This year, Goetze’s Caramel Cremes are celebrating their 100th Birthday! Today, the 5th generation of family is running and operating the Goetze’s company.
Goetze’s Candy story began in 1895, with a father, August Goetze, and his son William. August worked as an engraver, producing many of the printing plates for the Baltimore Chewing Gum Company. During this time, he became aware that the gum business was performing poorly and made an offer to buy the business for his son.
William’s son, R. Melvin Goetze, Sr., joined the company in 1909. Not long after that, the First World War began. The family stayed in the confectionery business during this time, despite the shortage of commodities, such as chicle. It inspire the family to develop new confections, and in 1917 Melvin began making “chuees” (Caramel Creams® without the center) out of the family’s kitchen. Caramel Creams were developed soon after and were released the following year.
For more details on this historic, American company, visit… https://www.caramelcreams.com
And I’m so happy to have used these delicious caramels to make a unique recipe of my own! These candies are favorites at holiday parties, candy jars and Halloween bags, alike. But, please enjoy this delicious lemon bar recipe, made with Goetze’s Caramel Cremes.
Here’s the recipe…see larger images below!
Delicious Goetzy's Caramel Lemon Bars
- 24 Geotzy's Wrapped Caramels
- 2 tbs Heavy Cream
- 1 cup Softened Butter
- 2 cups White Sugar
- 4 Eggs
- 2 1/4 cup White Flour
- 2 Lemons Juiced
- Preheat oven to 350 degrees
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- Let the bake cool and prepare the caramel and lemon fill.
- Unwrap 24 Goetzy's Caramels and put into a microwavable glass dish. Add 2 tablespoons heavy cream. Warm the caramels slowly on 50% power in the microwave. Stir every 30 seconds until the caramel is warm and without lumps. Pour on top of the baked crust an spread to the edges.
- In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour slowly over the baked crust and caramel.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
- Once cooled, dust with powdered sugar and a drizzle of additional caramel.