I remember when I was a girl (back in the ‘olden days’ according to my grandkids), my lovely Mum would stand for ages over the hob making fudge. It was a long process, as the simple pure ingredients – condensed milk, sugar and butter – had to be stirred continuously until the mixture reached the correct temperature for the fudge to form. And then she had to keep stirring until a little of the mixture, when dropped into iced water, created a soft ball, meaning that the fudge was ready. At that point she’d remove the pan from the heat and beat the mixture for five to ten minutes, to make a fabulous crumbly fudge. After all that stirring and beating her hard work was almost done. She just had to pour the mixture into a container to set and then guard the (still very hot) fudge from small people sneaking into the kitchen trying to steal the heavenly sweet before it had cooled. We risked burnt tongues but we didn’t care. Finally the whole family would sit by the open fire (yes I am that old) and watch the black and white television and tuck into far too much indescribably delicious home-made fudge.

So many of these simple pleasures and good food, made with love have disappeared, so I was thrilled to discover Fudge Kitchen.

Fudge Kitchen started life in the 1980s, when Sian Holt accepted a challenge from an American fudge-maker called Jim. He’d been told that Blackpool, England was a perfect place to sell fudge. He couldn’t leave America himself, so he asked Sian if she’d set up a shop. He shipped a complete fudge shop by container, along with a man to teach her how to make it. Sian caught a train to Blackpool and her future as a fudge-maker began. Forty years later her team are still making unique fudge in small batches using mainly natural ingredients, locally-sourced where possible.

It has fallen on me to taste three of their fudges on your behalf (you’re welcome) – Sea Salted Caramel, Specaloos and Chocolate Orange. I’m a sucker for salted caramel at the best of times and this fudge is simply delicious – slightly crumbly, just like my mother’s, with subtle caramel vibes, presented attractively with small chocolate decorations. Specaloos (named after Belgian spiced shortbread – I didn’t know either) was another crumbly fudge but enhanced with warm spices – this was probably my favourite. Finally Chocolate Orange – a creamy consistency chocolate fudge blended with orange – what’s not to like?

With Christmas hurtling towards us I must direct you to Fudge Kitchen’s attractive range of gifts – your friends and family will love you forever.

From the Christmas Trio Fudges Slider – beautifully packaged, with one of each of the above fudges at just £3.90 to Festive Fudge Selection 9 Piece (from £12.50), to their Signature Selection 25 Piece (from £30 for someone really special), there really is a gift to thrill anyone on your Christmas list. Final order dates are 22nd December.

And of course, don’t forget to treat yourself too. Merry Christmas to me.

By Dr K Thompson, award-winning author of From Both Ends of the Stethoscope: Getting through breast cancer – by a doctor who knows

http://www.amazon.co.uk/dp/B01A7DM42Q http://www.amazon.com/dp/B01A7DM42Q
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Note: These articles express personal views. No warranty is made as to the accuracy or completeness of information given and you should always consult a doctor if you need medical advice.