As with many holidays, Halloween is an occasion celebrated with candy. Hordes of prowling kids take to the streets hunting door to door through the cold evening in pursuit of the next sweet fix. And yet, like many foods, commercialism has gotten the better of us, and we have let massive corporations take the fun of candy making out of our hands and onto store shelves. We have lost the recipes of earlier generations for the sake of convenient bags of industrially manufactured, chemically enhanced sugar covered in cardboard flavored chocolate. But it wasn’t always this way; parents used to treat children to homemade sweets that were fun for kids of all ages.
Join us as we learn a few old candy recipes that will make your holiday season something special! We’ll learn how to cook chocolate caramels, candied fruits, gummies, and even candy bars with crunchy filling! This Halloween don’t be haunted by leftover plastic bags full of metallically-sweet artificial additives. Use your cooking tricks to share a real treat with your visitors this season. You’ll be so delighted with the results you may even be tempted to keep them for yourself!
This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.
"Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"
Jacob Speer started his culinary education in Paris. During the course of his career he worked as both baker and cook, learning both sides of the kitchen trade. After more than a decade in restaurants in Europe and the US, Jacob decided to move on from professional cooking and settle down in beautiful Vermont. His passion for cuisine still continues, and he enjoys entertaining friends and family with interesting dishes, both ancient and modern, and trying new recipes and restaurants.
Jacob Speer
