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The Wall Street Journal featured Helliemae's in this year's Valentine's Gift Guide. Pretty fun to wake up and open that particular paper.

 

Helliemae's had its debutante coming-out at the International Fancy Food Show in San Francisco Jan 15-17. And the Cardamom Caramels got some nice love from the official fancy food show writeup!

 

Westword named Helliemae's Salt Caramels one of their 10 favorite CO food and drink producers! I'm surprised and thrilled. Find the caramels at spots including The Perfect Petal, The Truffle, and Bella Vita (Evergreen).

 

@helliemaes on twitter

Photo by photokatje photography A night not too long ago, my friend Sy came over to watch a movie. Instead of “All About Eve”, she brought cream, butter and enthusiasm to try a sea salt caramel recipe she'd seen. Much tweaking later, we had the master recipe for our salted caramels and were making them for family and friends who couldn’t seem to get enough. 

Like just about everyone else with a pulse and access to cable television, I've long harbored a dream of being in the food business. Years of cooking have only reinforced my penchant for making food with flavors that knock you back in your chair.

Photo by photokatje photography

Sadly, it's been well-nigh impossible to find commercial products with the kinds of tastes I love: Caramel so deep and tawny it warms you from the inside. Lemon with a pucker that takes the enamel right off your teeth. Coffee as black as Gordon Gekko’s soul.

In 2010, Helliemae's was born: big flavors that don't hesitate or apologize. My first products are these rich, dark, buttery salted caramels, made in small batches.

Helliemae's Handcrafted Caramels start with a great foundation: natural cane sugar, fresh butter and cream, pure vanilla. Whenever possible, I buy ingredients locally. My sea salt and spices come from Denver's Savory Spice Shop. I get butter and cream from dairies in the West: hormone-free and organic, every chance I get, and I'm working to source all the dairy products from organic producers here in Colorado.

Photo by photokatje photography Those quality ingredients are transformed into salted caramels in tiny, four-pound quantities. Each is crafted by hand, and it takes hours of individual tending to get the best possible result. The attention to detail extends to packaging: my kraft boxes are 100% recyclable/compostable, and the logo is stamped by hand, using stamps from Pepperdine's in Denver.

I’m so thrilled to be making salted caramels in my adopted home state, Colorado. I love sharing them, and I hope you’ll enjoy them as much as I do. Give them a try and let me know what you think! You can get me at ellen@saltcaramels.com.

 

Enjoy!