Working from the founder's family recipe, Seattle Fudge's confectioners begin each batch by boiling ingredients—including chocolate, dairy cream, and nuts—in a copper kettle. After cooling the fudge on a marble table—a process that often sends the confection flying through the air—they form 25-pound loaves by hand. The whole process is on display at Seattle Fudge's red-and-white open kitchen, where onlookers can track every ingredient's journey from the kettle to trays of free samples. The store's 11 flavors include almond toffee crunch, chocolate amaretto, and minty, Oreo-specked vanilla fudge called Grasshopper, named in honor of the insect with an Oreo-only diet.
Along with the signature treat, Seattle Fudge's candy makers whip up saltwater taffy, showcasing old-fashioned taffy pullers and cutters. Available in blue raspberry and pink vanilla, cotton candy is also spun fresh onsite. Tubs of regular and caramel popcorn offer salty alternatives to sweet snacks. In addition to Seattle Center, where the fudge shop has been a fixture since 1981, Seattle Fudge's sweets are sold at local fairs and festivals throughout the year.