Homemade sugar fudge. Fondant and confectionery glaze

Sugar fondant can not only decorate any pastry, but also add the zest of this snow-white delicacy to the taste of the confectionery itself. After all, it can transform everything: from cake to gingerbread. And if you already have soft ones in the oven, then we will be happy to tell you how to prepare such a wonderful sugar fudge for them.

Sugar fondant recipe for buns

Ingredients:

• granulated sugar - 600 g;
• vanillin - 1 package;
• hot water - 180 ml;
• lemon juice - 3 teaspoons.

Cooking

Pour granulated sugar into a deep metal ladle, pour it hot water and put on the stove, turning on the fire in a small mode. Stir the sugar very rhythmically into the liquid until all the crystals are completely dissolved. After boiling the syrup, increase the heat and let it boil for 5-7 minutes, just do not forget to stir it occasionally.

Very important point is that when we dissolved the sugar, part of the grains crystallized on the side walls of the ladle and they must be removed, which can be done with a damp sponge.

After the boiling time of the mass has elapsed, we set aside the syrup for a while and collect it a little in a spoon, cool its bottom in cold water. Now that the contents of the spoon have cooled down, we try to roll it into a ball. If you succeed, then you can proceed to the next step in the preparation of sugar fudge, if not, then send the syrup back to the fire and boil it for another 2-3 minutes. When the result with the ball is achieved, add lemon juice to the ladle set aside from the stove and stir it in the syrup. Without stopping stirring, we cool our half ready fudge. When everything cools down, take the mixer and finish it with a mass to white color. To cover the rolls with fondant, it should be slightly warmed up.

Powdered sugar fudge

Ingredients:

• boiling water - 4-5 tbsp. spoons;
• - 320 g;
• vanillin - 0.5 tsp.

Cooking

To begin with, sift the powdered sugar through a sieve into a deep bowl, and then gradually add one spoonful of boiling water. We take a hand whisk and stir the powder with water with it, as if whipping the resulting mass a little, but not to splendor, but until the fondant becomes quite thick, smooth, sticking to the spoon. Before applying this snow-white yummy to pastries, it should be heated over a very low heat, but be careful not to boil it in any case.

We told you how to make another sugar fudge, which is easier to prepare, but taste characteristics not inferior to the first sweet. The choice, of course, is yours, and we wish you success in your culinary creations.

Professional confectioners use to decorate their sweet masterpieces different types sweet decor, but for soulful home baking, cake fondant is most often used. But it can also be different in color and taste: chocolate, sugar, milk, marmalade, cream.

Classic sugar fondant cake

This lipstick is suitable for covering Easter cakes, rum broads, donuts, pastries and cakes. If desired, it can be painted in any color using food colorings. Moreover, you can color the finished mass with gel immediately before applying it to the cake, and it is better to add dry ones at the stage of syrup cooking so that the color is uniform.

Proportions of components for sugar decor:

• 250 g of fine sugar;
• 150 ml of water;
• 2.5 ml lemon juice.

Recipe step by step:

1. Pour sugar into a saucepan with a thick bottom, pour hot water over it and stir until all the crystals are completely dissolved. Brush off sweet grains stuck to the walls of the dishes with a wet silicone brush and put the sugar solution on fire.
2. After the syrup boils, cover the saucepan with a lid and boil the mixture, without stirring, until a test for a soft ball - when a soft caramel ball easily rolls from a drop of syrup in ice water.
3. Pour in and quickly stir in the lemon juice. Then, in an ice bath, cool the syrup to 30 degrees. Beat the cooled liquid with a wooden spatula until it becomes snow-white and curls into a mass of small crystals.

If there is no lemon in the kitchen, its juice can be replaced with a solution of citric acid. To do this, it is enough to dissolve one measure of volume (for example, a teaspoon) of acidic crystals in two measures hot water.

The finished fondant only needs to be heated to 40-45 degrees and you can start glazing cakes and other confectionery.

chocolate decoration

Favorite cake "Prague" in classical performance hard to imagine with a different decor. chocolate coating- the most common decor for home baking. It is easy to prepare with available non-exotic ingredients and just as easy to use.

