Course curriculum

  • 1

    Introduction

    • How to use this course

    • What's food science, and what does a food scientist do?

    • Caramel Science Overview

    • Housekeeping

  • 2

    Caramel Ingredient Science

    • Fat Science - Lipids

    • Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?

    • Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?

    • White Sugar - specifically, sucrose. Where does it come from?

    • Liquid Sugar - what is it, how is it made, and what is it doing in my food?

    • Corn Syrup and High Fructose Corn Syrup (HFCS)

    • Salt...where does it come from?

    • Lecithin

  • 3

    Caramel Science

    • Maillard Browning - what is it, and what is it's role in my food?

    • Sucrose Caramelization and Caramel Colors - Explained

    • Sucrose Solution Concentration - Making Candy!

    • Caramel Science - Putting It All Together

  • 4

    Make Your Own Caramel

    • LeAnne's scratch made caramels

    • Before you go:

    • Next steps

    • BONUS: Bloopers!