How to make fondant for cakes. It doesn't taste better: the best recipes for confectionery fudge at home

The final step in the preparation of delicious desserts is the preparation of fudge sugar. Without it, many sweet pastry dishes will not seem as appetizing as they really are.

It is for this reason that I decided in this article to pay attention to the question of how to make fudge at home. True, before telling how to cook fudge, I would like to clarify one thing.

Some professional confectioners and culinary experts believe that fudge and icing are completely different products. The thing is that the glaze has less plasticity.

Fondant takes longer to harden than frosting. Only if you compare these confectionery additives, you should still agree that they are involved in the same group.

This is due to the fact that both fudge and glaze are used for the same purposes. To be more precise, they are designed to decorate cupcakes, interesting pastries, gingerbread and cakes.

In fact, you can list the varieties of desserts for a very long time.

About fudge

Fudge should be called boiled sugar-based syrup. This is what the basic version of fondant looks like.

It's not hard to make it at home. You just need to boil the syrup from sugar and water, let it cool using ice, and then beat it with a mixer.

As you can see, the recipe is really not complicated. Even a novice cook can handle this task.

If the goal is to prepare a fondant mass, it is worth observing exactly the entire algorithm of actions.

Sugar and water are converted very simply. This principle lies in the fact that high-density sugar syrups are prone to sugaring.

Those. small sugar crystals appear in their mass. They are soft and able to give the fondant a special texture.

To make the crystals small, you need to introduce citric acid into the syrup, thanks to which the growth of crystals will be reduced.

The proportion of 30% water to total sugar is ideal for making fudge.

In fact, there are an incredible amount of variations on how to prepare a fondant mass. The recipe may include milk.

Depending on the inclusion in the composition of this product, 3 groups are distinguished: milk, sugar and cream fondant, as well as creme brulee.

The latter has a large number of heat treatments. During cooking, other auxiliary components are also introduced into the composition of the fudge. It can be fruits and berries.

Such options are commonly called fruit fudge. Chopped nuts, cocoa powder and other products are also added to it.

Thanks to them, such a wide variety of additives in the confectionery product appears.

It is better to start learning how to cook fudge with the basic version. I presented the recipe for classic fudge to your attention a little below. See for yourself and don't be afraid to cook it yourself!

The classic version of making fudge for dessert

Components: 150 ml of water; ice; 500 gr. Sahara; 1 tbsp lemon juice.

Cooking algorithm:

1. Add sugar to a saucepan and add water. I turn on the medium heat on the stove and stir to boil the sugar until completely dissolved.
2. When the mass boils, turn off the stove and remove the foam. Skim the sugar off the surface of the pan. I advise you to do this with a brush dipped in water
3. . It is worth removing the crystals immediately so that later they do not violate the homogeneous composition of the fondant. Turn on the fire and cook the fondant mass for a minute
4. I do not interfere with the mass.
5. I add 1 tbsp. lemon juice and boil the syrup for a minute.
6. When the time is up, you need to take 1/3 tsp. syrup, dip in cold water, remove with your fingers, roll into a ball, it should turn out soft and plastic.
7. Having achieved this, it is worth removing the fondant from the fire.
8. I pour the syrup into a bowl with wide sides. I put ice on top, let the mass cool down so that it becomes 40 degrees. You will have to spend 20 minutes on this. 5
9. With a spoon, and then with a mixer I beat a lot of fudge. In general, this will take another 15 minutes. The sugar mass will gradually become thick and white. Readiness is checked by appearance: the sugar mass is plastic, thick and does not stick.
10. It is better to leave the fudge aside for a day, put it in a plastic container and cover with a damp cloth, and then with a lid. Then you need to put it in the refrigerator until it cools completely. 7 Use it in the amount that is necessary.
11. To do this, use a water bath to heat the mass. To give the mixture brightness, you can add beetroot juice or cocoa to the composition. Experiment, giving freshness and appetizing delicious pastries.

In fact, only at first glance it may seem that cooking fudge is a very complicated matter. Try your hand at cooking other types of fudge, the recipes are presented below.

Creamy fondant

Ingredients: 100 ml cream (fatty); 1 st. Sahara; 40 gr. sl. oils and vanilla.

Cooking algorithm:

1. I pour the cream into a saucepan, put sugar and sl. oil.
2. I turn on a small fire and bring the mass to a boil. You need to constantly stir it so that the mixture does not burn.
3. I boil the mass so that it becomes creamy in color, put a drop of fudge into the water, if it turns into a plastic ball, you can remove the mass from the heat. Sugar candy is ready to use.

