Red Kite Candy Flying High
Bradford — The aroma rising from the bubbling copper kettle is the sweet smell of success. Elaine and Mike McCabe are whipping up another 40-pound batch of sea salt caramels in a mixing machine, scraping the sides of the kettle with a spatula as the agitator swirls 37 pounds of milk and cream, 15 pounds of organic brown rice syrup and more than three pounds of butter into a thickening mass. After two hours of cooking and evaporation...
