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"Very good! I cooked it to 240, and then let it cool to 120 degrees, per peter grewlings chocolates and confections book, where he states cooling it to this temp before the agitation lets the fondant have nice small molecules that will not be grainy. A very nice tasting smooth fondant. Will make again for sure! 240 cooked it to a med consistanc..."
"Amazing stuff! Has a great depth of flavor. I followed this to the letter and threw it all in the crock pot. Tastes even better the next day. Served it with bucatini to rave reviews! thanks for sharing!"