About Flyer Caramel

Flyer caramel is made the old-fashioned way by caramelizing sugar with fresh butter and heavy dairy cream. This traditional process requires close monitoring of temperature, flavor, texture, and color. The cooking time is very important in that it requires a delicate balance between undercooking, in which the flavor is not fully developed, and overcooking, which can cause the sugar to burn and become too hard. No two cooking times are alike. To get an idea of what a good caramel chef must accomplish, take one of our chocolate covered caramel bars and gently pull from each end. What we candy makers call caramel strings will stretch 6 to 12 inches before breaking. For the real caramel lovers, we are proud to present our real caramel, rich, chewy, and thick.


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Trademarks & Copyrights

FLYER, PARIS, GOLD PLANE, the FLYER LOGO and DESIGN, and associated trade dress are registered trademarks. The Chocolate Odyssey, "The Best Candy Bar In The World," Criollo Tree and Select Cacaos, Fine Dark Chocolate with a Touch of Milk, (888) CRIOLLO, (800) USA FLYER, (800) CANDY BAR, (888) CANDY BAR, (877) CANDY BAR, associated trade dress, Internet addresses, and flight events are trademarks of Paris Chocolates, Inc.

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