How to cook butter fudge at home. sugar fudge

More recently, confectioners used snow-white sugar fudge only to cover rum broads and cakes "strips" from shortcrust pastry. Today, with the help of this classic confectionery glaze, almost all pastries are decorated - from muffins and gingerbread to cakes and Easter cakes.

Basic sugar fudge recipe

To prepare classic sugar fondant, you will need the following ingredients:

• loose sugar - 500 g;
• warm water - 150 ml;
• freshly squeezed lemon juice- 1 tbsp. l.

Approximate preparation time for fudge is 35-45 minutes.

Preparation of the base for sugar fudge

In a thick-walled saucepan, combine sugar and water, boil the mixture for several minutes over medium heat until the sugar is completely dissolved. After boiling, remove the dishes from the heat and collect the foam that has formed on the surface of the syrup. Then, with a damp cloth or a culinary brush, gently wipe off the sugar crystals adhering to the inner walls of the saucepan. Then put the pan back on the fire. Reduce the boiling syrup for 4-6 minutes without stirring. About a minute before the end of cooking, add freshly squeezed lemon juice to the sugar mixture.

Removal of the "test on the ball"

Now it's time to do the so-called "ball test". Scoop with a spoon a small amount of syrup and dip in a pre-prepared container with chilled water. Remove the frozen sugar mass from the spoon and try to form a ball out of it (it should be soft and plastic). If you can’t make a ball, boil the syrup for another 1-2 minutes, then test again.

Note! To avoid overcooking the syrup, remove the saucepan from the heat or reduce it to a minimum while sampling.

Cooling sugar syrup

After a successful "ball test" it is necessary to cool the sugar mixture as quickly as possible to 40-50°C. To do this, pour it into a wide bowl and place it on an ice pack. To make the syrup cool faster, stir it occasionally with a wooden spatula. It is most convenient to check the temperature of the mixture with a special kitchen thermometer.

Mixing sugar mass

After that, thoroughly beat the syrup cooled to the recommended temperature with a mixer at medium-high speed (for a mixer, use a dough hook attachment). During whipping, the sugar concentrate will gradually change from a golden hue to a snowy white. Homogeneous plastic texture and light matte sheen are the main signs of the readiness of the fondant. Average conversion process liquid caramel into a viscous pliable mass takes no more than 15 minutes. Ready lipstick should "rest" - transfer it to a plastic container, cover with a damp cotton cloth and place in the refrigerator. After a day, icing sugar can be used for its intended purpose.

On a note! Chilled fondant before decorating confectionery is transferred to a heat-resistant bowl, slightly kneaded with a wooden spatula and heated in a water bath to 50 ° C.

Secrets of working with sugar fudge

If this is your first time working with sweet fudge, pay attention to the recommendations of experienced confectioners:

1. To color the basic white fudge, you can use freshly squeezed juices from bright fruits and vegetables, most often used as flavorings. strong coffee, berry toppings, vanilla extract and alcoholic drinks(e.g. cognac, rum, liquor).
2. Properly prepared sugar fondant is both plastic and malleable, so stucco figures and other decorative elements for baking decoration are easily formed from it.
3. Sugar icing holds up well long-term storage, so it is often harvested for future use. The finished fudge is wrapped with moistened parchment or gauze, transferred to an airtight container and placed in the refrigerator. Similarly, store the remains of unused glaze.

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 in a suitable bowl butter 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 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 is what the finished dish looks like.

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, add a piece of butter to the finished glaze. 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.

Can cook oil fudge With various additives.

Butter fudge chocolate.

Prepare buttercream. Combine 1 tablespoon cocoa powder and 1 tablespoon hot water, cool down. 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.

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

2018-04-04 Marina Vykhodtseva

Grade
prescription

23864

Time
(min)

servings
(people)

In 100 grams ready meal

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 for a classic fondant 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 the 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.

We measure the granulated sugar and pour it 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 for melting 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 chocolates, throw them into a bowl, set it over a saucepan with 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.

IN confectionery used frequently 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.

