McCrea's Candies

Jason McCrea cooks caramels in small batches in Boston, a business he began after a 2009 layoff. Flavors lean on spirits, herbs and sea salt.

About McCrea's Candies

Based in
Boston, Massachusetts
Known for
small-batch caramels

Jason McCrea, who holds degrees in biology and chemistry, started making caramels in his home kitchen after his employer left the state in 2009. He and his partner Kate McCrea built the company, named for his family, in a residential neighborhood on Boston's south side. The pot and wooden spoon gave way to a computer-driven batch cooker, and the caramels were poured onto a steel cooling table and wrapped on a vintage machine.

The recipe uses four kinds of sugar from US-grown cane, milk and butter from Massachusetts dairies, and tapioca syrup in place of corn syrup to control crystallization. Flavors bring in spirits, herbs and sea salt.

McCrea's Candies questions

What is caramel candy?

Caramel candy is a firm, chewy candy made by cooking sugar with cream and butter, and many recipes also add corn syrup. It usually tastes of caramel itself, the brown, nutty substance sugar turns into when it is heated to a high temperature. McCrea's cooks its caramels in small batches in Boston, with four kinds of sugar from US-grown cane and milk and butter from Massachusetts dairies.

Do McCrea's caramels contain corn syrup?

No. Jason McCrea has said the company uses no corn syrup and uses tapioca syrup instead to control crystallization. The company makes its caramels to be tender and chewy, melting in the mouth rather than sticking to the teeth.

See all brands