This recipe is also interesting in that this type of fudge can be used not only as a decor for confectionery pastries, but also as an independent dessert.

Just pour the mass into molds. Serve at the table, your loved ones will be delighted with treats for tea.

Protein fudge

Components: 2 pcs. chickens. egg whites; 2 tbsp lemon juice; 300 gr. powdered sugar.

Cooking algorithm:

1. Be sure to refrigerate egg whites ahead of time. I beat them together with salt. It is necessary to ensure that the mass becomes 3-47 times larger.
2. I continue to beat, I introduce the indicated amount of powdered sugar, and then lemon juice. If powdered sugar is not at home, you can use plain sugar.
3. I make fondant strong and as lush as possible. Fondant must be diluted with jam, syrup, food. dye. Only then use it for its intended purpose.

In fact, I want to clarify that this protein version of fondant does not apply to technical fondants.

This is due to the fact that there is no option for using heat treatment. It just turns out that we use whipped cream.

Despite this discrepancy, a similar option is also used in confectionery, and the product is called fudge.

chocolate fondant

Components: 200 gr. sweet classic; 250 gr. dark chocolate bars.

Cooking algorithm:

1. Grind chocolate with a water bath. I also warm up the finished classic fondant mass.
2. I mix the masses together. I beat to get a homogeneous composition. Also, the mass should shine.
3. I apply with a wide spatula or spatula a mass for dessert. Be sure to do this very carefully so that the dessert is beautiful and shiny.

This fondant recipe is usually used to decorate cakes: "Prague", "Slavutich", "Bird's milk".

fruit fudge

The cooking algorithm is very simple. You need to use food. dyes and fruit essences that you personally like.

You can complicate your task and make fudge based on natural fruit syrup (molasses). Fruit juices contain acid that should not be present at the beginning of fudge cooking.

It is for this reason that juices for making fruit fondant mass are leached in production, and then acid must be added to make the mass boil down.

It is important to avoid the appearance of sugar crystals. Only, if you look, this method of cooking is not cost-effective, if we consider the situation with the production base.

When it comes to cooking at home, I advise you to ignore the standard requirements and add to the sahs. uvar concentrated fruit and berry syrup, even though there will be acid.

To enhance the aroma, you need to take fruit essences, tinctures and use food. dyes.

Ingredients: water, invert syrup, sugar, essence and food. dye.

Cooking algorithm:

1. I cook fudge, as well as in the classic recipe. Add sugar to a saucepan and add water. I turn on the medium fire on the stove and interfere, I start cooking.
2. When the mass boils, it is worth turning off the fire and collecting the foam. I take sugar. I remove the crystals immediately so that later they do not violate the homogeneous composition.
3. I turn on the fire and cook the fondant mass for 5 minutes. I do not interfere with the mass.
4. I add 1 tbsp. juice and boil the syrup for a minute. The mass will gradually become thick.
5. Readiness is checked by appearance: the mass is plastic, thick and does not stick. I add food. dyes and essences.

• It is very important to do everything right and not to digest the fondant mass. In the event that the ball turns out to be hard and devoid of elastic characteristics, it means that the fondant mass has been digested.
• Thanks to the process of uniform cooling, the conditions for the correct crystallization of the syrup will be met. If ice is not available, replace it with cold water. Just be careful so that it does not get on the mass of fondant.
• It is better to mix the cooled fondant mass with a spatula or a spoon, only then use a mixer. As soon as the mass has become similar in composition to sour cream or has acquired a cream color, you need to stop.
• You can change the colors of fudge with coffee, jam, syrups and preserves.
• It is better to store the fondant mass in the refrigerator, wrapping it with a film so that the mass does not dry out.

I advise you to try making fondant at home to make sure that you don’t have to be a real pastry chef to be successful in this business!

Good luck to all my dear readers!

My video recipe

There are a huge number of options for making sweets and each person will be able to choose for himself exactly what he can fully satisfy his gastronomic needs. And so cook fudge candy recipe cooking!

Chocolate cognac fudge candy recipe

Ingredients:

• 200 g - dark chocolate;
• 100 g - condensed milk;
• 50 g - cognac (Baileys liqueur);
• 20 g - butter;
• 50 g - hazelnuts (unsalted pistachios);
• 75 g - cookies;
• 100 g - marshmallow;
• 50 g - white chocolate.