Chocolate fondant for cake not only gives finished product beautiful, complete look, but also allows you to hide minor shortcomings of the cakes. It is made in several different recipes, the best of which you will find in today's article.

Cooking technology chocolate coatings differs in maximum simplicity and does not require specific skills from the culinary specialist. Therefore, any novice hostess can easily cope with this task. In order for everything to go as it should, there are a few things to consider. important nuances. Fondant for cakes can be prepared on the basis of water, thick sour cream, cream or full-fat cow's milk.

For her to get more rich taste, often added chocolate chips, lemon juice, food poppy, ground cinnamon or vanillin. Consistency also plays an important role. finished coating. It should resemble thick sour cream. Such a glaze will lie more evenly on the surface of the cakes and will harden faster.

Classic variant

To prepare this fondant for cakes, you will need a minimum of ingredients and a modicum of patience. The process itself is extremely simple and does not take too much time. To do classic glaze, double-check in advance whether your home has everything you need. You will need:

• A tablespoon of butter.
• 100 grams of chocolate.
• 3 tablespoons of settled water.
• 100 grams of powdered sugar.

Broken chocolate is put in a suitable bowl and combined with hot water, and then sent to water bath. As soon as the mixture melts, butter and sifted powdered sugar are added to it. Everything is well ground to a homogeneous state. The resulting icing is applied to the surface of the cake and wait for it to harden.

Egg variant

Using the technology described below, a brilliant glossy glaze perfect for decorating home baking. It is done so simply that even a teenager can easily cope with such a task. Before you make fondant cake, make sure you have on hand:

• 150 grams of dark chocolate.
• Raw chicken egg.
• 200 grams of powdered sugar.
• 60 g butter.

The chocolate is broken into more small pieces and placed in a suitable container. There they add required amount butter and send it all to a water bath. Gently fold into the melted mass. a raw egg and mix well. There, little by little, sprinkle powdered sugar and beat it all with a mixer. Hot fondant for cakes is carefully applied to the surface of the baked cakes and wait until it hardens.

Variant with honey

Glaze made according to the method described below is distinguished not only by an interesting aroma, but also by a pleasant specific taste. Since it consists of a non-standard set of ingredients, check in advance if you have all the required components on hand. This time you will need:

• 180 grams of dark chocolate.
• 70 milliliters of real liquid honey.
• 200 grams of brown sugar.
• Bank of condensed milk.
• 80 grams of coconut flakes.

Preparing fondant for a cake at home is very quick and easy. The whole process can be conditionally divided into several stages. Condensed milk, honey, butter and sugar are combined in one bowl. All this is whipped with a whisk and sent to the stove. Five or seven minutes after boiling, the resulting mass is removed from the heat and broken chocolate is added to it. As soon as the pieces are completely dissolved, pour coconut flakes there and mix well. Finished glaze immediately applied to the surface of the cake.

Option with milk

This fondant for cake with cocoa and starch has a pleasant chocolate flavor And light fragrance. It will be a great decoration for anyone. homemade dessert. And even the one who is engaged in such a business for the first time will cope with its preparation. Before starting the process, make sure that your home has:

• 20 grams of cocoa.
• 60 milliliters of cow's milk.
• 150 grams of sugar.
• 60 g butter.
• 15 grams of starch.

Milk is combined in one bowl with sugar and sent to the stove. As soon as the grains of sweet sand are completely dissolved, starch is poured there. Everything is mixed well, trying to prevent the appearance of the smallest lumps, and heated until the desired consistency is obtained. The thickened mass is removed from the fire and cooled. Then it is carefully poured into a container in which butter and cocoa were previously ground. All this is thoroughly mixed with a wooden spatula and immediately applied to the surface of the cake.

Option with gelatin

This fondant cake recipe allows you to quickly and without much hassle to make mirror coating. This glaze looks very impressive on homemade cakes, and therefore is very popular among domestic housewives. To prepare it you will need:

• 150 grams of sugar.
• 135 milliliters of purified water.
• 100 grams of condensed milk.
• 150 milliliters of glucose syrup.
• 15 grams of gelatin.
• 150 g chocolate.

