"caramels" news and stories

Diane Campbell wore many hats before donning the metaphorical purple stovepipe to become the Willy Wonka of San Francisco's Russian Hill neighborhood: She was a cook, a fundraiser, and a marketer for a dot-com, among other things. Her passion, however, has always been candy. As a little girl growing up on Long Island, she used to buy big sacks of the sweet stuff from the supermarket, carry her haul home on her bike, and repackage the candy into goodie bags for her family and friends. She turned this lifelong love of candy into a career five years ago when she and her husband opened what has since become the city's premier sweet shop, known simply as The Candy Store.

Read more about Diane and The Candy Store after the jump...

All it takes to enjoy caramel is a sweet tooth and, fortunately, I happen to have a large one. I say fortunately, because that sweet tooth is what prompted me to try Caramoo caramels at the SF Winter Fancy Foods Show this weekend. The all-natural caramels are loaded with European butter and full-cream milk, hand made in small batches and individually wrapped. They have the unusual property of being delicate and crumbly, so that with each bite the candies almost seem to dissolve on your tongue. It is a sharp contrast to the very commonly found chewy caramels, but a welcome one, as each buttery candy is incredibly satisfying. They come in original and honey flavors. The latter clearly tastes like honey, but I happened to have a slight preference for the classically flavored original.

The company also stocks Caramoo Creme Fudge in Chocolate, Vanilla and Mocha, each of which starts with the same caramel base as the original caramels and ends with a product that is light, creamy and delicious.

Most of the candies seem to be heading towards wholesalers at the moment, but you can easily place an individual order on the company's website.

I picked up a box of the Fleur de Sel Caramels from Trader Joe's last week as a holiday treat with the intention of reviewing them, as well as enjoying them. At less than $7 for 14-ounces of one of the hottest candy items of the year, they were a terrific deal and I wondered how well they would stack up to some of the other salted caramels that I'm familiar with.

Individually wrapped, the large candies are very sticky and chewy, exactly the sort of things that your orthodontist would have told you to avoid if you ever had braces. They have a pleasant, but relatively mild (compared to some other salted caramels) saltiness that makes your mouth water as you eat them and tempers the naturally sugary taste of caramel. Buttery and smooth, these are very good caramels, especially at the price.

Cybele, from Candyblog, wrote up her own review of these the other day, so be sure to check hers out for another perspective on their flavor and a fantastic shot of what the caramels look like when unwrapped.

The trend of mixing sweet and savory in candies is still going strong - and this is a good think for candy lovers. A pinch of salt really enhances the sweetness of sugar, chocolate, caramel or other sweet things by creating an obvious contrast. It also creates an instant mouthwatering effect - and who doesn't want food that's mouthwateringly good?

Getting back to candies, sea salt caramels - which are caramels spiked with a bit of salt - are the ultimately combination of salty and sweet. If you're a caramel purist, you'll want to skip the chocolate coated caramels and go straight for The Little Flower Candy Co's sea salt caramels, which are surprisingly salty and crazily addictive. Trader Joe's is also selling sea salt caramels in little wooden gift boxes this month and they are probably priced a little bit lower than LFC's candies. If you want to get some chocolate with your caramels, try Fran's Gray Salt Caramels. The award-winning chocolates have a sprinkle of salt on top and are one of the confections that kicked off the trend to begin with. For a lower priced, but equally chocolaty version, Crate and Barrel is selling a gift tin packed with them. It would also be a great thing to bring as a hostess gift for a holiday party, as it will probably be shared with everyone during dessert.

Caramels aren't for the faint-of-culinary-heart. Creating the delectable chewy morsels takes time, care, and a bit of food chemistry. But licking them off the waxed paper - every last sticky bit - well, even the Cowardly Lion could do that.

Alicat at Very Good Things has the recipe and some tips.

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