Bake stable fudge

What makes fudge bake stable

1. Ufuk Ayyıldız reply

   Hi, please give us more details. what type fudge? What is your ingredients? In which bake process do you want to use it?

2. Craig Freshwater reply

   Standard fudge ingredients like condensed milk ,sugar ,glucose syrup ,palm fat ,butter, and gms,fondant icing, cubes to be used in cookies , bake at 175 deg c for 15 mins

3. Food R&D Emeritus reply

   if you include cooking starch during your sugar boiling as well as little pectin you can stabilize the fudge to the point it won't melt when used as bake stable topping for desser…

4. Craig Freshwater reply

   Thanks for the advise Roy Will give it a try

5. Kapil kapoor reply

   You may use modified corn starch ( eg thermflo ) at 3% level of the total formulation. This will not only give a 100% bakestable product , but also lend the fudge good shine and s…

6. Craig Freshwater reply

   Hi Kapil Thanks will give it a try , I have some Sodium Alginate coming in so will try that as well

7. Kapil kapoor reply

   Alginates will not help. They are not bake stable in this application . Only modified starches like thermflo or clearam will help. Regards

8. Craig Freshwater reply

   Hi Kapil, The Sodium Alginate specification states the product forms thermo irreversible gels , does not melt on heating, What am I missing here?