MADISON, Wis. -- A unique two-week course is wrapping up on the University of Wisconsin-Madison campus, and students on Friday opened a candy store to show off the results of their hard work.

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Students took part in the Resident Course in Confectionary Technology -- known as "Candy Camp" -- where they learned how to make everything from toffee to jellybeans in the basement of Babcock Hall.

Food engineering professor Richard Hartel said it's one of the most popular programs in the country.

"You can just take some melted chocolate, throw some peanuts in there and let it set and that's candy. But it doesn't look so good. So, there's a lot more to it than doing that," Hartel said.

Every summer, the National Confectioners Association brings candy executives from across the country to Madison.

"They come in and they basically go through two weeks of intense science, chemistry, and then they spend each day in the lab working on actually making the product that they've learned the theory behind. So, they combine the art and the science when they get down here," said Eileen Scherzinger, of the National Confectioners Association.

There is such a demand for this program that the candy school is holding a second session in July. It's celebrating its 47th year this summer.