Cooking method:

1. We put cognac, butter, condensed milk, and pieces of chocolate in a saucepan, then melt using a steam bath. Stir all the time with a wooden spoon to mix all the ingredients. Then we remove from the fire. Pour pieces of cookies, nuts, chopped marshmallows into it.
2. Again, mix everything carefully and pour into a silicone mold (8x20 cm). If you use a different mold, then it must be covered with baking paper. There should be no empty spaces in the mold, it follows that the mixture should lie tightly and evenly in it.
3. Then put the mold in the refrigerator to solidify the mixture. Decorate with melted white chocolate on top with strips and put in the refrigerator again. Fondant sweets are ready, we set the table and wait for the guests.

Chocolate-tangerine fudge with sesame seeds

Ingredients:

• 250 g - brown sugar;
• 2 pcs - tangerine;
• 60 g - butter;
• 130 ml - milk;
• 100 g - dark chocolate (75%);
• 1 tsp - soy sauce "Kikkoman";
• Sunflower oil - lubricate the paper.

Cooking method:

1. Rinse the tangerines, wipe dry and make a zest from them. Squeeze juice from one tangerine. Pour the juice into a saucepan, add brown sugar and zest. We place on a small light until the sugar is completely dissolved. Next, pour in the butter and kikkoman soy sauce.
2. You need to mix everything well, and after the butter has melted, pour milk into it, and wait for it to boil, stir for another five minutes and turn it off. Pour in the chocolate chips and mix again. Let the mixture cool down. Then beat with a mixer for five minutes. We cover the mold with paper and grease, then lay out 1/3 of the fondant. Sprinkle toasted sesame seeds on top.
3. Again lay 1/3 of the fondant and again sprinkle with sesame seeds. Pour the rest of the fondant into molds and smooth the top.
4. We send it to the refrigerator overnight. Then you need to turn it over on a board or on a dish, remove the paper and sprinkle with powdered sugar or cocoa. Put the kettle on and invite guests.

Fudge candy recipe on yogurt with nuts

Ingredients:

• 200 g - thick yogurt;
• 240 g - fine sugar Mistral;
• 10 g - vanilla sugar;
• 20 g - butter;
• 60 g - nuts.

Cooking method:

1. Place vanilla sugar, yogurt and regular sugar in a saucepan. The mass should boil. Reduce the flame and cook for another 30 minutes, stirring all the time. To check the readiness, it is necessary to drop a small amount of the mixture into cool water, as a result of which an elastic and soft ball should form. We add nuts and butter to the mass. Mix well.
2. Next, transfer the fondant to a mold greased with oil. Now we leave for two hours so that the mass freezes, do not put in the refrigerator.

Sweets are ready, if you please eat. If desired, fudge candy can be wrapped in wrappers, which can be made from a baking sleeve.

How to make pomadka candy at home from Khara Pera milk powder

Ingredients:

• 125 g - softened butter;
• 120 g - powdered sugar;
• 220 g - powdered milk;
• 1 tsp - milk.
• To taste - Flavoring;
• ½ cup - Cocoa powder.

Cooking method:

Milk powder must be sifted. In a saucepan, combine dry milk and powdered sugar. We add soft butter and flavoring. We knead the dough with our hands. The dough will be soft, homogeneous and will not stick to your hands. When the dough does not come out as it should, you need to add a little milk, and continue to knead. In two bowls, scatter the coconut flakes and cocoa powder. We form balls of 6-7 pieces from the dough and place them in bowls. We cover the bowls, and shake them a little so that all the balls roll in the powder. We transfer the prepared sweets to a dish and put in the refrigerator. The shelf life of sweets in the refrigerator is 4-5 days.

Creamy fudge candy recipe with nuts in a slow cooker

Ingredients:

• 100 ml - cream (33%);
• 150 g - sugar;
• 50 g - condensed milk;
• 80 g - nuts (roasted peanuts);
• 1 tsp - vanilla sugar.

Cooking method:

Vanilla sugar, condensed milk, cream, regular sugar mix well. The mixture that turned out is transferred to the bowl of the multicooker. We set the "Baking" mode for 20 minutes. You need to cook with the lid closed (120 C). When increasing the ingredients to obtain a large amount of sweets, be aware that the mass can escape through the valve. After 10 minutes, open the lid and stir the mass. And we continue to cook until the multicooker signal. By the end of cooking, the mass changes its color to brown. Peel the nuts, finely chop and pour into the mass, stir. After that, we transfer the mixture into molds. It is better to cook the fondant three times for 20 minutes, as then it will turn out darker and more delicious. Sweets fudge at home are ready, you can set a sweet table.

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Citrus fudge candy recipe

Ingredients:

• 1 pc - orange;
• ¼ piece - lemon;
• 100 g - sugar;
• 60-70 g - butter;
• 1 piece - chicken egg.

