Liquid fudge fresh from the kitchen
Fudge Kitchen will launch its latest innovation on June 1 – liquid fudge.
Liquid fudge dates back to the 1800s, when a botched toffee-making demonstration by a teacher in Virginia, US, resulted in the molten fudge.
During the innovation process the firm’s md Sian Holt tried vacuum packing the product to extend its shelf-life but it imploded.
“The result wouldn’t be staying on the shelves long anyway,” she claimed.
It has a rich and intense flavour and is perfect on toast, mixed into cake batters, dolloped onto tortes or drizzled over ice cream or waffles, Holt added.
Liquid Fudge is available in sea salted caramel, vanilla toffee and rich chocolate flavours.
Fudge Kitchen will also launch a ‘Twelve Flavours of the World’ fudge pack, consisting of: caffè amaretto (Italy); dulce de leche (Argentina); coconut and lemongrass (Thailand); sticky toffee pudding (UK); Madagascan vanilla (Madagascar); spiced gingerbread (Netherlands); chilli chocolate orange (Mexico); raspberry pavlova (Australia); maple pecan (Canada); liquorice (Scandinavia); chocolate pistachio (Dubai) and Missisippi mud pie (US).