Traditional sweet shop launches meat-flavoured fudge

Andy Baxendale from Connie's Kitchen Sweets with the bacon flavoured fudge
Andy Baxendale from Connie's Kitchen Sweets with the bacon flavoured fudge

MANY of us are partial to a piece of fudge or a bacon sandwich - but will probably never have considered combining the two.

Now though, bosses at Wigan confectionary company Connie’s Kitchen have unveiled their latest innovation - bacon-flavoured fudge and sweet drops.

And owner Andy Baxendale reckons adventurous customers will soon help to make their bacon line a best seller as the flavour combination is already a big hit in the States.

“It might seem an odd combination, but believe me it really works,” said Andy.

“You just have to try them - the bacon taste is very good indeed. We are always on the lookout for the next big thing and this is a quality product with a twist.

“Our bacon fudge will tantalise your taste buds at any time of day - not just for breakfast!”

Andy set up Connie’s Kitchen five years ago using traditional handmade confectionary recipes passed down through his family.

The name pays tribute to his wife’s grandmother, Constance Dickinson, who was born in Orrell, Wigan, in 1908, and was renowned as a whizz in the kitchen.

Originally based in the Royal Arcade, Connie’s Kitchen has since moved to an old fashioned sweet shop in Newton-le-Willows but also boasts a factory in Billinge.

Andy even managed to plug his business, which operates under the slogan “naturally indulgent”, on national TV last year when he and his family appeared as guests on the hit Channel 4 show The Hotel.

The new bacon products are being marketed by Preston-based Rosetta Brands, who hand-picked Connie’s Kitchen to add the bacon-flavoured sweets to its best selling range of winter nips, butter tablets, Lancashire mint cake, Bakewell tart fudge and cough candy.

Rosetta managing director Nick Comer said: “We wanted high quality locally sourced products and Andy’s company fitted the bill perfectly.

“We have a reputation for selling unusual products and wanted to bring something different to the food sector both in the UK and abroad.

“We think the world is ready for them and they are already hugely popular in the United States.”