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Author Question: Why do fudge and fondant become more firm if they are chilled in the ... (Read 55 times)

Zoey63294

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on: Aug 19, 2018
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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Reply #1 on: Aug 19, 2018
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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Reply #2 on: Aug 19, 2018
Thank you!


Meganchabluk

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Reply #3 on: Aug 19, 2018
Always glad to help...


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