Preparing homemade chocolate fudge for the cake from:

• 60 ml of milk;
• 80 g of sugar;
• 40 g cocoa powder;
• 50 g butter.

Step-by-step recipes for sweets for Easter cakes from proteins, powdered sugar, with gelatin, starch, chocolate

2018-04-04 Marina Vykhodtseva

Grade
prescription

23533

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

0 gr.

carbohydrates

78 gr.

300 kcal.

Option 1: Classic Easter Cake Fondant Recipe

IN traditional version preparing for cakes protein glaze. This is what our mothers and grandmothers have been doing for many decades. Who does not remember the thick and sweet foam that was placed on Easter cakes with hats? Since the proteins are used raw, it is important to pay attention to the quality of the eggs. We take only fresh product and from trusted manufacturers. For whipping, you need a mixer, since it will take a very long time to prepare fudge with a hand whisk.

Ingredients

• 2 proteins;
• 180 g of powdered sugar;
• 5 ml lemon juice.

Step by step recipe classic fudge for Easter cakes

Wash the eggs thoroughly, wipe dry. Separate proteins. It is important that not a drop of yolk gets into them. The second point is the use of exclusively clean and dry dishes. If there is at least a drop of fat or cream leftovers in the whisking bowl, then get a fluffy and thick fudge it will be hard.

We begin to beat the whites with a mixer. Wipe whisks dry with a paper towel before use. Immerse in proteins and turn them into foam. After that, add powder in parts. You can use half the rate of granulated sugar, beat until dissolved, and then pour in the powder.

As soon as the proteins turn into a thick and dense foam, it's time to add the lemon juice. It is not used for taste, although it has a positive effect on it. Acid increases the density of fondant, makes it more stable, strong. But it is important to add this ingredient at the end. You can throw a pinch of vanillin for flavor.

After adding the juice, beat for a few seconds to stir, and immediately turn off the mixer. Use immediately or cover and store in the refrigerator for a few hours. After lubrication, we immediately decorate the Easter cakes, dry everything together until completely solidified.

When separating the yolk, it is important to remove the protein from the shell, often a rather weighty clot is glued to it from the inside. If initially the eggs are small, then we take three things for this amount of powder.

Option 2: Quick Fudge Recipe for Easter Cake

The easiest version of fudge for Easter cakes, which takes a few seconds to cook, but you have to actively work with your hands, a mixer is not needed here. The main ingredient is powdered sugar. It is advisable to use fine grinding, with such a product it is easier to immediately achieve desired consistency. As a liquid, you can use water or milk.

Ingredients

• a glass of powder;
• 2 spoons of liquid.

How to quickly make fondant for Easter cake

pour out powdered sugar into a bowl. It is important that there are no lumps in it, you can sift. Next, drop by drop, start adding water or milk. Thoroughly rub the powder with the liquid until smooth.

As soon as the sugar turns into a homogeneous and smooth mass, but thick and stretchy, no more water is added. Stir again, you can add vanilla.

We apply fondant on Easter cakes, immediately sprinkle with multi-colored dragees until the coating sticks. dries up icing fast enough, just leave the Easter cakes for an hour at room temperature. If the room is humid, the process may take a little longer.

Sugar icing is applied exclusively to the cooled surface of Easter cakes. If the baking is warm, the fondant will simply flow, it will not work to apply a thick and neat layer of mass.

Option 3: Fondant for Easter cake with gelatin

One of the most good recipes fondant for Easter cakes, which does not crumble, does not crumble, pastries are neatly cut. On such a coating, all decorative elements are perfectly kept. The fondant turns out perfectly white, but at the same time it perfectly tolerates staining. That is, this mass can be used not only for Easter cakes, but also for other confectionery products.

Ingredients

• 6 tablespoons of water;
• 200 g of sugar;
• 8 drops of lemon juice;
• 1 tsp gelatin.

How to cook

two spoons plain water pour a teaspoon of gelatin and leave. The swelling time depends on the manufacturer and the product itself, usually it is in the instructions on the package.

