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The secret to our caramel is the Old-World method of making it with brown sugar. We’re careful to make sure it doesn’t crystallize around the edge of the pan, because once that gets into the caramels it shows up.
Chef Bill says “Caramels are all about temperature and timing, the two T’s.” This is why he doesn’t let anyone talk to him during a caramel-making session.
We then carefully cut them into square morsels then dip into either a milk chocolate or dark tempered chocolates.