Ratio Of Sugar To Fat Content That Makes It Not Spoil

Baking By niccicola Updated 10 Apr 2009 , 2:46pm by bonniebakes

niccicola Posted 6 Apr 2009 , 3:35am
post #1 of 3

Since chocolate ganache does not have to be refrigerated because there is high sugar content, is there a ratio I can look for in other filling recipes that would mean it does not need to be refrigerated?

The ganache recipe i use is 8oz. chocolate to 8oz. cream

So, as long as there is 1/2 the amount of sugar, it's fine?


2 replies
niccicola Posted 9 Apr 2009 , 8:19pm
post #2 of 3

any idea?

bonniebakes Posted 10 Apr 2009 , 2:46pm
post #3 of 3

what a great question... sorry, I don't know the answer, but I sure would love to hear from someone who does know!

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