Sweet truth: after 10 years in the kitchen, I can say with complete love and respect — caramel is a Diva.
Making handmade caramels isn’t something you can do on autopilot. The moment you get too comfortable, caramel reminds you who’s in charge. In a perfect world, I’d only cook on those just-right days when the weather behaves. But real life looks a little different.
Over the years, I’ve made small batch caramels in the rain, during extreme heat waves, in freezing cold, and in heavy humidity. None of it is ideal for caramel making. Still, experience has taught me a few tricks to help each batch cook and set properly. Most of the time, they work. Sometimes… they don’t — and that usually means saying goodbye to some very pricey butter and cream.
But here’s the thing: I truly love what I do.
Every batch of my sea salt caramels is made using my great-grandma’s recipe, slowly and carefully, the old-fashioned way. No shortcuts. No mass production. Just rich, buttery, handmade caramels crafted in small batches with a whole lot of attention (and patience).
High-maintenance? Sometimes.
Worth it? Always.
Because at the end of the day, these small batch caramels are more than just candy — they’re a true labor of love, and I’m so grateful to share them with you.
