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CANDY LAND JulieAnn Caramels B Y M A R Y B R OW N M A L O U F

JUST A SAMPLING OF JULIEANN’S CARAMEL FLAVORS:

Coconut

Almond

Apple

Eggnog

Habanero

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S A LT L A K E M A G A Z I N E . C O M NOV/DEC 2016

T

he little candy factory is obviously unfinished—a temporary aluminum air duct snakes across the floor. Nevertheless the cooking continues. As I enter, JulieAnn Caramels co-owner Tanya Dean was shaping a sheet of caramel around a red apple. “Experimenting never stops here,” says Rowena Montoya, JulieAnn’s other principal. “We want to do caramel apples and slices, but our caramel is so buttery, it slides off the fruit when we dip it. So we’re trying to figure out another way.” Dean and Montoya have been figuring it out for themselves since they started their candy company four years ago. Named after Montoya’s aunts, who raised her after her mother died when she was 12, the business was a bright idea of the two friends and neighbors. While their kids were young, they tag-teamed leadership. Now Dean has settled in as main cook and Montoya takes care of business. Which is thriving. JulieAnn Caramels are sold in ten Harmons

stores and in The Store, and last year their pineapplehabanero caramels won a prize at the Fancy Food Show. From selling at craft and Christmas shows, JulieAnn candy has grown to become a favorite source for corporate gifts, wedding favors, hostess gifts. The candy will also be sold at the new Eccles Theater. Dean comes in from the kitchen with an apple slice, dipped in white chocolate and drizzled with caramel. “We’re calling them Caramel Nachos,” she says. JULIEANN CARAMELS 801-783-8324 julieanncaramels.com

Profile for Salt Lake Magazine

Salt Lake Magazine Nov Dec 2016  

Salt Lake Magazine Nov Dec 2016