Fudge recipe creamy soft. Fondant for buns - the best recipes! How many calories in buttercream

fondant needed for decoration 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 is a delicious dessert that 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 candy.

Easter cake is covered with sugar fudge.

You can decorate homemade confectionery products - 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.

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.

Ingredients for making simple sugar fudge: granulated sugar 8 tablespoons, water 6 tablespoons.

How to make simple sugar fudge. Pour sugar into a saucepan hot water, mix, put on the stove and cook without stirring. As soon as the syrup begins to boil, remove the foam formed on the surface with a spoon, cover tightly with a lid and boil the syrup until the “soft ball” test, that is, periodically take boiling syrup from the pan with a teaspoon and lower it into cold water, and after 1 min, the contents are collected from a teaspoon by hand into a soft ball.

If the ball does not work out, then the syrup should boil a little more. Before the end of cooking, add citric acid, at the rate of 5 drops for every 100 g of sugar taken, or half a teaspoon of vinegar.

After boiling, sprinkle the surface of the syrup with cold water and cool it as quickly as possible. To do this, the pan with syrup must be placed in cold water or on ice. Chilled syrup is whipped with a wooden spatula for about 10-15 minutes until it turns white and curls into a solid mass, which is called fudge.

The fondant can withstand long-term storage, so it can be harvested for future use. At long-term storage the fondant is covered with damp gauze, and then the pan is tightly covered with a lid.

Take as needed right amount sweets, heated, stirring with a spatula, and used for glazing products. Fondant is heated to a not very hot state.

Powdered sugar fudge

Ingredients for Making Powdered Sugar Fudge: powdered sugar 2 faceted glasses, water 3 tablespoons.

How to make icing sugar fudge. Pour powdered sugar into a saucepan, pour warm boiled water.

Mix well until a homogeneous, thick white mass is obtained. Then as needed required amount it is heated, stirring all the time with a wooden spoon, to a hot state, but in no case to a boil. If the fondant is thin, you need to add powder, if it is very thick, a little water.

Powdered sugar fudge at home is much easier to make than sugar, and glazed products are no different.

Just like, fudge can be flavored: add 1 tablespoon to it apricot tincture either apricot liqueur or 1 tablespoon syrup apricot jam and so on.

According to the additives, the fudge will be called apricot, orange, dogwood, coffee, raspberry, lemon, mountain ash, apple, rum.

To obtain chocolate fudge, 2 teaspoons of sifted cocoa powder or a bar (100 g) of chocolate are added to it, which must be cut into chips and added to the fudge during heating.

The final step in the preparation of delicious desserts is the preparation of fudge sugar. Without it, many dishes from sweet pastries 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 fondant and icing are completely different products. The thing is that the glaze has less plasticity.

Fondant takes longer to harden than frosting. Only, if we compare these confectionery additives, it is still worth agreeing 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. appear in their mass small crystals Sahara. 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, others are added to the composition of the fudge. auxiliary components. It can be fruits and berries.

Such options are 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 base case. 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. turn on medium fire 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 a mixture of brightness, you can lead to the composition beetroot juice or cocoa. 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 fire. Sugar candy is ready to use.

This recipe is also interesting because this species sweets can be used not only as decoration confectionery 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 would like to clarify that this protein variant fondant mass 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 syrup from natural fruits(molasses). IN fruit juices there is an 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 figure it out this method cooking is not profitable, 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.

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

Cooking algorithm:

1. I cook fudge, as well as in 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

Recipes for the preparation of boiled milk sugar in water, sour cream, milk, cream.

From the 70s - 80s of the twentieth century, many delicious meals, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any hostess.

• And it is absolutely not necessary to take courses in culinary skills to please your household with a delicious delicacy. Surprise unusual taste you can also those who have long been spoiled by abundance all kinds of desserts prepared according to the newfangled recipe.

What is milk boiled sugar?

Lactic boiled sugar Korda was one of the most beloved Soviet desserts. A delicacy is being prepared minimum quantity products. Prepare a meal for grandma's recipe possible even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.

• Milk sugar it is more customary to see it as an independent dessert. However delicious sweetness can decorate pastries or complete the decoration of a birthday cake.
• The basis of the preparation of boiled milk sugar, as the name of the product implies, is three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences household members.

What is milk boiled sugar

How to cook milk sugar in milk: a recipe, as in childhood

Dessert Ingredients:

• 200 ml milk
• 3.5 cups sugar
• 140 or 200 grams of peanuts (you can take half a glass of different nuts)
• butter - about 80 grams

Cooking process:

• It will take no more than 10 minutes to prepare the products for the preparation of this delicacy. But for the dessert itself, you need to allocate an hour of free time.
• Believe me, the result is worth it and you will not regret that you had to stand at the stove instead of watching your favorite show or another melodrama. Let's start the mystery of making a dessert from the distant 70s.
• Prepare a container in which we will cook dessert. It can be a saucepan or a round ladle from of stainless steel. We measure three glasses granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further preparation.
• Pour sugar into a container with a glass of milk and send it to the stove. Turn on small fire. We heat the liquid, stirring all the time.

