Mother Myrick’s

Mother Myrick’s Confectionery began in 1977 as a small fudge shop in the beautiful resort town of Manchester Vermont. Ron was the fudge man, learning his craft from George Parendelis, a talented Massachusetts candy maker. During that first year, Ron started making Mother Myrick’s now famous buttercrunch toffee and caramels. Jacki, Ron’s wife, brought her expertise in food and customer service to the fledgling business. With the popularity of the company’s fudge, buttercrunch and caramels Ron continued his confectionery education with an apprenticeship at Boehm’s Candies in Issaquah, Washington, and a series of professional courses offered through Retail Confectioners International and the Barry Callebaut Institute. Brittles, marzipan, truffles and other goodies filled the cases in the confectionery.