Jason McCrea started making caramel with a wooden spoon, borrowed pots and pans, and a candy thermometer, applying his background in chemistry to what would become a meticulous craft. His approach centers on a straightforward premise: use premium ingredients and avoid shortcuts. That means butter, sugar, and milk from local dairies, combined with real flavorings like rosemary pulled fresh from the sprig, chopped chocolate, fair-trade vanilla, and Highland Scotch poured straight from the bottl
Jason McCrea started making caramel with a wooden spoon, borrowed pots and pans, and a candy thermometer, applying his background in chemistry to what would become a meticulous craft. His approach centers on a straightforward premise: use premium ingredients and avoid shortcuts. That means butter, sugar, and milk from local dairies, combined with real flavorings like rosemary pulled fresh from the sprig, chopped chocolate, fair-trade vanilla, and Highland Scotch poured straight from the bottle. No corn syrup appears in any recipe, a deliberate choice that defines the company's method.
The caramel-making process unfolds in kitchens where molten sugar bubbles in copper kettles, monitored closely for the precise moment it reaches the right temperature. Once cooked, the caramel is hand-rolled and run through a restored early twentieth-century cutting and wrapping machine. The result is a product Jason describes as both art and science — a balance of patience, precision, and ingredients that arrive fresh each day.
