Retail Confectioners International (RCI) recently opened registration for its Caramels, Toffees and Brittles course, which will be held 21-13 February 2023 at Las Olas Confections and Snacks in Orlando, Florida.
The three-day course is aimed at professional candy makers, chocolatiers and suppliers of all skill levels to learn the science behind formulations as well as troubleshooting techniques for caramels, toffees and brittles. In addition to classroom-style learning, participants of the course will gain hands-on experience in the kitchen making variations of “craveable confections” for use in different applications.
RCI will host the course at Las Olas Confections and Snacks in Florida, as a large specialty chocolate and confections manufacturer operating out of the Southeastern United States. Its SQF Level 2 facility is expected to provide all the required equipment and space to create hands-on experiences for students.
“RCI has established a long history as a valuable resource for small business owners, both established and new to the industry,” explained Angie Burlison, Executive Director of RCI. “Consumers love caramels, toffees and brittles. By understanding the basic formulations of these confections and how to make corrections when issues arise, candy makers can create their own variations of these cherished treats that will keep their customers coming back for more.”
Led by confectionery and chocolate experts, the course will offer students hands-on learning experience while benefiting from the knowledge and skills presented by Randy Hofberger, R&D Candy Consultants and Joe Sofia, from Cargill Cocoa and Chocolate.
The course is open to both RCI members and non-members and is expected to sell out quickly. The course is limited to the first 24 registrants. For more information on the course visit the course page here.
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Editor, International Confectionery
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