Bridging Farms and Tasting Rooms, The Vision Behind Hazy Fudge
- Nov 21
- 3 min read
By Carol Fitzgerald
Starting a new business at 65 was never part of my plan. But sometimes, life’s unexpected moments create the most meaningful opportunities. My journey with Hazy Fudge began as a holiday gift a simple, hearƞelt gesture crafted from regional ingredients, infused with local spirits, and designed to share a taste of the Finger Lakes in New York. That first batch, now patent pending and able to retain up to 5% ABV, wasn’t created with thoughts of business.
At first, this creation was meant only as a gift for friends and family. But as I refined the recipe, I realized I’d solved technical challenges to deliver authentic alcohol flavor and shelf stability without the artificial taste or separation, using local dairy, wine, and spirits. Friends and family loved the fudge, and that’s when the idea hit me it could become a business that strengthens and celebrates the agricultural industries in the region by bringing them together in a new and delicious product.
While bringing over 40 years of business experience to the table, I had no prior background in the food industry. I knew enough, however, to recognize the importance of finding expert guidance and rigorously validating my idea before attempting to scale. This understanding led me to seek out resources that could help bridge my knowledge gaps. I applied for and was accepted into Cornell University’s Dairy Runway and FoodSpark programs, the validation and support I received were pivotal in turning this vision into reality. These programs helped refine the product, ensure regulatory compliance, and develop a scalable business model. They also provided invaluable mentorship and guidance on how an innovative food product like Hazy Fudge could contribute to regional tourism by offering a truly authentic local gift experience.
Today, Hazy Fudge sources over 50 percent of its ingredients locally, including milk from a 300-family dairy cooperative alongside multiple Finger Lakes wineries and distilleries.
The Finger Lakes region attracts approximately 3.5 million visitors annually, generating billions in tourism revenue. Hazy Fudge creates a unique connection, weaving together dairy farms and craft beverage producers with thoughtful gift-givers, making each purchase a celebration of the region’s rich agricultural heritage and a boost for multiple local industries.
Production happens with a local co-packer, using Hazy Fudge’s proprietary equipment and process— helping create essential jobs in the community. Fulfillment is handled by Glen Copack in Watkins Glen, NY operated by Chemung-Schuyler ARC, which offers meaningful employment opportunities for people with disabilities. This partnership deepens the business’s community impact beyond the delicious fudge itself.
Our two signature flavors Cabernet Wine and Bourbon are presented in elegant glass jars with wooden spoons, have become celebrated as sophisticated hostess gifts, delightful stocking stuffers, and memorable corporate gifts especially during the holidays. Each jar embodies the spirit of collaboration, quality, and care that the Finger Lakes region inspires.
My journey from that first holiday gift to a patent-pending, regionally rooted specialty food brand has reaffirmed my belief that it’s never too late to pursue a vision or create change. Hazy Fudge stands as an invitation for others, especially women and local entrepreneurs to blend passion, innovation, and community for something truly sweet and lasting.
Our two-packs ($16) ship nationwide, perfect for holiday gift boxes, client appreciation, or that special someone who loves artisanal treats. If our story resonates with you—whether as a customer, potential partner, or fellow entrepreneur—I’d love to connect. Visit www.hazyfudge.com to shop or reach out directly at carol@hazyfudge.com.
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