Caramel Love

No surprise, caramel is among the nation’s favorite candy. And why shouldn’t it be? It’s as American as Hershey, versatile as U.S. history, and amiable regardless of companion. Warm weather or cold, breakfast or late-night snack, American born and raised, caramel works. Like most Americans, the luscious caramel descended from immigrants, in this case the French. The caramel wasn’t its own candy yet, but caramelized sugar found in such sweets as the praline. It was popularized by Lassagne, chef de bouche to Compte du Plessis-Praslin, minister to Louis XIII and Louis XIV. Upon retiring, Lassagne opened the first praline shop in 1630. It’s still open today. Almost 100 years later, the French brought the praline to New Orleans. It wasn’t until the late 1800s that the true maturation of caramelized sugar into caramel candy occurred in the U.S. One early caramel maker was Pennsylvania native, Milton Hershey, after decades of financial ruin in the confectionary world, Hershey found success in 1886 with the Lancaster Caramel Company. The ever-versatile caramel appeared as the Cream Caramel, with a luscious cream center, caramel-covered marshmallows, and caramel cubes. Caramel soon collaborated with other confections, in such new creations as the “combination” aka “candy” bar. The Goo Goo Cluster, a Nashville native, was among the first, made in 1912, followed by war-time rations such as the Peanut Chew in 1917. Throughout the Depression, candy bars with caramel remained a favorite. One reason: caramel was inexpensive compared to chocolate and able to give candy bars heft - tasty and profitable. Caramel remains an American favorite today, entering everything from cereals and cookies to lavish cakes…and candies! Plenty of variety to go around – who knows what’s ahead!