Heat all together to 246'F, add 50 lb of basic fondant at once, mixing until the fondant is melted; then add flavor and 20 lb of frappe, and mix thoroughly. spread the batch on heavy oiled waxed paper and allow it to cool to approximately 170'F. The relatively high percentage of corn syrup used inn the recipe, plus the corn syrup and invert sugar content of the frappe, will yield a fudge of semichewing semi-short consistency.
地址：山东省烟台市开发区南昌大街48号
