ORCHARD, Neb. — Inside the corner hardware store, while locals look for washers and bolts, an excessive indulgence draws candy lovers and tourists to the counter at the top of the steps.
Inside the glass case, thick slabs of chocolate — some with whirls and swirls of color, others with chunks of walnuts —- provide sweet temptation to those afflicted with a sweet tooth.
The candy counter hasn't always been the nuts and bolts of this small-town hardware store run by Clif and Shirley Erb.
A trip to Quartzsite, Ariz., in 1989 eventually led the Erbs to start the Orchard Fudge and Candy Kitchen and add a bit of diversity to Orchard's Main Street.
Clif said that while visiting the small desert town, thet met a husband and wife team who produced fudge and other homemade candies.
“I told them if you ever decide you want to quit, give me a call,” Clif said.
The call came in 1992. Clif said the wife had passed away and the husband wanted to sell the candy business. The gentleman loaded the counters, glass display case, marble slab and candy machines, drove to Orchard, and taught the Erbs how to make delectable chocolates.
Since several tourist destinations are in close proximity, the Erbs thought making candy would be a good draw.
“When Ashfall (State Historical Park) opened, we got quite a few tourists who would stop by, especially during summer months,” Shirley said.
The couple credits Grove Lake and Diamond B Trout Resort for attracting customers hungry for confections. The candy kitchen also stays busy during U.S. Highway 20 promotions, like the Bargain Buyway.
Now, the Erbs market seven flavors of fudge: chocolate, chocolate walnut, peanut butter, chocolate amaretto, chocolate mint, maple and maple with walnuts. At times, they also offer penuche, caramels, divinity, peanut and almond clusters, and toffee. Peanut brittle is made in a large copper kettle.
Clif cautions that the candy business is about supply and demand. Typically, the candy kitchen keeps additional inventory on hand during summer months and around the holiday season.
Visitors won't hear either of the Erbs uttering “oh, fudge” while mixing the confection. A batch takes 40 minutes from start to finish. The kitchen uses a water-jacketed machine to create the fudge.
“You just pour it in instead of having to stand and stir,” said Clif.
Still, it's a time-intensive business. Shirley said they are unable to produce candies made in the large copper kettle during business hours, so those treats are made on evenings or Sundays when the hardware store is closed.
What's the satisfying secret of success for a small-town candy business?
Both of the Erbs have their opinions.
“Large companies don't have time to form a personal connection with customers,” Shirley said. “You hope your small-town customers are loyal.”
Clif said the key is to offer a quality product and rely on customers to tell the truth about the fudge through word-of-mouth testimonials, instead of offering, well, a “sugar-coated” version.
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