Fudge Cubes
Creamy sugar fudge cut into cubes, containing over 65% dry weight sugar with milk solids. 2106.90.94.00 classification for composite fondant preparation.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If traditional crystalline fudge structure
Sugar crystallization dominates over composite nature.
If chocolate fudge varieties
Chocolate content pulls classification to Chapter 18.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Maintain refrigeration chain if soft fudge variety
• Declare milk solids percentage accurately
• Use retail-ready packaging avoiding bulk repack claims
Related Products under HTS 2106.90.94.00
Sugar Coated Gummy Bears
Soft gelatin candies coated in a crunchy sugar shell, containing over 65% sugar by dry weight. These qualify under HTS 2106.90.94.00 as food preparations NESOI with high sugar content, distinct from pure confectionery in Chapter 17 due to their composite fruit-flavored gelatin base.
Fruit-Flavored Hard Candies
Hard boiled candies with fruit flavors and over 65% sugar by dry weight, prepared from sugar syrups with flavor extracts. Classified in 2106.90.94.00 as NESOI food prep due to flavoring complexity beyond simple sugar products.
Sugar Mint Chews
Chewy mint candies with crystalline sugar coating exceeding 65% dry weight sugar. Falls under 2106.90.94.00 as other high-sugar food preparations not specifically provided for elsewhere.
Caramel Filled Chocolates
Chocolate pieces with liquid caramel centers, total sugar content over 65% dry weight. NESOI classification in 2106.90.94.00 due to combined chocolate-caramel preparation beyond Chapter 18 chocolate scope.
Sugar Coated Licorice
Twisted licorice ropes coated in granulated sugar, exceeding 65% sugar by dry weight. Classified 2106.90.94.00 as composite candy preparation not purely Chapter 17.
Fruit Jelly Slices with Sugar Dusting
Gelatin fruit slices dusted heavily with sugar, resulting in over 65% dry weight sugar. 2106.90.94.00 applies as prepared fruit-gelatin composite beyond Chapter 20 jams.