Granulated sugar measure and pour into a saucepan, add the remaining four tablespoons of water. Mix and put on small fire. We need to make the syrup, but it's important to do it right. Stir constantly and dissolve all the sand, only after that let the syrup boil well. Make sure that nothing burns around the edges, otherwise the color of the fondant will change.

Remove the syrup from the stove and cool in a saucepan for exactly seven minutes, continuing to stir occasionally. After that, we introduce the swollen gelatin, dissolve.

Now you can start whipping. We do it with a mixer. Very soon, the syrup will begin to turn into a white and fairly dense foam, bring it to a density.

At the very last moment, we introduce lemon juice, beat for another minute and you're done! We immediately apply fondant on Easter cakes, it is not subject to storage. Gelatin glaze hardens very quickly, ten or fifteen minutes is enough.

If you need to make colored gelatin fudge, then add a couple of drops of dye to the finished mass. It is best to use gel pigments, they do not thin the consistency, do not affect solidification and density.

Option 4: White Chocolate Fudge

Very simple, but at the same time delicious option fudge out white chocolate. Can be used to melt confectionery glaze, it is sold in specialized stores. Or we use white ordinary chocolate, but we take tiles without bubbles. air chocolate not good for sweets.

Ingredients

• 180 g of chocolate;
• 45 g butter.

Step by step recipe

We break the chocolates, throw them into a bowl, set it over a pot of hot water. That is, we do steam bath. We turn on the stove.

Cut the butter or rub it, pour over the chocolate. Melt everything together, stir. It is not worth overdoing such a fudge, we only achieve dissolution. Moreover, the chocolate should not boil.

Remove the melted fondant from the heat, put on Easter cakes and decorate. It does not freeze for a long time, a quarter of an hour is usually enough. If the chocolate is hot and liquid, then first we cool a little, otherwise the layer will turn out thin and all the excess will begin to drain from the top of the cake.

White chocolate and icing are rather capricious in work; if moisture gets in, flakes can curl up. Sometimes they appear when using a low quality base or bad butter with a small amount of fat.

Option 5: Custard fondant for squirrel cake

This version of protein fudge for Easter cake is much safer than the previous one, as the mass will warm up. It does not boil and is not brewed in the truest sense of the word. We take any sugar, we do not replace powder.

Ingredients

• 3 proteins;
• 220 g sugar;
• 1.5 tsp lemon juice.

How to cook

We heat the water for a water bath. We send sugar and proteins to the saucepan, beat a little, and then send it to heat up. It is convenient to stir with a whisk here. All sand should dissolve. But the temperature of the mass should not exceed 75 degrees, the proteins should not seize in flakes. So we stir constantly.

Remove the protein syrup from the water bath, remove the whisk and start beating with a mixer. Very soon this whole mixture will turn white and thick foam. Pour in lemon juice. Whisk until almost completely cool.

Apply protein mass on Easter cakes, decorate, leave to dry completely.

For a water bath, it is convenient to use not a bowl, but saucepans from the same set, but of different sizes.

Option 6: Starch Fudge

Another version of protein fudge for decorating Easter cakes. It is prepared quite simply and easily, even a beginner can handle it. You will definitely need a small strainer.

Ingredients

• 0.5 tsp starch;
• 1 protein;
• 160 g of powder;
• 0.5 tsp lemon juice.

How to cook

Whisk the egg white, gradually add the powdered sugar. As soon as the mixture becomes white and thick, add starch to them. Sift through a sieve so that it turns out without lumps.

Beat a little more with starch, then add lemon juice. Vanilla to taste. Stir and the fudge is ready. It is not fluffy, not airy, but dries quickly enough and does not stick.

Often used in confectionery corn starch but it is not always on the shelves conventional stores. Can be replaced with potato starch, it tastes like this small amount won't affect much.

fondant needed to decorate confectionery - muffins, cakes, Easter cakes. Even regular cookies, you can make it more attractive with the help of fondant. fondant there are two types - liquid (it freezes very quickly and becomes matte after solidification) and solid (poured over curly forms, cools down). Hard fudge can be stored for quite a long time.

fondant

Here are some recipes for various hard fudge.

