Caramel, toffee and fudge guides for buyers
Short, practical guides for buyers and product developers working with caramel, toffee and fudge.
Sticky toffee, caramel or fudge: what's the difference?
The same few ingredients, cooked differently. How cooking temperature, glucose and crystals decide whether you get a sauce, a soft toffee or a fudge that sets.
Read the guideHow to brief a caramel, toffee or fudge maker
What to tell a manufacturer so the first sample is close, and what you'll want back from them.
Read the guideQuestions buyers ask us
Organic, allergens, vegetarian, bake stability, packing, specifications and how to get a quote.
Read the answers