Candy Science: Caramel and Brittle


From tender fudge to delectable truffles, sugar is the culinary chameleon behind our most revered confections. This sugar “shape-shifting” is coaxed out with heat. During this hands-on cooking class, we will learn what happens as sugar turns into candy at a molecular level. Then observe the candy stages in our kitchen laboratory by making salted caramels, chocolate fudge, coffee candies, and chocolate truffles—all in time for Valentine’s Day. Note: This class heats sugar to 300F, so please be prepared to be safe and observant. Tuition includes a $20 food fee.


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