Delicious caramel fudge pieces made with RSPO certified sustainable palm oil. Use in or on chocolate, gelato, ice cream and desserts - or even serve on hot chocolate!

Made for us in Harrogate, they are golden brown, irregular cubes of real fudge between 4 and 10mm across, with a soft bite and the faint graininess of properly boiled fudge. Sweetened condensed milk and butter oil mean the caramel tastes creamy and dairy forward. They come loose in a 1kg tub or a 10kg box.

What Is the Difference Between Fudge Pieces and Caramel Pieces?

The two behave differently once they are inside something. A hard caramel piece stays brittle and can crack under the tooth; these give way softly, so they melt into a warm cookie and stay identifiable in a cold gelato. The manufacturer builds them to hold their shape in the oven, which is why they turn up in cookie doughs and traybakes as often as they do on top of a finished dessert.

How to Use Caramel Fudge Pieces

Fold them through a cookie dough or a muffin batter at the end of mixing, around 100 to 150g a kilo of finished dough, and stop as soon as they are spread through. In gelato and ice cream, add them at the end of churning or ripple them in as the tub fills. On a glaze, a ganache or a dipped bonbon, scatter them while the surface is still tacky and they will set in place on their own. They also soften slowly on a hot chocolate, which is where the 1kg tub earns its keep behind a counter.

Troubleshooting

Keep the tub closed between 5 and 16C, away from direct heat and light, and the pieces stay loose and free running. Clumping in a warm store room is common and a little pressure on the bag will break it up again. Shelf life is 18 months in those conditions.

Pairings and Ideas

Caramel fudge works with apple, banana, pecan, coffee, dark chocolate, sea salt and stem ginger. A few ideas to try:

• Studded through a chocolate chip cookie dough in place of half the chips
• Rippled into a vanilla gelato with a salted caramel sauce
• Scattered over a banoffee traybake before the topping sets
• Folded into a coffee buttercream for a layer cake
• Pressed into the base of a millionaire's shortbread
• Sprinkled over a hot chocolate with cream
• Stirred into a sticky toffee pudding batter