2018 was a busy year for the company; it has now received 17 Great Taste Awards, expanded its 'Free From' range including 10 products accepted by the Vegan Society; seven shops had a makeover and it revised its themed fudge, brittle and caramel range.
Sian Holt, MD, Fudge Kitchen, said the firm is in a ‘midst of a radical overhaul of its ranges and packaging'.
“It started last year with a rebrand of the shops and our e-commerce website; and continues this year with a beautiful repackaging of our brittles and caramels range and of our themed fudge selections, giving them a range unity and a contemporary uplift,” she said.
“The products and flavors across all our ranges are being curated to offer a wider span of targets in design, price points and flavors.
"We will continue to innovate, spot and pick up on emerging trends to create products including free from, vegan, East Asian flavors and the vintage trend that refuses to go away.”
The overhaul has seen the four-strong Fudge Kitchen brittle range launch three flavors in Lemongrass & Chilli, Dairy Free Peanut Brittle and Pumpkin & Sunflower Seed repackaged in contemporary colors and satin ribbon hangers for premium gifting.
Seven UK shops
And its Caramel boxes have been relaunched in cylindrical heavy-weight card and color coded in contemporary pastels.
Fudge Kitchen was created by Jim Garrahy’ in Blackpool in 1983.
In 1995, the company was bought by Holt, who expanded the business into seven shops in Bath, York, Cambridge, Canterbury, Windsor, Edinburgh and Oxford, before developing the Gourmet Butter Fudge range in 2012.
Its portfolio of 90+ products, has won 17 Great Taste Awards and includes Drinking Fudge, Fudge Sauces, Gift Hampers, themed gift selections, Sliders, Sharing Squares, Fudge Making kits and the Delectables range of Brittles and Caramels.