h a l f b a k e r y
Make mine a double.
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A lot of things with oil content and lamellar
manufacturing could do this.
||Due to sugars action under cooking (fudge and toffee) I am guessing a liquorice-like extrusion or neading will be the crux of the process before light compression into a block. A faux string candy block rather than the sugars forming strings like cheese proteins.