High Boil Confectionery

Duration3 hours


High boils are those that are cooked to 155ºC or until 'hard crack'. These confections are generally a mix of sugar and glucose and are smooth and hard.

Hands-on practical session which covers the making of:
- Acid Drops
- Finish Bread
- Butterscotch

Short Course Delivery Locations Help…

Regency ParkTue 2 May 2017Enrol Now
$150.00 GST inc
No concessions apply.
1 day x 3 hours
Tuesday 6:00-9:00pm
Enquire8348 4579
Note: No refunds apply unless the course is cancelled by TAFE SA.