Caramel, Taffy & Brittle: Sugar & Heat

ID : 15068   
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CourseGraphic - Salted Caramels
- Chocolate Fudge
- Coffee Candies
- Nut & Chocolate Covered Toffee

From tender fudge to chewy taffy, sugar is the culinary chameleon behind our most revered confections! This sugar “shape-shifting” is coaxed out with heat. Come get hands-on with food scientist and chef, Kimi Ceridon, and learn about what happens as sugar turns into candy at the molecular level! Note: This class heats sugar to 300F, so please be prepared to be safe and observant.

Class Details

1 Sessions


Kimi Ceridon 



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Registration Closes On
Saturday, April 22, 2017 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
4/22/2017 Sat 10:00 AM - 1:00 PM Boston, BCAE  Map Kimi Ceridon