Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, Candy Expert, and I write all of the content on this site. I'm a former pastry chef, a current food writer and recipe developer, and an absolutely shameless candy enthusiast. Let's make some sugar magic together!
I originated the About.com Candy site back in 2006, and I've been writing it ever since! I've published one candy cookbook, called The Sweet Book of Candy Making. The book features over 70 creative candy recipes, each with a full-color picture. It also contains many step-by-step photo tutorials and decorating ideas to give your homemade candies that professional shine. A second candy cookbook is in the works!
In addition to writing for The Spruce, I write for many other companies and publications, including Better Homes & Gardens, OhNuts.com, Velata, and many more. I also have an award-winning dessert blog, SugarHero, where I post all of my non-candy creations. Stop by and see what I've been cooking lately!
My culinary career started at Epicurean School of Culinary Arts in Los Angeles, where I completed the Professional Baking and Pastry program. After working for years as a pastry chef in various bakeries and restaurants, I transitioned to food writing and candy recipe development. I now work full-time developing recipes, photographing food, and eating way too much sugar on a regular basis.
My goal is to celebrate all things candy, and to show that making beautiful, delicious candies at home is not only possible, it's downright fun! I'll take you through the entire process, from tempering chocolate to molding truffles, from learning the stages of boiled sugar to creating caramels and toffee like a pro. So roll up your sleeves, stock up on sugar, and let's get cooking!
Contact: If you have a question or want to get in touch, you can send me an email at firstname.lastname@example.org.
Before you email me, please note: I cannot help you with starting your own candy business, provide you with recipes for commercial candy manufacturing, or advise you about commercial candy equipment. My specialty is developing recipes for the home cook. I receive a large volume of email, and while I try my best to respond to every single one, I am not always able to respond in a speedy fashion.
I love interacting with readers, so please come say hi!