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
Seen an error? Report This Listing
Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.