in the milk and corn syrup.
Pectin is a gelling agent
extracted from citrus peel
but also from other fruits
like apples, apricots, or
cherries. When it comes
into contact with water it
absorbs and retains it. A
small amount goes a long
way.
Corn syrup prevents the
crisp from crystallizing
while the water contained
chris devlin
(Chris Devlin)
#1