Pour sugar into a container with a glass of milk and send it to the stove

• While the milk and sugar are heated on the stove, fry the entire serving of peanuts. Pour the nuts into the pan. Stir or shake constantly. Peanuts should turn golden. After frying, the peanut films should peel off easily. The process will take about 30 minutes. This time will just be enough for the milk sugar to boil down to the desired density.

Checking if the sherbet is ready, old grandmother's way: we collect a little syrup in a spoon and drip onto a plate

• Let's give the milk sugar a rich brown color. To do this, we need those same 0.5 cups of sugar left aside. Take a small frying pan and pour sugar on the surface. Melt and fry a little white sand.
• Now we send the contents of a small frying pan into a container with milk and sugar syrup. Mix the ingredients thoroughly.

Pouring sugar into a mold

• If you want to achieve a darker color of the finished treat, hold the sugar in the pan further until it is overcooked, but not black.
• Keep on low heat for another 20 minutes. We check if the sherbet is ready, in the old grandmother's way: we collect a little syrup in a spoon and drip onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet "ripens" on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and mix.
• On this, the preparation of the sweet yummy is not over yet: we are preparing a form in which the sherbet will solidify. Any dishes will do: a plate, a shallow bowl. The main thing is that it is convenient for you to then remove the sherbet. You can take a baking dish, lay inside. Grease parchment with butter.
• We take out the roasted peanuts (you didn’t forget about it, did you?) And pour it into the bottom of the mold. Pour milk and sugar mixture on top. We take out in cool place(or leave after cooling in the refrigerator). The syrup should be completely frozen.
• When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a treat for tea

Video: Homemade milk sugar

If you decide to prepare a dessert that is somewhat reminiscent of the taste of the Korovka candy, then carefully read next recipe. Perhaps it delicious treat with a delicate milky taste is exactly what you need.

For cooking, we need products:

• half a glass of milk
• 1 cup and 4 heaping spoons of sugar

How to make soft milk sugar:

• The preparation of milk sugar, regardless of the recipe chosen, begins the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are poured.
• We put the container with milk and sugar on slow fire. Don't forget to stir the syrup.
  Stir the resulting foam thoroughly. Nothing should burn in the pan! With a spoon with which we stir, we draw not only along the bottom, but also along the walls of the saucepan.
• When the foam becomes less (after 2 minutes), the syrup will thicken a little (if you pick it up with a spoon, it will stretch). By changing the consistency sweet mass will also change color. So, the process of cooking sweets on fire is over.
• Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea drinking, do not overdo it with “sampling”, otherwise your family will not get anything!
• Tip: For lovers of sweet sherbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, and granulated sugar 300 gr. finished product will have a smooth front side, and on the reverse side there will be bulges.
• For lovers of dense sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. A dessert prepared according to this recipe will be smooth on all sides and uniform in section.

How to cook milk sugar in soft milk: a recipe

If you need to achieve a viscous consistency of milk sugar, which will irrigate on the surface, then prepare a sweet mass with the addition of cream. Such milk sugar can be used for fudge.

Products:

• 300 ml cream (you need to choose with a fat content of at least 33%)
• granulated sugar - 2.5 faceted glasses
• 1 spoon of honey
• 50 g butter

Cooking process:

• Let's start cooking the porridge. Pour the cream into a container in which we will cook the dessert. We will send sugar here. Mix the ingredients and turn on the stove. We put out a slow fire. Bring the liquid to a boil while stirring constantly.
• At this stage, add a spoonful of honey and cook for another 20 minutes.
• We prepare the molds, grease them with butter and pour hot syrup. After waiting for the mass to cool slightly, cut into small pieces.

If you need to cover the cake with sweet sherbet, then you can leave it in a suitable mold until it cools completely. And if you need to fix figures from sweet milk sherbat on the surface of the cake, then do the following manipulations:

• cut out the figure with a mold, install it on the cake
• lightly heat the edges so that they settle and fit tightly on the baking surface

How to cook milk sugar with cream: a recipe

Adding sour cream will add boiled sugar to the dessert. unique taste and a flavor reminiscent of the most "delicious" moments of childhood. A delicacy based on sour cream has another name: milk fudge. If you want to improve your grandmother's technology for making sweets, add cocoa, nuts, and seeds to the recipe.

