High Boil Confectionery

Duration3 hours


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…

Regency ParkMon 18 Sep 2017Enrol Now
$99.00 GST inc
No concessions apply.
1 day x 3 hours
Monday 6:00-9:00pm
Enquire8348 4579
No refunds apply unless the course is cancelled by TAFE SA. International students on a Student visa (subclass 500) are not eligible to undertake short courses.