What is the source of the acid that reacts with the baking soda? ...

[Tirant22]

What is the source of the acid that reacts with the baking soda?

Question 2

Explain the mechanism of the interfering agents in each of the following: fondant, fudge, hard candies, peanut brittle, and toffee.

[zenzy]

Answer to Question 1

Corn syrup is the foundation for aerated candies with baking soda.

Answer to Question 2

Fondant  interfering agent is often cream of tarter, which hydrolyzes sucrose into glucose and fructose.
Fudge  interfering agents include chocolate, cream, milk, and butter.
Hard candies  interfering agent is corn syrup.
Peanut brittle and toffee have baking soda added, which acts as an interfering agent and aerates the product.