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After apprenticing with a candy maker as a teenager, Hershey was all in. Unfortunately, though, his first candy business in Philadelphia failed. Then his second candy business in New York City also failed. Finally, he got it right in Lancaster using a skill he learned from a confectioner in Denver for making caramels with fresh milk. Soon his Lancaster Caramel Company was employing 1,400 people and shipping caramels all over the U.S. and Europe. Fascinated by Chocolate At the 1893 World’s Columbian Exposition in Chicago, Hershey was fascinated by an exhibit of German chocolate-making machinery. He purchased two of the machines on exhibit and had them shipped to Lancaster. With additional equipment, he began producing chocolate coatings for his caramels. The growing demand for chocolate itself inspired him to retool his entire operation to manufacture a unique recipe for milk chocolate. Soon he was mass-producing what had once been a luxury reserved only for the wealthy. Now anyone could afford a delicious “Hershey bar.”