Read this first
Copper Hollow is a small kitchen operating one kettle line and one pulling table. We cannot promise a confection free of any particular allergen, because shared equipment and shared air are part of how a heritage candy kitchen works. If a gift is intended for someone with a serious allergy, treat this page as a starting point for a conversation with their own physician, not as an assurance.
Ingredient families handled in the kitchen
The following families are present in the building on a routine basis, in the kettle, on the marble, or in the packing room:
- Dairy — cultured butter, sweet cream powder, and milk-based caramel in several batches.
- Tree nuts — almonds in the cherry lollipop centre and pecans in seasonal brittle work.
- Peanuts — handled during brittle season in the same room, on a cleaned but not dedicated table.
- Soy — lecithin present in some chocolate and coating ingredients used for seasonal pieces.
- Wheat — wheat glucose is used as a kettle syrup in the ribbon candy and taffy base.
- Corn — corn syrup and cornstarch appear throughout the hard candy line and as a dusting agent.
Batch-by-batch notes
Butterscotch drops
Contains dairy and soy. Produced on the copper kettle line, which also runs caramel with pecans in the autumn. Not suitable for a dairy-avoiding household.
Ribbon candy
Contains wheat-derived glucose and corn. No dairy in the classic cherry-and-clove recipe, but it is pulled on the same marble where butter batches rest.
Root beer barrels
Contains corn. Sassafras and wintergreen are botanical extracts; the pressed roll shares a table with the mint line. Vanilla component may carry a trace of alcohol from the extract.
Boardwalk taffy
Contains dairy, wheat-derived glucose, soy, and corn. The aerated pull traps air, so taffy is the batch most sensitive to humidity during packing.
Cherry swirl lollipops
Contains almond in the vanilla centre and corn in the candy body. Cast on the same bench as the botanical lollipops, which include star anise.
Botanical lollipops
Contains corn. Infused with star anise, dried citrus peel, and blackberry essence. Peppermint is finished in the same room, so faint crossover aroma is possible but not intended.
Craft disclaimers for collectors
Hand-pulled candy is not industrial product. You should expect the following, and we describe each one as a characteristic rather than a defect:
- Small air pockets and cloudy patches in pulled ribbon and taffy.
- Colour variation between batches, especially in cherry and clove stripes.
- Slight differences in cut length, lollipop diameter, and swirl pattern.
- Occasional sugar bloom on hard candy that has travelled through a humid week.
Blooms and stickiness are cosmetic and can usually be corrected by keeping the tin in a dry cupboard away from the stove. We do not recommend refrigeration; hard candy draws moisture from a cold fridge and returns sticky.
Storage guidance
Keep tins closed, dry, and away from direct sun. Once opened, wax paper layers should be replaced as they were packed. In humid months, a small food-safe desiccant packet tucked under the top layer extends the snap of a ribbon batch considerably.
Age and serving notes
Hard candy and lollipops on sticks are a choking risk for small children and for anyone with difficulty swallowing. Taffy is unsuitable for very young children and for people with dental work that cannot tolerate a firm chew. This showcase is written for adult gift buyers and includes these notes so that gifts are chosen thoughtfully.
No health claims
Nothing on this site is medical, nutritional, or dietary advice. We describe flavour and texture only. Readers managing a medical condition should follow the guidance of their own clinician and treat our ingredient notes as one input among several.
Ask before you arrange a gift
If you need to know the exact components of a current batch, write to hello.copperhollow@gmail.com. The packer will read the current batch card aloud and reply in writing.