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Northshore October 2025
Lauren poussard’s family has been keeping its caramel recipe a closely guarded secret for more than 100 years. There’s sugar involved, of course, and some kind of milk and butter—lots of butter—but that’s as much as Poussard will reveal. She is under strict orders. “For decades, my mother’s been saying, ‘Don’t you dare give away that recipe. Someday I am going to sell them,” she says. So, in early 2013, Poussard decided it was time to do exactly that. She stirred up some caramels, created a Facebook page, and posted a few photos of the candies. The first batch sold within five
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