Choose fudge for a wedding buffet by the number of portions you need and the guests you are serving, rather than by bag size alone. A pack with a stated serving count makes planning easier; a vegan-labelled option can meet a different dietary need, but it is not automatically suitable for guests with food allergies. If you serve several varieties loose, keep them separate and retain each product’s ingredient and allergen information.
The useful pack size depends on whether you are filling a self-serve table, accommodating different dietary needs or buying enough bags to replenish the display.
Look for a serving or piece count before deciding how many bags to order. Sainsbury’s Dairy Fudge states approximately 15 servings in a 200g pack; a weight on its own does not tell you how many portions another product will provide.
Keep the details for each fudge variety available to guests. M&S labels its Plant Kitchen Salted Caramel Fudge vegan, but also says it is not suitable for people with milk, nut or peanut allergies.
Compare the weight and portion information for the exact varieties you intend to serve. Tesco lists own-label fudge in 125g and 175g packs, while Thorntons lists an 85g Vanilla Fudge Bag and a 300g assortment; none should be treated as having the same portion yield.
Work out the portions first, then check the exact varieties and how their information will remain available once guests start serving themselves.
| Priority | What to check | Your needs |
|---|---|---|
| Portions | Check the stated servings or count the pieces in the exact pack. Use its weight to compare quantities, not to assume a portion yield; allow for unopened packs to replenish the table. | I need enough portions for my guest list without treating one bag as an event-sized supply. Sainsbury’s states approximately 15 servings for its 200g Dairy Fudge. |
| Dietary suitability | Read the current ingredients, allergen statements and any explicit suitability warnings. Check a vegan product separately for guests with allergies. | Guests need to know which variety they can choose. M&S says its vegan Plant Kitchen Salted Caramel Fudge is not suitable for people with milk, nut or peanut allergies. |
| Variety | Decide whether you want plain, flavoured or assorted fudge. Check the details of each variety rather than applying one product’s ingredients to an entire range. | For a traditional fudge selection, I might consider a dairy or vanilla variety; if I add an assortment or a vegan salted-caramel option, I need to identify each one clearly. |
| Buffet service | Keep varieties in separate containers and retain their original packs. Plan where unopened bags will be stored and how the table will be replenished. | I want guests to be able to identify the fudge they take. GOV.UK guidance says food businesses serving loose food must make information available for items containing any of the 14 regulated allergens. |
Retail pack weights differ substantially: Thorntons lists 85g and 300g products, while Sainsbury’s 200g Dairy Fudge states approximately 15 servings. Bag weight alone does not establish the number of pieces.
Plan against the exact pack’s stated servings or actual piece count, and check its date, storage instructions and allergen information before setting aside unopened bags for replenishment.
Running short can mean a last-minute trip for more packs.
Dietary labels and allergy warnings answer different questions. M&S says its vegan Plant Kitchen Salted Caramel Fudge is not suitable for people with milk, nut or peanut allergies; an ASDA listing for Thorntons Vanilla Fudge 150g identifies milk and soya and warns that it may also contain egg and peanuts.
Check the current pack for each exact product, keep varieties separate and make its ingredient and allergen information accessible to guests.
Once varieties are mixed, a guest cannot readily connect a piece to its product information. GOV.UK guidance requires food businesses to provide allergen information for loose items containing any of the 14 regulated allergens.
Use a separate, clearly identified container for each variety and retain the original packaging so its details can be checked.
These examples illustrate different pack formats and labelling considerations; the details apply to the named products, not every fudge sold by each brand.
A dairy-fudge example with a stated serving basis for portion planning.
Own-label fudge varieties in smaller retail packs.
Clotted-cream fudge for hosts considering that flavour.
A 300g vegan-labelled salted-caramel option for a separately identified buffet variety.
Vanilla and assorted formats with different pack weights.
This chocolate-coated fudge-mini bag is an option for a shared sweet table, rather than a plain fudge assortment. Check its piece count before deciding how many bags your guest list requires.
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The description identifies bite-sized, chocolate-coated fudge minis in a resealable 100g bag for sharing. Check the piece count on the pack when planning portions. The product description identifies milk and soya; consult the current pack for full allergen information before serving.
Start with the planned number of portions and the stated serving or actual piece count for the exact pack. Sainsbury’s Dairy Fudge states approximately 15 servings in a 200g pack; where a product gives only its weight, check the pieces or serving information before calculating how many bags you need.
Do not assume so. M&S labels its Plant Kitchen Salted Caramel Fudge vegan but says it is not suitable for people with milk, nut or peanut allergies. Check the current allergen statement on every exact pack you serve.
GOV.UK guidance says food businesses serving loose food must provide information for each item containing any of the 14 regulated allergens, either in writing or by speaking to staff. At a wedding buffet, keep fudge varieties separate and their original packaging available so the information for each product can be checked.
Follow the storage instructions on each pack and plan where it will be kept before service. Event-catering guidance from Shared Regulatory Services and Cardiff Council identifies guest numbers, service time, storage before service and venue storage as factors to plan for.