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The Frosty is Wendy's quintessential malt: the best part of ice cream and milkshakes, combined into a perfect dessert. Gels are light but thick, cold and creamy, and there is nothing to look like another fast food. Frosted chocolate, once the only icy flavor available in the chain, has a light brown color and malted chocolate flavor. He could surprise the fans, then know that a chocolate frosty also contains vanilla.

If you have ever eaten a frosty, you may have noticed that the flavor is not the rich chocolate you could find in aShake Shake Shake Shake or Five Guys. It's partly because of the flavor of vanilla, which prevents chocolate from becoming too overwhelming. Here is a little more about the good cake and the way vanilla has become a key flavor in the emblematic dessert.

When has the frost been invented?

Frostys has existed for more than 50 years. Fred Kappus, CEO of Kappus company, started working for his father's restoration business in the late 50s and fans can thank him for the delicious frozen treat.

AsWendy's explained in his square blog, Kappus started switching to the totem, the packaging parts, units of unloading ice cream machines and the delivery of equipment. But the work prepared him for his next concert: develop one of the most beloved recipes of the malt of all time.

The story goes only in 1969, the CEO of Wendy, Dave Thomas, called Kappus, who was then responsible for the company of his family. Thomas wanted Kappus tips on a frozen dessert can add to the Wendy - and Kappus menu suggested the frost.

Frosty's recipe was made with the intention of complimenting Wendy's burgers. Thomas thought that consumers would like to wash their hamburgers with something cold, refreshing, creamy and sweet. (He was right.) But what is really in this secret recipe? He was kept as narrow as the recipe at Krabby Patty. And for good reason.

Why is there vanilla in frosted chocolate?

The secret ingredient of every frosted chocolate and vanilla of each Wendy's Classic - is vanilla. Kappus was apparently inspired by ice cream at a race track in Cleveland, to which the Kappus company had provided the ice cream machine. A panel on ice machines at the Play track, "Secret Format, Malted Frost", according to Wendy's blog.

At the time, vanilla was not so secret. In fact, it has been widely used among ice cream mixers because it has smoothed chocolate, changing the flavor in addition to a malt-like taste.

After Kappus introduced Thomas to the style of the ice cream of the race track, Thomas knew they had something good. So they added frosted chocolate vanilla. The rest is about the story.

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What else is in an icy?

With regard to other ingredients in a chocolate icy, Wendy's website lists milk, sugar, corn syrup, cream, whey, dry milk, cocoa (treated with alkali), the Guar gum, mono and diglycerides, cellulose gum, natural vanilla flavor, carrageenan, calcium sulphate, sodium citrate, dextrose and palmitate vitamin A. But the "natural vanilla flavor" is the star of this List of ingredients.

Nowadays, everyone can walk in a Wendy, order a frosty and know exactly what they will have. Dessert is a base of the company's mark and has been a constant part of Wendy for more than 50 years.

Although it is difficult to believe that you actually eat vanilla aromas in a classic chocolate jelly, that's what moves it from its fast food competitors. The frosty is really in a league in its own right.