Hi, my name is Richard Jones-Evans and I have been making fudge for over 23 years! During that time I have tried many, many recipes, I even made garlic fudge for The Garlic Festival and, according to Rick Stein who sampled, it’s a bit of an acquired taste.
I now produce fudge in my home kitchen using local ingredients wherever possible in fact I am proud to be a member of Wight Marque awarded to businesses who use a high content of local ingredients. Ingredients are so important and the cornerstone of my fudge is the wonderfully rich Briddlesford Farm cream and butter. Briddlesford Farm was established in 1923 and I have been using their ingredients since 2008. Their cream comes from a herd of Guernsey cows and it’s thick, unctuous with a lovely golden vanilla hue and definitely makes Isle of Fudge a truly unique product. So, if you are on the Island you will find me at various farm markets, street fairs and fetés. Please come up and say hello.