Hi, I’m Riley—and I’m so glad you found your way to Gourmet Candy Lab! This is my creative kitchen space where I share small-batch confections, flavor experiments, and the kind of candy that’s as fun to make as it is to eat. Whether you’re here to learn the basics or chase bold new flavor combinations, you’re in the right place.
My love for sweets started in the most magical way: with the scent of vanilla and burnt sugar drifting through my grandma’s kitchen in North Carolina. She made pralines that could silence a room and caramels that stretched like golden ribbons. I’d sit on a stool by her side, sticky fingers and all, completely mesmerized by how a few ingredients could transform into pure joy.
Though my path started far from the kitchen—I dabbled in business school, wore stiff shirts in stiff offices—I eventually followed my heart (and nose) back to the world of food. I studied pastry arts in Charleston, where I fell head over heels for candy-making. Sugar became my paint, and flavor my palette. There’s a quiet thrill in the precision of tempering chocolate, the creativity of blending ingredients, and the magic that happens when texture and taste come together just right.
Over the last decade, I’ve worked in restaurant kitchens, hosted candy-making workshops, and now—here—I get to share it all with you. Gourmet Candy Lab is where tradition meets play. From classic buttery toffee to daring combinations like lavender grapefruit gummies or smoked chili caramels, my recipes are made to inspire and delight.
Now at 42, with a house full of cookbooks, candy molds, and the occasional scorched pan (hey, it happens!), I’m more passionate than ever about creating sweets that bring people together. Every recipe I share is tested with care, guided by a belief that candy-making doesn’t have to be intimidating—it can be simple, joyful, and deeply rewarding.
When I’m not elbow-deep in sugar or chasing the perfect pull on a batch of taffy, you’ll find me sipping coffee on the porch, dreaming up new flavor combos. (Spoiler: cardamom is my current obsession.)
Thank you for being here and bringing your curiosity. Whether you’re a beginner or a seasoned pro, I hope my recipes bring a little sparkle into your kitchen—and maybe even a new favorite tradition.
If you ever have questions or want to share your candy wins (or mishaps—we’ve all had them), don’t hesitate to reach out through the Contact page. I’m always happy to help. Let’s make something sweet together!