From Our Editors
When Don and Katy Kilwin opened their candy shop and bakery in 1947 in Petoskey, Michigan, they couldn't have known that it would one day become a chocolate-covered empire of more than 80 stores spread across 16 states. From the moment Don made his first batch of marble-slab Mackinac Island fudge, kids and parents have watched in awe as candysmiths turn waves of chocolate, ribbons of copper-kettle caramel, and dashes of nuts, sea salt, and toffee into treats that would make Mr. Wonka green with envy. The current head chef, Bill Hoffman, learned his candy-making craft from a student of Mr. Kilwin himself, and thus carries on the tradition of creating gourmet Kilwin-style candy. Today, he and the rest of the Kilwins cooks create their brittles, taffy, fudges, and ice cream the old-fashioned way, often using heritage equipment and describing their finished products as ?swell? or ?the cat?s pajamas.?