Sugar

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Fondant and fudge consist largely of sucrose. The high sugar content is necessary to permit the crystallization that defines these confections. Sucrose is not well suited to act as the only sugar in these confections, however. Unless doctoring agents are added, sucrose will crystallize very rapidly, giving the confections a grainy texture.