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FREE DELIVERY AND NO MINIMUM ORDER

Orders are despatched in 2 to 4 working days on a next day carrier service. We can offer free delivery on all orders. But, orders under £175 ex VAT (AFTER ANY DISCOUNTS) will however be subject to a small order charge of £5.95. We deliver to addresses in the Mainland UK only. NOT OVER WATER. (Empty Jars are subject to a "volume" carriage charge) We do not deliver over water, eg, Channel Isles.

We accept all these payment options:-
We accept all these payment options:-
We do not store credit card details nor do we share customer details with any 3rd parties.
We do not store credit card details nor do we share customer details with any 3rd parties.

Trade Price Information

DISPLAYED PRICES EXCLUDE VAT
Note, VAT at the current rate will be added to your final purchase cost at Checkout. A VAT invoice will be available upon completion of your valued order.

Bespoke Sweets

Are you a large organisation or just want something that extra special?
We can use our extensive and generations old sweet making knowledge
to make any sweet you can imagine, well almost!
Please contact us for more information.


Boiling the Syrup
ALL OF THESE PHOTOS WERE TAKEN IN OUR FACTORY
The ingredients for our sweets are hand weighed and stirred with long spatulas into shiny copper pans and heated over traditional open gas fires. This form of batch open pan gas/air forced draught cooking is the only real traditional method of cooking.
Boiling the Syrup
TippingTipping
Once the sugar/glucose mixture has reached hard crack, 150-154' c, it is removed from the fire and carefully tipped onto a water cooled cast iron cooling table. The molten mass spreads and fills the table with a layer of sweet product.
Mixing
The syrup mixture is left for a few minutes to cool before it is turned in with a pair of scissors and a pallete knife. The SugarBoiler then adds the flavourings plus any dextrose or food acid powders. These are mixed into the mass and kneaded until dissolved.
The batch is then cut into three pieces: a small part which will later form the white strip; a larger part which will form the centre of the sweet; and the third part, which is usually the biggest, will form the outer casing of the sweet.
Mixing
Pulling the StripePulling the Stripe
The smallest section is then taken to a small pulling machine. This machine has rotating arms which pull and aerate the sugar mixture which then changes colour, as if by magic, to a white creamy mass.
Striping
The "stripe" is then further kneaded until soft and light. It is the added to the outer casing in the form of stripes, the number of stripes depends on the product, but it is generally between four and twelve. The art is to ensure that each stripe is uniform and identical to all the other stripes.
Striping
Putting it TogetherPutting it Together
The striped outer casing is the flipped over and the centre is rolled into a cylinder. The centre is then placed on top of the casing and the casing is then folded around the centre. This forms a giant sweet! This monster sweet, which can weigh almost 100 pounds (50kg) is carried by two people and placed into the batch roller which is heated. The batch roller has four rotating conical rollers which taper the giant sweet into a manageable size or "rope".
Forming the Sweets
The "giant" sweet is fed into the forming dye which stamps out each individual shape. At this stage the sweets are still warm and are joined together at the corners. They follow each other 'nose to tail' along the conveyor belt, onto which is blown cold air. They end up on a round carousel, cooling and awaiting to be taken to the next stage.
Forming the Sweets
Forming and CoolingForming and Cooling
The sweets follow each other 'nose to tail' along the conveyor belt, onto which is blown cold air. They end up on a round carousel, cooling and awaiting to be taken to the next stage. The sweets are sieved to eliminate any sharp edges and transferred to a wrapping machine.
Wrapping the Sweets
We have two types of wrapping machine: automatic and semi-automatic. The image alongside shows an operative feeding the machine on a semi-automatic wrapping machine. The sweets can be wrapped in cellophane, wax or more recently PVC wrapping films. However, the style is always the familiar fan tail twist wrap.
The finished wrapped sweets are then inspected and taken for packing either into jars, bags or packets.
Wrapping the Sweets
It's a Secret!
You now know how to make sweets. Please don't tell anyone, it's a secret!
Why don't you make your own. Refer to the "Make Sweets at Home" section on this site.

 

Have a question?
Call Us: 01633 274757

Product Sections




New Products

Nutty Crunch

Nutty Crunch

13.20

Nutty Crunch are wrapped sweets full of nibbed peanuts with the same unique taste as our Nut Cluster.
find out more

Extra Strong Mentholyptus

Extra Strong Mentholyptus

15.96

Brays Extra Strong Mentholyptus. £13.30 + VAT. They have a "blow your head off" menthol & eucalyptus flavour, which can help/be a perfect relief for blocked nose, head colds, chestiness and sore throats. Vapour menthol action.
find out more

Winter Nips

Winter Nips

13.20

Traditional recipe revived due to popular request. Herbal bases flavouring, with added menthol crystals to clear the nose. From the original family recipe book.

find out more