Recipe for making sugar fudge. Fondant and confectionery glaze

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

We need products:

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

Servings: 6-7

Required Products.

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

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

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

Sugar candy.

Easter cake is covered with sugar fudge.

You can decorate homemade confectionery - muffins, cakes, Easter cakes, even ordinary cookies, with the help of fudge sugar. 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'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, 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 of cocoa powder and 1 tablespoon of hot water, cool. Mix with cooked fudge.

Coffee butter fudge.

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

Lemon buttercream.

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

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

Try, experiment.

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

Sugar fondant recipe for buns

Ingredients:

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

Cooking

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

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

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

Powdered sugar fudge

Ingredients:

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

Cooking

To begin with, sift the powdered sugar through a sieve into a deep bowl, and then gradually add one spoonful of boiling water. We take a hand whisk and stir the powder with water with it, as if 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 baking, it should be heated for a very small fire but be careful not to let it boil.

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

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 with 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 homemade cakes. 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, the finished fudge is spread 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. Sugar is also sent there. 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 fondant will not only have excellent taste characteristics and aesthetic appearance, but also ideally lie flat on the baked cakes.

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, it should evaporate from the syrup most of water, this process will take about half an hour. When the syrup begins to boil, and this can be understood by the following external signs, firstly, the syrup in the ladle will become much smaller in volume, two times, and secondly, the syrup will change color, from opal -white, it will become light caramel, like slightly boiled condensed milk, thirdly, the type of boiling syrup will change: 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 syrup on ice, wait 5-10 seconds for the syrup to become completely cold, pick up a 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 it will begin to lighten, which means that the process of sugar crystallization 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 fondant the look of sweets. plastic mass lay out in pieces on a sheet of foil or in an insert from the box from under chocolates or in a silicone mold, having previously lubricated them with oil. You can put the fondant in pastry bag, and squeeze out sweets in the form of beautiful stars (only take a nozzle with a larger diameter), you can also cover a cake or Easter cake with this fondant, then you need to warm it up harder, until it flows (my photos). Bon appetit !!! Help yourself!

Cake without decoration - regular pie. 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 locust”, “Leningradsky”, “Esterhazy”, “Prague”, “Sacher” and others culinary masterpieces remembered by all lovers popular dessert, including its glossy sheen that adorns the surface of products. How to make homemade baking had the same elegant look? Let's deal with the main secrets of making fondant for cakes at home, and find out which secret ingredient makes it shiny and flexible.

Fondant for a cake at home - basic technological principles

As a decoration for cakes, fondant in home conditions the good thing is that it can be prepared for future use 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 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.

Fondant is different appearance, consistency and its properties from syrup and icing sugar thanks to in a special way cooking.

To begin with, let us consider in detail the description of the technology for preparing the main sugar fudge for a cake at home, in order to understand with an example basic recipe All important subtleties cooking, and then on the basis of this recipe it is easy to prepare other types of fudge, 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, then fudge - great addition for 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 big amount 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 forms tiny crystals sugar, it takes on the appearance characteristic of the finished 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, add to the heated fondant for the cake at home egg white, whipping the mass to uniform consistency. 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 finished fudge.

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

2. Chocolate fudge cake at home

For cooking chocolate fudge required:

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 cake recipe is perfect for spreading on cakes: bird's milk”, “Slavutich”, “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:

Technological process similar to making fudge according to the main recipe, but sugar is pre-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 flavor is required. chocolate taste sweets.

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

Ingredients:

Butter 82.5% (extra) 180 g

Whole milk(or cream 15%) 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

Easy way to cook fruit fudge involves the use of fruit essence and food coloring. More difficult option- fondant based on natural fruit syrup(fruit molasses). The fact is that the presence of acid in fruit juices 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 crystals sugar, although this method of making fruit fudge is also for industrial production is not profitable.

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 enamelware. 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 cooking. confectionery fudge.

Molasses is a product of hydrolysis (dissolution in water) and fermentation of starch. Of course you can buy it at 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 finalizes this particular product.

Why add molasses to fudge? Molasses prevents the process of reverse crystallization of sugar, helps to obtain more fudge High Quality, 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 available options molasses replacements - 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” test 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.