To prepare milk fudge, you will need the following components:

• 0.5 kg sugar
• a glass of sour cream
• 50 g butter
• 1 tablespoon cocoa (optional)

Cooking process:

• We will cook the delicacy in a refractory container with a non-stick coating. If you prefer to recreate in your kitchen the method of making dessert, proven by our grandmothers, then prepare an enameled saucepan or bowl.
• Pour the entire portion of sugar into a preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then pour these ingredients as well.
• Stir the contents of the saucepan until the mass boils. Reduce the heat and leave the syrup on the stove for another half an hour.
• After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Constant stirring will prevent lumps from forming. It is not worth continuing to boil the sweet after 30 minutes: the syrup may curdle and become hard.
• Mix the contents of the saucepan, throw in the butter (the amount of butter indicated in the recipe). After the butter has melted, it will be possible to fill the molds greased with butter with caramel mass, take it out to a cool room. We take out the finished sweetness from the mold and cut into pieces.

How to cook boiled sugar on sour cream: recipe

How to cook sugar with butter: a recipe

Video: Boiled sugar: video recipe

Lean boiled sugar on water: recipe

If there is no milk in your refrigerator, but there is a desire to pamper the kids delicious dessert, then cook boiled sugar in milk. This delicacy is called lean sugar". The only negative: without milk, the dessert will not have an additional caramel flavor.

We will need the following ingredients:

• 1 glass of water
• 3 cups sugar

Cooking process:

• Pour sugar into water heated on the stove (it is better to cook on gas stove, then the sweetness will have a uniform consistency).
• To prepare treats, we take a refractory saucepan with a non-stick coating.
• Bring the contents of the container to a boil. We set the minimum fire and continue to boil for another half hour with constant stirring.
• We check the readiness of the dessert in the old grandmother's way: we drip the syrup on a plate and check whether the drop spreads. If not, then the delicacy is ready and it can be poured into oiled molds.

How to prepare fruit sugar?

Video: Milk sugar, grandmother's recipe

How to cook fudge from sugar and milk: a recipe

Video: Sugar fudge

How to make homemade sweets from sugar and milk: a recipe

Video: Sugar and milk sweets

Fondants for buns are very often used to decorate certain products, which we all so often call confectionery. Because of this widespread use, there is great amount varieties of sweets and their methods of preparation.

One of the most popular is sugar fudge. Well, now more about this.

What is the difference between fondant for buns and icing?

Preparing this sweet according to the recipe is actually very simple, but the main thing is that you can add certain ingredients yourself, thanks to the presence of which the taste and, accordingly, the color of the fudge you want to cook will change.

Glaze does not have such plasticity as ordinary fudge for which it is very simple. Any (even inexperienced) housewife will be able to cope with cooking, so you should not worry!

How to make fudge?

You can make sweets at home much better than they do in some pastry shops. Sometimes professional confectioners make products so tasteless that it is simply impossible to eat them.

Sugar fudge for buns: recipe

Ingredients:

• Exactly 200 grams of regular sugar.
• About 100 milliliters of filtered water.
• Approximately 1/10 teaspoon of plain citric acid.
• The desire to cook something perfect! (the main ingredient).

We fall asleep our sugar in not very large saucepan and pour almost boiling water (hot water). We put the pan on a weak fire, cook the so-called sugar syrup(remember to stir). After five minutes, turn off the heat, add a little and mix very well until everything dissolves.

We cool the syrup, but do not forget to constantly stir so that it does not freeze. In order for the syrup to cool faster, you can lower it into cold water in a saucepan, but again do not forget to mix. We cool the resulting suspension to a temperature of 30-40 degrees.

Pour the mixture into a mixer (you can pour it into a bowl in order to stir by hand) and beat it until a homogeneous mass is obtained. white color. Here you need to stop in time when the resulting mixture begins to become loose.

This fondant for buns is applied to the product in a slightly warmed form.

Milk fudge: preparation method

Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can prepare such a fudge at home, but for this you need to strictly follow what you read below!

Ingredients:

• Ordinary butter - 110-130 grams.
• Powdered milk, which can be bought at any hypermarket (about 200-250 grams).
• Any cream - a little more than 30 milliliters (taste - your choice).
• 60 grams of plain icing sugar (not sugar).
• A little (literally 50 grams).
• Cashew nuts (20-25 grams - no more).

We take some not very large (medium size) cup and, in order to make the fudge for the buns perfect, add powdered sugar mixed with and powdered milk there. Mix very thoroughly, you can even in a mixer (or blender).

To the resulting milk-sugar-cream suspension, add the required amount of cream with any taste and, of course, delicious ones that must first be crushed. Mix again, you should get a mixture that we can easily call homogeneous. After you have mixed well, you should get a tender and very soft fondant for buns. But if you made a small mistake somewhere, because of which the mixture became very thin for you, then add a little more milk powder (at your discretion).

And for people who like something unusual, the following will do.

Now we need to send our "porridge" to the refrigerator for as long as 10 minutes. When the mixture in the refrigerator has frozen, we take it out and sculpt small pieces out of it. three-dimensional figures, similar to rectangles or spheres. To do this, feel free to pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also crushed), put extraordinary dish V freezer for 15-25 minutes.

OK it's all over Now. Milk fudge can go to the table!