Kim Redeker showcases one of the candy gift baskets on sale for this holiday season.
tal 80 pounds of candy that were made that day. It’s not always that much, but it’s probably around a daily average, said Redeker, when Christmas-candy consumption is in full swing. “I don’t get sick of eating it either,” Redeker said. “It’s been eight years and I still can’t stay out of it.” The most difficult thing to make are the truffles, said Redeker. As the result of a three-part process, they are more time-consuming. The crew hand-makes the ganache for the inside of the truffles and it has to be molded, dipped and a signature, which is basically the decorative details, has to be added. The truffles are a crowd pleaser though. Redeker said every season they may have around 20 different truffle flavors. Still, her favorite item is a large chocolate s’more. Richardson’s favorite item to eat is a caramel choc-
olate pretzel bar — it’s salted and it’s so good, she said. ‘Tis the season for giving One of the things that the Sweet Granada specializes in is gift candy. The crew makes stocking stuffers, large gift baskets and towers, and specialty items only during this time of year. “One of the most popular is our divinity,” Redecker said. “We only make divinity at the Holidays. It’s kind of a temperamental candy. It has to be pretty dry weather, so we don’t like to make it all year. It’s a nice association now with the Holidays because we only make it in December.” The divinity is basically sugar and air. The Sweet Granada makes a soft, chewy divinity with pecans. In addition, the candy crew makes peppermint truffles, eggnog truffles, candy cane melt-aways and
other items that the customers have come to look forward to specifically, and which are limited to the Holiday season. As the fall winds down, caramel apples may become more available. For now, however, the Sweet Granada is having a hard time keeping up with them. They use local Granny Smith apples, and — truly, indubitably — caramel. They will continue carrying the caramel apples up until Christmas. Richardson said she tries to get all the candy dressed up for the Holidays. “It’s a very busy time down here,” she said. The staffing is just as seasonal as the candy, but usually there are six to 10 employees making product. Redeker said she is always looking for people who can make good gift bows. Be warned, however, that if that person were to go to work
Photos by Matthew Fowler Wishes | 21