Victoria Creams are one of the old family recipes we still make today, preserved in a candy-making recipe book dating to the 1800s.

We start by cooking cream, sugar, and glucose in a copper kettle, then pour the batch onto our marble slab to cool. Once cooled, it's worked until smooth and creamy, then mixed with finely chopped walnuts that have been soaked in brandy.

The finished centers are formed into individual bonbons using our old Harry L. Friend candy-making machine, then dipped in your choice of Guittard milk or dark chocolate.

It's an unusual combination of cream, walnuts, brandy, and chocolate—and one we've kept making from the original family recipe.

Available in milk or dark chocolate.

Sizes: 6, 12, 24, or 48 pieces.