It's Beginning to Look a Little Like Christmas

We've been living with our new holiday packaging for months - and we are SO EXCITED to finally be able to share it with you! And while the packaging sure is cute, it's what's inside that really gets us going:

Marshmallow Caramels!
They're caramels that taste like marshmallow! 
With three flavors in every box (plain marshmallow, chocolate marshmallow, and coconut marshmallow) - these sweet treats are crazy good and super festive.


Favorite Fruit Lollipops!
It's a Christmas Miracle! For the first time ever, we're combining our best-selling fruit lollipop flavors all in one box.


And inside BOTH packages with the stellar candy?

We are totally totally completely IN LOVE with our new holiday activity sheet!

We are totally totally completely IN LOVE with our new holiday activity sheet!

Is it too early to start shopping? We are definitely in the maybe/maybe not camp on that one. 

Yes, Okay! Rosé!

We love how much you love our rosé lollipops. In fact, you love them so much that every time we try to remove them from our line up of available candies we can never really go through with it because we know how upset you'll be. Is rosé here to stay? Probably you guys, probably.

Refinery29 just wrote a little love letter to the magic that is the QUIN rosé lollipop. Check it out by clicking on the image below.


The Tasty Awards

Candy is Magic - our book - is nominated for a Tasty Award!

What an incredible group of fellow nominees. We've still got a little blush to our cheeks.

The good news is this: if you'd like you can go vote in the cookbook category (and so many others) for all your favorites - just click here.

Little Nib!

Super exciting! Another really fun place to find QUIN in Portland - Eb and Bean (yes the great fro-yo place) has opened a little chocolate and confections shop inside their SE Division shop. Little Nib! Locally made chocolates and candy - plus frozen delights. SIGN US UP.

Oh, wait. We ARE signed up. You can get QUIN there!

Here's a little story from Portland Monthly:

(yes, click on the photo)

Cooking from Candy is Magic via Taste

Okay, I'll admit it. When I wrote Candy is Magic I had NO IDEA vanilla bean powder would skyrocket in price making it the world's most ridiculous ingredient. Vanilla (all forms) is crazy expensive right now. It's true. I'm sorry. Our experts tell us prices are supposed to start coming down. PLEASE.


THAT SAID! Read this super great piece from Taste - cooking three recipes from the book and singing the praises of Chocolate Magic Dust forever!


Thank you, Portland Monthly!

The June issue of the award winning magazine is totally gorgeous and not simply because you can find some stellar shots of our candy inside. We're honored to be featured in the same issue as Portland's beloved Forest Park, and we're even more honored that Kelly Clarke from PoMo seems to get our founder, Jami Curl (that's me!), down just right. 

Locals, pick up the issue today! Folks in far away places, read the story online:


Candy is Magic is here!

Our candy book is finally finally out in the world for real! You can order it, read it, make candy, look at it, read it again, look at it some more! In bed, in a chair, in your kitchen, on the train - wherever you want!

Don't miss author Jami Curl at these upcoming Candy is Magic events:



Portland Design Week
The Armory
Friday, April 28
8:30 am
Register here

Powell's Books
Sunday, April 30



Book Larder
4252 Fremont Ave, N
Thursday, May 4
Details available here



Joan's on Third - Studio City
12059 Ventura Place
Sunday, May 7

Friends & Family
5150 Hollywood Blvd
Tuesday, May 9



Izakaya Rintaro
82 14th Street
Book Dinner with Candy
Reserve online!
Wednesday, May 10

Heath Ceramics 
2900 18th Street, San Francisco
Saturday, May 13
Hands-on Demo, Candy Tastings

BA Facebook Live! Answers to your best questions:

Thanks for tuning in to Bon App's Facebook Live Thursday, April 13! The video was meant to show you that you don't need a thermometer to make caramel - you can use a few visual cues instead.

The video was fun to shoot. That said, please keep in mind that there were a few shortcuts I took in the overall making of the caramel to make it work for video.

The caramel I made today the type that is poured out of the pot, sets up (hardens) in a pan or on a tray, and is then cut into squares and wrapped (it's candy!) That said, the technique is super versatile and it's very possible to increase the cream in the recipe - and that will turn the candy into more of a sauce.

Thanks again for watching!

1.    Where does an average person get glucose? 

You can buy glucose at cake decorating stores and online.

