Since its inception in 1995, Sugar Plum Chocolates has been a champion in the chocolate and confectionery industry, building not only a brand but a legacy.

Frann Edley began the candy business with her son Neil in Kingston, Pennsylvania, with a mission to give the world a little sweetness — one bite at a time. 

For more than 20 years, the company’s handmade chocolates, gourmet nuts and other confections have been enjoyed by thousands of satisfied customers in more than 10 countries.

The mother-and-son team have been able to grow the company from a small online business into a full-fledged factory by becoming a major wholesale contributor with products being sold at numerous food locations, high-end department stores, retail stores and local shops both nationally and internationally.

“Our vision has always revolved around being a creative, independent, female-owned business,” the company says. “Our focus is to help make a difference in the lives of people by offering high quality and safe products that can be used for employee recognition, client appreciation, weddings, and numerous other events that touch our daily lives.”

Not only does the company strive to use only the best ingredients available, but its entire line of gourmet and customizable nuts are free of any oils, fats and dairy. Sugar Plum also has a variety of healthy sweetening options available upon request. And the manufacturing facility, located in Forty Fort, Pennsylvania, is SQF Level II Certified, Organic Certified, Kosher, OU Dairy and Pareve.

With the demand for quality chocolate increasing and gourmet snack food becoming significantly more popular year after year, this is only the beginning for Sugar Plum Chocolates.

Frann Edley recently took some time to discuss her dream collaboration, the best advice she’s ever received and what excites her most about her job. 


If you were stranded on a deserted island with only one kind of candy, what would it be?

Chocolate La-Di-Da’s

What’s the last cool thing you saw online?

A villa in Tuscany

When you were little, what did you want to be when you grew up?

Always wanted to be an entrepreneur

What issues concern you most about the confectionery industry and why?

Creativity, packaging and taste to balance

What’s the last book you’ve read?

Lus and Lily

What is your pet peeve?


If given the chance to choose anyone, with whom would you like to collaborate?

Ina Garten, Barefoot Contessa

What’s the best piece of advice you’ve ever received?

Treat people the way you want to be treated.

What excites you most about your job?

The excitement of creating new products, watching the development process, then seeing the reaction of the customers.