The University of Wisconsin-Madison’s Resident Course in Confectionery Technology, also known as “Candy School,” will be held virtually this summer in light of the COVID-19 pandemic.

Lectures and experimental pilot plant exercises for these courses are presented and supervised by technical experts and the UW Food Science Department.

The Professional Manufacturing Confectioners Association (PMCA) hosted a chocolate short course at the University of California-Davis last month to increase its presence on the West Coast.

The Professional Manufacturing Confectioners Association will host a symposium this fall covering all aspects of developing and producing cannabis-infused candy and snacks.

When Editor-in-Chief Bernie Pacyniak asked if I’d be interested in shadowing the caramel portion of a Caramel, Fudge and Toffee course hosted by the Professional Manufacturing Confectioners Association (PMCA) at Savage Bros. in Elk Grove, Ill. last week (Nov. 7), I said what any reasonable person would: Absolutely.

 Relationships are the key to success in any environment — and the networking and resulting connections made in the chocolate and candy industry are no different.