Flavored Fudge? in Pastry & Baking Posted December 6, 2006 Oh excellent ideas! I particularly like McAuliflower's suggestion, as one of the reasons I was thinking puree was to be able to keep a couple of the seeds around-- or something a little crunchy at least. I will report back with results.BTW, Alton Brown is very against storing fudge in the freezer. Why is that? The texture of mine seems to improve when eaten straight out of the freezer.