Creamy sweet.

Creamy sweet.

Fondant cake at home. We need products:

• Cream - 1 glass;
• Sugar - 1.5 cups;
• Honey - 1 tbsp. spoon.

Cooking:

Pour sugar into a saucepan, pour in cream. Mix well until smooth.

Put on fire, bring to a boil, stirring constantly. Put honey - cook over low heat until tender, stirring constantly. Readiness is determined as follows: drop a little syrup into a bowl of cold water, try to roll the ball, if the ball does not stick to your hands, then the syrup is ready.
Pour the finished mass into a tray or pour into molds (for ice), leave to cool.

Pour into a patch or moulds.

When the mass has cooled, remove it from the tray (molds), and then cut into squares.

Milk fondant for a cake at home

Milk fudge - very delicious dessert, which is absolutely not difficult to cook yourself at home.

We need products:

• Butter - 120 Grams
• Powdered sugar - 60 Grams
• Powdered milk - 220 Grams
• liquid cream- 2 teaspoons
• Pine nuts - 50 Grams
• Cashew - 20 Grams

Servings: 6-7

Required Products.

Mix the butter in a bowl room temperature, powdered milk, powdered sugar. Add 2 tablespoons of cream pine nuts, knead the dough with your hands until smooth. The amount of milk/cream powder may vary. It is important that the mass acquire a homogeneous soft consistency. Then we send the mass to the refrigerator for 10 minutes.

We sculpt cubes from the mass, decorate them with nuts and put them on a plate. Then we send the sweets to the freezer for 20-30 minutes.

We take them out of the freezer and serve them to the table.

sugar fudge.

Easter cake is covered with sugar fudge.

You can decorate homemade confectionery - muffins, cakes, Easter cakes, even ordinary cookies, with the help of sugar fudge. It is very convenient that fudge can be stored for quite a long time and you can cook it for the future.

We need products:

• Sugar - 2 cups;
• Water - 0.5 cups;
• Lemon juice - 1 teaspoon.

Cooking:

Pour sugar into a saucepan and fill it with warm boiled water. Stir well, cook over low heat until the sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

Cover the pan with a lid and continue to cook the syrup until the “soft ball” test. For such a test, from time to time, take a little boiling syrup from the pan with a teaspoon and lower it into a container of cold water. After one minute, try rolling the contents of a teaspoon into a ball. If the ball does not work out, let the syrup boil again. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with a solution of citric acid.

Cool the syrup as soon as possible after boiling. To do this, place the pan with it in a container of cold water or on ice. Sprinkle the surface of the syrup also with cold water to prevent the formation of a crust.

After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fudge.

To store the fondant, cover with a damp cloth and close the pot tightly with a lid. As necessary, you can take part of the prepared mass, heat it in a water bath and use it to decorate a cake or any confectionery.

Chocolate fudge.

We need products:

• Condensed milk - 395 g;
• Brown sugar - 1 tbsp;
• Honey-2 tbsp. spoons;
• Butter - 125 g;
• Dark chocolate - 180 g;
• Cherry - 100 g;
• Pistachios - 100 g;
• Coconut flakes - 80 g.

Cooking:

Grease a 20cm square cake tin and line with parchment paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring, over low heat until the sugar is completely dissolved and the mass becomes homogeneous.

Slightly increase the heat, bring the mass to a boil. Cook, stirring constantly, for 6-8 minutes, until the mixture thickens and pulls away from the sides of the pan.

Remove from heat and add chocolate, broken into pieces. Stir until the chocolate is completely melted.

Add half dried (or candied in syrup) cherries, half pistachios and all coconut flakes, stir.

Pour the chocolate mixture into the prepared pan and quickly smooth the surface.

Distribute the remaining pistachios, cherries over it, slightly pressing them. Set aside for 30 minutes to allow the fudge to cool. Then cover with cling film and refrigerate for 6 hours to set. Cut into 2.5 cm pieces before serving. Bon appetit!

Here's what it looks like ready meal.

Ready sweet.

Cake fondant.

fondant it turns out thick and almost instantly freezes, so everything must be done very quickly.