Cooking method:

1. Remove the zest from the lemon and orange. Next, squeeze the juice from the fruit. Mode slices of zest, put it in the juice, and cook for 5-7 minutes on a low flame. Then we filter the resulting broth into a metal dish, then add sugar and butter there. Cook until butter and sugar are completely dissolved. As soon as the mixture boils, you need to remove it from the heat.
2. Next, beat the egg into a thick foam, pour a little 2 tablespoons of non-boiling hot syrup into it. In this case, you need to beat this mixture all the time. Pour the egg mixture in a thin stream into the non-boiling hot syrup, whisking all the time. Cook over low heat until thickened, stirring constantly.
3. The resulting mass should be similar to condensed milk. To cool the mass, it must be placed in the refrigerator, where it will thicken even more. To get an even thicker mixture, you need to add flour or starch at the time of beating the egg. The delicacy is ready, you can sit down to drink tea.

Vanilla fudge with nuts and candied fruit

Ingredients:

• 100 ml - cream (33%);
• 150 g - powdered sugar;
• 10 g - vanilla sugar;
• 50 g - boiled condensed milk;
• 1 pinch - salt;
• 40 g - almonds;
• 40 g - cashew nuts;
• 40 g - candied fruits.

Cooking method:

1. Immerse almonds in boiling water for 10-15 minutes, then transfer to cold water. Remove skin from almonds.
2. Fry the cashews and almonds in a dry frying pan for 5-7 minutes, stirring all the time. We will need a deep saucepan with a dense bottom, into which you need to pour cream, boiled condensed milk, add powdered sugar, salt and sugar there.
3. Mix everything well and place on a small fire. After the mass boils, it is necessary to cook for another 25-35 minutes, while not forgetting to interfere. After 20-30 minutes, the mass will become milky-creamy, and towards the end of cooking it will become thicker and outwardly it will look like toffee.
4. Then you need to check if our fudge is ready, for this we drop a little of the resulting mass into ice water and form a ball, if it does not stick to our hands, then it is ready.
5. Next, remove the pan from the stove, pour the nuts and candied fruit into it and mix well again.
6. Then we place our fudge candies in a silicone mold, level it and let it cool, and then put it in the refrigerator for 20 minutes.

chocolate fondant candy recipe

Ingredients:

• milk - 4 tbsp. l.;
• sugar - 4 tbsp. l.;
• cocoa powder - 2 tbsp. l.;
• soft butter - 50 g.

Cooking method:

It is necessary to heat cocoa, milk and sugar until thick. Cool and beat with butter. Now you can water the product with fondant.

Milk fudge

Ingredients:

• sugar - 200 g;
• milk - 100 ml;
• dry milk - 100 ml;
• regular white chocolate - 50 g;
• hazelnuts - 100 g;
• butter, to lubricate the mold - 15 g.

Cooking method:

Put sugar and dry milk in an aluminum bowl. We mix everything well.
Pour regular milk. Mix again so that there are no lumps. Cooking on a small fire. Stir for 7-8 minutes so that the mixture does not stick to the bottom, and bring to a boil. We add chocolate to the already used ingredients. Mix everything again to dissolve everything. Remove the peel from the nuts, fry and add to the mixture. We mix everything, and transfer the mixture into a silicone mold (plastic tray), greased with butter. We place in a cold place and only, then we take it out of the mold. Cut into pieces and you can drink tea.

Coconut Cream Cheese Fudge

Ingredients:

• 2.5 st. spoons - soft butter;
• 2.5 st. spoons - grated cream cheese (cream cheese);
• 1 st. spoon - apple infusion (2-3 drops of apple essence);
• 3 art. spoons - coconut flakes;
• 7.5 Art. spoons - dry milk;
• 1/4 teaspoon - grated nutmeg.

Cooking method:

We mix cheese (cottage cheese) with butter, pour in apple infusion (butter) and beat with a mixer until a fluffy cream is formed. In a dry frying pan, fry the coconut flakes a little, and pour it into the cream and mix all the ingredients well. Next, add dry milk and knead the dough with your hands. We form medium-sized balls from the dough, sprinkle them with ground nutmeg, transfer them to paper molds and set the festive table. The shelf life of fondant is about four days in the refrigerator in a tightly closed container.

Powdered milk fudge with dates

Ingredients:

• 5 st. spoons of soft butter;
• 3 art. spoons - date puree;
• 1/2 teaspoon - ground cardamom;
• 1/4 teaspoon - ground white pepper;
• 1.5 cups - skimmed milk powder.

