Crystallized Sweets Course
Gain expertise in sugar crystallization for professional confectionery. Perfect temperature management, reliable recipes, superior textures, and extended shelf life as you scale up fondant centres, candied fruits, and rock candy production to consistently deliver 100+ flawless pieces with efficiency and safety.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on, science-driven techniques to produce uniform, premium crystallized candies, fruits, and rock sugar. You will explore sugar chemistry, exact recipes, temperature control, and crystallization processes, followed by detailed standard operating procedures, issue resolution, hygiene standards, and methods for packaging, storing, and expanding production to over 100 units.
Elevify advantages
Develop skills
- Master sugar crystallization by managing supersaturation, seeding, and rapid cooling.
- Develop professional recipes balancing sugar stages, fruit proportions, and invert sugar accurately.
- Execute dependable SOPs to swiftly create fondant centres, candied fruits, and rock candy.
- Resolve common issues like stickiness, graininess, bloom, and colour fading effectively.
- Scale production safely for batches over 100 pieces with proper storage and food-grade packaging.
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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