Rooibos Fudge

A desire for roundness
The inspiration for this infusion emerged in the early 2000s, driven by the success of our most indulgent teas: Thé Caramel, Les Classiques, Paris s'éveille. These iconic creations, acclaimed for their round, pastry notes, sparked a clear demand from our customers: to find the same pleasure, but in a theine-free version, to be enjoyed at any time of day. Rooibos Fudge was born from this desire, designed as a generous and refined infusion, sweet but full of character, faithful to the spirit of the house.



A very British sweetness
Rooibos Fudge pays homage to a typically British confection, little known in France, but rich in charm: fudge. This small square of sweetness, often prepared with sugar, milk, and butter, is distinguished by its melting, dense but never sticky texture and its deeply comforting flavors. It is only natural that this candy, emblem of sweet elegance across the Channel, inspired the creation of this caffeine-free infusion, designed to seduce lovers of generous and enveloping aromas.



The art of marrying cultures and tastes
At Betjeman and Barton, a French house in the beating heart of London, fudge has become the obvious choice: a bridge between two cultures, a parlor treat, a nod to our origins without ever betraying our spirit of finesse. Rooibos Fudge embodies this encounter, that of an assertive British heritage and French expertise in the subtle art of infusion.

Rooibos and food pairings
Our Rooibos Fudge pairs remarkably elegantly with caramel, hazelnut, or shortcrust desserts. Imagine it pairing with a golden financier, a bourbon vanilla flan, a pear poached in syrup, or even a thin walnut tart. It can also provide a warming counterpoint to certain aged cheeses, softening their mineral edges without masking their character.



Rooibos Fudge Recipes and Cocktails
Infused in warm hazelnut or almond milk, it transforms into a plant-based fudge latte. As a cocktail, it lends itself readily to the role of a chic digestif: topped with amber rum, enhanced with a touch of chocolate bitters and a hint of fleur de sel, it evokes a liquid version of the famous English toffee, to be sipped slowly in a low glass, between two confidences.