Katherine Anne Confections takes sweets from farmstand to hip 'hood
Chicago confectioner's early start translates to unique truffles, caramels
Katherine Duncan began dabbling in artisan confections at an early age.
When she was 10, she would use cream from her family’s Jersey cows to create soft, old-fashioned caramels on their small Wisconsin farm. “Katherine’s Karamels” were sold at her father’s office for 25 cents each and became a local favorite. Soon, her caramels, as well as her truffles, were highly anticipated Christmas gifts.