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2016 Caramels
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This course is SOLD OUT. Please email events@retailconfectioners.org to be placed on a waiting list should there be any cancellations.


Available for all skill levels, this 3-day intensive course is designed to help candy makers learn the science behind formulations and trouble shooting techniques with caramels, toffees and brittles. Participants will gain hands-on experience in the kitchen making variations of caramels, toffees and brittles for several different applications.

A family-owned business now in its fifth generation of candy-making, Wockenfuss Candies is proud to be one of the oldest candy makers in Baltimore. Their facility features 12,000 square feet of production space providing many hands-on experiences for students. Presently, four generations of the Wockenfuss family are involved in the business. Owners, Paul and Lynn Wockenfuss, and their family look forward to welcoming you to their facility. 

Registration is available on a first-come, first-served basis to the first 20 registrants. Deposit and enrollment should be confirmed by RCI before making travel and hotel arrangements.

   RCI Members

Tuition includes course materials, lunch during the course, daily shuttle from Hampton Inn Baltimore / White Marsh to course and celebration reception. A 50% deposit is required to confirm registration.

The Allured Fund for Confectionery Education provides grants to those people who would like to attend an educational event in the U.S. confectionery industry, but are unable to attend due to financial hardships. Grants of $500 are available to be awarded for this course. For more information about applying for a grant from the Allured Fund for Confectionery Education, visit www.gomc.com/alluredfund.

For more information about RCI membership, visit www.retailconfectioners.org/membership.