Candy Maker Training
Dive into professional candy making for patisserie success: master sugar stages and temperatures, craft dependable recipes for ganache and caramels, organise efficient daily production workflows, uphold strict food safety and hygiene standards, and expertly finish, cost, and price visually stunning, shelf-stable confections that deliver solid profits.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to streamline production planning, manage equipment setup, and handle timing for various candies in one day. You'll explore sugar chemistry, traditional recipes, and scaling for small batches, while perfecting finishing techniques, presentation, costing, and pricing. It also emphasises food safety, hygiene, and allergen management to ensure your candies are consistent, profitable, and long-lasting.
Elevify advantages
Develop skills
- Optimise candy production workflow by arranging equipment, schedules, and batches for full-day output.
- Master sugar chemistry through precise control of stages, crystallisation, and temperatures.
- Develop signature recipes for ganache, caramels, and others, including design, scaling, and standardisation.
- Achieve professional finishes with glazing, drizzling, chocolate tempering, and premium presentation.
- Produce safe, durable candies using top hygiene, allergen controls, and packaging methods.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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