When you set the temperature in your hotel room mini-fridge too cold and you freeze your half & half so that it is a cube of solid dairy product that you cannot pour into your coffee, that’s not an insurmountable problem. When the nectarine you planned to have for breakfast is the firmness of a hardball, that’s not insurmountable. No. You know what’s insurmountable? When you freeze the chocolate fudge so firmly that the little plastic knife won’t penetrate. That’s an insurmountable problem.
Fudge is supposed to be smooth, velvety, soft; not jawbreaker hard!
The half & half thawed pretty quickly actually, and I turned the temp up, but the fruit is still in popsicle mode. One unexpected good outcome; my blue ice packs are still solid and will be good for the drive to Mendocino on Sunday.