Have you ever wanted to make fondant but felt intimidated by the complexities of thermodynamics? Well, fear no more! A team of scientists at the Institute of Molecular Science in France have developed a new method for making fondant that simplifies the thermodynamics involved. This breakthrough could make fondant-making easier than ever before! The new technique involves pre-heating the ingredients, cooling them at a slow and controlled rate, and then allowing them to crystallize. This helps to reduce the chances of the fondant becoming too hard or too soft. The team also found that the texture and consistency of the finished product can be adjusted by altering the temperature and rate of cooling. The new method could revolutionize the way fondant is made, making it easier and more reliable for home cooks.

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source: Phys.org