Fudge and Boiled Sweets
Making Fudge and Boiled Sweets
Making sweets such as fudge and boiled sweets are a firm favourite of many adults and children.
Sweet- making, besides being one of the most fascinating and most delicate branches of the culinary art, it is therefore, our aim at Artistry Patisserie and Confectionery to be unusually explicit to teach the art of the vital stage for the student to learn each process of skills required in the process of production.
- During the Fudge and boiled sweets course you will learn to make goodies for the whole family and friends.
- During the fudge and boiled sweets course you will learn to make your own sweets, which will appeal to all tastes
- Learn to make the most popular flavoured fudges and boiled sweets using basic utensils and producing high standard goods maybe even good enough to set up your own business or working from home.
All this could be achieved just by attending one of our courses.at Artistry Patisserie and Confectionery
All the produce you make will be yours to take home.
Photographs, CDs, of your work will also be available,
ingredients and all tools provided, included in the fee:
Artistry in Patisserie & Confectionery 's" Certificate of Competence" will be issued on the completion of the course.
Our "One-to-one" tuition system will extensible assist your desires to develop you own ambitions and have our complete attention for ultimate requirements.
All courses based on 12 hours or 18 hours tuition
Course programme s available on request
Theory
- Preparation and cooking procedures
- Hygiene and safety
- Legislation's and codes of practice
- Control of substances, Hazardous to Health
- Recipes and working techniques
- Equipment, Labeling and packaging.
Production
- Fudge: - Vanilla,coffee, chocolate, pineapple, raspberry,honey, garlic, green Thai curry, ginger,chili,sesame,and mint tea.
- Boiled sweets: - Butter Scotch, pulled molasses, pulled peppermint cushions, almond rock, walnut molasses,honey peppermint molasses.
- Caramels: - Lemon barley sugars, Russian toffees, puffed rice brittles, nut crunches, chocolate caramels, coconut toffees, old fashion toffees, and croquantes.
- Nougats: - The famous Montelimar, Italian raspberry nougats, coconut ice and coconut kisses.
- Turkish delights: - Lemon/orange, chocolate.
- Marsh mallows:- Lemon/orange/peppermint/chocolate.
- Fondant Bon-bons:- Plain and dipped .
- Crystallization of fruits.- Pineapples, pears, orange and lemon peel.