Jason cooked his first batch of caramel in his home kitchen using a wooden spoon, a few pots and pans, and a candy thermometer.


The process was grueling, especially when his sons insisted on gifts for all the teachers at school. 

Soon the pots and pans were too small, the kitchen inadequate, and the wooden spoon just a memory. 

Seeing clearly how important it was to control the cooking process, one of the young company's earliest purchases, a computer driven batch cooker, regulated the kettle temperature to the tenth of a degree and stirred the cooking caramel throughout the process, ensuring even heating and consistent results. 

Flavor and texture no longer varied from batch to batch, freeing Jason to concentrate on innovative flavors and recipe improvements.

After years of research and development, meticulous testing, and scores of kitchen trials, Jason knew that 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 one hundred 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.