The Sweet Business of Caramels

The Sweet Business of Caramels

Jason and Kate McCrea met while working in the science industry, soon married, and what started out as cooking for friends and family led them to create their own business—McCrea’s Candies. This dynamic couple creates the best and most unexpected caramels.

The Sweet Business of Caramels

Their story is unlike any other in the candy trade. Before embarking on their joint venture, Jason and Kate were researchers for a biological company in Alaska, north of the Artic Circle. “Working at a remote field site creates a resourcefulness and a get-it-done attitude that feeds right into an entrepreneurial life,” Kate says. This experience helped them launch their luxury caramel enterprise, McCrea’s Candies of Boston. Only the finest ingredients are used in these artisanal confections, with fresh cream arriving daily to be melded with locally sourced sugar, herbs, and spirits.

To make these delectable caramels, the McCreas use techniques to gently balance each ingredient, bringing out the natural elements—whether rich, earthy chocolate, or Highlands Scotch. The aromas waft throughout the kitchens as the caramel is poured out and hand-rolled. Once complete, the pieces are packaged in compostable boxes and sent to expectant customers.

The Sweet Business of Caramels

One of their most intriguing flavors is Black Lava Sea Salt. The salt is naturally derived from Hawaii and is black in color. The grain speckled in the vanilla-caramel base may be a bit surprising at first sight, but the crunchy mix combines sweetness with a hint of the ocean. Customers can choose from fourteen options, including Café Noir, Ginger Fusion, and Cinnamon Clove. Selecting a favorite is a tough decision for most customers, including Kate, who wavers and chooses both Tapped Maple and Dark Roasted Mocha. Kate says that what really sets McCrea’s apart is that most boxes are bought as gifts, which makes any special occasion that much richer.

Text Nicole Caston

Previous articleGrandeur of Gold
Next articleJanuary/February 2017: The Winter White Edition

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.