Sugar fudge - recipe. Sugar icing fudge

Homemade liquid fondant is made for icing cookies, cakes, sweet pastries and preparing multi-colored fondant for cake decoration. A fudge recipe is a must have at home for every housewife. Fudge is an integral part of cakes and. Rum baba, custards and cookies are hard to imagine not covered in white fudge, and the absence of sugar or chocolate fudge on homemade chocolate or store bought.

What is fudge

Fondant is often confused with icing. What is the difference between sugar fudge and confectionery glaze. Classic white fondant is liquid, consisting of water and sugar, boiled down to a state of a homogeneous plastic fondant mass.

Fondant and icing are two of the most popular decorations for decorating homemade baked goods. In fact, the appearance of fondant and glaze is completely different.

Homemade fudge, unlike confectionery glaze, is very plastic, soft is applied in an even layer on pastries, more uniform, and there are no grains in the fudge.

The biggest disadvantage of protein glaze is its fragility. When applied to the surface of a confectionery product, it quickly hardens, but during cutting it begins to crumble into small pieces and sprinkle. Such moments cause certain inconvenience when decorating confectionery.

The fondant in classic recipes is heat treated, there are no eggs in the composition of the fondant. Glaze is made by mixing raw proteins and powdered sugar, in a cold way.

Sugar fondant for buns

Sugar fondant and the classic composition of white homemade fondant perfectly coats the surface of the buns. There are no dyes or thickeners in this fondant.

Making fudge at home is pretty easy. White sugar fudge always turns out tasty and beautiful, the only thing you need to know is how and how much to cook the fudge, to what state.

Ingredients

• powdered sugar - 1 cup;
• warm water - 3 tbsp.

Making sugar candy

Do not be surprised by a small amount of liquid, this is normal. After you start cooking, make sure the proportions in the recipe are correct.

1. Sift the powder through a sieve so that there are no lumps in the finished mass, and it is beautiful and uniform.
2. Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
3. After a few minutes, when the sugar is completely combined with water into one whole, the filling will be ready. If you are not satisfied with the density, then literally add water, just be careful not to overfill the liquid.

Pour the finished sugar fudge from a spoon onto cakes, cooled rum women.

Advice from the Miracle Chef. Sugar fondant tends to spread, so it is better to apply it in several layers at short time intervals.

milk fudge

The soft milky texture of milk fudge covers eclairs and buns with beautiful snow-white stains.

Milky snow-white fudge on milk is recommended for Easter as an alternative.

Ingredients

• milk - half a glass;
• white granulated sugar - 1 cup.

Making fudge with milk

This amount of finished fudge is enough to cover 2-3 medium-sized Easter cakes, about 5-7 buns.

1. In a saucepan, combine granulated sugar with hot milk, stir.
2. Then put the saucepan on the stove, bring to a boil, stirring.
3. After boiling, reduce the heat to a minimum and continue to cook for about 20-30 minutes, until the state.
4. Remove the mass from the stove and beat with a submersible blender until a white creamy state.

Milk fudge is ready, apply it on pastries with quick movements. If the mass is very thick and does not spread, it means that you either overcooked the fudge or did not adhere to the correct proportions of milk and sugar when preparing the fudge.

In this case, put the fondant in the microwave for a few seconds, melt the fondant and try again.

Milk fudge is applied to the cooled sweet surface evenly, spreads well if it is not digested.

Chocolate fudge

A glossy, even surface for a homemade cake will be given by cake fondant with a chocolate flavor and a beautiful rich brown color. The most basic ingredient that you need to pay attention to is cocoa, the final taste of chocolate fondant depends on its natural composition.

How to make chocolate fudge with cocoa? For making chocolate fudge, choose dark cocoa. Cocoa powder without herbal additives and flavor enhancers is best.

Ingredients

• cocoa powder - 6 tablespoons;
• milk - 150 ml;
• butter - 100 g;
• brown or white sugar - 10 tbsp.

Cooking chocolate fudge with cocoa

This amount is enough to decorate a large cake with chocolate fondant, the taste of the fondant is the best.

1. In a saucepan, combine sugar and cocoa powder.
2. Then we rub these two bulk products very carefully with a spoon so that they mix with each other and there are no lumps of cocoa left.
3. Next, add milk and melted butter.
4. Put the saucepan with the contents on the stove and bring to a boil. Stir so that the mass does not stick to the bottom and does not burn.
5. After boiling, reduce the flame and continue to boil, not forgetting to stir.
6. Remove the thickened cream from the stove, cool and apply to a confectionery or.