Cooking method:

We twist the soft dates through a meat grinder and form a puree from the resulting mixture. Next, beat the date puree with butter cream into a cream. Then pour dry milk, ground cardamom, ground pepper into this mixture and knead the dough with your hands. Then we form balls from the dough approximately like a walnut, wrap them in paper wrappers and put them in the refrigerator in a tightly closed container. Fudge is served to the table after it has cooled, after about 15-20 minutes.

Powdered milk fudge "Barfi"

Ingredients:

• 1/2 cup - sugar;
• 1 cup - water;
• 7.5 Art. spoons - dry low-fat milk;
• 2 tbsp. spoons - finely chopped nuts (forest, walnuts) or dried fruits,
• 2-3 tbsp. spoons - almonds (pistachios) divided into two parts.

Cooking method:

1. Pour water into a saucepan with thick walls and add sugar, cook over medium heat, stirring until the sugar dissolves. Then we add the fire and cook at a low boil for about 8 minutes, then remove the saucepan from the heat and set for 10 minutes to cool to 45C.
2. After that, pour out 1 tablespoon of melted (butter) butter, without ceasing to interfere, pour dry milk in a thin stream. Next, cook on a small flame, for 4-5 minutes, without ceasing to interfere and scrape the mixture from the walls and bottom of the saucepan.
3. Once the mixture thickens, remove the saucepan from the heat. Pour finely chopped nuts or various dried fruits into the oil that remains and mix everything well. Next, spread the fondant on a baking sheet coated with oil with a wooden spatula. We form the fudge and place it over the entire surface of the baking sheet with a thickness of 2 cm and decorate it with slices of nuts, pressing them into the mixture at an equal distance. Then let the delicacy cool completely, and cut into medium-sized pieces. Fudge candy is stored in a tightly closed container in the refrigerator, and served chilled or slightly warm to the table.

Powdered milk fudge with pistachios

Ingredients:

• 1/2 cup - sugar;
• 1 cup - water;
• 3 art. spoons - melted butter (softened);
• 1/4 teaspoon - ground cardamom;
• 3 art. spoons - finely chopped pistachios;
• 1.5 cups - dry milk;
• 1 teaspoon - rose water (rose oil 1-2 drops);
• 2 drops - green food coloring;
• 3 art. spoons - peeled pistachios.

Cooking method:

Let's make sugar syrup as in the recipe written above and let it cool. Pour in 1 tablespoon of oil, pour out cardamom and finely chopped pistachios, then stir all the time, add dry milk in a stream. After that, cook on a medium flame, do not forget to interfere, for 4-5 minutes. After the mixture thickens, we scrape it off the walls of the pan, remove it from the heat, add the remaining oil, rose water, food coloring and mix everything well. Then spread the mixture on a baking sheet, greased with oil. We place the fudge over the entire surface of the baking sheet with a thickness of 2-2.5 cm, decorate with pistachio slices on top, then set it to medium-sized squares. Now you can finally enjoy tea drinking with delicious treats.

Milk fudge candy Tatar recipe

Ingredients:

• sugar - 1 kg;
• milk - 1.5 cups.

Cooking method:

Boil milk, then make fudge, adding sugar, stirring for about 20-30 minutes. You can find out the readiness of the fudge by lowering a certain amount of the mixture into cold water, if a solid ball has formed, then the delicacy is ready. We shift the mixture on a baking sheet with a layer of 2 cm thick, let it cool and cut into pieces of various shapes.

Fudge candy pea flour recipe

Ingredients:

• 350-400 g - butter;
• 2 cups - pea flour;
• 1 cup - milk;
• 1 cup - water;
• 1.25 cups - sugar;
• 2 tbsp. spoons - coconut flakes;
• 1 st. spoon - finely chopped cashew nuts.

Cooking method:

In a saucepan with thick walls, melt the butter. Add the sifted pea flour there, stir, cook on a low flame for 15 minutes until the flour acquires a light brown hue. Pour water and milk into another saucepan, add sugar and make syrup until viscous. Next, pour the nuts and coconut flakes, mix, carefully pour the syrup into the flour. Cook over low heat, stirring until the mixture thickens. We remove the saucepan from the heat, leave to cool, transfer to a dish and form a square shape 2-2.5 thick. After the fudge becomes hard, cut it into pieces, decorate with cashew nut slices and you can drink tea.

Dogwood fudge candy recipe

Ingredients:

• 10 st. spoons - sugar;
• 3/4 cup - water;
• 1-2 tbsp. spoons - dogwood jam;
• 1 teaspoon - cherry syrup;
• 10 drops - citric acid.

