[Answered] Why do fudge and fondant become more firm if they are chilled in the ...

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Author Question: Why do fudge and fondant become more firm if they are chilled in the ... (Read 48 times)

Zoey63294

Hero Member
Posts: 539

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

Sr. Member
Posts: 301

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

Hero Member
Posts: 539

Reply #2 on: Aug 19, 2018

Thank you!

Meganchabluk

Sr. Member
Posts: 301

Reply #3 on: Aug 19, 2018

Always glad to help...

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Author Question: Why do fudge and fondant become more firm if they are chilled in the ... (Read 48 times)

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