Chocolate, milk, sugar fudge. How to make fudge at home

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 whisking 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.

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

How to make simple sugar fudge. Pour sugar into a saucepan, pour 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 dip it into cold water, and after 1 minute with your hand from a teaspoon spoons collect the contents into a soft ball.

If the ball does not work out, then the syrup should boil a little more. Before the end of cooking, citric acid is added to it, 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. For long-term storage, fudge is covered with damp gauze, and then the pan is tightly covered with a lid.

As needed, take the right amount of fudge, heat it up, stirring with a spatula, and use it to glaze 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, the required amount 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 of apricot tincture or apricot liqueur or 1 tablespoon of apricot jam syrup, etc. to it.

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

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

The cake should not only be deliciously delicious, but also visually very beautiful! And fudge will help us with this, which will make the delicacy more appetizing and seductive. Let's take a look at a few fondant cake recipes with you.

Chocolate fudge cake

Ingredients:

• milk chocolate - 100 g;
• egg - 1 pc.;
• - 50 g;
• fine powdered sugar - 150 g.

Cooking

Before making the fondant for the cake, melt all the chocolate in the microwave. Put the butter in a bowl, put on a weak fire and bring to a liquid state. Then carefully add the chocolate mixture, mix and remove from the stove. Cool the mass to room temperature, and then carefully break the chicken egg and beat the composition with a whisk. Next, gradually pour in the powdered sugar and mix until a homogeneous and shiny consistency is obtained. After that, cover the confectionery with chocolate fondant and leave to harden for half an hour.

White fondant cake

Ingredients:

• fine sugar - 2 tbsp.;
• filtered water - 0.5 tbsp.;
• (citric acid) - 1 teaspoon.

Cooking

Pour sugar into a saucepan, pour warm water, mix and put the dishes on a small fire. Boil the mass, stirring constantly, until all the crystals are completely dissolved. After boiling the syrup, a white foam will appear on its surface. We carefully remove it with a tablespoon and cover the pan with a lid, continuing to cook the mixture until the “soft ball” test. To check this, from time to time we take a little syrup from the pan with a teaspoon and lower it into a container of ice water. After a few minutes, we try to roll the contents into a ball. At the very end of cooking, add a spoonful of lemon juice or throw a pinch of citric acid. We use ready-made white fudge prepared at home to decorate the cake.

Creamy fondant for cake

Ingredients:

Cooking

Pour the cream into a bowl, add the butter and throw in the sugar. We put the dishes on a small fire and, stirring, bring to a boil. Then we throw in vanillin to taste and boil the mixture until it acquires a pleasant creamy shade. We check the readiness of the fudge as follows: put a drop of the mixture into a saucepan with cold water and if you can make a ball out of it, then it’s ready! Remove from heat, cool and use to decorate the cake.

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

Classic sugar fondant cake

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

Proportions of components for sugar decor:

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

Recipe step by step:

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

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

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

chocolate decoration

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

Preparing homemade chocolate fudge for the cake from:

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