Course curriculum

    1. How to use this course

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

    3. Caramel Science Overview

    4. Housekeeping

    1. Fat Science - Lipids

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

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

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

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

    6. Corn Syrup and High Fructose Corn Syrup (HFCS)

    7. Salt...where does it come from?

    8. Lecithin

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

    2. Sucrose Caramelization and Caramel Colors - Explained

    3. Sucrose Solution Concentration - Making Candy!

    4. Caramel Science - Putting It All Together

    1. LeAnne's scratch made caramels

    2. Before you go:

    3. Next steps

    4. BONUS: Bloopers!

About this course

  • $65.99
  • 20 lessons
  • 1 hour of video content