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Icandy

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The finest handmade confections in the Chicago Area.

10/29/2026

Coming soon to Amazon!

08/03/2026

The final chapter...
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Twenty-five years ago, I thought I was learning how to make candy. What I didn’t realize was that I was creating a tradition.

06/22/2026

The candy may be what people remember. But the candy has never been my favorite part.

This is Part 10 of my candy-making journey—and the story of the people who gather around folding tables every holiday season to help turn thousands of pieces of candy into gifts, memories, and traditions.

Because sometimes the best part of making candy has nothing to do with the candy itself.

If you've been following my candy-making journey, you know how much time goes into making the candy. But what you may not know is that my favorite part comes after the candy is finished.

06/15/2026

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.

Candy season officially starts in November. Or at least that's the plan.

06/08/2026

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.

It's been 25 years. Twenty-five years of making toffee, chocolates, jellies, marshmallows, truffles, and all sorts of assorted yumminess.

06/02/2026

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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You’ve probably heard the saying: “Patience is a virtue.” Candy making taught me just how true that really is.

05/27/2026

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.

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.

05/18/2026

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.

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.

05/13/2026

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.

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.

05/11/2026

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.

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).

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