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Author Question: Why do fudge and fondant become more firm if they are chilled in the ... (Read 78 times)

Zoey63294

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Why do fudge and fondant become more firm if they are chilled in the refrigerator?

Question 2

Why should the beating of a supersaturated fondant or fudge syrup be uninterrupted?



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Meganchabluk

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Answer to Question 1

Fudge and fondant become more firm if they are chilled in the refrigerator due to the cold temperature to which they are exposed; this slows molecular movement and firms the product.

Answer to Question 2

To keep crystal size small.



Zoey63294

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Meganchabluk

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