Chewy and Soft Caramels Class curricula represent one of the most technical pillars of professional confectionery, where the mastery of temperature and fat emulsification determines the success of the final bite. In this 1-hour and 50-minute specialized on-demand session, Chef Melissa Coppel guides you through the complex thermodynamics of sugar work to achieve the perfect “chew.” Joining this Chewy and Soft Caramels Class means moving beyond basic recipes to understand how the Maillard reaction and the addition of different dairy and nut fats affect the viscosity and stability of your caramel mass.
The technical core of the Chewy and Soft Caramels Class focuses on achieving a texture that is firm enough to be wrapped professionally but soft enough to provide a luxurious sensory experience. Throughout the course, you will explore sophisticated flavor architectures, including deep chocolate variations and the elegant fusion of raspberry, lychee, and rose. This Chewy and Soft Caramels Class provides a systematic approach to flavor infusion, ensuring that the acidity of fruit or the delicate notes of florals do not break the caramel emulsion or compromise the final $A_w$ (water activity) levels.
Beyond the boiling point, this Chewy and Soft Caramels Class addresses the critical logistics of professional production, such as wrapping techniques and environmental humidity control. You will also learn how to adapt these foundational formulas into decadent caramel spreads, expanding your product range with high-margin items. By the end of this Chewy and Soft Caramels Class, you will possess the technical confidence to produce a diverse collection of caramels that remain stable, non-sticky, and rich in flavor, perfectly suited for retail or as high-end pastry inserts.
Understanding the “why” behind ingredient selection is a highlight of the Chewy and Soft Caramels Class. Chef Coppel explains how to incorporate ingredients like pistachios or hazelnuts without causing oil separation or graininess in the sugar matrix. This Chewy and Soft Caramels Class ensures that every student, from the adventurous home baker to the professional confectioner, masters the balance of solids and liquids to guarantee a long-lasting, premium product.
What is included in the class?
Recommendations and rules:
CHEF COURSES
