Pastry 24A (CSCA) Word Scramble
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| Term | Definition |
| 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 |
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