Kilwin’s, Branson

In 1947, Don Kilwin struck upon the perfect method for making candies and chocolates—and when you discover perfection, you don't abandon it. That's why almost 70 years later, the skilled craftmakers at Kilwins still use old-fashioned copper kettles, marble slabs, and Mackinac Island techniques. And guests can see the proof of that: the glass-walled kitchens afford a clear view of the delectable goings-on as the dreamweavers conjure cashew brittle, caramel apples, fudge, and 32 flavors of ice cream. A steaming mug of handcrafted latte' or specialty hot chocolate pairs perfectly with these sweet treats.