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Pastry 24A (CSCA)


FUDGE A Western confection, usually soft, sweet, rich. Made by mixing sugar, butter, milk, heating to soft-ball stage (240 °F/116 °C), then beating while it cools to acquire smooth, creamy consistency. Sold in a variety of flavors, fruits/nuts sometimes added
FONDANT CENTERS a thick, creamy sugar paste, the basis of many candies
CALISSONS traditional French candies consisting of a smooth, pale yellow, homogeneous paste of candied fruit and ground almonds topped with a thin layer of royal icing
PAVÉ a French term for any square or rectangular food preparation; a fudge like sweet in a rectangular or square shape
PENUCHE a fudge-like candy made from brown sugar, butter, and milk
Created by: CSCAStudy