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.
The Complete Candy Making Course
How the Course Is Structured
16 focused modules
Clear, step-by-step instruction
Techniques explained to make it easy
Home-kitchen friendly (no commercial equipment needed)
Lifetime Access - Like your own personal reference library
Printable PDF candy recipe booklet - all the recipes beautifully formatted for you to save and print
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:
Candy Making Troubleshooting Guide (printable)
Bonus recipes not in the main course (video)
Links to professional supplies: boxes, wrappers, labels (everything I used to sell a ton of candy)
Q&A video - submit your questions and I’ll answer everything in one video
20% Off All Future Course Releases
These bonuses are for early students only and will not be available once the course fully launches.
Get On The Waitlist
16 Separate Lessons
Become A Candy Making Expert
16 Separate Lessons Become A Candy Making Expert
Master Candymaking Techniques
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. Rebecca has been featured on Good Day NY, The Toronto Star newspaper, and the websites Uncrate.com and Fark.com to name a few.
Those candies were created in small batches in a home kitchen, using the same techniques you’ll learn in this course.
Everything taught here comes from real candy-making experience. These are the same foundational skills used to create products people 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—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.)
