Candy is dandy.

I just completed candy making and sugar work. I the 1st week we had to make a variety of truffles. We make French and Swiss truffles, (French truffles have a firmer filling, and Swiss have a softer filling) Praline Grenoble, Splitter Truffles, Brittle, Fruit Jellies, the best fudge I’ve ever eaten, marshmallows, and mints.

Week two we had 5 days to make a pastillage box and a gingerbread house.

Week three was reserved for our sugar showpieces.

This was our last production class ever. It was a happy but sad, exciting but scary class.

I’m that much closer to getting out there and doing what I love.