This family-run bakery still makes caramel the old-fashioned way. Using a recipe perfected by the bakery’s founder, Magdaline Rhodes, and a candy stove that’s been in place since 1954, third-generation bakers turn sugar, shortening, corn syrup and evaporated milk into a melt-in-your-mouth icing and drape it over rounds of white cake.
Special Dishes: Caramel Cake at Rhodes Bakery
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