Cooking method:

1. Put the sugar in a saucepan and pour hot water over it, stir until the sugar dissolves. We wipe the edges of the saucepan with wet gauze from adhering sugar, put the saucepan on a large fire, wait for it to boil, remove the foam, cover with a lid and cook until the sample is solid.
2. Citric acid, diluted in 1 teaspoon of hot water, is added to the mixture 2-3 minutes before the end of cooking. Cool the syrup quickly by placing it in cold water. Then beat it with a wooden spoon for 10-20 minutes, until a white mass is formed.
3. Then we knead the fudge, heat it to 45-55C, add the syrup of cherry and dogwood jam, mix everything well, put it on a baking sheet with a layer of 1.5-2 cm thick, level the surface and leave to cool. Now we can cut the fondant into medium-sized cubes and start drinking tea.

Chocolate fudge

Ingredients:

• 10 tablespoons - sugar;
• 3/4 cup - water;
• 10-12 drops - citric acid,
• 50 g - black chocolate (1 teaspoon of cocoa).

Cooking method:

Cook, cool and beat the sugar syrup according to the recipe written above. Next, add shabby chocolate or cocoa to the mixture, mix everything well, heat to 45-55C. Next, transfer the fondant to a baking sheet 2 cm thick, make the surface even. Then leave to cool, then cut into medium-sized pieces of various shapes. You can now enjoy sweets with a cup of tea.

Coffee or tea fudge

Ingredients:

• 10 st. spoons - sugar;
• 3/4 cup - water;
• 10-12 drops - citric acid,
• 1 st. spoon - coffee liquor (2 tablespoons - strong coffee, or 1 teaspoon - strong tea).

Cooking method:

Cooking syrup according to the recipe "Cornnel Fudge". Next, pour coffee liquor, coffee (tea) into the mixture, mix everything and heat to 45-55C. Put the fondant in a layer on a baking sheet 2 cm thick, let it cool, then cut it into medium-sized pieces and serve it on the table, pour tea and you can invite guests.

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, fill it with hot water and put it 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.

A very important point is that when we dissolved the sugar, some 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, 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-finished fudge. When everything cools down, we take a mixer and finish it with a mass until white. 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 simpler in its preparation, but in terms of taste it is not inferior to the first fudge. The choice, of course, is yours, and we wish you success in your culinary creations.

We put the ladle on the fire, it can be strong, and, stirring, bring to a boil, but after boiling it is important to make sure that it does not run away, most of the water should evaporate from the syrup, this process will take about half an hour. When the syrup starts to boil, but you can understand this according to the following external signs, firstly, the syrup in the ladle will become much smaller in volume, two times, secondly, the syrup will change color, from opal white it will become light caramel, like slightly boiled condensed milk, thirdly, it will change type of boiling syrup: it will boil not like water, with many small bubbles, but like jam, with large, lazily bursting bubbles. And the surest way is to drop a drop of syrup on ice, wait 5-10 seconds for the syrup to become completely cold, take it in hand frozen drop. If it is possible to roll a soft elastic ball out of it, the syrup is ready. The finished syrup should be cooled as quickly as possible. We take out the pre-prepared ice, place it in a bowl that can easily fit our ladle, add water to the ice and start stirring the syrup periodically.

When the syrup cools down to 20 degrees, we take the ladle out of the water and continue to mix, I will say that it is not an easy task, because the syrup has become very elastic and dense, but we do not stop and continue to make a lot of physical effort, because the result is worth it. Meanwhile, the syrup is slowly will begin to lighten, which means that the process of crystallization of sugar has begun, and the worst is behind. With each movement, the sugar mass will become thicker, lighter, and gradually it will lose all fluid properties and become a single lump of tender creamy sugar mass. This is the sweet!

Now we give the fudge the look of sweets. To do this, we heat the frozen fudge a little bit, just a drop, over a quiet, quiet fire. And put this plastic mass in pieces on a sheet of foil or in an insert from a box of chocolates or in a silicone mold, after lubricating them with oil. You can put the fondant in a pastry bag and squeeze out the sweets in the form of beautiful stars (just take a larger diameter nozzle), you can also cover a cake or Easter cake with this fondant, then you need to heat it up harder, until it flows (my photos). appetite!!!Help yourself!

A cake without decoration is a regular cake. After preparing the cakes and cream for the cake, the most difficult stage begins - decorating it. Of course, you can use cream, fruits, candied fruits, nut crumbs for this purpose, but to become a true confectionery professional, you need to know and be able to do much more.

