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Frequently Asked Questions

Q: Where can I find Southern Gourmet desserts in my grocery store?
A: You can find Southern Gourmet pie fillings, mousses and fudge in the “no bake” section near the Jello. If you can’t find us in your store, ask the store manager to stock Southern Gourmet desserts or contact us at (website contact page link and/or toll free number).

Q: My favorite grocery store doesn’t carry Southern Gourmet. What should I do?
A: First, talk with your store manager and ask them to carry the products. Or you can order online here.

Q: I’m hosting a classic, Old South-themed dinner party. Do you have any recipes you’d recommend that would fit the theme?
A: Southern Gourmet is all about Old South charm, so any product would do. Might we suggest the Chocolate Raspberry Mousse. Or you can try your hand at a chocolate mousse pie with any of the mousse products.

Q: Can I buy just one box of Southern Gourmet desserts on the website?
A: Yes, you can buy our products either by the box or by the case.

Q: Are any Southern Gourmet desserts gluten-free?
A: All products are gluten free EXCEPT The Cookies N Cream Fudge. The cookies do contain wheat.

Q: Can I add extras like nuts or berries to Southern Gourmet desserts?
A: Absolutely! The fudge is delicious with the addition of nuts! We would also recommend topping the mousse with fresh berries before serving.

Q: Are Southern Gourmet products Kosher?
A: Yes.

Q: Which Southern Gourmet dessert is best for an outdoor summer party?
A: You will want to keep your desserts chilled until service, but we think a Lemon or Key Lime pie make a summer party complete.

Q: Which Southern Gourmet dessert would you recommend for an elegant dinner party?
A: Crème Brulee is a very elegant dessert and still easy to make with the Southern Gourmet mix. Try your hand at the Caramel Latte recipe on the back for an extra special dessert.

Q: Are any Southern Gourmet dessert mixes okay for diabetics to eat?
A: We suggest always consulting your physician or dietician regarding this. Ask them about our Sugar Free Chocolate Mousse product.

Q: Why is my pie crust soggy?
A: Some suggestions on reducing a soggy crust are: 1. Be sure to allow for adequate thickening of the pie filling. 2. Allow pie to come to room temperature before refrigerating it to reduce condensation. 3. Consume pie within 24-hours of making it.

Q: My pie filling is all runny and won’t set up. What should I do?
A: Unfortunately with the starch that is used in the filling, once you have gone through the cooking process, it is hard to reverse. If you pie filling does not setup, we recommend making a frozen treat keeping in mind that they will thaw again.

Q: Can I make pies in advance and freeze them for future use?
A: No, we do not recommend freezing the pies.

Q: What exactly is meringue?
A: Meringue is whipped egg whites and sugar often used to top citrus pies.

Q: How do I make beautiful meringue?
A: Make sure to use a clean metal or glass bowl with clean tools. Beat egg whites first until peaks are formed. Then begin adding sugar, 1 Tbsp at a time until it is incorporated completely and stiff peaks have formed. If needed, you may add 1 tsp of corn starch to help control moisture.

Q: Why is my meringue sliding off the filling?
A: Humidity and moisture can have a negative effect on the meringue performance. Be sure that moisture is controlled by allowing pies to completely cool at room temperature before refrigerating.

Q: Can I use Southern Gourmet pie filling to make Shoo-Fly Pie?
A: We could not find any recipes for Traditional Shoo-Fly Pie that our products would be used in.

Q: What can you add to Southern Gourmet fudge to give it your own personal flair?
A: Just about anything that sounds good – this is where you can let your imagination go! Nuts are always excellent in fudge, as are butterscotch or peanut butter chips. You may even want to try mixing in mint chips or candied cherries. Have fun and get creative – and be sure to send us your ideas to share here at SouthernGourmetDesserts.com.

Q: Help! My fudge is all runny and won’t set up – what do I do?
A: Runny fudge makes great toppings for other desserts such as ice cream or even sliced cakes.

Q: My fudge came out all grainy. What happened?
A: Make sure you melt the butter or margarine completely and stir until the mix, milk, and butter are well-blended.

Q: How do I ensure my mousse turns out light and fluffy?
A: Make sure to use a cold bowl, cold milk, a stand mixes, and beat on high for 5 minutes using a wire whip attachment.

Q: Do you recommend adding anything – such as berries – to Southern Gourmet mousses?
A: Use your imagination when topping the mousses, but we do not recommend trying to incorporate additional items when making the mousse. Sliced strawberries, raspberries, sandwich cookie crumbles, sliced bananas, crushed peppermint candies, etc all make lovely toppings.

Q: Is it okay to make a pie with Southern Gourmet mousse?
A: Yes, see our recipe section for some recipes using our mousse mixes. A classic French Silk pie can be a breeze with our Double Chocolate Mousse.

