@FranC , As it says fudge, I would expect chocolate as we have here in the US. I found this review on ELR...
“NOT a chocolate flavour - this is English white fudge, a confection made from cooked sugar, butter and cream, similar to toffee, but more subtle.
Very nice flavour, but not an essential must have. Reasonably true to description - sweet, smooth, thick and rich, with a hint of vanilla. Has a very distinct flavour of clotted cream, which is actually more prominent than the fudge element, and almost separated from it, rather than tasting like fudge made from clotted cream, as the name suggests. The cream element has a more pronounced, and very authentic dairy (milky) note than most other creams I've tried, yet it has no butyric note or any other off notes sometimes associated with dairy (up to 10% anyway).
Not a highly concentrated flavour, in fact it's probably a bit on the weak side for a SF, or even a main note, but its a great mixer - has a really good thickness and body to it, and is ideal for filling out and texturising creams, giving depth and creaminess to caramels, and even adds a subtle complexity and texture to custards. Really works well as a bridge between dairy and confectionary type flavors, and can fit into a lot of bakeries with no problem. Extremely versatile flavour.
Have tested it up to 10%, and did not detect any off notes, nor was it unpleasant in any way that high, but the cream began to taste a lot stronger than the fudge. Maybe try it at 15% to see if the fudge gets strong enough to be a main note, but I doubt it. Prolly best used as an accent, feel it will be fantastic supporting note - Used at 3% as an accent in custard & caramel mixes so far, and was getting good flavour at 3%. Also try it again SF after 4 week steep, just to see if flavour develops much.
Preferred single flavor mix: 6.0%”