Low Boil Confectionery

Duration3 hours

Description

Low Boils confectionery is made at a temperature of less than 120ºc, often with other components added to them such as cream and nuts to vary their texture and flavour.

In this hands-on practical session, you'll discover the joys of making caramel, nougat and caramel popcorn.

Short Course Delivery Locations Help…

LocationApplication
Regency ParkMon 5 Jun 2017Apply Now
$99.00 GST inc
No concessions apply.
1 day x 3 hours
Monday 6:00-9:00pm
Enquire8348 4579
Regency ParkWed 25 Oct 2017Apply Now
$99.00 GST inc
No concessions apply.
1 day x 3 hours
Wednesday 6:00-9:00pm
Enquire8348 4579
Note: No refunds apply unless the course is cancelled by TAFE SA.