Q: I have a recipe for a mousse cake. Can I use the Southern Gourmet mousse mix in my cake recipe?
A: We suggest using our mousse as a filling between cake layers. Or use the dry mix as a flavor enhancer in cake mixes. We do not recommend baking prepared mousse.

Q: Do I need a candy thermometer to make Southern Gourmet fudge?
A: No! Our fudge is a no-cook mix – just mix, chill, and serve.

Q: How do you get the mousse to look like it does on the box?
A: Pipe chilled mousse using a pastry bag and a star tip. Use martini glasses for an extra special presentation. Garnish as desired.

Q: How long will prepared desserts last in the refrigerator?
A: Mousse and Pies should be consumed with 48 hours of preparation. Fudge will last about a week. Crème Brulee will last about 24 hours. Store products covered.

Q: Are your products “All Natural”?
A: No.

Q: What is the sweetener used for the sugar free products?
A: We use sucralose which is the same sweetener used in Splenda.

Q: How long does a box of mix last/shelf life?
A: Unprepared and sealed mixes products have a 24 month shelf life from date of production. A “Best By” date is stamped on the bottom of every box.

Q: How should I store prepared fudge? Does it need to be covered or wrapped?
A: We recommend covering or wrapped in plastic wrap or waxed/parchment paper. We do not recommend using aluminum foil.

Q: When directions call for butter, can I use margarine instead?
A: For best results, we would recommend following the directions as listed in the recipe.  Margarine will not provide the stiffness required for setting after refrigeration-especially soft spread margarine.

Q: Does it matter if I use salted or unsalted butter?
A: We recommend using unsalted butter as salted will just add unnecessary salt to your product.

Q: How should I store prepared pies? Do I need to cover or wrap them?
A: Covered and refrigerated is best storage.

Q: On the Crème Brulee box, the recipe on the back calls for caramel syrup. What exactly is that?
A: Caramel syrup or caramel sauce is a prepared sauce that is usually sold with ice cream toppings.

Q: Can the Southern Gourmet line of products be used to make mini-desserts?
A: Sounds like a great idea. Create mini-parfaits with our mousse items, or create a mini-pie with a vanilla wafer placed at the bottom of small glass and pie filling on top.

Q: Why is the soy allergen not declared on the Divine Chocolate Fudge Supreme box?
A: Soybean oil is highly refined, which removes the protein that causes the allergen, so therefore the soy allergen is not present in the product.

Q: What is Dutch-processed cocoa? What makes it different for other cocoas?
A: Dutch-processed cocoa is a cocoa that has been treated with an alkali solution, which results in a darker color and a balanced flavor. Many processed cocoas are Dutch-processed.

Q: What ingredients are in the artificial flavorings?
A: This is proprietary information. If you have a concern, please call our 800# and speak with a customer service personnel.

Q: Does it matter what type of milk I use? What about soy or almond milk? Cream or half/half?
A: For fudge, it doesn’t matter what type of milk you use. It is your preference. For both the mousse and the crème brulee the level of fat in the milk or cream is functional and straying from the recommended can negatively impact the performance of the product.

Q: Do I need to refrigerate the pie fillings before I place the meringue topping?
A: It is not necessary to refrigerate the pie fillings, but it should be cooled completely and setup before topping.

Q: After I top my pies with meringue, do I still need to refrigerate the pie?
A: Yes, you should cover and refrigerate your prepared pies.

Q: I left my pies in the refrigerator overnight, the next day I noticed a lot of water in the pie pan. What causes this?
A: Placing a warm pie into a refrigerator can cause “weeping” or condensation. Make sure to allow pie to come to room temperature before refrigerating and consume within 24 hours of preparing.

Q: Do you have any recommendations on preparing the Crème Brulee ahead of time? What if I cannot serve it right away?
A: You may make the custard portion of the dish ahead of time and refrigerate if needed. We recommend waiting to top with the sugar topping and broiling just before service.

Q: Am I missing something in my fudge kit? I see what looks like powdered sugar in the picture on the box, but I don’t have any in the kit.
A: That is merely a serving suggestion as a great topping to the fudge. It is not needed for terrific fudge.

Q: Why does the sugar free mousse not whip up like the other mousse products?
A: Both the sugar free and reduced fat nature of the product hinders the incorporation of air into the mousse which gives it the fluffy/airy texture.

Q: I tried the meringue and it would not whip up? What happened?
A: A few things could cause this. Make sure to use clean metal or glass bowls and clean utensils. Be sure to carefully separate the egg whites from the yolks as any piece of yolk could cause the whites to not whip up. Whip at a high speed.

 

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