From a collection of ingredients that would make Willy Wonka blush to heaping mounds of whimsical delicacies to your 3 pm sugar crash, Doug Moxley’s fudge undergoes quite the transformation.
Not unlike like the man behind Fudge Frenzy, who first got into candy making as a way to avoid chucking boulders.
“When I was 14 I went to work on a farm picking up rocks from out front of bulldozers,” Doug reminisces. “I lasted two days.”
Still in need of employment, Doug found work at Stan’s Carmelkorner, his favorite snack shop formerly in the Lancaster Mall. There he worked for nearly five years learning the art of caramel corn, rocky road, divinity and fudge making.
This stint grew into an interest, and Doug went on to earn a certificate in Commercial Food production and degree in Food Service Management from Chemeketa. He managed a restaurant for two years before hanging up his apron and returning to Chemeketa for an additional degree. He’s been here ever since.
While he didn’t want a career in the food service industry, he still found enjoyment in the art of candy making.
Lucky for us Doug isn’t a quitter. For more than 20 years, Fudge Frenzy delivers employees morsels of joy– and this year promises be the same.
Friday, December 9
10 am-2 pm (or until it’s gone)
Bldg. 22, IT Lobby
New This Year