$115 • 1 session
Candy is cool again, thanks to a revival of artisan confectioners whose creations manifest both a nod toward our nostalgic favorites and an insistence on quality ingredients. In this class with Creative Director of ICE and James Beard Award-winning pastry chef Michael Laiskonis, students will learn some of the secrets of working with chocolate and sugar, as well as the underlying science that will help to demystify our favorite sweets. Recipes will include: Bacon-Peanut Brittle, Soft Caramel, Nougat, Marshmallow, and Gianduja.
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