Caramel apples

There are two ways of preventing this problem, the first is to modify the high water activity material or provide a barrier layer the second is to decrease the water activity of the material that is in contact. Examples of this sort of problem are ice cream in contact with a wafer, caramel in contact with a wafer and the filling and the pastry of an apple pie. 

Twenty-nine odour-active compounds were detected by using aroma extract dilution analysis (AEDA) [60]. The results of AEDA together with GC-MS analysis showed ethyl 2-methylbutanoate (described as fruity flavour), followed by methyl 2-methylbutanoate and 3-methylbutanoate (fruity, apple-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, caramel-like), d-decalactone (sweet, coconut-like), l-( ,Z)-3,5-undecatriene (fresh, pineapple-like), and a unknown compound (fruity, pineapple-like) as the most odour-active compounds. 

All the fabulous success stories and the terrible disasters that can occur in kitchens around the world can be blamed on chemical reactions. Cakes are light and fluffy because the baking soda in the batter reacts with an acid to produce carbon dioxide, a gas. When sugar is heated, it turns into dark brown, gooey caramel. The cut surfaces of apples and bananas turn brown because they react with oxygen in the air. All of these are examples of chemical reactions in the kitchen. 

The harmony of caramel and apples makes this frosting a perfect match for the cake. 

To MAKE THE CAKE pictured on page 52> quadruple the recipe, in two 8-inch pans, and 2 6-inch pans. Triple the caramel—cream cheese frosting as well. Because this cake contains chunks of apples, don t try slicing it into thinner layers, or you ll have a mess on your hands. Fill and frost the cakes, then chill. Follow the directions for tiering a cake on page 242, and then your cake is ready to decorate. 

Slice the apple and place the slices on a plate. Drizzle them with the caramel topping. Top them with chopped walnuts. 

A spread for bread which is made by the prolonged cooking of a mixture of apple pulp and sugar until it turns to a dark brown color and has a caramel flavor. The rural people of Colonial America sometimes added apple cider, orange peels, and quinces to their apple butter. About 2 lb (1.1 kg) of cored, peeled apples (which is equivalent to 3 lb [1.35 kg] of fresh apples) are required to make 1 lb (0.45 kg) of apple butter. 

Bernard, J. Kowalczyk, J. Gelatin-free isomaltulose-containing soft caramels. U.S. Pat. Appl. Publ. US 2005089618, 2005 Chem. Abstr. 2005, 142, 410200. 

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