Inside the Candy Kitchen
VIDEO CREDIT: CNN (THIS FOOTAGE WAS SHOT PRIOR TO THE COVID-19 PANDEMIC)
Since 1921, See’s chocolates and candies have been made from scratch in our own Candy Kitchens. Using the finest ingredients, time-honored recipes and traditional techniques, our candy makers continue to cook up some truly magical treats. Take a virtual tour and see for yourself how our famous chocolates and candies are made.
Take a Virtual Tour
Toffee-ettes®
See’s Toffee-ettes® are a year-round treat and one of our very best sellers. We take our famous, rich, buttery toffee with fresh in house roasted almonds, and smother it in creamy milk chocolate. We then roll each piece in freshly crushed almonds before placing them into their one-pound containers and sending them to you!
Butterscotch Squares
Smooth, satisfying Butterscotch Squares are a See’s classic. First, the finest brown sugar, cream, vanilla and other tasty ingredients are expertly combined to form a tasty square center, and then the candy travels down a conveyer belt into a waterfall of delicious milk chocolate, where each piece is enrobed with a thick layer.
Fudge
In three mouthwatering flavors—Vanilla Walnut, Chocolate Walnut and Bordeaux™ Pecan—our smooth and creamy fudge is made with real butter, cream and crunchy English walnuts or crisp pecans. See’s Chocolate Walnut Fudge was, in fact, one of Mary See’s original recipes. We still make our fudge using the same attention to quality as always.
Making our Candies Then & Now
The first Candy Kitchen was in the back of the first See’s shop in Los Angeles, California. Although much has changed over the years, we still employ many of the same traditional methods to create our famous candy (and even some of Mary See's original recipes). Take a peek into the See's Kitchen and candy-making methods of yesteryear and see how they compare to our Candy Kitchens today.
From Bordeaux™ to Rocky Road, our large chocolate-covered Easter eggs are still artfully decorated by hand, just as they have been since the beginning. Using a pipette, our candy makers create elegant designs and charming candy flowers, carefully hand-decorating every egg.
Back then, candy makers made Bon Bon centers by hand and dipped them one by one into a pot of fondant. Today, all of our Bon Bons are still individually dipped and decorated by our talented candy makers. A skillful twist of the wrist gives every hand-dipped Bon Bon its signature flourish. In fact, our longtime Bon Bon dippers say they can identify the maker of each piece based on the distinct style of the twist.
Though the equipment has been updated, our candy conveyors still look much like they did in the early days. As they carry pieces of candy down the line to be sorted, enrobed in chocolate, showered with sprinkles or packed into boxes, these conveyors remain a Candy Kitchen essential. They even inspired one of Lucille Ball’s most iconic and hilarious scenes on "I Love Lucy."