$165 per person
What You'll Learn
By the end of the class, you will:
- Understand how to properly use a candy thermometer
- Make a perfect caramel
- Know how to use gelatin to set meringue
About This Class
Delicious homemade candy is a lot easier to make than you might think, and the holidays are a perfect time to dive into these sweet projects.
Join us to learn how to create your very own confections in any home kitchen. You’ll learn about the importance of a candy thermometer, differentiating between various stages of cooked sugar for that perfectly finished candy. We’ll show you how to naturally flavor your candy, which confections can be made ahead, the best way to store your homemade treats, and even how to package them into pretty gifts.
With all these sweet possibilities, why not make your favorite candies at home?
Vanilla Bean Marshmallows, Soft Salted Caramels, Dark Chocolate–Almond Toffee with Sea Salt, Peppermint Bark, Pistachio Brittle, Chocolate Fudge, and Peppermint Lollipops
- Wine included
- Light meal served in class
- Work in teams
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Lori’s impressive career as a pastry chef began in the teaching kitchens of Johnson & Wales University, where she earned a degree in Pastry Arts. Upon moving to San Francisco, Lori cut her teeth in some of the city’s top restaurants, including Postrio, Bix, Gordon’s House of Fine Eats, Fifth Floor, and Home Restaurant. She then taught for two years at the CA Culinary Academy. Lori may be best known for the beloved Baker & Banker restaurant, which fed hungry San Franciscans for five years beginning in 2009, and its adjacent bakery, which specialized in American desserts and breakfast pastries.
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.