Before applying chocolate fudge to the confectionery, it is best to cool it to a temperature of 38-40 ° C. Chocolate fudge hardens quite quickly, shines like, and does not have a white coating if oil with a fat content of 82-83% is used to make fudge, and best of all home.

White fondant cake

White fondant for glazing the cake according to the classic recipe is usually made from white chocolate.

Ingredients

• milk - 2 tablespoons;
• white chocolate - 200 g;
• powdered sugar - 180 g.

How to make white chocolate frosting

1. Melt white chocolate in a water bath.
2. Pour in half the milk and add the powder.
3. Mix until a thick mass is formed.
4. Add the rest of the milk and prepare the fudge in a cold way - beat the mixture with a blender.

Sour cream fondant for cake

Butterless fondant on the cake is shiny due to the presence of sour cream in the recipe. Cocoa fudge based on sour cream in appearance and taste resembles melted or chocolate icing. It is soft and tender, glazes very easily, is sweet and retains its shine after hardening.

Ingredients

• cocoa powder - 4 tablespoons;
• fat sour cream - 3 tbsp;
• sugar - 3 tablespoons;
• refined vegetable oil - 1 tbsp.

Sour cream fondant: recipe

1. We combine sugar and cocoa in a saucepan, rub the mass with a spoon.
2. Add sour cream and mix well.
3. Bring to a boil over low heat and cook for 3 minutes, stirring occasionally.
4. Remove the thickened mixture from the heat, add vegetable oil. Mix until smooth and you're done.

Chocolate fondant

Fondant for the cake is made from chocolate, the cake is traditionally decorated with chocolate fondant.

Ingredients

• chocolate dark bitter - 200 g;
• milk - 3 tablespoons

How to make chocolate fudge

1. Break the chocolate into pieces.
2. Mix chocolate pieces with milk.
3. We put the dishes with chocolate and milk in a water bath and turn into solid chocolate into a liquid pouring fudge.

With quick movements, smear the fondant on the cake until the plastic mass has frozen again. In order for the fondant to quickly set on the cake, send the cake to the refrigerator for 15 minutes.

We hope that our tips will help you, and you can easily make fudge at home, decorate delicious buns, fragrant muffins, homemade cakes or Easter cakes with it!

Many mistakenly believe that the icing, the recipe of which is known only to professional confectioners, is unrealistic to cook at home, and in vain. It is enough to carefully study the issue and any fudge or icing will turn out no worse than that of the masters of their craft. Among other things, it must be said that sometimes the ability to glaze the finished product is a real necessity in order to hide some defects or flaws in their surfaces.

Most often, soft or hard chocolate icing is used, the recipe of which is elementary (for hard it is enough to melt chocolate in a water bath, for soft - 200 g of chocolate is melted with 150 ml of cream). Soft icing (or the so-called ganache cream) after cooling, it resembles heated butter in consistency and is often used as independent fillers for shortbread pies. You can make white chocolate icing (the principle of preparation is identical to the dark chocolate recipe).

Chocolate fondant is often brewed from cocoa to cover chocolate cakes, croissants, eclairs, almond and other muffins, nut cookies, etc. The glaze recipe is also very simple - you need to melt 5 tbsp together. cocoa powder, 5 tbsp sugar, 3 tbsp. sour cream and 30 gr. butter, remove the mass from the heat after boiling and let it cool.

They also make various glazes from whipped proteins into a strong foam with powdered sugar and a pinch of citric acid (coating for Easter cakes).

Many are also interested in how to prepare colored icing, the answer will not be long in coming - you just need to add food coloring to light fudge (made from white chocolate or whipped proteins). If there is no desire to use chemistry, you can prepare the paint yourself from beetroot juice, green juice and other auxiliary ingredients.

Fondant and confectionery glaze.

Today we will prepare liquid fudge at home, which is an integral part of buns, cakes and Easter cakes. It is difficult to imagine a rum baba, donuts or eclairs that are not covered with white milk, sugar or chocolate fudge.

What is a sweet? What is the difference between sugar fudge and confectionery glaze?
Classical white fondant is a liquid syrup consisting of water and sugar, boiled down to a state of a homogeneous plastic fondant mass.

Fondant and confectionery glaze. These are the two most popular decorations designed for home baking, which are often confused with each other, but in fact they are completely different. Fondant, unlike confectionery glaze, is very plastic, soft is applied in an even layer, more homogeneous, has no grains.

The biggest disadvantage of protein glaze is its fragility. When applied to the surface of a confectionery product, it quickly hardens, but during cutting it begins to crumble into small pieces and sprinkle. Such moments cause certain inconveniences.

