Today is caramel day at the shop. My husband, Soc and his brother, Greg use an old fashioned copper kettle to mix, then cook this treat to the exact temperature it takes to create a gooey, buttery treat that will melt in your mouth. After the mixture comes to the correct temp, the guys pour it onto the marble slab for cooling, cutting.

The caramel is cut and wrapped (all by hand), or used to make turtles, sea salt caramels, pecan logs, or other unbelievable confections.

Candy making is truly an art!