Where it all began
More than 80 years ago, my great-grandmother Edith began making caramels one Christmas on a ranch in Lockwood Valley, California.
I like to picture her standing over a wood-burning stove in a simple apron, stirring slowly while keeping an eye on her children nearby. She had no idea she was starting a tradition that would carry on for generations.
A tradition worth waiting for
My grandmother remembers helping stir the pot of bubbling caramel and wrapping each piece by hand to give as Christmas gifts. Over time, it became something the whole family looked forward to — year after year.
Those caramels moved from my great-grandmother’s kitchen, to my grandmother’s, then to my parents’… and now to mine.
Still made the same way
While the tradition has grown beyond holiday gifts, the recipe itself has remained almost unchanged.
I use the same simple ingredients my great-grandmother used — cream, butter, sugar, and vanilla — with one small difference. She skimmed cream from fresh milk and churned butter right on the ranch. These days, I go to the store.
No cows in my kitchen — but everything else stays the same.
From family tradition to small business
For years, my dad talked about turning these caramels into something more — something we could share beyond family and friends. My husband encouraged me too.
The idea stayed in the back of my mind for a long time.
Life was full — work, a home, a growing family — but eventually, it became clear that it was time. One step led to another, and before I knew it, my dad and I were making and selling caramels together.
Made to be shared
Today, Sugar + Spoon is still very much a family effort. These caramels are simple, classic, and made with care — the kind you bring to a gathering, send as a gift, or keep on the counter for a small, everyday treat.
If you’re curious, you can explore the current flavors and seasonal releases here.
A note
Here’s to my great-grandmother Edith — and to the tradition she started.
If she were here today, I have no doubt she’d be standing right beside me, stirring the pot.
I hope you enjoy these caramels as much as I enjoy making and sharing them.
Love,
Anne