Caramel Sampler is cooked in a copper pan to a soft-chew set, salted at the finish, and cut and wrapped by hand. Cooking in small pans is slower than a steam kettle but it is the difference between a caramel that yields and one that has gone to sugar.
Packed into a shallow tin that keeps its shape in the post. Keeps comfortably for three months somewhere cool and dry.
- Copper-pan cooked, soft-chew set
- Cut and wrapped by hand
- Shallow presentation tin
- Keeps three months
