Vanilla Caramels were made from a recipe in Alice Bradley's 1917 "The Candy Cook Book." (Pat Greenhouse) Pat Greenhouse

Sweet story spans cultures, eras

By Ann Cortissoz

Globe Staff / December 20, 2006

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My grandfather, Gilberto Cortissoz, bought a candy factory in El Salvador in the mid-1920s. The factory had become his dream when he lived in Colombia, and the dream inspired him to move to New York to earn the money. At his factory, Gilberto made taffy, gumdrops, and butterscotch, among other sweets. (Full article: 650 words)