Robin Béquet has always enjoyed creating fine confections for her friends and family. When her 25 year career in technology sales management and business management ended with the telecom crash of 2001, she saw an opportunity to think seriously about what she wanted to do next. Having great passion for fine confections and having received rave reviews for her homemade caramels, she began thinking about an artisan caramel business.

She was only interested in creating a business if she could be certain that hers was the best caramel available. Blind taste test showed 17 out of 18 adults tested preferred Béquet caramel over 4 other high end gourmet caramels. At the encouragement of friends and family Robin launched Béquet Confections in December 2001, near their home in Bozeman, Montana.

Since then, Béquet Confection's uncompromising commitment to quality has resulted in wide recognition and numerous awards.

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The Nibble writes:

This artisan producer in Montana offers versatility: vanilla caramels in Soft, Chewy, Anise, Celtic Sea Salt, Salt Chocolate, Chipotle and Maple. Or, there are subtly-flavored Chocolate and Espresso. Our favorites are the Anise, Celtic Sea Salt, Salt Chocolate and Chipotle. The latter is milder than Cowgirl Chocolates’ Hot Habañero (for people who want a nice pinch, but not a kick). You can actually taste the chipotle (smoked jalapeño), which provides a very nice counterpoint to the sugar and butter (it won “Outstanding Confection” at the 2007 Summer Fancy Food Show).

seattlepi.com writes

When it comes to caramel, there are natural pairs that come to your mind. Caramel and apple. Caramel and chocolate. But caramel and chipotle? Big taste, or big mistake?

Intrigued by the idea we bought a small bag of the treats, which are made by Montana-based Béquet Confections. Robin Béquet started the company in 2001, after over 20 years in the tech world. After an industry crash, she turned inwardly, asking herself "what should I do now?". The answer: start making artisan caramels, naturally.

And we're glad she did. Caramels are, of course, inherently good: Cream, sugar, a little salt. But in the chipotle caramels, the unexpected flavoring added something special to the taste. While the chipotle wasn't necessarily spicy in a "hot" way, it did add a certain robustness to the overall flavor. The taste of chipotle wasn't immediately evident, instead developing as more of an aftertaste, rounding out the sweetness of the caramel with a satisfying savoriness.

Sweet, but slightly unexpected, and very addictive.