These are histories of the sweet, not of our bag. We stock these lines, we do not make them, so nothing here is a claim about what is in one. The label on the pack is the authority on that.
Russian fudge
Not Russian. No source establishes where the name came from, and the nearest relative is Scottish tablet. It has been a New Zealand fixture for generations, largely because it sits in the Edmonds cookery book that most of the country learned to bake from.
300 gSee the bag
Jersey caramels
Three layers, a pale one between two darker, and an Australasian fixture for well over a century. The name has two competing explanations, Jersey cows or a rugby jersey worn on a production line in 1892, and neither has ever been settled.
300 gSee the bag
Nougat
The oldest confection in this range by a long way. Nougat reached Spain with the Moors, became turron in Jijona and torrone in Italy, where Cremona claims the first batch was made for a wedding in the fifteenth century, shaped like the town's bell tower.
300 gSee the bag
Toffee
Toffee is the British end of the family and the one that lasted longest in the jar, because it keeps. The individually twisted wrapper is not decoration either: it is what let a confectioner sell a soft boiled sweet loose without the bag becoming one lolly.
300 g, seven flavoursSee the bag
Minty chews
The chew is what a confectioner makes when the answer to how long this should last is longer. Mint is the flavour it has been paired with almost everywhere, because it is the one that still reads as clean at the end of a long chew rather than simply sweet.
300 gSee the bag
Tangy sticks
The pastel stick is the lolly jar in its purest form: no filling, no coating, no centre. Sharp first and sweet after, and it is the line most people reach into without deciding to.
300 gSee the bag