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Laney College

Culinary Arts 208 Confiserie- Candy & Chocolates

  1. How to cook and control sugar
  2. Hard candy,caramels and fruit sweets
  3. Caramels and candy apples
  4. Marshmallows and Rocky Road
  5. Taffy and Tootsie Rolls
  6. Cracker Jack and Pink popcorn
  7. Citrus Confit and Dragee Nuts
  8. Peanut Brittle and English Toffee
  9. Watchamacalit and Rice Krispy Treats
  10. Truffles and NonPareil
  11. Mendiant and Rochers
  12. Crystalline Candies, Fondant and Pralines
  13. Peppermint Patties and Nougat
  14. Honeycomb and Peanut Butter Cups
  15. Mounds and Cookies and Cream bars
  16. Using Polycarbonate molds to pour and mold
  17. Twix, Snickers and Kitchen sink bars
  18. Turtles,  Candy corn, Butterfinger
  19. Final practical and written test