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Author Question: Compare the fudge beaten at 120 F and 176 F. ... (Read 66 times)

fasfsadfdsfa

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Compare the fudge beaten at 120 F and 176 F.

Question 2

Compare the fondant with and without corn syrup.



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Mochi

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Answer to Question 1

Fudge beaten at 120F should have small, fine crystals, while fudge beaten at 176F is expected to have larger crystals.

Answer to Question 2

Fondant prepared with corn syrup is expected to have smaller crystals than that without corn syrup. This is due to the presence of an interfering agent, corn syrup, which will keep crystals small.




fasfsadfdsfa

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it


aliotak

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

 

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