- 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.