Caramels

Rich, buttery, copper-kettle caramels.

Made the Old Way

Inspired by Brittany’s caramels au beurre salé, we built our caramel recipe from scratch. We spent months chasing a deeper and more complex flavor—testing how different sugars caramelize at different temperatures. The breakthrough was added honey. Its natural sugars and subtle floral notes added layered complexity and a long, satisfying finish.

We cook each batch in a large copper kettle over an open flame, hand-stirring for about two hours until the sugars develop that true, decadent caramel character—creamy, nuanced, never cloying.

What Makes Our Caramels Special

• Copper-kettle cooked — hand-stirred for about 2 hours for authentic caramelization
• Honey for complexity — layered depth and a clean, lingering finish
• From-scratch formula — cream, butter, honey, cane sugar, Madagascar bourbon vanilla, a dash of sea salt, and a small amount of plain corn syrup
• Salted the classic way — a respectful nod to Brittany’s salted-butter caramels
• Chocolate-dipped option — finished with gourmet sea salts from SaltWorks (WA)
• Small-batch made — consistent texture and a satisfying, “clean” chew

Warm-weather note: Caramels ship with heat protections and timing adjustments May–October; see the Shipping page for details.