Kentish Gazette Canterbury & District
Four awards for fudge firm
A fudge maker has picked up four awards at a blind taste testing at the world’s largest food and drink awards.
Canterbury- based Fudge Kitchen took home the prizes at the Great Taste Awards for its sugar-free sea salted caramels, sugar-free peanut brittle, ginger liquid fudge and “ridiculously enjoyable” juniper and kaffir lime dry gin fudge.
The new gongs bring its total haul from the event over the years to 15.
Its sugar-free varieties use Zusto, a substitute from Belgium, which has four times fewer calories than granulated sugar.
Fudge Kitchen managing director Sian Holt said: “It is a great honour to have been awarded four more Great Taste Awards.
“These are the ultimate differentiating rubber stamp for fine foods. Our products have always been about the quality of the ingredients, texture and flavours and the authenticity of our production techniques, so to be judged on these alone and to be recognized for our efforts is particularly thrilling.”
The company started as Jim Garrahy’s Fudge Kitchen in Blackpool in 1983.
In 1995 it was bought by Sian Holt, who has expanded the retail business into eight thriv- ing shops in Canterbury, Bath, York, Cambridge, Windsor, Edinburgh, Birmingham Selfridges and Oxford.
Today it exports to 20 countries after developing its butter fudge range in 2012, with a shelf-life of six months, produced at its factory in Aylesham.