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The amazing caramels featured in our May box were from Serendipity Confections in Denver, Colorado. We chatted with the owner, Rebecca Cassity, about her sweet job.
Treatsie: What drew you to making caramels for a living?
RC: I’ve always loved tinkering in the kitchen, and been an avid baker, but it wasn’t until I was challenged to try making caramels that I found my way into the kitchen professionally.
Treatsie: How did Serendipity Confections get started?
RC: In 2008 my mother-in-law, who owns a candy store, mentioned that she was having a tough time finding good, old-fashioned caramels for her store. I started searching as well and found that she was right, so I set out to learn about making caramel. After more than a few disasters I finally hit upon a recipe that was good. When the first batch she took to her store sold out in a few days we knew we were onto something, and by then I was hooked on making candy.
Treatsie: What makes your caramel different from other brands?
RC: For us it really starts with the ingredients. We use an amazingly thick and rich cream from a local dairy and organic butter, and we’ve nixed artificial colors, flavors, and corn syrup. By not including these we really allow the flavors of the ingredients to shine through.
Treatsie: What’s a typical day like for you?
RC: A whirlwind! I’m still very hands-on with our production, but I also have to balance this with the other demands of running a small business. One thing that is guaranteed is that every day brings something new.
Treatsie: What’s been the most rewarding part of your business?
RC: The single most gratifying aspect is making people happy through our candies. But, it also gives me an opportunity to keep learning and tinkering, which I love.
Treatsie: What’s next for Serendipity Confections? Any cool, new products we can expect to see?
RC: We just moved into a new larger factory so yes, you can bet you’ll be seeing plenty of new goodies from us in the near future!
What do you do in your free time?
Right now I don’t have much free time to speak of, but what I do have is often spent reading, and just hanging out with my cats and my husband (aka the Chief Candy Cook).
What’s your favorite confection … other than your own?
I’ve been lucky enough to sample a number of truly amazing candies, but I will always have a soft spot for Reese’s Peanut Butter Cups.
What’s the craziest thing you’ve ever eaten?
It’s not really very crazy, but I went out to dinner with my sister in Brooklyn many years ago and we had Escargot followed with Beef Marrow & Oxtail Marmalade. Both were new to me at the time, so it made for a very memorable meal.