The Secret is out
If you’re in North America you’ve probably seen hte Cadbury’s Caramilk commercials that center around the secret of how they get the creamy caramel in the center of the bar. For those of you that are interested what they use is a soft center fondant with caramel flavouring. Soft fondants are common in dessert and candy making. They are firm until covered in chocolate at which point they liquify (thanks to an egg white that is kneaded into the sugar mixture). So there you go Cadbury’s, the secret is out now quite annoying me with those silly assed, puerile commercials will you.
Comment from Ian Bailey
Time: 11/15/2004, 7:18 am
Where are the egg white and glycerine on the ingredient list? The other theory is that invertase enzyme is used. Invertase/sucrovert would be on the ingredient list. A federally inspected plant cannot leave ingredients off the list of ingredients on the package. The government does check.
Cadbury uses a shell moulding plant.