Mike McCourt (left) with the Murdick's fudge team.
Mike McCourt (left) with the Murdick's fudge team. Ray Ewing
  • Mike McCourt (left) with the Murdick's fudge team.
  • Cooking area.
  • Ingredients ready for the next batch.
  • The all-important copper kettle.
  • The same marble tables since the shop's inception are bolted to the floor.
  • Fudge mixing and shaping tools line the wall.
  • Channel 5 was present to film the process
  • Pouring the mixture onto the cool marble tables.
  • Recardo Salmon adding the cranberry extract.
  • A metal spatula is used to mix the fudge.
  • The fudge cools and solidifies as time passes.
  • Slowly, Recardo shapes the congealing mixture into a loaf shapes.
  • Racardo puts on the finishing touches.
  • The fudge takes a few minutes to finish cooling.
  • The loaf needs to be cut into half-pound slices.
  • The myriad of flavors on offer.
  • The days flavors set out in the case.
  • The classic Murdick's fudge boxes ready to be shipped out or carried out of the store.

Tuesday, June 6, 2023

The aroma of chocolate fudge, peanut butter fudge or penuche mingles in the seaside air in downtown Edgartown. It wafts out of 21 North Water street to sweeten the air.

Using the nose as a compass, vacationers and Islanders, like bloodhounds, sniff a path down Main street to meet the cause of the saliva swelling about their tongues: the mixing tables of Murdick’s Fudge shop, where fudge makers mold slabs of fudge and brittle crunch into melt-in-your-mouth morsels.


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