In most classic recipes, the fondant is heat-treated, it does not contain eggs, and the icing is made by mixing raw proteins and powdered sugar, in a cold way.

Home-made sugar, milk and chocolate-cream fudge can be used to decorate sweet buns, cakes, gingerbread, eclairs, Easter cakes, curd Easter, cookies, rum women, muffins and many other desserts and pastries.

White sugar fudge

This is the basic version of fondant and the classic composition of homemade fondant, which does not contain dyes and thickeners. Making fudge at home is quite simple, it always comes out delicious and beautiful, the only thing you need to know: how and how much to cook, to what state.

Ingredients for making sugar fudge:
finely ground icing sugar - 1 cup;
warm water - 3 tablespoons
Sugar fudge, recipe:
Do not be surprised by a small amount of liquid, this is normal. After you start cooking, make sure the proportions are correct.

Sift the powder through a sieve so that there are no lumps in the finished mass, and it is beautiful and uniform.
Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
After a few minutes, when the sugar is completely combined with water into one whole, the filling will be ready. If you are not satisfied with the density, then literally drop by drop add water, just look do not overfill.
Pour the finished sugar mass from a spoon onto cakes, cooled rum women.

Sugar fondant tends to spread, so it is better to apply it in several layers at short time intervals.

Milk fudge at home

Soft milky texture covers eclairs, buns with beautiful snow-white stains. It is recommended to use on Easter cake as an alternative to protein glaze.

Ingredients for making milk fudge:
milk - half a glass;
white granulated sugar - 1 cup.

Milk fudge, recipe:
This amount of the finished mixture is enough to cover 2-3 medium-sized Easter cakes, about 5-7 buns, etc.

In a saucepan, combine granulated sugar with hot milk, stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to a minimum and continue to cook for about 20-30 minutes, until a jelly-like state.
Remove from heat and blend with an immersion blender until white and creamy.
Milk fudge is ready, apply it with quick movements on sweet pastries. If it is very thick and not smeared, it means that you either overcooked it or did not adhere to the correct proportions of milk and sugar. In this case, put it in the microwave for a few seconds and try again.

Milk fudge is applied to the cooled baking surface evenly, spreads well if it is not digested.

Chocolate fudge with cocoa

Glossy, smooth surface of your cake will be given by this fondant with chocolate taste and beautiful saturated color. The most basic ingredient that you need to pay attention to is cocoa, the final taste of fudge depends on its natural composition. Choose not only dark cocoa, but also without herbal additives and flavor enhancers.

Chocolate Fudge Ingredients:
cocoa powder - 6 tablespoons;
milk - 150 ml;
butter - 100 g;
brown or white sugar - 10 tbsp.
Chocolate fondant, recipe:

This amount is enough to decorate a large birthday cake. The taste of fudge is the most chocolatey.

In a saucepan, combine sugar and cocoa powder.
Then we rub these two bulk products very carefully with a spoon so that they mix with each other and there are no lumps of cocoa left.
Next, add milk and melted butter.
Put the saucepan with the contents on the stove and bring to a boil. Stir so that the mass does not stick to the bottom and does not burn.
After boiling, reduce the flame and continue to boil, not forgetting to stir.
Remove the thickened cream from the stove, cool and apply to a confectionery or cake.
Before applying the fondant, it is best to cool it to a temperature of 38-40 ° C.

Chocolate fondant hardens quite quickly, shines and does not have a white coating if oil with a fat content of 82-83% is used for its preparation, and homemade is best.

We hope that our tips will help you, and you can easily make fudge at home, decorate delicious buns, fragrant muffins or homemade cakes with it.

Bon appetit!

Dessert should be not only tasty, but also beautiful! And fondant for cakes will help a lot in this, which, however, can decorate not only a large work of culinary art, but also small ones - cakes, muffins, rolls, eclairs ... Fondants come in three types: like a very soft dough, in the form of a viscous liquid (decorations from this they are applied with a culinary syringe) and simply liquid - they are also called icing. Each of them serves one purpose: to make the delicacy even more tasty and seductive in appearance. As usual, there are a lot of recipes. We will tell you for the cake in the most popular ways and from a variety of components.

