Want Some Fall Flavor?
October 4, 2006
11:46 a.m., MT

I adore fall—always have. Back when I was younger and had no difficulties proclaiming favorites, fall was my favorite time of year. The crisp days, the gorgeous sunlight, the last gasp of brilliant color from a most unlikely source—the deciduous trees ... Nature's at her sauciest in fall. And the flavors of fall harvests reflect that. Squashes transform in the oven into caramelized delights, or become part of satisfying muffins; hearty soups make the most of those last tomatoes and zucchini; nuts and the rich zing of cinnamon and clove insinuate themselves into a variety of dishes. And the apples! Fresh, crunchy, and full of flavor, I want to taste every variety and combine them in enticing ways and hoard them for the winter, while simultaneously scheming for apple cakes and pies ... I never seem to have enough apples to do all I want with them.

One of the things I love best about fall is caramel. I'm not entirely sure why that classic candy has become linked with fall, because it's enjoyed in many ways beyond that staple of the season, caramel apples. Nontraditionalist that I am, I made a lot of caramel over the summer, and even at the hottest of the year, MAL, the snolfs, and a few friends who scored some all seemed to enjoy it. Each batch certainly disappeared quickly! After hearing from several of them (repeatedly) that I should be selling my caramels, I've decided to give it a go.

These caramels aren't the hard, bland little bricks you can buy from the supermarket. Smooth and unctuous even when cooked to a firm consistency, they're loaded with rich, buttery flavor. And if you're into gilding the lily, I'm happy to top the caramel with chopped, lightly salted buttered pecans. That may sound odd, putting salt on a candy, but trust me, the slight tang of sea salt marries with the pecans and sweet caramel beautifully.

If these treats sound enticing to you, please step into my office so's we can negotiate a bit more privately ... please see the Sunni's Caramels page for current offerings and prices. Thanks!

For now, this is a simple operation: the candies are made in small batches with the freshest ingredients available, and hand-wrapped in plain waxed paper. They'll be packed in simple containers for shipping (no special handling or treatment required). If you'd like something fancier (wrappers and/or packaging more suitable for gift giving), let me know and we can work something out.

One pound of girl (plain) caramel, shipped DHL or USPS (customer's choice) is $15, shipping included.

One pound of boy (with nuts) caramel, shipped DHL or USPS (customer's choice) is $20, shipping included.

One pound of mixed caramels—half boys, half girls—shipped DHL or USPS (customer's choice) is $18, shipping included.

Payment methods accepted are: cash; payee blank money order; and PayPal. I will barter for goods in exchange for caramels. Please email me if you wish to barter or have questions or special requests. Encryption strongly preferred, but not necessary.

If you're a previous truffle customer in good standing, I'll prepare and ship your order in advance of receipt of payment (for snailed payments).

To order your caramels, please send me an email with the following information in it:

• quantity of caramels desired


• variety of caramel desired


• shipping address


• preferred shipping method—DHL or USPS


• any special conditions previously agreed upon


• payment method and total payment

Thanks for your interest, and your business!

Sunni

Comments: 5 people have contributed to the conversation

On Thursday, October 5th, at approximately 2:03 p.m. Mountain time, Ian Scott said:

"Mmmmmmmmmmm..."

Ooops.. not sure if that was to do with the thought of stepping into your office to negotiate privately... or the thought of your caramel

I wonder if they would cross the border easily... want to give it a try? Shipping might be a bit more.

On Thursday, October 5th, at approximately 5:12 p.m. Mountain time, Sunni said:

Hahaha, Ian—but good to hear from you! Sure, let's give it a go- er, sending you some caramels, I mean. They aren't as temperature and time sensitive as truffles, so as long as they aren't deemed weapons of mass destruction, they should get through fine. Email me, okay? And thanks!

On Thursday, October 5th, at approximately 8:26 p.m. Mountain time, Ian Scott said:

Email sent

On Thursday, October 5th, at approximately 11:15 p.m. Mountain time, Ian Scott said:

"Hahaha, Ian—but good to hear from you! Sure, let's give it a go- er, sending you some caramels, I mean."

Limitations, limitations.. ah well.. I'll respect yours, and hopefully you'll not mind me trying to explore your limitations Caramel or not.

Anyhow..email sent.

I WISH sending you some of my wine that I've made would be as safe as sending caramel. Maybe I'll try anyhow. Would be fun to report on, whether of not some government entity/representative approved my sending you something of my handiwork, or said, "NO! Our borders are secure against foreign alcohol unless it is ordered through Statist approved agencies."

Do you know that even here in Canada, it is a federal offence for me to send someone in a different Province a gift of my home made wine?

But who cares.. I'm always game to try.

On Friday, October 6th, at approximately 5:36 a.m. Mountain time, B.W. said:

If you need an endorsement, I'd love to testify as to the yumminess of your caramels. They melted in my mouth and made my taste buds explode with sweetness. I plan to be a repeat customer.

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