Candy Clouds LLC is a small-batch salt water taffy kitchen working out of 591 W Aspen View Ct in Lehi, Utah. We cook, pull, rest, cut, wrap and case our taffy inside one room so each batch reaches the wrapper while it is still soft. Our day is timed to the minute, and our hands know the pull before the clock does.
Each sheet below is one line of our wrapping table order book. The batch slab names the run, the flavor panel explains what we do, and the sugar dust rule tracks how far the batch has traveled from copper kettle to sealed case.
Our kettle never holds more than a modest pour, which is exactly how we keep the chew tender and the flavor bright. Sea salt, huckleberry, butter rum and peppermint anchor the everyday line, and we rotate a chalkboard flavor every week so regulars always find something new. Because each batch is pulled to the minute, a single run yields a few hundred pieces rather than a few thousand.
Read the full flavor program on our services page, where we describe how a small kettle becomes a finished wrapper piece.
Candy shops, grocers and gift counters order our taffy by the case, sealed the same day the batch is wrapped. A standard wholesale case carries mixed flavors, and we can lock a case to a single flavor when a shelf needs a clean block of color. Every case ships with a batch card that lists the cook time, the pull time and the wrapper initials.
Case counts, lead times and pallet options live in the wholesale section of our services page, and our team confirms freight details by phone at +16185909609.
When a brand wants its own flavor, we build it from scratch on the marble bench. We start with a bench trial, adjust the acid and the salt, then pull a full batch only after the flavor is signed off. Custom runs can carry a house name, a house color and a house wrapper design, and we keep the recipe card on file for future reorders.
Custom development is described in detail under custom flavor runs on the services page, including how we handle taste panels and sample kits.
Our gift tins stack taffy in tidy layers separated by wax paper, so the pieces arrive whole and the colors stay true. Party trays are arranged by flavor family, then banded with a thin wrap tint that matches the season. Both formats can carry a small card with a short message, and both fit neatly on a dessert table or a hotel pillow.
Tin sizes, tray layouts and card options appear under gift tins and party trays on the services page, where we also show how to mix sweet and tart pieces in one tray.
Every Monday during the holiday stretch, Candy Mist pulls a fresh set of seasonal flavors and packs them into limited boxes. Winter leans on peppermint and butter rum, spring leans on citrus and rose, and autumn leans on caramel and spice. Boxes are numbered by week, so a collector can follow the whole season from first pull to final wrap.
The seasonal calendar and the order window are listed under seasonal holiday boxes on the services page, and the kitchen notice below repeats the Monday pull reminder.
Conferences, weddings and company milestones call for taffy that carries a logo and a date. We produce corporate and event orders on a fixed schedule so the candy lands the week of the event, never weeks early. Our team handles flavors, colors, labels and packing lists in one conversation, and we can stage delivery to multiple venues.
Volume tiers, artwork rules and delivery windows are covered under corporate and event orders on the services page, and a planner can reach us at +16185909609 to reserve a production slot.
Kitchen notice · Candy Mist pulls fresh holiday flavors every Monday at the Candy Clouds LLC bench, and the first boxes leave 591 W Aspen View Ct while the wrappers are still warm.
A salt water taffy pull room is a study in timing. The cook brings sugar, corn syrup and water to temperature, adds butter and flavor at the end, then pours the batch onto a cool slab. From there the candy has a short window in which it can be pulled, folded and aerated before it stiffens. Candy Clouds LLC organizes the whole building around that window, which is why the range, the marble bench and the wrapper table sit within a few steps of each other.
Pulling does more than shape the candy. As the batch stretches and folds, air works into the mass and the chew turns from dense to light. A batch pulled too little stays tough, and a batch pulled too long turns grainy. Our candy makers read the shine and the slump of the rope and stop at the moment the surface turns satin. That judgment cannot be scripted, which is why we train every hand on the bench for months before it works a solo pull.
Wrapping is the second half of the craft. Left unwrapped, taffy draws moisture from the air and turns sticky, so we cut the rope into pieces and twist each one into wax paper while the candy is still pliable. A wrapper learns to feel the piece through the paper and to twist both ends in one motion. The result is a shelf stable piece that opens cleanly and keeps a soft bite for weeks.
Our kitchen follows a written sanitation plan, and every surface on the marble bench is cleaned between flavor runs so colors stay pure. We track ingredient lots, keep allergens separated and label every case with a produced on date. When a batch does not meet the bench standard, it never reaches the wrapper table.
We are a small team by choice. That size lets the owner walk the line every day and taste every batch before it ships.
The day begins before sunrise with the kettle. Cooks weigh sugar and syrup, bring the mix up slowly and watch the thermometer rather than the clock. Once the batch reaches temperature, it moves to the marble bench to cool just enough to handle. Two candy makers take opposite ends and begin the pull, folding the rope over the hook arms until the color lightens and the surface turns glossy.
By mid morning the rope is ready for the cutter, and pieces begin to flow to the wrapper table. Six hands twist wax paper in rhythm, and the finished pieces drop into trays by flavor. Around noon the trays move to the cooling rack, where they rest until the paper holds its shape. In the afternoon the same trays become cases, tins and trays that leave for shops across the region.
Late in the day the bench is scraped, the kettle is rinsed and the flavor chart is updated for tomorrow. If you would like to see what a full season of pulls looks like, our services overview lays out every format we offer, and our contact page is the fastest way to hold a date on the calendar.