The first thing to do is gelatin. It is poured with 65 milliliters of filtered water and briefly removed to the side. In a separate bowl, combine syrup and sugar. All this is poured with the remaining water and sent to the stove. The resulting liquid is heated over minimal heat until the grains of sweet sand are completely dissolved.

In another bowl combine broken chocolate, condensed milk and gelatin. All this is poured with hot syrup, whipped with a blender and cooled to thirty-five degrees. Only after that ready fudge smeared on the surface of the cake.

Cream variant

This is one of the most simple recipes, through which you can quickly and without extra hassle Prepare frosting for decorating homemade cakes. To get it, you need a minimum of time and a little effort. Before making your fondant cake, make sure you have everything you need on hand. IN this case you must have:

• 40 grams of butter.
• Standard chocolate bar.
• 3 tablespoons 30% cream.

The chocolate broken into pieces is laid out in a dry, clean bowl and placed in a water bath. Butter is also added there and gently mixed until smooth. At the final stage, whipped cream is carefully introduced into the resulting mass.

Variant with cocoa

Using the technology described below, you can relatively quickly make sweet and delicious icing. It is ideal for decorating cupcakes, cakes, sweet buns and other baked goods. Chocolate fondant for cocoa cake has a bright, saturated color and pleasant characteristic aroma. The intensity of the shade can be adjusted by decreasing or increasing the amount of the powder-like ingredient. Since it is cocoa that has a decisive influence on the texture, taste, aroma and color finished product, it should not contain any additional herbal supplements. To make a dark, thick and shiny fondant, you will need:

• 100 grams of unsalted butter.
• 5 or 6 tablespoons of cocoa.
• 150 milliliters of cow's milk.
• 10 tablespoons of sugar.

Pour into a convenient bowl right amount cocoa. They are sent there granulated sugar. All are thoroughly rubbed with an ordinary spoon, trying to prevent the formation of lumps.

Melted butter and milk are added to the resulting mass. Stir again vigorously and place on the stove. Bring the contents of the saucepan to a boil. It is important to constantly stir the mass so that it does not stick to the bottom and walls of the container. Immediately, as soon as the first bubbles appear on the surface of the liquid, the fire is turned down to a minimum and the future glaze is boiled to the desired consistency. The thickened chocolate fondant is removed from the burner, cooled to thirty-eight degrees, and only after that it is used for its intended purpose.

To get shiny smooth glaze, on the surface of which there will not be the slightest hint of white bloom, it is advisable to use high-quality unsalted butter with a fat content of about 82-83%. Only in this case chocolate fudge will not only have excellent taste characteristics and aesthetic appearance, but also ideally lie flat on the baked cakes.

Housewives love to pamper their loved ones. different goodies. But not all housewives guess to prepare such a decoration for cakes, muffins, Easter cakes, like creamy fondant. It does not take much time and effort to prepare this sweet. Beyond Decoration cream fudge can eat as independent dish It is very tender and just melts in your mouth.

How many calories in buttercream

The product has the following energy value:

• proteins - 3.5 g;
• fats - 14 g;
• carbohydrates - 70 g.

Creamy lipstick is high-calorie product. There are about 400 kcal per 100 grams of product.

Creamy Fudge - Basic Recipe

You can make cream fudge at home according to a variety of recipes. You can add an additional ingredient, such as honey, butter, vanillin and other products that enhance the taste. But in order to make fudge classic recipe nessesary to use minimal amount products.

List of products for making creamy fondant:

• fat milk - 450 ml;
• granulated sugar - 500 g.

