What is the topic of the Fondan?

FUDGE FROWING is a type of icing for roast goods that are similar to the icing of cream and the traditional fund in that it is gaining strong, strong consistency because it builds and sometimes solidifies on the consistency of the Fondan. Using the term "FUDGE icing" sometimes simply means chocolate that is one of the key ingredients; Movements that use aroma, such as orange liqueur or fruit, are generally not referred to as fondant, although FUDGE CANDY can receive tastes other than chocolate. Basic ingredients - milk, sugar and butter - are quite standard in most recipes, the main difference being the type and amount of chocolate, which is added to the final icing. Nespeetted, molten chocolate can be used, as well as cocoa powder that achieves a similar result that is ultimately slightly more mild for a longer period of time. After completion, the icing of the FUDGE must be used before it becomes too stiff because it can happen very thick and difficult, not if impossible, spread on the finished cake.

One of the challenges faced by some who make the icing of FUDGE is to achieve a smooth consistency without breaking icing. This may be difficult because sugar tends to interact with other ingredients and causes sugar crystals to form, resulting in granular texture during consumption. Slow heating on a double boiler and accurate heating with the thermometer of confectionery are two ways to prevent this problem as well as using powder sugar. However, there are recipes that are not interested in the presence of crystals in the final product and require small or no heating at all.

A very simple FUDGE recipe involves mixing sugar, cocoa powder and vanilla in a bowl. The butter, which was melted either on the hob or in a microwave, is poured over the mixture and stirred until it is fully integrated. Milk or half and the half is then added to a bowl and whipped until the desiredconsistency. This version of icing is as thick as some others.

The more complicated way to prepare the icing of the FUDGE is to place sugar, milk and butter in the pan and warm them until the sugar completely melts and butter unhealed. Lard can be replaced by butter, as well as margarine, with providing slightly different textures and taste. As soon as the mixture has just started to boil, it is removed from the heat and small pieces of chocolate are added and stirred until they are not eating and thickening. Chocolate can also be melted in a microwave or double boiler and poured slowly into the mixture to form a stronger icing. This FUDGE icing is harder when it cools and is intended for use very soon after it is made.