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Make Candy at Home!

Candy at home

Homemade candy is perfect for inspiring young and old alike. When we think about candy, what come to mind are colours, shapes, textures and intoxicating aromas. Making candy at home also has some sweet benefits.​

First, you can work around food allergies and intolerances. Knowing what your sweets are made of, you run no risk of adverse reactions in allergic or intolerant individuals. In addition, each step of the way you get to keep an eye on the quality of ingredients.


Second, you can save money! Sweets are often quite expensive at candy stores. And that new flavour you dream about? Invent it yourself. With all the flavour extracts at the grocery store, you can certainly create homemade candy to suit your every taste. Moreover, thanks to the many available ingredients – as well as the simple techniques – at your disposal, there’s no reason not to give it a try.

Tips for confectioning exquisite sweets

Buy quality ingredients

You are the master of your creations, so take the opportunity to use high-quality ingredients. For example, you may want to consider making your own fruit pulp rather than using pre-made juice. Ideal for fruit jellies!

Rigorously follow each step

Handling and cooking times as well as temperatures play important roles in candy making. Everything is a matter of accuracy. Have your thermometer at the ready!

Corral your candy

Use paper candy/chocolate cups to prevent homemade candies from sticking together. Look for seasonal themes.

Operation cleanup!

Clean your moulds once you have finished using them to keep them in good condition longer. To do this, soon after use submerge the cooled moulds in water and wash with mild soap. For larger messes, soak in boiling soapy water and let sit.


Dab or brush some food colouring into your moulds before adding the candy mixture to create interesting colour effects.

Don’t have a candy thermometer?

Remove your saucepan from the heat. Take a good spoonful of your heated mixture and drop it in a bowl of very cold water. If the mixture hardens properly, your cooking is completed. You can also test for consistency by handling the hardened candy in the bowl of cold water. You’ll be able to determine for yourself whether the candy is ready based on its expected consistency.

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  • Always use the proper tools and moulds; some plastics may not be resistant to very high heat.
  • Avoid coloured sticks, especially when making lollipops and sugar-crystal candy. The dyes used may be inedible. If in doubt, ask the clerk at your favourite supply shop.
  • Do not allow children to make candy without supervision. Steps requiring cooking should never be tasked to kids as they run the risk of being burned.
  • Avoid touching the heated substance at all costs. Sugars and syrups must reach very high temperatures, and boiling sugar can cause serious burns.
  • Avoid wearing jewellery that could come in contact with your candy mix. Also, tie back your hair.

Homemade Candy Recipes