Icandy

People often ask me how much candy I make during the holidays. The short answer? A lot.

The long answer involves twenty pounds of chocolate, gallons of corn syrup, freezer space, endless planning, and a complete takeover of my calendar every November and December.

This is Part 9 of my candy-making journey—and a look behind the scenes at what I affectionately call the Christmas Candy Marathon.

Part 9: The Christmas Candy Marathon Candy season officially starts in November. Or at least that's the plan.

After 25 years of making candy, people sometimes ask me why I still do it.

The answer isn't really about candy.

It's about family, tradition, creativity, and something my mother taught me many years ago:

Food is love.

This part of my candy-making journey is a little more personal. It's the story of why I keep coming back to the kitchen year after year—and why I probably always will.

Part 8: Why I Still Make Candy It's been 25 years. Twenty-five years of making toffee, chocolates, jellies, marshmallows, truffles, and all sorts of assorted yumminess.

Candy making has taught me a lot over the years—but maybe the biggest lesson has been patience.

Sugar can’t be rushed. Chocolate has its own timeline. And sometimes the harder you try to force the process, the worse the results become.

This part of my candy-making journey isn’t really about candy at all.
It’s about learning when to slow down, trust the process, and let experience do its work.

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Part 7: Patience — The Most Important Ingredient You’ve probably heard the saying: “Patience is a virtue.” Candy making taught me just how true that really is.

People are often surprised when they learn that chocolate isn’t just melted and poured.

There’s actually a science behind that glossy finish, clean snap, and smooth texture that makes great chocolate feel luxurious.

This is Part 6 of my candy-making journey—and a look into the art of tempering chocolate.

Because chocolate can humble you very quickly.

Part 6: Tempering Chocolate — The Science Behind the Shine If you’ve ever wondered why some chocolate has that beautiful glossy finish and perfect “snap” when you bite into it… That’s tempered chocolate. When most people melt chocolate, they think that’s enough.

Sometimes the best creations come from asking one simple question:
“What happens if I try this?”

This is Part 5 of my candy-making journey—and the story of how chocolate truffles became one of my favorite ways to experiment with flavor, texture, and creativity.

From balsamic vinegar to sea salt and cracked pepper, I learned that some of the most unexpected combinations can create something truly unforgettable.

Part 5: Chocolate Truffles — A Blank Canvas in Every Bite Chocolate truffles are another one of those candies that sound intimidating—but the concept itself is actually pretty simple. Once you master the base of chocolate, cream, and flavoring, you suddenly have a canvas for almost anything.

Some candies take years to master. Others surprise you.

This is Part 4 of my candy-making journey—and the story of one of the most underrated homemade treats out there: marshmallows.

One of my favorite creative outlets because the possibilities are endless. Flavors, textures, coatings—there’s so much room to play. And once you’ve had a homemade marshmallow, there’s really no going back.

Part 4: Marshmallows — The Most Underrated Candy Here’s the thing about homemade marshmallows… They’re actually really easy. And once you try one, you’ll never want to go back to store-bought again.

Some of the best things I’ve created didn’t start with a plan—they started with curiosity. This is Part 3 of my candy-making journey, where a simple birthday gift, a lot of trial and error, and a refusal to give up led to what has become one of my most requested creations.

Not every process is straightforward—but the best ones are worth figuring out.

Part 3: Nationally Famous Jellies It started with a birthday gift. One year, my Aunt gave me a pastry book from the CIA (and no—not that CIA, the Culinary Institute of America).

I decided it was time to start wring down how ICandy came to fruition. Please follow me on my journey. Xo

My ICandy Making Journey - Part 1 | Icandy A lot of people know me for my candy—but not many know how it all began. So I decided to write it down. This is Part 1 of my candy-making journey—the moment a routine customer visit turned into something that would completely change the way I spend my time, channel my creativity, and ultimately ...

This year brings new flavors! Raspberry lemonade marshmallows, chinese 5 spice marshmallows, passion fruit marshmallows, mint meltaways, and maple cinnamon truffles to name a few! And of course our famous assortment of jellies!

Taking orders for the 2024 Season until 11/30!! So far Jellies only this year. Cranberry, Pink Lemonade, Grape, Limeade, and maybe more!

1/4 lb $20
1/2 lb $40
1 lb $80

Plus shipping