Cooked over a low open flame, it takes almost two hours to cook a large copper kettle full of caramel goodness. The smooth and extremely hot caramel, cooked to an exact temperature, is poured onto a century-old cast-iron slab and allowed to set up overnight. The glassy-smooth caramel is sent by hand through a slicing machine that makes consistently sized squares.
The squares are coated in either milk or dark chocolate and hand-decorated with a ‘v’ for vanilla. The liquid chocolate-covered caramels continue on through the cooling tunnel, and when the finished confections reach the end of the production line, they are ready to eat.