100 Years of Tradition
We didn’t set out to make the world’s best caramels, we just wanted to keep Memere’s recipe alive. But when you bite into our caramels you will no doubt come to the same conclusion as everyone else – “they are the best caramel you’ll have ever tasted. “C’est bon!”
<a href=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-e1433158601738.jpg”><img class=”wp-image-1353 alignleft” src=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-682×1024.jpg” alt=”_DT16487″ width=”400″ height=”600″ /></a>Our caramels are <strong>hand made to order</strong> with only natural ingredients from a recipe handed down several French-Canadian generations 🙂 . Because they are handmade there will always be <strong>variations</strong> in shape and size. We use an analog thermometer, so there could be subtle variations in color or hardness with each batch. They are not a rock-hard caramel, they are soft but firm. They are affected by temperature, so in summer they will get soft, winter hard. Keeping them in a cool dry place will ensure they maintain their original state, although these variations in temperature do not change their yumminess one bit! They are not made in a nut-free kitchen.
They are best served at room temperature. They do not have preservatives in them, and it is recommended you eat them within eight weeks. They can be frozen to extend their life but PLEASE let them thaw out before you go to eat them! Store them in a tin or tupperware to ensure freshness, or why not get a vintage Caramel de Bouchard glass <a title=”Caramels de Bouchard Vintage Glass Jars” href=”https://caramelsdebouchard.com/shop/caramels-de-bouchard-etched-glass-jars/”>jar</a>?.
These are caramels, made of sugar and dairy…<em>more</em> sugar – there is nothing healthful in them at all, but when I smell them cooking, I am always reminded of my favorite things: my grandmothers, holidays and family, so while they may not be great for the ol’ waistline, they are definitely<strong> wonderful for the SOUL</strong>!
Eat in moderation…if you can!
Bon appetit!
<hr />
<p style=”text-align: right;”><em>Photos of Lauren in the kitchen by Don Toothaker, were featured in the food edition of northshore magazine in the fall of 2014.
All other photos taken by Lauren.</em></p>
<a href=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-e1433158601738.jpg”><img class=”wp-image-1353 alignleft” src=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-682×1024.jpg” alt=”_DT16487″ width=”400″ height=”600″ /></a>Our caramels are <strong>hand made to order</strong> with only natural ingredients from a recipe handed down several French-Canadian generations 🙂 . Because they are handmade there will always be <strong>variations</strong> in shape and size. We use an analog thermometer, so there could be subtle variations in color or hardness with each batch. They are not a rock-hard caramel, they are soft but firm. They are affected by temperature, so in summer they will get soft, winter hard. Keeping them in a cool dry place will ensure they maintain their original state, although these variations in temperature do not change their yumminess one bit! They are not made in a nut-free kitchen.
They are best served at room temperature. They do not have preservatives in them, and it is recommended you eat them within eight weeks. They can be frozen to extend their life but PLEASE let them thaw out before you go to eat them! Store them in a tin or tupperware to ensure freshness, or why not get a vintage Caramel de Bouchard glass <a title=”Caramels de Bouchard Vintage Glass Jars” href=”https://caramelsdebouchard.com/shop/caramels-de-bouchard-etched-glass-jars/”>jar</a>?.
These are caramels, made of sugar and dairy…<em>more</em> sugar – there is nothing healthful in them at all, but when I smell them cooking, I am always reminded of my favorite things: my grandmothers, holidays and family, so while they may not be great for the ol’ waistline, they are definitely<strong> wonderful for the SOUL</strong>!
Eat in moderation…if you can!
Bon appetit!
<hr />
<p style=”text-align: right;”><em>Photos of Lauren in the kitchen by Don Toothaker, were featured in the food edition of northshore magazine in the fall of 2014.
All other photos taken by Lauren.</em></p>
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<a href=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-e1433158601738.jpg”><img class=”wp-image-1353 alignleft” src=”https://caramelsdebouchard.com/wp-content/uploads/2015/02/DT16487-682×1024.jpg” alt=”_DT16487″ width=”400″ height=”600″ /></a>Our caramels are <strong>hand made to order</strong> with only natural ingredients from a recipe handed down several French-Canadian generations 🙂 . Because they are handmade there will always be <strong>variations</strong> in shape and size. We use an analog thermometer, so there could be subtle variations in color or hardness with each batch. They are not a rock-hard caramel, they are soft but firm. They are affected by temperature, so in summer they will get soft, winter hard. Keeping them in a cool dry place will ensure they maintain their original state, although these variations in temperature do not change their yumminess one bit! They are not made in a nut-free kitchen.
They are best served at room temperature. They do not have preservatives in them, and it is recommended you eat them within eight weeks. They can be frozen to extend their life but PLEASE let them thaw out before you go to eat them! Store them in a tin or tupperware to ensure freshness, or why not get a vintage Caramel de Bouchard glass <a title=”Caramels de Bouchard Vintage Glass Jars” href=”https://caramelsdebouchard.com/shop/caramels-de-bouchard-etched-glass-jars/”>jar</a>?.
These are caramels, made of sugar and dairy…<em>more</em> sugar – there is nothing healthful in them at all, but when I smell them cooking, I am always reminded of my favorite things: my grandmothers, holidays and family, so while they may not be great for the ol’ waistline, they are definitely<strong> wonderful for the SOUL</strong>!
Eat in moderation…if you can!
Bon appetit!
<hr />
<p style=”text-align: right;”><em>Photos of Lauren in the kitchen by Don Toothaker, were featured in the food edition of northshore magazine in the fall of 2014.
All other photos taken by Lauren.</em></p>
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