Inside the Candy Kitchen
VIDEO CREDIT: CNN (THIS FOOTAGE WAS SHOT PRIOR TO THE COVID-19 PANDEMIC)
Since 1921, Seeās candies and chocolates have been made from scratch in our own candy kitchens. Using fresh ingredients, time-honored recipes and techniques, our Candy Makers truly make magic happen in the kitchen! Take a virtual tour and see for yourself how many of our famous chocolates and candies are made.
Take a Virtual Tour
Toffee-ettesĀ®
Seeās Toffee-ettesĀ®Ā 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, satisfyingĀ Butterscotch SquaresĀ are a Seeās 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 flavorsāVanilla Walnut, Chocolate Walnut and Bordeauxā¢ Pecanāour smooth and creamyĀ fudgeĀ is made with real butter, cream and crunchy English walnuts or crisp pecans.Ā Seeās Chocolate Walnut FudgeĀ was, in fact, one of Mary Seeās original recipes. We still make our fudge using the same attention to quality as always.
Marshmallow Trees
Our Marshmallow Trees are made by placing Seeās honey marshmallow into specially crafted tree molds, shaping each marshmallow into a classic Christmas tree. Next, the fluffy trees are enrobed in layers of smooth milk chocolate from all sides. They are then individually wrapped, packaged and ready to go!
Making our Candies Then & Now
The first candy kitchen was in the back of the first Seeās shop in Los Angeles, CA. 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.
Featuring delicious flavors from Bordeauxā¢ to Rocky Road, our large chocolate-covered Easter eggs are still artfully decorated by hand just as they have been since the beginning. Candy Makers use a pipette to create elegant designs and cute candy flowers, carefully hand-decorating each and every egg. It's quite a taskābut the results speak for themselves.
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 very much the same as they did in the early days. Carrying 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. Not to mention, they were the inspiration for one of Lucille Ball's most famous (and funniest) acts on I Love Lucy.