Do You Make Caramels?

In a word, yes!

A former co-worker recently wrote me to let me know she missed trying my chili-vanilla truffles, and in her note said, “Thinking about doing anything with caramel?…………Just sayin’.”

Honestly, I think about caramel all the time. We make a delicious chocolate-coated caramel that has a touch of sea salt on top — to some people the salt might seem surprising, but those who’ve tried it understand how the salt works magic with the sweetness of the chocolate and caramel.

So yesterday I delivered some caramels to friends, and received a few notes back:

“One of these caramels that I am eating is like heaven on earth! Oh my goodness!!!”

“Okay, so I couldn’t resist and already ate a dark and milk chocolate caramel. First of all, they were both the most amazing thing I’ve ever eaten. I seriously had goosebumps from taking the first bite!”

“If I had to pick, I’d say I like the milk chocolate one the best. They are my favorite so far!”

The “picking” was a taste test for a couple new caramel recipes we’re trying, as we — without the use of corn syrup — attempt to keep the caramel from crystalizing.

One of the test involved a completely different approach to making the caramels, but using the same ingredients. The result was a deep, rich caramel, about as close to being burnt as one can get. A group of testers decided it tasted like the crispy top to a crème brûlée, and thus it was named: Crème Brûlée Caramels.

“Oh – the crème brûlée caramel was sublime… all the heavenly complexity of a good brûlée wrapped up in the sweet little package of a square of caramel.”

Now, if I can just remember exactly how we made it…

Happy Fourth of July everyone!

Brian

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2 Responses to “Do You Make Caramels?”

  1. I’ve loved every single caramel that you sent home with us. The sprinkling of sea salt is the perfect touch, at least for me. I liked the dark chocolate caramels the best, but the milk chocolate caramels were also lovely!

  2. It is with great anticipation I await the re-launch of Kakao and the Crème Brûlée Caramels. Thank you Brian and Heather for branding your unique stamp on the art of chocolate! St. Louis is a happier place for it.

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