Course curriculum

    1. Caramel Apples Science Overview

    1. Caramel Apples History

    1. Caramel

    2. Apple History and Varieties

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

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

    5. Invert Sugar: what is it, where does it come from, and what is it doing in my food?

    6. Butter

    7. Pectin: what it is, how it's made, and how it works

    8. Modified Starches

    9. Carrageenan - what is it, where does it come from, and what is it doing in my food?

    10. Fat Science - Lipids

    11. Lecithin

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

    13. Sodium Phosphate - what it is and what it does in our food

    14. Sorbic Acid - what is it, where does it come from, and what is it doing in my food?

    15. Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?

    1. Sucrose Solution Concentration - Making Candy!

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

    3. Caramel Apples: Putting It All Together!

    1. Caramel Apples at Home

    2. BONUS: Bloopers!

About this course

  • $64.99
  • 22 lessons
  • 2 hours of video content