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Shotwell's Candy Kitchen
Why Candy Crystallizes (and How Confectioners Prevent It)
Sugar crystallization can turn smooth candy grainy. Here’s how confectioners prevent crystal formation during small‑batch caramel and toffee production.
What Makes Toffee Different from Caramel?
Toffee is cooked to a higher temperature than caramel, creating a brittle texture and longer shelf life. Here’s what determines the snap.
Why Handmade Caramels Are Softer Than Store‑Bought Candy
Small‑batch caramel is known for its softer texture — but the difference comes down to cooking temperature, moisture content, and fat ratio.
Memphis Made: The Story Behind Shotwell Candy Co.
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.
What Makes Handmade Caramels Worth It (And How to Tell the Difference)
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.
Why Salted Caramel Became the World's Favorite Candy (And Where to Find the Best)
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.