Sweetness and Light

Sweetness and Light Sweetness and Light is a family-owned, old-fashioned candy kitchen in Victorian Ferndale, CA.

Using local cream, fine chocolate, and traditional methods, we hand-make small-batch chocolates, caramels, fudges & brittles to share handcrafted sweetness. Sweetness and Light is an old-fashioned, family-owned candy kitchen and store located in victorian Ferndale, California. We are one of the few online shops selling real handmade chocolates, which are made in small batches using only the finest

ingredients available. Our Salted Caramel, Chocolate Caramel, and Chocolate Truffles are some of our product best sellers. What makes these more attractive is our Chocolate By Mail option, allowing you to get these great chocolates in a short time with ordering available 24/7 on our website.

Which one do you prefer: plain Penoche or Penoche with pecans? 😊Penoche is our brown sugar fudge, warmer and more carame...
09/10/2026

Which one do you prefer: plain Penoche or Penoche with pecans? 😊

Penoche is our brown sugar fudge, warmer and more caramel-forward than regular chocolate fudge, almost like the inside of a really good butterscotch candy. The pecan version gets toasted pecans worked right into the center for a little crunch.

I honestly can’t decide, so I need backup 🤣

Dipping a fresh batch of amaretto creams this morning. The kitchen smells like warm chocolate and almonds right now, and...
09/03/2026

Dipping a fresh batch of amaretto creams this morning. The kitchen smells like warm chocolate and almonds right now, and honestly there are worse ways to start the day 😎

Amaretto goes back to the 1500s and the town of Saronno, Italy. The name means ‘a little bitter,’ from the Italian amaro, a nod to the bite of the bitter almonds and stone fruit kernels that give it its signature flavor. Legend has it a local widow gifted an almond liqueur to a Renaissance painter while he worked on a church fresco, and the recipe stuck. Ours skips the bottle and uses natural amaretto flavoring folded into our smooth handmade opera cream, rich without being boozy, then dipped in your choice of milk or dark chocolate.

09/02/2026

I’m feeling grateful for the Hobart mixer this morning. Whipping marshmallow by hand is really difficult!!

Marshmallow has a longer history than most people expect. The ancient Egyptians made a confection from the sap of the marsh-mallow plant, which grows in wet, marshy ground, mixed with honey and nuts. It wasn’t until 19th century France that confectioners figured out how to make it with egg whites and sugar instead, and that’s the method we still use today.

There’s a reason the old recipes called for hours of beating. Getting that light, pillowy texture takes real work, and the Hobart does it better than any arm ever could. This batch will be dipped in chocolate and in the case before you know it.

08/26/2026

It’s like they say: they don’t build them like they used to!

The machine I am using to make the coffee creams is almost 2x as old as I am and still going strong!

Most of cream centers go through this machine several times per year and a few others are hand rolled.

do you guys think I used enough pecans for the turtles?I’m making turtle squares today with freshly roasted pecans, hand...
08/20/2026

do you guys think I used enough pecans for the turtles?

I’m making turtle squares today with freshly roasted pecans, handmade buttery caramel made with fresh local cream and butter, and a dip in milk or dark chocolate. There may be a few more pecans in these than strictly necessary, but that seems like a pretty good problem to have.

I spent part of today dipping three coffee-loving truffles: Kahlúa, Honey Espresso, and Cappuccino.They all start with h...
08/19/2026

I spent part of today dipping three coffee-loving truffles: Kahlúa, Honey Espresso, and Cappuccino.

They all start with handmade chocolate ganache, but each one has its own character. Kahlúa brings the warmth of coffee and rum. Honey Espresso pairs the sweetness of honey with the deeper edge of espresso. Cappuccino adds coffee and cinnamon for that familiar café flavor.

These are three of our most popular truffles. I guess coffee and chocolate go pretty well together 😎

Something is getting poured on the marble slab today and you get to guess what it is. Wrong answers only please 🤣I’ll st...
08/13/2026

Something is getting poured on the marble slab today and you get to guess what it is. Wrong answers only please 🤣

I’ll start us off: definitely not pancake batter. I won’t tell you what it is, but I’ll tell you it smells way better than it looks in this photo 😉

Your turn.

08/10/2026

Here’s the best part of making toffee, pouring the batch out on the slab to cool 😊

Toffee is about as old-fashioned as candy gets. It goes back to early 1800s Britain, and at its heart it’s just sugar and butter cooked hard together until they reach the hard-crack stage, around 300 degrees. Once it hits that point you have to move fast, pouring it out and letting it set before it firms up into that clean, glassy snap.

This batch is our All-Nut Toffee, made with fresh-roasted nuts, real butter, and a touch of vanilla, then dipped in milk or dark chocolate. Salty, sweet, and buttery, and a longtime favorite around here for good reason.

I will have this dipped and ready in bulk in a few hours at our shop in Ferndale 🤓

A fresh batch of Spicy chocolate caramels is getting dipped today to refill the case this morning. I like how it looks (...
08/05/2026

A fresh batch of Spicy chocolate caramels is getting dipped today to refill the case this morning. I like how it looks (and smells) while it’s cooking too! 😊

Chocolate and chile go back a lot further than most people realize. Long before anyone was making sweet chocolate, the Maya and Aztec were drinking their cacao spiced with chile peppers, and that’s the tradition we’re keeping alive here in our own small way. Ours is a buttery caramel infused with dark chocolate, cinnamon, amaretto, and a touch of cayenne, finished with a pinch of sea salt. The heat builds slow and the caramel keeps it friendly. Not for the faint of heart, and all the better for it.

I just finished up a fresh batch of Peanut Butter Patties this afternoon. We have started making these almost as often a...
08/03/2026

I just finished up a fresh batch of Peanut Butter Patties this afternoon. We have started making these almost as often as Moo Bars now!!

Our organic peanut butter center is finely ground, perfectly sweetened, and genuinely smooth, then formed into a generous patty and dipped in your choice of milk or dark chocolate. It is the same great peanut butter filling from our Peanut Butter Cream bonbons, just in a larger, pattier format. Sometimes one bonbon just isn’t enough 🤣

Address

554 Main Street
Ferndale, CA
95536

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm

Telephone

+17077864403

Website

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