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"Real" soft caramels, the ones that stick to your teeth!

A range of dessert caramels
(Intermediate Food Products for professional chefs)

After being mixed and cooked in a copper pan, the ingredients are enriched at the end of cooking with butter and / or cream; flavours are then added (natural vanilla); or alcohols (calvados...) Caramel sauce

Particularly good with crêpes, ice creams, tarts and as a plate decoration.
It has many loyal fans!
Cliquez pour agrandir !... caramel has the advantage of being able to be mixed with almost all flavours, and our production has become regionalized: today the range of caramels is almost as big as the map of France!
Normandie Caramels produces around 70 varieties of tender caramels.

Creme caramel 

A spreadable paste to be eaten simply on bread, brioche... can also be used in your desserts. Equally good spooned directly out of the jar...!

Liquid caramel

This is a bitter "brûlé", to accompany caramel custards, rice puddings... even meat dishes!
Used by householders as well as professionals, this product can also figure amongst the ingredients of pastries and biscuits.

Hard caramel

was the first to be produced in
the gastronomic town of Isigny.This confection, made with veritable Isigny cream, melts gently in the mouth… and is no problem for teeth!

 Caramel shavings

Especially designed for professional chefs.
Used by chocolatiers, biscuit-makers, ice-cream makers, pastry chefs and bakers. Professional chefs love this latest addition to our range!

Fondant,

or fudge For our friends the Brits. This sweet is suitable for all because it does not stick to the teeth and
Is easy to chew.
It is available in the following flavours: vanilla, vanilla/honey, chocolate, chocolate/honey.

Pop-corn

Popcorn coated
in"real" caramel.
  Isigny thin biscuit

These are shortbread biscuits made with pure Isigny butter, very popular at our company visit tasting sessions.
:: Conception WSF ::