Description
Presenter: John I. Cooke, Morley Candy Makers
I n the production of caramel, things go wrong no matter what equipment or ingredients you may use or how well your cooks are trained. There are always good opportunities to use your troubleshooting skills. This will be our focus for this paper and, hopefully, you will gain a better understanding about what to do or how to correct batches that just don’t turn out the way you expected.
