Burnt Sugar began in 1999 with Justine Cather producing homemade fudge based on her mother’s delicious melt-in-the-mouth recipe. Whilst the first batch did not go well, it did at least inspire the company’s name – Burnt Sugar!
 
Justine doesn’t think it is right to churn out any old stuff. She uses only unrefined sugar in all of her sweets and makes them properly by hand, using real people. As a result her fudge comes in bumpy-lumps of all shapes and sizes. The only strict rule she has is that all of the sugar she uses is and always will be Fairtrade.
 
But it is not all about sweets and awards. Justine’s goal is also to spread the Burnt Sugar love via a campaign called Random Acts of Sweetness, asking people to do nice things for others, including strangers. Ask yourself, what could you do today for someone you know, or don’t know?
 

Crumbly Fudge
Burnt Sugar is best known for its original crumbly fudge but the recipes don’t end there. Witness the addition of a teeny-weeny bit of sea-salt to balance the sweetness, or flavouring with stem ginger and chocolate, each giving a new twist and new fudgy experience.
 
All of these delicious flavours are now wrapped up in new pack designs, partly to make them easier to find on the shelves and partly to better communicate how yummy they are for their fun, foodie, sweet loving consumers.
 
The amazing thing about caramel, made when sugar is heated slowly, is that there is so much you can do with it. To show it is not all about fudge, Burnt Sugar have also developed the perfect chewy caramels, enrobed in deep dark chocolate.
 
Bet you need to go eat one right now!
 
 
Facts about Burnt Sugar

• Burnt Sugar use only Fairtrade sugar sourced from the Kasinthula Cane Growers of Malawi
• They are working with www.co2balance.com to help offset carbon emissions