2.    Why do you stir the sugar and glucose instead of swirling the pan as the color is changing?

Great question, as I normally would never suggest you stir the contents of the pot! For the sake of time, I had the heat under the pot turned up pretty high - to make sure that the caramel made its transformation in the time we had. I was really focused on getting the colors right (as the video was focusing on cooking caramel by color). Had this been a true caramel masterclass, I would have instructed you to only ever poke the sugar into the glucose (without stirring) and to then only ever swirl the pot as it's cooking. No stirring, ever!

3.    What are different options for using the caramel other than as caramel? 

The caramel is caramel and nothing else. That said, you can make caramel apples with it, you can use it as a candy bar filling or a cookie filling. You can add additional cream to it to make it a sauce (the sauce won't set up at room temp but will instead stay saucy).

4.    What are fixes for too thin or too thick of consistency when its set?

Once the candy is set there are really no fixes - you'll do better next time! That said, you can always transform a candy that's too thin or too firm by warming it in a pot, adding some cream, whisking it together and using it as a caramel sauce. 

5.    Do you need a high temp spatula?

A heatproof spatula would be good, yes. You can also use a wooden spoon. 

6.    Will corn syrup work instead of glucose? 


7.    How do you prevent crystallization?

It's best to use an interfering agent to prevent recrystallization. Interfering agents are things like glucose or corn syrup.

In addition, make the candy in a dry environment and wrap it immediately after cutting. Moisture in the air gets sucked into candy - and that moisture can convince the sugar to recrystallize. Another tip - never refrigerate candy as the moisture in the fridge can also cause recrystallization. 

8.    What are the proportions of sugar vs glucose?

Use half as much glucose as you do sugar by weight. For example: 1000 grams sugar to 500 grams glucose. 

9.    Is the cream hot?

It's very helpful if the cream is at least warm. For this shoot it was not, but it should have been! Whoops. 

10.  How long with the caramel keep in the fridge?

See the answer to #7

11.  Heat level? 

It's best to cook caramel over medium heat. I cooked it over high heat today for the sake of time, but it wasn't ideal. 

12.  Is glucose a corn syrup?

Glucose is not corn syrup, but both can be use to prevent sugar from recrystallizing. 


Head over to Candy is Magic's Amazon page for an apple caramel that is nearly identical to the recipe we did on BA - it just has the magic addition of apples (and results in a GREAT candy).


We Love Portland's West End

Our candy shop is located in a great area of Portland called the West End. We're lucky to share the area with some terrific shops and shop owners - including the super fantastic WOONWINKLE (all my best house accessories are from this place, especially the pink ones). 

The fantastic women behind Woonwinkle were nice enough to give us a major shoutout in the recent issue of Better Homes and Gardens - here's a peek:

We just love those little candy illustrations, don't you? 

Candy is Magic, Martha, Oprah

Hi, hello. How are you? Good? Good.

We are SUPER EXCITED over here because our book, Candy is Magic, comes out in just a few weeks and all sorts of people are checking it out and chiming in with super sweet messages of love and positivity and it is making me VERY HAPPY that we made something that people seem to like even a little bit.

Blessed beyond measure in every way because, look! Here's the book as the Cookbook of the Month in the April issue of O Magazine.

And that's not all! Here's Candy is Magic in the "On our Bookshelf" column of the April issue of Martha Stewart Living!


Beautiful Rue Daily Piece

Ahh, I love this new feature about Candy is Magic on Rue Daily!

The interview questions were so much fun to answer, and REALLY, who doesn't want to talk about candy and sources of inspiration? I want to talk about those things as much as humanly possible. (Would also like a non-stop supply of candy, cookies, and cake - but that's another story.)

Full interview available right HERE.

Candy is Magic is coming!

The book THE BOOK that spills all the QUIN candy secrets is almost here! As of this writing, we are just 46 days away from the release of Candy is Magic (that means it comes out on April 18, 2017 for those of you who don't want to "do" math).

With the impending arrival of the book, all sorts of great publications are dedicating their precious pages to coverage, and we (for real) could not be happier or more flattered. We love our candy, but that others love it/are interested in it too is always THE BEST FEELING.

Anyways, the first glimpse we've got of the book out in the wild is from the March/April issue of Imbibe. They re-print the recipe for coffee lollipops. Get the magazine! Make the lollipops! You won't be sorry.