Brandt's Candies was established in 1948 by George and Agnes Brandt. We, Barbara and Jim Phillips bought the business in 2005 and have followed in their footsteps by having a family owned, family run chocolate store. The creams, jellies, caramels, and marshmallow are made in our kitchen behind the show room using the Brandt's original recipes and doing it in the same way as in old times: by cooking in big copper kettles, pouring the hot creams into corn starch molds, pouring the hot caramel on the cold marble tables to firm up, whipping up the marshmallow and smoothing it out on the marble table where we will cut it the next day. The candies are then taken to the dipping room where each individual piece is dipped in the warm chocolate and set aside to dry. No extra oils or waxes are added. All this preparation is very labor intensive but gratifying. We take pride in the fact that we use the same process that has been handed down for so many generations. At our Open House in September we give tours and demonstrate this age old process.