Dessert & Baked Goods » Candy Fondant
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Posted Sunday, November 28, 2010, at 6:09 am by prochef:Just to expand on to what Care said about the cream of tartar, as an acid, it helps to 'invert' the sugar so that large crystals do not form. (Technically speaking, it takes the sucrose [long chain sugar], and splits it into glucose/fructose [short chain sugars], or invert sugar)
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