Registration will open soon for Retail Confectioners International’s (RCI) Caramels, Toffees, and Brittles course, taking place August 12–14 at Wockenfuss Candy Company in Baltimore, MD. This hands-on, three-day course is expected to fill quickly, so early interest is encouraged, says RCI.

Designed for professional candy makers, chocolatiers, and suppliers of all skill levels, participants will explore the science behind formulation 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 confections for use in different applications.

Hosted at Wockenfuss Candy Company, a fifth-generation family business and longtime RCI member, the course offers a behind-the-scenes learning experience in a 12,000-square-foot production facility. “I know first-hand what continued education has done for my business,” says Paul Wockenfuss. “Consumers are more informed than ever. We must keep educating ourselves and our employees to meet their expectations.”

RCI Executive Director Angie Burlison adds, “RCI has long been a trusted resource for candy makers. This course gives participants the tools to confidently create their own variations of these beloved treats—and keep customers coming back for more.”

Led by confectionery and chocolate experts Randy Hofberger of R&D Candy Consultants, Joe Sofia of Cargill Cocoa & Chocolate, and Kathy Bomboy-Casteel of Bomboy’s Home Made Candy, Inc., the course offers a unique opportunity for skill-building and networking, RCI says.

Caramels, Toffees, and Brittles will be available soon to both RCI members and non-members, but space is limited to 24 participants. Visit retailconfectioners.org/caramels for more information and to sign up to be notified as soon as registration opens.

Related: RCI debuts education lineup for 2025 convention