jess4037 Posted 18 Jun 2007 , 1:51am
post #1 of

I, like most people, have wondered what makes fondant "melt" in the center of chocolates. In The Joy of Cooking, next to the recipe, they claim it's the egg whites. Just thought I would put that out there since I see the question all the time.

2 replies
MillyCakes Posted 9 Jul 2007 , 5:54am
post #2 of

I don't know, but here is a bump for you!

JoAnnB Posted 9 Jul 2007 , 7:17pm
post #3 of

Sugar, with any sort of moisture, will melt. Example, liquid center cherries. You wrap dry fondant mixture (mostly sugar) around a cherry and dip it in chocolate. In a relative short time, the fondant will absorb the moisture in the cherry and be liquid.

Quote by @%username% on %date%

%body%