Core Candy Principles | July 8-10, 2025
This hands-on course gives you a broad understanding of how various candy types are made, how existing plant equipment can be adapted for new product development, and the technical language needed to collaborate with R&D and operations teams. Plus, you’ll get to take home some delicious treats—or learn from a few glorious candy fails!
Designed for: Sales, Marketing, Supply Chain, and other business teams looking to deepen their confectionery knowledge.
Key Learnings
Sugar:Syrup Ratios – Aerating, emulsifying, graining
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Ingredient and nutritional labeling
Dry Weight Basis Calculations – Shelf-life: safety and robustness
Cooking Methods – Hard candy, caramels, marshmallows, gummies, chews
Developing & Combining Textures – Process parameters for consistent production
Syllabus Overview
Day 1: See, taste, and analyze a variety of candy textures, flavors, and types
Day 2: Hands-on production of hard candy, marshmallows, and gummies
Day 3: Making taffy and experimenting with panning
Day 4: Playing with chocolate—exploring tempering, enrobing, and more
This hands-on course gives you a broad understanding of how various candy types are made, how existing plant equipment can be adapted for new product development, and the technical language needed to collaborate with R&D and operations teams. Plus, you’ll get to take home some delicious treats—or learn from a few glorious candy fails!
Designed for: Sales, Marketing, Supply Chain, and other business teams looking to deepen their confectionery knowledge.
Key Learnings
Sugar:Syrup Ratios – Aerating, emulsifying, graining
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Ingredient and nutritional labeling
Dry Weight Basis Calculations – Shelf-life: safety and robustness
Cooking Methods – Hard candy, caramels, marshmallows, gummies, chews
Developing & Combining Textures – Process parameters for consistent production
Syllabus Overview
Day 1: See, taste, and analyze a variety of candy textures, flavors, and types
Day 2: Hands-on production of hard candy, marshmallows, and gummies
Day 3: Making taffy and experimenting with panning
Day 4: Playing with chocolate—exploring tempering, enrobing, and more
This hands-on course gives you a broad understanding of how various candy types are made, how existing plant equipment can be adapted for new product development, and the technical language needed to collaborate with R&D and operations teams. Plus, you’ll get to take home some delicious treats—or learn from a few glorious candy fails!
Designed for: Sales, Marketing, Supply Chain, and other business teams looking to deepen their confectionery knowledge.
Key Learnings
Sugar:Syrup Ratios – Aerating, emulsifying, graining
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Ingredient and nutritional labeling
Dry Weight Basis Calculations – Shelf-life: safety and robustness
Cooking Methods – Hard candy, caramels, marshmallows, gummies, chews
Developing & Combining Textures – Process parameters for consistent production
Syllabus Overview
Day 1: See, taste, and analyze a variety of candy textures, flavors, and types
Day 2: Hands-on production of hard candy, marshmallows, and gummies
Day 3: Making taffy and experimenting with panning
Day 4: Playing with chocolate—exploring tempering, enrobing, and more