Print Page   |   Sign In   |   Join RCI
News & Press: Press Release

Registration Open for RCI’s Popular Caramels, Toffees & Brittles Course

Friday, April 6, 2018  
Share |

SPRINGFIELD, MO – April 6, 2018 – Back by popular demand, Retail Confectioners International (RCI) recently opened registration for Caramels, Toffees & Brittles to be held August 15-17, 2018 at Wockenfuss Candies in Baltimore, Maryland.

This three-day intensive course is designed for candy makers of all skill levels to learn the science behind formulations and troubleshooting techniques for caramels, toffees and brittles. In addition to classroom-style learning, participants will gain hands-on experience in the kitchen making variations of caramels, toffees and brittles using different applications.

Paul and Lynn Wockenfuss of Wockenfuss Candies, long-time members of RCI, will host the course at the family’s facility in Baltimore, Maryland. 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 opportunities for students. “I know, first hand, what continued education has done for my business,” says Paul Wockenfuss. “Consumers are more informed about ingredients and flavors than ever before. We must continue to educate ourselves and our employees, so we can meet the expectations of our patrons.”

Executive Director, Angie Burlison, is excited about the return of this popular educational course. "RCI has established a long history as a valuable resource for small business owners, both established and new to the industry,” says Burlison. “Consumers love caramels, toffees and brittles. By understanding the basic formulations of these confections and how to make corrections when issues arise, candy makers can create their own variations of these cherished treats that will keep their customers coming back for more.”

Led by confectionery and chocolate experts, Caramels, Toffees & Brittles offers students optimal hands-on learning experience while benefiting from the knowledge and skills presented by the following instructors:

  • Randy Hofberger (Lead Instructor), R&D Candy Consultants
  • Joe Sofia, Cargill Cocoa & Chocolate
  • Kathy Bomboy-Casteel, Bomboy’s Home Made Candy, Inc.

Caramels, Toffees & Brittles is open to both RCI members and non-members. Event organizers encourage those interested to register now, as the course is limited to the first 24 registrants. For detailed course information, visit



Lacey Hesse, Marketing Manager


Retail Confectioners International (RCI) is a not-for-profit trade association serving the confectionery industry.  Based in Springfield, MO, RCI has represented the interests of confectionery manufacturing retailers and promoted public interest in these products for 100 years. RCI provides a forum for confectioners to network, share ideas and develop their candy-making and entrepreneurial skills. For more information, please visit