Confectionery producer Fudge Kitchen have launched two new limited edition liquid fudge sauces in Sherbet Lemon and Butterscotch flavours.
The fudge sauces are being launched in time for Pancake Day, the company has said, and will be available for a limited time while stocks last. The flavours will sit alongside current Sea Salted Caramel and Rich Chocolate Fudge sauces.
2023 marks the company’s 40th anniversary, as it has gone from strength to strength in the last four decades. What began as a few fudge shops has expanded into a strong e-commerce presence, wholesale businesses and shops in six of the UK’s cities: Canterbury, Windsor, Cambridge, York, Bath and Edinburgh.
Sherbert Lemon fudge sauce is a sweet, zingy lemon sauce, while Butterscotch sauce is creamy and can be paired with ice cream, pancakes or anything else.
According to the company, the liquid fudge sauces were created by accident when their NPD team were experimenting with vacuum packing the original fudge. The fudge menu changes seasonally, to reflect national events and holidays. The company is also launching Hot Cross Bun Caramels for Spring, enrobed in a thick layer of chocolate.
The latest flavours follow on from last year’s successful, limited-edition Raspberry Fudge Sauce. Priced from UK£4.60, the new sauces can be found in the company’s stores and on their website.
Each of the high street shops offer fudge making experiences where customers can get behind the scenes and make their own fudge ‘loaf’, before cutting it into slices and taking home a box of fudge.
The company were very recently announced as a winner in the Food Manufacture Excellence Awards, to which Richard Parson, Marketing Manager of Fudge Kitchen said: “We’re overjoyed to have won the Ambient Manufacturing Company of the Year Award. The last few years have been challenging for all business leaders, and at Fudge Kitchen we’ve had to make some really big business changes to remain competitive and resilient. I think we’ve come through the other side stronger than ever and with new direction as a brand, putting increased importance on how we can operate more sustainably going forward.”
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Caitlin Gittins
Editor, International Confectionery
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