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Caramels, Toffees & Brittles
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Caramels, Toffees & Brittles
Caramels, Toffees & Brittles

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8/2/2017 to 8/4/2017

When: August 2-4, 2017
Where: Wockenfuss Candies
Baltimore, Maryland  
United States
Contact:
Lisa Boon, Event Planning Manager

Registration Information
Online registration is closed.
Details



SCHEDULE   INSTRUCTORS    HOTEL & TRAVEL


This course is SOLD OUT.
To be placed on a waiting list, please email events@retailconfectioners.org.


Available for all skill levels, this three-day intensive course was designed to help candy makers learn the science behind formulations and trouble shooting techniques with caramels, toffees and brittles. Participants will gain hands-on experience in the kitchen, making variations of caramels, toffees and brittles for several different applications.


A family-owned business now in its fifth generation of candy-making, Wockenfuss Candies is proud to be one of the oldest candy makers in Baltimore. Their facility features 12,000 square feet of production space providing many hands-on opportunities for students. Presently, four generations of the Wockenfuss family are involved in the business. Owners, Paul and Lynn Wockenfuss, and their family look forward to welcoming you to their facility. 

 


Registration is available on a first-come, first-served basis to the first 24 registrants. Deposit and enrollment should be confirmed by RCI before making travel and hotel arrangements.

   RCI Member Non-Member  
  $1,097 $1,297  

Tuition includes registration fees, course materials, kitchen ingredients, instructor expenses, daily shuttle from the host hotel (Hampton Inn) to course site and lunch during the course. A 50% deposit is required to confirm registration. The remaining balance is due by June 30, 2017.

 
 

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