I bought a Cornish Fudge Maker in 1998 and have taken on the recipes that have been going for 3 generations, we made traditional fudge which is not full of cheap fat to help it go thorugh machines. We cook in 120kg batches and pour at 122c into greasproof lined wooden trays. These are left overnight to cool, and the scored and cut by Hand. We then either wrap in greaseproof, foil, silcone sheets, or put it through a bag maker or a horizontal flow wrapper. We don't do twist wrap as this usese those extruding and cutting and wrapping machines, and to use these you need to add free fats so it doesn't stick ( you know some fudge leaves that coating on the roof of your mouth, like after eating a cheap cold pasty or sausage roll)
We do all sorts of flavours, but I try and come up with as many that are natural as possible using nuts, spices, and dried fruits. Do to the temperature and the fact that moisture is bad you need to be creative of what you can use to flavour it.
We don't use any hydroganeted Fats, its just Sweetened condenced Milk, Unsalted Butter and good old fashioned Devon Clotted Cream.
I am not sure if I can give you the Web site details, but assume that Console will delete if naughty, its
http://www.forestproducts.co.uk.
We do mainly private label work for wholesalers Retails etc, the range on the site is a small part of the total that we do.
I make all the Jams and Chutneys as well, but I like fudge packing as a job description better than the other options.
If you PM me your address I would be more than happy to send you some product to sample.
*Smiles at thought of months of grooming baggie finally going to produce goods*
chrismoyles.net
