Regardless of whether you use the German terms fondant, caramel or toffee to describe English fudge, none of them are really accurate and the realization remains that fudge is a specialty all of its own. Buttermilk makes this fudge in the "crumbly" category. It is a real butter fudge that is cooked in copper pots. It is broken into pieces and offers an outstanding mouthfeel when the initially crumbly cubes melt on the tongue. The taste is stunning: buttery, with a subtle caramel sweetness counterpointed by a sprinkling of sea salt flakes.

Buttermilk, now based in Bodmin and run by Tracy McDonnell Goad and David Goad, is a family business that was founded in 1964 out of love and enthusiasm for artisan confectionery. The confectioners make the typical English specialties in the traditional way, in copper pots that are heated over an open flame. The result is something you can see and, above all, taste. Buttermilk sources its ingredients, such as butter and Cornish Sea Salt, locally wherever possible. Only when quality demands it, for example in the case of Belgian milk chocolate, do they travel further afield.

Sales description:

Soft caramel with sea salt

Ingredients:

Sugar, sweetened condensed milk(whole milk, sugar), butter(milk), sugar beet syrup, glucose syrup, 0.5% sea salt, caramel flavor, salt

Allergen information:

May contain traces of gluten, nuts, soy and peanuts.

Storage and preparation instructions:

Store in a cool, dry place. Do not freeze. Close tightly after opening.

Origin / provenance:

Great Britain

Responsible food business operator:

H. Wilk Gourmetgroup GmbH & Co KG Gutenbergstr. 29 37671 Höxter Germany