What is true about fudge-type icings?

Fudge-type icings are known for their smooth texture and rich flavor, which is achieved through a specific cooking and cooling process. One key aspect of working with fudge icings is the ability to reheat them if they become too thick or difficult to spread after they have cooled. Using a double boiler is particularly effective because it allows for gentle, even heating without direct contact with the heat source, preventing the icing from burning or seizing up. This flexibility in reheating makes it easier for bakers to achieve the desired consistency for application on cakes or pastries.

By contrast, other statements about fudge-type icings restrict their usability. While they can be used fresh, the assertion that they can only be used fresh diminishes the potential for adjustment. The idea of needing constant refrigeration is not accurate; while keeping them refrigerated can prolong their shelf life, it is not essential for immediate use. Additionally, the guideline about stirring after cooling is meant to maintain the texture obtained through the cooling process; however, it can be counterproductive if the icing needs to be reworked. Thus, the ability to reheat fudge icings in a double boiler stands out as a practical and advantageous option for bakers.