Frappe

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
An optional ingredient in fudge is a frappe. Frappe is used as an aerator in confections, much the way meringue is used to lighten baked goods. The aerators in the frappe itself may be albumen, usually dried and not from fresh egg white, gelatin, or, in large production or manufacturing, soy protein. In all cases, to make the frappe, the aerator is combined with cooked sugar and whipped to incorporate air. The frappe can be made in quantity ahead of time and stored until use. The desired amount is scaled out as needed and is added after the mixture is cooked and before agitation has begun. The addition of a frappe makes for a lighter-textured candy. In addition to lightening the fudge, frappes tend to help control crystallization, acting as a doctoring agent and resulting in a smoother, softer product. Because air is incorporated when it is whipped, fudge made with a frappe dries out more readily than fudge made with no frappe. For that reason, extra care must be taken to wrap or store the product in a way that will protect it from moisture loss.