FAQs

Our caramel and fudge are made from sugar, glucose syrup, vegetable fats, water, milk powder and vanilla extract.

Please see the assortment for additional information.

The ingredients are carefully weighed, mixed and cooked at very high temperature and rolled in slabs. Then the slabs are cut in blocks and packed.

‘Nougat’ is derived from the Latin ‘Nux Gatum’ which means ‘nut cake’. Nougat originally comes from countries where honey and nuts originate from. These are primarily countries around the Mediterranean sea. The texture of nougat varies from soft to hard. The Lonka nougat is always soft and that is why it is called ‘Soft Nougat’ .

Air causes the caramel and fudge block to dry out and the soft texture disappears, the products become harder. It is therefore advisable to store in an airtight, dry and cool place, outside the fridge.

Our standard Fudge products contain a few ingredients with animals traces, such as milk powder and in some Fudge-variations butter.

No animals were killed in the production of milk powder and butter and on the basis of that fact our Fudge products are suitable for vegetarians.

Lonka products are produced in an environment where nuts are also used. Our products also often contain milk or soy.

For allergen information for each product please refer to our assortment.

Technically speaking it is not possible to make a product of similar quality without sugar, in view of the fact that sugar is one of the most important basic ingredients. The specific properties of the sugar ensure, in combination with the correct cooking process, the delicious characteristics of Lonka caramel products, namely the correct flavour and structure.

See assortment for kcal per product.

A sponsor request can be submitted via the consumer service form