Classic sugar fudge

This is the basic recipe. Delicious, pretty and easy. For such a decoration, a pound of sugar and an incomplete glass (150 ml) of water are taken. Both components are combined in a saucepan, it is put on a gentle fire, and the contents are boiled with stirring until all the sugar is dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. At this stage, the cake eliminates stirring; after four minutes of boiling, lemon juice (approximately a tablespoon) is poured into the syrup, and cooking continues for another minute. When the mass, poured in a small amount into cold water, can be rolled into a soft ball, the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid out on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light. If you want it to become like dough, leave it on the table for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Creamy fudge

The principle of its preparation is approximately the same. Half a glass of cream (as fat as possible), a glass of sugar, a little vanillin and forty grams of butter are combined in a bowl. When boiling, this fondant for cakes must be constantly mixed, otherwise it will burn. Its readiness is checked in the same way as in the previous recipe. The test should begin when the mass becomes a pale cream color. By the way, buttercream is good not only as a decoration. If you pour it into bowls and leave for half an hour in the refrigerator, you get a wonderful independent dessert.

Protein fudge

Another professional culinary way is how to make fondant cake. You don't even need to cook this. Proteins are separated from two eggs and diligently beaten until they become four times more in volume. Without stopping the mixer, add two large spoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense lush foam, cooking can be considered complete. But if you wish, you can add strained jam or syrup - then your fondant for cakes will become colored and acquire a fruity smell.

Fudge from No. 1

Coffee, chocolate and cocoa decorations are especially popular with children. That is why there are several recipes for making cake fondant using these ingredients. All options can be considered successful. The ones we have chosen are rather universal, because they are suitable for any desserts and do not require a lot of time for cooking. The first fondant for cocoa cake is based on milk: three-quarters of a glass of sugar mixed with two tablespoons of cocoa powder is poured over four tablespoons of hot milk and heated over low heat until the sugar dissolves. You have to mix constantly. After removing from the stove, a rather large piece of butter, 70 grams per gram, is introduced into the pan. It is better to soften it in advance so that it melts faster. If liquid fondant for cakes suits you, you can stop there and pour over the dessert immediately. If you want a classic dense, you will have to cook it for some more time, and then beat with a blender or mixer and cool.

Cocoa Fudge: Recipe #2

For her, you need thick sour cream - of course, homemade is most suitable. If desired, it can be replaced with cream, also homemade, since you cannot buy such fatty ones in the store. This cake fondant recipe suggests the following ratio of products (in tablespoons): two tablespoons of sour cream, one sugar, two cocoa. Since the base is very thick, it is better to take sugar in powder, and not to buy ready-made, but to grind sugar in a coffee grinder. All components are combined, placed in a saucepan and heated very, very slowly over minimal heat. Mix, mix and mix again! And it is better to take non-stick cookware. When the fondant for cakes thickens and begins to gurgle, it is removed, cooled and poured into dessert. For splendor, you can pre-beat it.

how to choose chocolate

The cocoa version is often called chocolate, but this is not entirely fair. Real chocolate fudge for the cake is made from tile treats. However, not every chocolate is suitable for icing. There are several conditions that must be met:

1. Chocolate should be "clean", without fillers in the form of caramel, nuts, raisins and other things.
2. Porous varieties do not give the desired uniformity and density, they will have to be abandoned.
3. If dark chocolate is used, it is necessary to take with a high cocoa content - 72% will be just right.
4. Amazing fondant for cakes is obtained from We remind you: do not take porous!

Separate doubts are taken about. Some options are quite suitable, but it is rather difficult to guess which one is suitable. So opt for either black or white.

Chocolate fudge: how to make it

The process begins with melting the chocolate. An absolutely dry bowl is taken, a 100-gram bar of chocolate is broken, folded into it and poured with five tablespoons of milk. A water bath is being prepared: a deep saucepan is taken, so much water is poured into it that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too quickly, and an unaesthetic whitish coating will form on the cooled one. It is equally important to place the bowl on the pan in such a way that the steam does not touch the mass in it - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, it should be much larger in diameter than a pan intended for a bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of fondant. For the same reasons, stir the mass with a perfectly dry spoon. When the chocolate is completely melted, the fire is extinguished and the bowl is left on the pan so that its contents do not solidify prematurely. It is better to put a cake for coating next to the stove.

White Chocolate Fudge

Its preparation is similar to cooking black glaze. What is different in the recipe for chocolate fondant for a cake from the white variety is in the addition of butter and in replacing milk with cream or sour cream. First, 100 grams of broken white chocolate are poured with three tablespoons of fatter cream, melted again in a water bath, and forty grams of butter are added to the fudge after the stove is turned off.

Honey Chocolate Fudge

She has a very unusual taste, although it would seem that only one ingredient has been added! Any chocolate will do - both white and black (taking into account, of course, the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, butter is first added (a piece of 50 g), and after thorough stirring, honey, 4 teaspoons. You need to knead everything quickly so that the fudge does not have time to grab.

Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and in the already prepared, you can add coconut or ground nuts.

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.