Famous cakes - "White Acacia", "Leningradsky", "Esterhazy", "Prague", "Sacher" and other culinary masterpieces were remembered by all lovers of the popular dessert, including their glossy sheen that adorns the surface of the products. How to make homemade cakes have the same elegant look? Let's deal with the main secrets of making fondant for cakes at home, and find out what secret ingredient makes it shiny and plastic.

Fondant for a cake at home - basic technological principles

As a decoration for cakes, fondant at home is good because it can be prepared in advance and stored in the refrigerator until use, in a sealed container, which significantly reduces the time spent directly in the manufacture of the cake. The second advantage of decorating cakes with fondant is the availability and low cost of ingredients.

Fudge is a boiled down sugar syrup, with the addition of molasses or invert syrup, or citric acid, and the addition of fruit components, milk or cream, cocoa and various flavors to these ingredients allows you to diversify the taste of cake decorations, add a "zest" to the recipe.

Fudge differs in appearance, texture and its properties from syrup and icing sugar due to a special method of preparation.

To begin with, let us consider in detail the description of the technology for preparing the main sugar fondant for a cake at home in order to understand all the important subtleties of preparation using the basic recipe as an example, and then, based on this recipe, it is easy to prepare other types of fondant, supplementing them with milk, cocoa, chocolate, nuts or fruits. By the way, even if you are not going to cook a cake in the near future, fudge is a great addition to a sandwich and tea. You can also try to make your favorite sweets from it.

1. Basic fondant for a cake at home

The basic recipe for making fondant requires only three ingredients, not counting the essence that is added for flavoring:

Water 265 ml

Sugar 795 g

Molasses - 120 g; or invert syrup - 135 g; or citric acid - 12 g

Essence 1.8 ml

Cooking technology:

It is this quantity and set of ingredients that will be required to prepare 1 kg of fudge. In the technology of making fudge, 4 main stages can be distinguished:

Making sugar syrup

Sugar is dissolved in water and boiled, removing the foam. When foaming stops, the pan must be covered with a lid so that splashes of syrup settling on the walls of the dish do not form crystals. Condensation forms under the lid, which, flowing down the inner walls of the pan with syrup, prevents the sugar from crystallizing. The syrup is boiled until tender. The temperature of the finished syrup is 108 ° C, the consistency is a stretching thick mass of golden brown color. The time of boiling the syrup until the “thick thread” test is 25-30 minutes, the sugar concentration in it reaches 80-85%.

Adding molasses and boiling until the test "on a weak ball"

Molasses or invert syrup, or a solution of citric acid is heated to 45-50 ° C and injected into the syrup, mixed, the container is again covered with a lid and the heating temperature is increased to 115 ° C, boiled for about half an hour.

Important: it is not recommended to increase or decrease the amount of molasses added, as failure to comply with the norm leads to a deterioration in the quality of the fudge. Insufficient molasses content leads to rapid sugaring; if the norm is exceeded, the finished lipstick does not dry for a long time on products.

Fondant cooling

Actually, you need to prepare for this stage in advance and, since we are talking about making fondant for a cake at home, you need to stock up on plenty of ice. In production, there are special cooling systems for this.

Fudge from the end of cooking must be quickly cooled to 40 ° C, lowered into a saucepan or basin with ice, and continuously and intensively stir it for even cooling. Slow cooling also starts the crystallization process, which must be avoided.

whipping

The warm mass begins to beat vigorously. There is practically no time interval between cooling and whipping the fondant: you need to pay attention to this. A small mass can be whipped with a spatula, manually.

At first, fondant syrup becomes cloudy, but as it becomes saturated with air and the smallest sugar crystals form, it takes on the appearance characteristic of ready-made fudge. It is immediately transferred to a closed container, covered with water on top, tightly closed with a lid and left for 18-24 hours to ripen. The container is placed in the refrigerator.

To apply the finished lipstick on the cake, it is again heated to 40 ° C in a water bath. At this time, flavors and dyes can be added to the lipstick. To enhance the shine, egg white is added to the heated fondant for the cake at home, beating the mass until smooth. Protein is introduced at the rate of 2% by weight of sugar. The mass of one protein, on average - 30 g; this amount is enough for 200-240 g of finished fudge.

Other types of fondant for decorating the surface of confectionery products have a similar preparation technology.

