After years of research and development, meticulous testing, and scores of kitchen trials, Jason knew his slow-cooked, small-batch caramels ought to be cut and wrapped exactly as they were back in the day.
Enter the early 20th century retooled classic wrapping machine built in Springfield, MA. The elegant, single-motor, complex set of gears cuts McCrea’s caramels just as it was designed to and turns out over 100 cellophane-wrapped pieces per minute.
Slow, really, when you think about it. But when you’re making the best, world fame is earned one caramel at a time.