News you can trust since 1817

Fudge Kitchen Edinburgh to celebrate World Vegan Month with new range of dairy-free fudge

The Fudge Kitchen will celebrate November's World Vegan Month and 75 years of the Vegan Society with a range of dairy-free treats.

Published: November 4, 2019

New flavours of Fudge Kitchen vegan fudge will be available in the Edinburgh store and online throughout November, which makes a total of 15 products officially registered with the Vegan Society.

As well as this - and perfect for those Christmas shopping - two new vegan-friendly hampers will be available online.

According to The Vegan Society, which this year celebrate their 75th anniversary, the number of vegans in Great Britain quadrupled between 2014 and 2018.

Showcasing their expanding family of vegan-friendly fudge, Fudge Kitchen adding to its core range of vegan treats.

November in the shops

Throughout November the seven Fudge Kitchen shops, including Edinburgh, will be promoting veganism, inviting local food bloggers in to learn about making authentic fudge, that just happens to be vegan.

The Fudge Kitchen's fudge is still handmade traditionally, in a copper pot over a naked flame to a core 1830's recipe, before being “loafed and slabbed” on marble for that signature creaminess and crisp coating.

  New cafe for Bakery Andante as it celebrates 10th anniversary of Morningside shop

The new vegan-friendly additions have been tried and tested, and added to the core range which always includes some non-dairy fudges.

November's vegan fudges will include: Sea Salted Caramel, Chocolate Classic, both made with soya milk, and Vanilla Coconut, made with coconut milk.

There will be a rolling fourth flavour taken from a growing list of vegan friendly slab fudges, which include: Maple Walnut, Rum Raisin, Chocolate Orange, Lemon Drizzle Cake, Traditional Toffee, Treacle Toffee, Peanut Butter Chocolate and Chocolate Hazelnut, which was Fudge Kitchen's inter-shop winner of the 2019 vegan-themed 'New Year New Flavour' annual competition, won by the Bath shop.

The fudge is priced from £6 and is available in a four slice box for £22

Available: from the seven Fudge Kitchen shops and online.

Although these new fudges highlight Vegan Month, there are always dairy-free alternatives in Edinburgh.

Will Tebbutt, manager of Edinburgh's Fudge Kitchen is keen to highlight this, saying: "We always try to have vegan friendly fudge available in our shop. Why should anyone miss out on what is 'the best vegan-friendly fudge in the world?!'

  Stranraer Oyster Festival cancelled for 2021

"Our salted caramel fudge is made with soya - so no cream involved, and a few other vegan fudges are always available too such as the vanilla coconut, which is made with coconut cream. It is my favourite of our vegan friendly selection!"


Fudge Kitchen Edinburgh vegan

Picture: Fudge Kitchen

The plant-based hampers, which are available online will include: Two 80g bags of Sunflower & Pumpkin Seed Brittle and Great Taste Award-winning Vegan Peanut Brittle; Two sachets of Drinking Fudge in Salted Caramel and Classic Chocolate and a vegan friendly trio of handmade fudge in Classic Chocolate, Coconut Chocolate and Raspberry Chocolate.

Priced from £16, they're available to buy here.

There will also be a Fudge Kitchen vegan hamper available to buy from Amazon.

The Amazon vegan hamper will have treats made using all-natural ingredients and no palm oil; and presented in a luxury, foiled Fudge Kitchen presentation box.

This hamper contains: Six sachets of Drinking Fudge in Chocolate Classic, Ginger Spice, Sea Salted Caramel, Chocolate Caramel, Chocolate Mint and Chocolate Orange flavours, ready to snip and squeeze into your preferred milk alternative.

  These are the opening dates and booking info for 18 popular Scottish restaurants - from Three Chimneys to Aizle

Two 80g bags of Sunflower & Pumpkin Seed Brittle and Rock Salted Peanut Brittle.

And a six-piece slider of vegan friendly chocolate fudge, made with homemade, gluten free oat milk.

Priced at £19.50 plus postage and packages, it's available to buy here.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think


©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram