One hot summer. . .
FudgePots was born out of two cultures: Welsh and Indian. Catrin and Rita, the directors, share a Welsh heritage; while Rita’s father is from West Bengal. We decided to launch our business out of a shared passion for food and a desire to collaborate on something reflecting both our heritages. We hit upon the idea of resurrecting Catrin’s family’s Welsh fudge recipe - famous for its smooth texture and creaminess - and throwing in some aromatic spices popular in Bengal.
Rita spiced the first fudge with cumin, nigella and white mustard. It was overwhelmingly good – sweet, savoury and spicy all at once. Catrin had been unconvinced by the idea, but one bite was enough to change her mind! Our fudge tasters loved it.
Experimentation and many fudge-making sessions followed during the 2018 heatwave. Several weeks of incendiary bubbling pots, red-hot thermometers and melting brows resulted in a unique handmade fudge collection flavoured with organic spices and essences. We also revived conventional flavours of vanilla and chocolate nut at the request of our amused children.
Taster sessions were held, fudge was eaten, the smell of sugar and spice pervaded all. By November, armed with a trestle table, a ravishing fuschia sari and armfuls of fudge, FudgePots debuted at local famers’ markets in Penarth and Cowbridge, South Wales - and the orders flooded in. At Christmas we used spices to create a very British Christmas flavour, which became the festive bestseller.
FudgePots attends regular markets and food festivals (see our markets page) in South Wales, while fudge ordered online is delivered across the UK.
Catrin & Rita’s story
We are two Welsh girls that met in London many moons ago. While toiling by day as editors on a veterinary journal we bonded by night over cheese, wine and a love of late nights.
Catrin’s family’s business was fudge during the 1970s and as a girl she gained a detailed knowledge of cooking and selling it. Rita, whose father is from Calcutta, grew up surrounded by saris and spices, and eating Bengali food. It seemed the ideal time to combine the foods that have loomed large in our lives, creating something entirely different for a new generation.
We thank Gwen and Tridib for their culinary inspiration and guidance.
FudgePots fudge is cooked by Catrin and Rita at their kitchens in Penarth and Cowbridge, using local and ethical ingredients.