1/2 cup sugar mixed with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything over low heat until sugar dissolves. finished glaze add a piece of butter. Cool slightly and cover the cake or pie. Be careful, it dries up pretty quickly!

The specified volume is suitable for decorating cakes or cakes, for example, to make a beautiful cobweb. If you wanted to completely cover the top and sides of the cake, take double the products.

To cover the cake with fondant, it is best to pour it on top of the cake, starting from the center. If the mass has already begun to solidify, you can heat it up to liquid state so that it flows freely. The sides are coated with an already thickening mass.

Oil sweet.

We need products:

Powdered sugar - 1 cup

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

Combine butter, powdered sugar, 1 tablespoon milk and vanilla essence. Beat with a mixer, gradually adding milk, until a homogeneous mass is formed.

You can make buttercream with various additives.

Butter fudge chocolate.

Prepare buttercream. Combine 1 tablespoon of cocoa powder and 1 tablespoon of hot water, cool. Mix with cooked fudge.

Coffee butter fudge.

Make butter fudge by replacing milk with water. Combine 2 tablespoons instant coffee and 1 tablespoon hot water, cool. Mix with prepared fondant.

Lemon buttercream.

Make butter fudge by replacing milk and vanilla with lemon juice. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. If desired, color the fondant with dyes.

Now you are armed with several fudge recipes to decorate your "masterpieces".

Try, experiment.

Cake Fondant - confectionery decoration, which gives the product a memorable shine, taste and aroma. It is a boiled down sugar syrup with the addition of molasses or citric acid, into which, depending on aesthetic wishes, chocolate is added, fruit supplements, cream or cocoa, trying to emphasize the exclusivity of pastries.

How to make fondant?

Fondant for a cake at home is diverse in options. However, there is classic recipe, in which 800 g of sugar is dissolved in 270 ml of water and boiled until thickened, a solution of citric acid is added and boiled for another 30 minutes. With the help of ice, the fudge is quickly cooled, whipped with a mixer and placed to ripen for a day in the cold.

1. Cooking fudge requires compliance clear proportions And quality products. So, when choosing cocoa for chocolate fudge, you need to pay attention to its composition - it should be a powder without herbal additives and flavor enhancers.
2. If the fudge contains butter, then its fat content should not be less than 83%. Otherwise, chocolate fondant when applied, it will acquire a white coating.

Chocolate fondant has two cooking options: based on chocolate or cocoa powder. The latter is relevant in the case when you need to quickly and without special financial costs make a simple homemade cakes tastier and more effective. To do this, boil sugar with cocoa in milk and, after cooling, mix the mass with butter.

Ingredients:

• cocoa powder - 40 g;
• sugar - 125 g;
• milk - 80 ml;
• butter - 90 g.

Cooking

1. Mix sugar with cocoa.
2. Warm the milk and pour into the dry mixture.
3. Put the mass on the stove and cook, stirring, for 2 minutes.
4. Remove from fire and cool.
5. Add to mixture soft butter and mix well.
6. Chocolate fondant for cake is applied to products immediately.

Chocolate fondant for a dark chocolate cake is traditionally used to decorate a product that needs to be given a shiny and spectacular surface. To do this, an egg is added to the mass of butter and chocolate. As a result, the fondant becomes glossy and plastic, fits well on the surface and does not cause inconvenience in work.

Ingredients:

• dark chocolate - 200 g;
• oil - 110 g;
• powdered sugar - 250 g;
• egg - 1 pc.

Cooking

1. Melt chocolate with butter in a water bath.
2. Beat in the egg and stir quickly.
3. Add the powder and beat with a mixer until smooth.
4. Chocolate fondant is applied hot to the product.

Creamy fudge at home - recipe

Creamy fondant is a recipe that allows you to create a delicate, silky rim for cakes, desserts and candy bases. Fudge is made from cream, which, interacting with sugar, in the process of boiling, acquires a caramel color and a soft but stable texture, which is why the mass fits well and quickly hardens.

Ingredients:

• sugar - 250 g;
• cream - 120 ml;
• oil - 60 g;
• vanillin - 2 g.

