The store version is palm oil, seed oils, and sugar. The homemade version usually breaks, goes grainy, or spoils in a week. This course gives you jarred dessert spreads and pastes with clean labels and textures that hold, jar after jar.
Shop spreads are cheap because the good stuff is swapped out. Homemade spreads fail because the fat, sugar, and water are never truly under control. Both problems are solvable.
Palm oil, cheap seed oils, and a wall of sugar carry the flavor while the actual nuts and chocolate sit near the bottom of the ingredient list.
It seizes into a stiff paste, splits into a puddle of oil, or dries into grainy sand, because the emulsion and the sugar were never stabilized.
A jar that looked perfect on day one weeps liquid, grows a skin, or ferments within days when the water activity and storage are guessed at instead of controlled.
You will build both fat-based spreads (the nut and chocolate namesakes) and water-based ones (caramel, condensed milk, fruit pastes), each with a texture that stays put in the jar.
Ten spreads plus an intro lesson, from hazelnut-chocolate to salted caramel to a tropical fruit paste, each one a recipe you can jar in your own kitchen tomorrow.
Not one recipe you can repeat, but the control to make any spread hold together.
One intro lesson plus ten spreads. Eight are in every plan; two exclusive spreads are unlocked on Signature.
What a spread and a paste actually are, fat-based versus water-based, and the exact equipment you need, whether you own a melanger or just a stand blender.
The honest answer to the famous shop jar: deeply roasted hazelnuts and real chocolate whipped into a glossy, spoonable spread with no palm oil.
Rich green pistachio paste laced with sharp, fruity raspberry for a spread that is nutty and tart in the same spoonful.
Toasted hazelnut butter softened with mellow baked-apple sweetness for a warm, autumnal jar that spreads like silk.
Salty roasted peanut butter folded into creamy milk chocolate, the candy-bar flavor turned into a spoonable, jarrable spread.
Sunny apricot and fragrant vanilla studded with toasted walnut, a bright fruit-and-nut paste that stays spreadable.
A tropical trio of creamy coconut, ripe mango, and sharp passionfruit for a vivid jar that tastes like a holiday.
Slow-cooked caramel enriched with cream and vanilla, salted to the edge, thick enough to spoon and smooth enough to pour.
Ripe banana melted into buttery caramel for a soft, toffee-sweet spread with real fruit at its core.
The real thing cooked from scratch: thick, glossy, and caramel-sweet, with none of the additives of the tinned version and full control over how dark you take it.
Bold roasted coffee blended into salty peanut butter for a grown-up, bittersweet spread that wakes up toast and desserts alike.
“A good spread is quiet engineering: fat, sugar, and water held in balance so the jar tastes the same on the last spoon as the first.”
For years I watched people either settle for the palm-oil jar from the shop or give up after their homemade batch split and spoiled. Neither is necessary. In my kitchen and my production I have made these spreads thousands of times, and the difference between a jar that breaks and one that keeps is entirely learnable. I show every spread twice, once with a melanger and once with a plain stand blender, so it does not matter what you own. You will finish with a shelf of honest jars you understand well enough to change, scale, and trust.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Cook it in your own kitchen, step by step, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Every plan includes the intro and eight spreads. Signature adds two exclusive recipes, lifetime access, and my personal feedback. Every plan is covered by a 14-day money-back guarantee.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
Is this a jam course? What is the difference from your Jams and Preserves course?
No. This course is about dessert spreads and pastes: hazelnut-chocolate spread, nut butters, salted caramel, condensed milk, and fruit-and-nut pastes, the honest version of the jars you buy in the shop. If you want fruit preserves, jams, and jellies made from fruit and sugar, that is a different subject covered by our separate Jams and Preserves course. Spreads and pastes here; fruit preserves there.
Do I need a melanger, or can I use a regular blender?
You can do the whole course with a regular stand blender. Every spread is shown both ways, with a melanger and without, so you get smooth, stable textures either way. A kitchen scale and a thermometer are the tools you really want.
Why do my homemade spreads split, seize, or go grainy?
Because the fat, sugar, and water were never stabilized. The course teaches the actual control points: how to emulsify so a spread does not split into oil, and how to manage sugar so caramel and condensed milk stay smooth instead of crystallizing into grit.
How long will these spreads keep?
Longer than a homemade batch usually does, because you set shelf life on purpose. You will learn how to jar, store, and stabilize each spread so it keeps for weeks rather than days, without leaning on a wall of preservatives.
What is the difference between the plans?
Essentials and Studio both include the intro and 8 spreads, with 1 year of access. Studio adds team feedback and support for 1 year. Signature unlocks 2 exclusive spreads, Homemade Condensed Milk and Coffee-Peanut Spread, adds my personal feedback, and is the only plan with lifetime access.
I am a beginner. Is this too advanced for me?
No. The course is built for all levels and starts with an intro lesson on what spreads and pastes are and what kit you need. Each recipe is shown step by step, so you can start in your own kitchen tomorrow even if you have never made a spread before.
Ten spreads plus an intro, from hazelnut-chocolate to salted caramel to a tropical fruit paste, each one made to stay smooth and keep. Covered by a 14-day money-back guarantee on every plan.