Kick Ass Caramels started the way all great ideas do; by accident, at home, in the kitchen, during Christmas baking.
I’d been making caramels for decades as part of a holiday tradition when my daughter took a bite and said, “These are kick ass!! You should sell them.” What began as a side hustle alongside my full-time nursing career quickly turned into something much bigger and a lot stickier.
In the early years, I built the business alongside my sister. We spent countless hours testing, failing, swearing, and learning the hard truth that caramel is not for the faint of heart. One degree too high or too low and the whole batch is gone. It took serious persistence and a few battle scars to perfect the recipe we’re known for today.
This business has always been powered by family and friends. My parents helped package caramels in those early days, showing up whenever needed and cheering me on every step of the way. Even my 85-year-old mother-in-law jumped in to help because apparently, once you try these caramels, you’re hired. Over the years, my sisters eldest son stepped in and joined our caramel haven. The family spirit continues to grow and makes us more proud than ever. My husband and nephew work alongside me, with extended family stepping in when things get busy.
What hasn’t changed is our standards and expectations. Caramel is a bit of a diva; it demands precision, patience, and respect. We don’t cut corners, and we don’t rush the process. Every batch is crafted the old-fashioned way. That’s what it takes to get it right.
We’re always experimenting, pushing for our next great flavour, and always up for a challenge. Got an idea? Send it our way! we just might turn it into your new favourite.
From a small kitchen side hustle to a growing Canadian brand, this journey has been a wild ride. Sticky, slightly chaotic and absolutely worth it.
Our Antique “B22” Candy Wrapper
Meet “Henrietta,” our antique B22 candy wrapper from Europe, built on August 10, 1951.
Henrietta is a working piece of confectionery history. Crafted in post-war Europe, when candy-making was slower, more precise, and built around true craftsmanship. Machines like her were made to last, and she’s still doing exactly that.
We use her for traditional candy-making methods and to stay connected to the old-world process behind great caramel. She’s not fast, but she’s consistent and in our world, that’s everything.
Every batch she helps produce carries a bit of that history forward, blending classic technique with our Kick Ass approach to caramel.
