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MAISON D'ARMORINE

The recipe for these delicious, chewy caramels, made with butter and salt from Brittany, was born in the summer of 1946 when the French celebrated peace and their return to Brittany at the end of World War II.

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Maison d'Armorine

The recipe for these delicious, chewy caramels, made with butter and salt from Brittany, was born in the summer of 1946 when the French celebrated peace and their return to Brittany at the end of World War II.