The Complete Candy Making Course

Coming Summer 2026

A full, technique-driven candy making course designed to teach you how candy actually works—so you can make it confidently, consistently, and without wasted batches.

This is not a quick “holiday candy” class.
It’s a complete foundation in classic candy making, built for home kitchens and real people.

How the Course Is Structured

  • 16 focused modules

  • Clear, step-by-step instruction

  • Technique explained before recipes

  • Home-kitchen friendly (no commercial equipment)

  • Designed to be revisited as a reference library

This course is meant to teach mastery, not rush you through.

Early Sign-Up Bonuses (Limited)

People who join the waitlist and enroll early will receive exclusive bonus material not included later.

Planned bonuses include:

  • Advanced troubleshooting guides (what went wrong and how to fix it)

  • Bonus candy variations and flavor ideas

  • Reference charts for sugar stages and chocolate work

  • Behind-the-scenes tips I don’t normally teach in recipes

These bonuses are for early students only and will not be available once the course fully launches.

Get On The Waitlist

16 Separate Classes

Become A Candy Making Expert

16 Separate Classes Become A Candy Making Expert

What You’ll Learn

You’ll start with the fundamentals, then build skill by skill into classic candies that most home bakers avoid because they don’t understand them.

Course Modules

1. Basics / Introduction to Candy Making
Sugar stages, temperature control, equipment, troubleshooting, and how to read candy instead of relying blindly on thermometers.

2. Fudge
Classic fudge, white chocolate fudge, layered and filled variations—smooth texture, no graininess, no shortcuts.

3. English Toffee & Toffee Popcorn
Proper butter-to-sugar ratios, timing, texture, additions and variations.

4. Caramels & Turtles
Soft, chewy caramels and classic “Snappers” candies with correct chew and flavor.

5. Chocolate Covered Bacon
Balancing sweet and savory, chocolate pairing, and texture control.

6. Chocolate Tempering & Dipping
How tempering actually works.

7. Truffles & Ganache
Simple cocoa dusted plus many filled varieties.

8. Chocolate Covered Cherries
Fondant centers, chocolate coating without leaks or bloom.

9. Chocolate Barks
Layering, inclusions, texture balance, and clean snapping.

10. Nut Brittles
Peanut brittle and variations.

11. Marshmallows
Texture control, cutting, and flavor variations.

12. Giant Peanut Butter Cups
Structure, filling ratios, and clean assembly.

13. Divinity
Humidity, and how to get it right.

14. Nougat
Traditional nougat techniques.

15. Candied Citrus Peel
Proper blanching, syruping, drying, and coating.

16. Maple Sugar Candy
Working with maple sugar for classic molded candies.

Taught by the Founder of New England Candy Co.

This course is taught by the founder of New England Candy Co., a small candy business that went viral for creating the original Giant Peanut Butter Bacon Cups.

Those candies weren’t created in a factory—they were developed in a home kitchen, using the same techniques you’ll learn in this course.

Everything taught here comes from real candy-making experience, not theory, trends, or copied methods. These are the same foundational skills used to create products people actually buy.

Can You Start a Candy Business After This Course?

Yes—absolutely.

This course teaches the core techniques and consistency required to produce professional-quality candy. With those skills, many students will be able to:

  • Sell at markets or pop-ups

  • Create a cottage food business (where permitted, check your local health dept laws)

  • Develop a small batch candy line

  • Offer seasonal or specialty confections

What you do with the skills is up to you—but this course gives you a legitimate technical foundation, not just recipes.

(Local laws and permits vary. Business success depends on execution, quality, and market fit.)

Get On The Waitlist