High Boil Confectionery

Duration3 hours

Description

High boil confectionery is cooked to 155c or until "hard crack" and is generally a mix of sugar and glucose.

This hands-on practical session will cover the making of acid drops, Finnish bread and butterscotch.

Short Course Delivery Locations Help…

LocationApplication
Regency ParkMon 18 Sep 2017Apply Now
$99.00 GST inc
No concessions apply.
1 day x 3 hours
Monday 6:00-9:00pm
Enquire8348 4579
Note: No refunds apply unless the course is cancelled by TAFE SA.