CONTACT: Rich Hartel, (608) 263-1965, rwhartel@wisc.edu
MADISON – Candy makers from around the world will gather in July at the University of Wisconsin-Madison’s College of Agricultural and Life Sciences for two weeks of sweet instruction in the art and science of making candy.
The 2006 Resident Course in Confectionery Technology begins Monday, July 10, and ends Friday, July 21, and will include topics such as caramel, fudge, jelly beans, marshmallow and chocolate.
Each day of the class covers a selected variety of candy. Hard candy will be the subject from 8:30-10 a.m. on Wednesday, July 12. An instructional lab for marshmallow and nougat candy will take place from 2-5 p.m. on Friday, July 14. Learn about jelly beans and chocolate-covered raisins from 2-5 p.m. on Tuesday, July 18. Caramel and fudge will be covered from 3-5 p.m. on Wednesday, July 19.
Rich Hartel, professor of food science and biological systems engineering in the College of Agricultural and Life Sciences, says that the class is in its 44th year and is a collaboration between the college and the National Confectioners Association.
“It’s mostly experienced industry people teaching novice candy makers; the UW supplies lab space, candy equipment, teaching facilities and a little bit of science,” Hartel says.
