The Kitchen

Sweet & Salted started in my kitchen in Hanahan, with a copper pan from France and a stubborn conviction that candy could taste like something.

Most caramels on a grocery shelf are made with corn syrup. There’s a reason for that — it’s cheap, and it prevents crystallization. But it also flattens flavor. I use Lyle’s golden syrup instead. It’s slower, more expensive, and the difference shows up the moment the candy hits your tongue.

Every batch is made by hand, in small quantities, with European butter, dark brown sugar, and a finish of Maldon salt flakes. Nothing is automated. Nothing is rushed.

If a caramel can make you slow down for a second and pay attention, I have done my job.

Made by hand in Hanahan, South Carolina.