Cooking

1. Combine cream, butter and sugar in a bowl.
2. Put on the stove and bring to a boil.
3. Add vanilla and cook, stirring, until the mass acquires a pleasant caramel shade.
4. Check readiness by dropping a drop of fondant into water: a frozen drop is ready to go.

The most sought after type of decoration. She prepares from sugar syrup(for which it received the name sugar), boiled, chilled and whipped into a tight mass. This lipstick is very convenient because for a long time can be stored in the refrigerator, and heated to 40 degrees, quickly takes on a viscous consistency.

Ingredients:

• sugar - 250 g;
• hot water - 150 ml;
• citric acid - 1/2 teaspoon;
• boiling water - 10 ml.

Cooking

1. Pour sugar with hot water, stir, remove adhering crystals with a brush and cook until boiling.
2. Skim off the foam and cook until soft ball test, periodically dropping a drop of syrup into a container of cold water.
3. At the end of cooking, add citric acid, diluted with boiling water, counting 12 drops.
4. Cool the syrup quickly and beat with a mixer until it turns white.
5. The fondant for the cake hardens quickly, so it needs to be warmed up before glazing.

Milk fudge is the simplest and most financially beneficial option, in which you can create the perfect decoration from two components - milk and sugar. By technology, it is similar to sugar fudge. The mass is also boiled, cooled and kneaded for a long time. Milk gives the fudge a delicate creamy color and baked flavor, so it can not be supplemented with other components.

Ingredients:

• milk - 450 ml;
• sugar - 400 g.

Cooking

1. Dissolve sugar in warmed milk and bring the mass to a boil.
2. Boil syrup until creamy.
3. Do a soft ball test.
4. Cool the mass with ice and, stirring, bring to a state of a homogeneous smooth lump.
5. Before applying to the surface, it is heated to a fluid state.

A good solution to give baked goods freshness and bright color. It is attractive in taste and original cooking technology, which, in fact, resembles custard. Unlike the latter, fudge is boiled on lemon juice with the addition of zest, acquiring a delicate sourness and a pronounced citrus aroma.

Ingredients:

• lemon - 4 pcs.;
• sugar - 350 g;
• egg - 4 pcs.;
• oil - 225 g;
• starch - 10 g.

Cooking

1. Peel the lemons and squeeze out the pulp.
2. Mix with beaten eggs, sugar, butter and starch.
3. Put on the stove and cook until thickened for 8 minutes.
4. With this fondant, you can immediately decorate products or transfer the mass to a jar and store in the refrigerator.

Chocolate fondant for cake with sour cream

Fudge is a recipe aimed at not being expensive and pleasing to everyone. In this case, chocolate fudge made from cocoa and sour cream will help out. Eaters will appreciate the bitter taste and aroma, and housewives will save on purchases and will not get tired when working with plastic mass which, thanks to sour cream, will not take on a crust after cooling.

Ingredients:

• sugar - 80 g;
• cocoa - powder - 80 g;
• sour cream 20% - 80 g;
• butter - 50 g.

Cooking

1. Mix sugar with cocoa and sour cream and cook for 3 minutes.
2. Add oil and stir.
3. Such fondant for the cake is taken to work a little cooled down, a couple of minutes after being removed from the stove.

A fondant cake recipe can include healthy and useful components. A striking example is orange fudge prepared from the zest and juice of citrus fruits, which are rich in vitamins and are natural flavors. This fondant is worth stocking up for future use in order to use both as a topping and as a fastening base.

Ingredients:

• orange - 2 pcs.;
• sugar - 120 g;
• oil - 70 g;
• egg - 1 pc.

Cooking

1. Peel the oranges, squeeze out the pulp.
2. Combine juice and zest in a separate container and sweat for 5 minutes.
3. Strain, add butter and sugar.
4. Bring to a boil, pour in the beaten eggs in a stream and cook until the consistency of condensed milk.

Confectionery fudge can not only give the product an aesthetic appearance, but also make it memorable. To do this, add to the mass natural dyes. The latter give the fudge both color and a slight aftertaste. Often the basis is sugar, milk and creamy fudge, with initially soft shades.