Step by step preparation:

1. We combine sugar and milk in a ladle, put it on the burner. Turn on medium fire let it boil.
2. After boiling, cook for about 30 minutes more. The mixture must be constantly stirred.
3. If the amount of syrup was halved, or its color became darker, lazy bubbles appeared large size means the syrup is ready.
4. In order for the fondant to take the desired shape, it must be placed in the cold. In winter, just put the ladle on the balcony. IN summer time ice can be used. Put ice in a deep cup, add a small amount cold water, put the scoop on ice. Stir sugar syrup until it cools down and begins to thicken, over time the process becomes more difficult.
5. Stir until the fondant brightens and takes the form of a lump.
6. We need an elastic mass, so we put the ladle on the fire for a couple of minutes.
7. The molds in which the delicacy will be stored must be lubricated with oil. We lay out the fondant in the forms and send it to the refrigerator, where it will harden.

You can check the degree of readiness of goodies in other ways. Take a piece of ice and put syrup on it. Try to roll a ball out of the syrup, its consistency should be similar to plasticine, which is easy to sculpt. The drop has spread, which means that the syrup is not ready yet. The drop hardened instantly, which means that the syrup was digested, it needs to be diluted with 2 tbsp. l. milk and mix thoroughly.

For Easter cake

protein fudge for Easter cake even a novice cook can cook. The delicacy is prepared with cornstarch, so you will need a strainer.

Ingredients used:

• protein - 1 pc.;
• lemon juice - ½ tsp;
• powdered sugar - 160 g;
• cornstarch - ½ tsp;
• vanillin.

Cooking:

1. Using a whisk, beat the protein, gradually introduce powdered sugar. Continue whisking until the mixture is white and thick.
2. Sift the starch and add it to the protein mixture, continue to beat.
3. Add lemon juice and vanilla. We mix.
4. The lipstick is ready, you need to use it right away, as it dries out in a few minutes.

If it was not possible to find corn starch, it can be replaced with potato starch. It won't affect the taste in any way.

How to cook according to GOST

Those who want to remember the taste of childhood can prepare fudge according to GOST.

Ingredients:

• sugar - 250 g;
• water - 75 ml;
• lemon juice - 1 tsp

Recipe:

1. In a small saucepan combine water and sugar. We send it to the fire, bring to a boil. Mix well, sugar should be completely dissolved. After boiling, turn off the burner.
2. Using a silicone brush, remove the sugar from the sides of the pan. Turn on the burner, add lemon juice and boil for a couple of minutes.
3. Pour ice water into a large bowl, immerse the prepared syrup there. After 40 minutes, beat it with a mixer until whitening.

If fondant purchased White color and a viscous consistency means it is ready.

Candies - creamy fondant

Sweets cream fudge are prepared simply. The recipe uses thick sour cream and cream, this is the only way to make sweets dense in consistency. As additional ingredient you can use nuts or dried fruits.

Ingredients:

• cream - 200 ml;
• granulated sugar - 7.5 tbsp. l.;
• sour cream - 8.5 tbsp. l.;
• dry milk - 70 g;
• butter - 150 g;
• vanillin - 1 sachet.

Cooking:

1. Melt the butter in a saucepan, add granulated sugar and vanillin to it.
2. Add sour cream and cream, stir thoroughly, cook for another 10-15 minutes.
3. Add milk, continue to cook until the mass thickens, stirring constantly.
4. We cover the form with baking paper, put the mass into it. Distribute evenly. We send it to the refrigerator for at least 3 hours.

Hardened sweets are removed from the mold, cut portioned pieces. Everything is ready for tea.

For this you will need the following ingredients:

• cream - ½ cup;
• powdered sugar - 7 tbsp. l.;
• candied fruits - 40 g;
• a mixture of nuts - 80 g;
• boiled condensed milk - 50 g;
• vanilla sugar - 1 sachet.

Cooking:

1. In a saucepan, combine condensed milk, cream, a pinch of salt, sugar and powder. Turn on low heat, stir.
2. After boiling, cook the mixture for 30 minutes.
3. Once the mixture looks like melted toffee, turn off the heat.
4. Add nuts and candied fruits to the mixture, mix. We put the mass in the form and send it to the refrigerator.

After 20 minutes, it will harden and you can start eating.

You can prepare creamy lipstick at home according to a variety of recipes, the main thing is to decide for what purpose it needs to be prepared. But regardless of the destination, the dish will turn out delicious.