Caramel Candy Course
4/5
Become a caramel expert like a professional baker. Master exact cooking temperatures, sugar reactions, emulsions, texture management, shelf life extension, and problem-solving to ensure each batch turns out shiny, easy to slice, and delightfully chewy—ideal for shop displays or large-scale manufacturing. With practical skills in formulas, equipment, and quality control, you'll confidently produce stable, premium caramels every time.
4.0 in the evaluation
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on, science-driven techniques to produce uniform, top-notch caramels. Delve into sugar chemistry, ingredient roles, precise cooking temperatures, and regulated cooling for perfect texture and chewiness. Gain expertise in tools, accurate measurements, shelf stability, packaging, and quality checks to reliably scale production, avoid graininess, stickiness, or bloom, and consistently create smooth, tasty caramels.
Elevify advantages
Develop skills
- Master caramel cooking temperatures to achieve soft, perfectly sliceable results.
- Control sugar chemistry to quickly avoid crystallisation, graininess, and unwanted tastes.
- Optimise caramel recipes by balancing dairy, sugars, and emulsifiers for professional texture.
- Prolong shelf life using water activity, packaging, and humectants for lasting stability.
- Conduct professional quality checks by measuring Brix, water activity, and texture to fix any batch issues.
Suggested summary
Before starting, you can change the chapters and 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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