Nicky made her first batch of caramels when she was ten years old.
Over the decades, her candies developed a devoted following among friends, family, and schoolmates. Then, in 2012, her doctor told her she had a LDL cholesterol level of 205, and that she was at serious risk of a stroke unless she immediately started on a medication regimen.
Unwilling to accept the risks of those medications, Nicky resolved to change her lifestyle. She dropped dairy from her already vegetarian diet and returned to the kitchen to formulate a plant-based version of her signature caramels. Within two years, her cholesterol dropped to a healthy 130.
As for the caramels? Her dairy-sensitive and vegan friends begged her to put them on the market, and they became the first Nicky’s Comfort Candy product.