2. Chocolate fudge cake at home

To make chocolate fudge you will need:

Fudge, basic 200 g

Dark chocolate 250 g

Cognac 30 ml

Cooking method:

The chocolate is crushed and heated in a water bath to 40°C. In the same way, I warm up the sugar fudge prepared according to the main recipe (see description above). Both masses are combined, a tablespoon of cognac or rum is added to them, after which they are beaten until smooth and shiny.

The mass is applied to the surface of the confectionery product with a spatula or a wide spatula. Tools for applying fondant are pre-moistened in alcohol to make the surface even and shiny.

This homemade chocolate fondant recipe is ideal for applying to cakes: Bird's Milk, Slavutych, Prague.

3. Fondant with cocoa for a cake at home with milk

Ingredients:

Milk, whole 0.8 l

Sugar 600 g

Cocoa 35 g

Molasses 200 g

Vanillin, crystal 8 g

Yield 1.0 kg

Cooking:

The technological process is similar to making fudge according to the main recipe, but sugar is preliminarily combined with cocoa powder, and the cooking time increases, since more milk is taken than in the main fudge. Vanillin is added after the fondant syrup has cooled. The amount of cocoa can be increased if a richer chocolate fudge flavor is desired.

4. Creamy fondant with cocoa for a milk-based cake at home

Ingredients:

Butter 82.5% (extra) 180 g

Whole milk (or 15% cream) 550 ml

Sugar 630 g

Dried cream (30%) 200 g

Molasses 195 g

Cooking:

Warm milk (25-30 ° C) is combined with dry cream, stirred until dissolved, heated to 90 ° C, sugar is added and boiled over low heat until a test for a thick thread. I add molasses to condensed milk and continue to boil until the consistency of thick sour cream. Then they are quickly cooled, whipping the mass on an “ice cushion”. After daily maturation, milk fudge is combined with butter, heated in a water bath to 40 ° C. Beat until smooth. When whipping fondant with butter, add vanillin and apricot or other liquor to taste.

5. Fruit fondant for cake at home

An easy way to make fruit fudge involves the use of fruit essence and food coloring. A more complex option is fudge based on natural fruit syrup (fruit molasses). The fact is that the presence of acid in fruit juices is undesirable at the initial stage of cooking fudge. Therefore, under production conditions, juices for fruit fudge are preliminarily leached, but after boiling, acid is added to avoid the appearance of large sugar crystals, although this method of preparing fruit fudge is unprofitable for industrial production.

At home, you can deviate from the standard requirements and add concentrated fruit and berry syrup containing acid (an invert syrup based on natural juices) to the boiled sugar syrup, and use essences, fruit tinctures, food colors to enhance the flavor.

Ingredients:

Syrup, invert

Food coloring and essence

Cooking:

The cooking technology and composition of the ingredients of fruit fudge are similar to the preparation of the main fudge (recipe No. 1), but instead of molasses, invert syrup is used with the addition of food colors and fruit essence.

6. Fondant for a cake at home: a recipe for making molasses

Watermelon "honey"

Ingredients:

Watermelon juice, purified - any quantity

Cooking:

Purified watermelon juice is brought to a boil over high heat in an enamel bowl. After the juice must be filtered to remove the foam. Then it is boiled over low heat, until the volume is reduced by 6-7 times. A soft drop test is done. Hot watermelon "honey" is packaged in dry sterile jars.

Fondant cake at home - tricks and tips

It is worth paying attention to molasses, since it is this product that plays a decisive role in the preparation of confectionery fudge.

Molasses is a product of hydrolysis (dissolution in water) and fermentation of starch. Of course, you can buy it ready-made or cook it yourself in several ways. Preparing molasses at home is a rather troublesome and lengthy process, but it is an ideal additive for kvass, it can be used to make jam - during the harvesting season. The addition of molasses to ice cream contributes to its deeper freezing, not to mention the fact that the taste of gingerbread and rye bread finally forms this particular product.

Why add molasses to fudge? Molasses prevents the process of reverse crystallization of sugar, helps to obtain a higher quality fudge, plastic and delicate texture. Fruit molasses can be cooked from grapes, apples, pears, melons without adding sugar. Molasses can be made from barley malt, honey. All these types of molasses are successfully used in the preparation of confectionery.

Less troublesome and affordable options for replacing molasses are invert syrup or citric acid, in the absence of ready-made maltose dextrin. Invert syrup - in short - ordinary sugar syrup, boiled down to a "thick thread" sample with the addition of citric acid.

On the day when the preparation of the cake is planned, you should not waste energy and time on the preparation of molasses, invert syrup and fudge. Moreover, after cooking, the fudge should ripen: it is kept for a day in a closed container, covered with a layer of water.