Fudge

We offer a wide variety of handmade cream and butter fudges to tempt the taste buds. We have our standard fudges which are freshly made on a regular basis. Then there are the more occasional varieties to grace the cabinet. Of course October is Pumpkin Pie Fudge season. This perennial favourite tastes like the filling of pumpkin pie, and goes nicely in a mixed box, or all on its own.

All fudges are priced by weight at $13.95 per pound. Need just a little square? No problem. A full box of several different types? We can help.

Whether you are a purist or a fan of exotic taste combinations there is a fudge for you.

For purists:

  • Chocolate
  • Maple
  • Rum Butter
  • Vanilla

For nut lovers:

  • Caramel Pecan (Chocolate)
  • Chocolate Pecan
  • Maple Walnut
  • Rocky Road
  • Rum Butter Walnut

For combination lovers:

  • Maple Chocolate Swirl
  • Mint Chocolate Swirl
  • Orange Chocolate Swirl
  • Vanilla Chocolate Swirl

Other fudges made on a more occasional basis include:

  • Amaretto Chocolate Swirl
  • Aztec Chocolate (think Mexican hot chocolate)
  • Banana Cream
  • Butter Brickle Crunch
  • Chocolate Peanut Butter Crisp
  • Cookies and Cream
  • Gingerbread
  • Mint Chocolate Chip
  • PB & J Crunch
  • Penuche
  • Penuche Pecan
  • Sunshine Chocolate
  • Triple Chocolate

We also make seasonal fudges throughout the year.  These extra special fudges are shipped all over the world and valued for their limited availability.

  • Sweetheart’s Blush – pink champagne for Valentine’s Day
  • Cinnamon Chocolate Swirl – Valentine’s Day
  • Irish Cream – St. Patrick’s Day
  • Spring Swirl – jelly bean flavour
  • Hockey Playoff Fudge – chock full of cherries and our delicious dark chocolate melted throughout
  • Pumpkin Pie Fudge – only for the month of October
  • Fall Fruit Medley – a host of tasty fall fruit flavours
  • Christmas Fudges - a variety of types including Egg Nog

Don’t forget to stop in and ask for a sample of our special Banana Cream fudge today.

Back to Fudge, Nuts and Candy

Home

Comments are closed.