Lemon & Elderflower
On Saturday 19th May 2018, Prince Harry and Meghan Markle tied the knot in St George's Chapel of Windsor Castle. Ever the considerate neighbour, the Windsor Fudge Kitchen in Thames Street has spent months perfecting a brand new Lemon & Elderflower fudge recipe to celebrate the occasion.
Inspired by Claire Ptak's Lemon & Elderflower wedding cake, chosen by the couple, this is summer in a slice, combining all natural, fresh whipping cream, lemon zest and natural elderflower; for that classic citrus zing, gently mellowed by the floral sweetness of elderflower, all regally decorated with edible glitter and chocolate crowns. All natural ingredients and no preservatives.
Approx H65 x W115 x D20 mm | 175g
Sugar, CREAM, Water, Glucose Syrup, Inverted Sugar, Fresh Lemons (5%), Dextrose, Salt, Elderflower Flavouring.
Weight: Approx 175g e
Dimensions: Approx H65 x W115 x D20 mm
For Allergens, see in BOLD. Not suitable for Nut and Peanut allergy sufferers due to manufacturing methods. Free From artificial flavouring and colouring. Gluten free. Vegetarian friendly.
Keep in a dry, cool place away from direct sunlight. Our whipping cream fudge is freshly made and should keep for up to 10 days, but whether you can wait that long is another matter. Store your fudge at room temperature, as the sugar in the fudge acts as a natural preservative. DO NOT REFRIGERATE it, as this can affect the colour and texture of the fudge. Humidity and sudden changes in temperature may affect the firmness of your fudge.
|Average only||Per 100g|
|of which saturates (g)||2.9|
|of which Sugar (g)||76.9|