

<v Speaker 1>The best part too, of making fudge is definitely the bowl.

<v Speaker 1>When you know, when I was a kid, I can't

<v Speaker 1>do it now because as soon as I would do this,

<v Speaker 1>I'd gain eight pounds. But you run your finger, you

<v Speaker 1>do the finger squeegee, yeah, which is also my Instagram

<v Speaker 1>handle that finger squeegee all the way around the bowl

<v Speaker 1>and you suck it off your finger. It's living.

<v Speaker 2>That's like a whole piece of fudge right there.

<v Speaker 1>That is living right there.