Caramel Candy Course
4/5
Master the art of caramel making like a professional pastry chef. Gain expertise in precise cooking curves, sugar chemistry, emulsions, texture control, shelf life extension, and troubleshooting techniques. Ensure every batch delivers glossy, perfectly sliceable, and chewy caramels ideal for boutique displays or large-scale production.

4.0 in rating
flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with practical, science-backed skills to produce consistent, premium-quality caramels. Delve into sugar chemistry, ingredient roles, cooking temperature profiles, and controlled cooling for perfect bite and chew. Gain mastery over equipment handling, accurate measurements, shelf-life management, packaging methods, and quality control to scale up reliable production, avoid issues like graininess, stickiness, or bloom, and consistently deliver stable, glossy, and delicious caramels.
Elevify advantages
Develop skills
- Master caramel cooking curves to achieve precise temperatures for soft, sliceable candy.
- Control sugar chemistry to prevent crystallisation, graininess, and off-flavours quickly.
- Optimise caramel recipes by balancing dairy, sugars, and emulsifiers for professional texture.
- Extend shelf life using water activity, packaging, and humectants to maintain stability.
- Conduct professional quality checks by measuring Brix, water activity, and texture for every batch.
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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