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Frappe Chocolate Fudge
Preparation info
- Makes
132 pieces
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| FRAPPE | ||
| Dry albumen |
Method
- To prepare the frappe, whisk the albumen into the water. Allow the albumen to rehydrate, about 30 minutes.
- Cook the invert sugar and glucose syrup to 230°F/110°C, stirring constantly.
- Using a 5-qt mixer, begin whipping the albumen mixture with the whip attachment on high speed.
- Meanwhile, continue cooking the syrup until the temperature reac
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