Christine Moore, 43, fell for the savory taste of sea salt caramels while working in a Parisian pastry shop. When she became a stay-at-home mom in 1999, she created her own recipes, using hand-harvested salt from France's ancient salt flats. Moore, based in Los Angeles, sells her caramels at about 50 gourmet retailers around the country and to the Four Seasons Resort in Palm Beach. She limits the size of her orders - each batch requires about three hours of constant stirring.
littleflowercandyco.com