In 2012, a Memphis corporate attorney started making caramel in his kitchen after his family went to sleep. He’d work until two in the morning — cooking, cutting, wrapping by hand — and ship orders with help from friends bribed with food. That’s still the company we are today.

Most caramel is made fast, with shortcuts and artificial flavors designed for shelf life, not taste. Real handmade caramel is something else entirely — softer, richer, and made from ingredients you can actually pronounce. Here’s what separates the good stuff from everything else.

Salted caramel went from obscure French confection to the flavor that’s in everything — and it earned its place. There’s real science behind why salt and caramel work so well together, and understanding it will also help you find the best version of the thing. Here’s the full story.