About Ruby.

I have always had a strong passion for food (particularly making sweets!) so upon leaving school I went straight into the hotel and catering industry and trained as a chef at Worcester College of Technology for three years. I then gained heaps of experience both in restaurants and food production up until my fudge journey began!

In 2003 I started an outside catering company that is Ruby's Kitchen and in 2010 I decided to diversify the business to suit the economic climate. Ruby's fudge was born and now, almost five years on it's growing ever more popular!

How it's made.

Lots of sugar, lots of butter and heaps of love and tlc! Each batch of fudge is boiled and hand beaten by myself for a crumbly, melt in the mouth texture.

What's in it?

The Traditional butter fudge is the base recipe for all of my flavours. This contains granulated sugar, farmhouse butter and evaporated milk. Further ingredients are added to this to make the range of flavours that I have today.

Is it gluten free?

Yes. All of my handmade fudge is gluten free with the exception of Christmas pudding fudge.

How long will it last?

All depends how quickly you eat it I hear you say, but as my fudge is made from fresh ingredients and does not contain any preservatives, the shelf life is six weeks. The fresher the fudge the better though, as sugars will crystalise with age so if you're ordering for Christmas I recommend  that you do so in December!