Brown Butter Caramels
Brown Butter Caramels
Dark, buttery, with a long finish of toasted sugar and Maldon salt.
Hanahan, South Carolina · Est. 2026
Sweet & Salted
Small-batch caramels, brittles, and toffees, made by hand on a copper pan.
Shop — Coming SoonCaramels on parchment, Maldon flakes catching the light
The Range
Two Collections
Copper pan, marble slab, and a slow afternoon of caramel
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.
Read the full story →Begin Here
Three to Start
Honeycomb Toffee
Honeycomb Toffee
Light, shattering, caramel-deep, with the airy crack of true honeycomb.
Southern Pralines
Southern Pralines
Brown sugar, toasted pecans, and just enough crystallization to remember.
Find Us
Markets & Events
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Check back soon for upcoming markets & pop-ups.
Charleston-area orders ship Tuesdays and Fridays. Local pickup available in Hanahan by appointment. Wholesale inquiries welcome.
Wholesale InquiryThe List
The First to Know
Seasonal releases, sample events, and the occasional letter from the kitchen. No noise, no spam, no more than twice a month.