Every caramel we make starts the same way: small batched in Utah, with real butter, fresh cream, and time. Copper-kettle caramel slow-cooked until it's rich, golden, and impossibly smooth. This summer, we gave that same care to five bright, fruity, sun-soaked flavors,
all of them naturally gluten-free.
Georgia Peach
The first bite is pure peach — ripe, juicy, picked-at-peak-season sweet. Then the caramel catches up, rich and buttery, wrapping that sunny fruit flavor in something slow and golden. It melts down to a finish that tastes like peach cobbler without the fork.
Raspberry Sorbet
Bright, tart raspberry hits first — that little pucker you get from the first spoonful of sorbet. Then the buttery caramel smooths everything out, mellowing the tang into something cool, creamy, and impossible to stop at one. It's a perfect hot-day dessert that never melts.
Island Pineapple
Sweet, sun-drenched pineapple with just enough tang to make your mouth water — layered over deep, golden caramel that tastes like it's been slow-cooked all afternoon. The fruit stays bright, the caramel stays rich, and every bite tastes somewhere between a beach bar and grandma's kitchen.
Chocolate Coconut
Smooth milk chocolate gives way to buttery coconut caramel, flecked with real shredded coconut that adds a little texture to every bite. Rich, creamy, and a little indulgent — it's a five-minute vacation to somewhere warm, no boarding pass required.
Bananas Foster
Warm banana, brown sugar, and vanilla, all buttered up in rich caramel — it's the famous New Orleans dessert, minus the flames and the reservation. Every bite melts slowly and finishes sweet, like the last spoonful you scraped off the plate.
Root Beer
That unmistakable root beer flavor hits first — vanilla, sassafras, a little old-fashioned soda fountain nostalgia that melts into smooth, buttery caramel. It's a root beer float in slow motion: creamy, sweet, and gone before the fizz would've settled.
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