Sugar icing-fondant. Sugar fudge

Homemade liquid fondant is made for frosting cookies, cakes, sweet pastries and preparing colorful fondant for cake decoration. Every housewife needs to have a fudge recipe at home. Fondant is an integral part of cakes and... It’s hard to imagine baba, custard and cookies not covered in white fudge, and it’s also hard to imagine the absence of sugar or chocolate fudge on homemade or store-bought chocolate.

What is fudge

Fondant is often confused with frosting. What is the difference between fudge and confectionery glaze? Classic white fondant is a liquid consisting of water and sugar, boiled to 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 icing is completely different.

Homemade fondant, unlike confectionery glaze, is very plastic, soft, applied in an even layer to baked goods, more uniform, and there are no grains in the fondant.

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 crumble. Such moments cause certain inconvenience when decorating confectionery products.

The fudge in classic recipes is heat-treated and there are no eggs in the fudge. The glaze is made by mixing raw egg whites and powdered sugar in a cold manner.

Sugar fudge for buns

Sugar fondant and the classic composition of white homemade fondant perfectly coat the surface of the buns. This fudge contains no dyes or thickeners.

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

Ingredients

finely ground powdered sugar – 1 cup;
warm water – 3 tbsp.

Making sugar fudge

Don't be surprised by a small amount of liquid, this is normal. Once you start cooking, make sure the proportions in the recipe are correct.

Sift the powder through a sieve so that there are no lumps in the finished mass and it is beautiful and homogeneous.
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 and water are completely combined into one whole, the filling will be ready. If you are not satisfied with the thickness, then literally add water, just be careful not to overfill the liquid.

Pour the finished sugar fudge over the cakes and cooled rum baba from a spoon.

Advice from the Wonder Chef. Sugar fudge 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 streaks.

Snow-white milk fudge made with milk is recommended for Easter as an alternative.

Ingredients

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

Making fudge with milk

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

In a saucepan, combine granulated sugar with hot milk and stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to low and continue cooking for about 20-30 minutes until smooth.
Remove the mixture from the stove and beat with an immersion blender until white and creamy.

The milk fudge is ready, quickly apply it to the baked goods. If the mixture has become 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 fudge in the microwave to warm up for a few seconds, melt the fudge and try again.

The milk fudge is applied evenly onto the cooled surface of the sweet; it spreads well if it is not overcooked.

Chocolate fudge

Cake fondant with a chocolate flavor and a beautiful rich brown color will give a glossy, smooth surface to your homemade cake. The most basic ingredient that you need to pay attention to is cocoa; the final taste of chocolate fudge depends on its natural composition.

How to make chocolate fudge with cocoa? To make chocolate fudge, choose dark cocoa. Cocoa powder without vegetable additives or flavor enhancers works best.

Ingredients

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

Making chocolate fudge with cocoa

This amount is enough to decorate a large cake with chocolate fudge; the fudge has the best taste.

In a saucepan, combine granulated sugar and cocoa powder.
Then very carefully rub these two bulk products with a spoon so that they mix together and there are no lumps of cocoa left.
Next add milk and melted butter.
Place the pan with the contents on the stove and bring to a boil. Stir so that the mixture does not stick to the bottom and does not burn.
After boiling, reduce the flame and continue to simmer, remembering to stir.
Remove the thickened cream from the stove, cool and apply to the pastry or.

Before applying chocolate fudge to the confectionery, it is best to cool it to a temperature of 38-40 o 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 prepare the fudge, and best of all homemade.

White fondant for cake

White fondant for frosting a cake according to the classic recipe is usually prepared from white chocolate.

Ingredients

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

How to make white chocolate frosting

Melt white chocolate in a water bath.
Pour in half the milk and add powder.
Stir until a thick mass forms.
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

The butter-free fudge on the cake turns out shiny thanks to the presence of sour cream in the recipe. Sour cream-based cocoa fudge resembles melted or chocolate glaze in appearance and taste. It is soft and delicate, very easy to glaze, sweet and retains its shine after hardening.

Ingredients

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

Sour cream cake fondant: recipe

Combine sugar and cocoa in a saucepan and rub the mixture with a spoon.
Add sour cream and mix well.
Bring to a boil over low heat and cook for 3 minutes, stirring.
Remove the thickened mixture from the heat and add vegetable oil. Stir until smooth and ready.

Chocolate cake fondant

Cake fondant is made from chocolate, and the cake is traditionally decorated with chocolate fondant.

Ingredients

dark bitter chocolate - 200 g;
milk - 3 tbsp.

How to make chocolate fudge

Break the chocolate into pieces.
Mix chocolate pieces with milk.
Place the bowl with chocolate and milk in a water bath and turn the solid chocolate into liquid pourable fudge.

Using quick movements, spread the fondant over the cake until the plastic mass hardens again. To make the fondant set faster on the cake, place the cake in 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 cupcakes, homemade cakes or Easter cakes with it!

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

The technology for preparing chocolate coatings is extremely simple and does not require the cook to have specific skills. Therefore, any novice housewife can easily cope with this task. In order for everything to go as it should, several important nuances should be taken into account. Fudge for cakes can be prepared using water, thick sour cream, cream or full-fat cow's milk.

To give it a richer taste, chocolate chips, lemon juice, poppy seeds, ground cinnamon or vanillin are often added to it. The consistency of the finished coating also plays an important role. It should resemble thick sour cream. This glaze will lie more evenly on the surface of the cakes and harden more quickly.

Classic version

To make this cake fondant you will need a minimum of ingredients and a little patience. The process itself is extremely simple and does not take too much time. To make classic frosting, double-check in advance that you have everything you need at home. You will need:

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

The broken chocolate is placed in a suitable bowl and combined with hot water, and then sent to a water bath. As soon as the mixture melts, add butter and sifted powdered sugar. Grind everything well until smooth. The resulting glaze is applied to the surface of the cake and wait for it to harden.

Option with egg

The technology described below produces a shiny, glossy glaze, ideal for decorating homemade baked goods. It is done so simply that even a teenager can easily cope with such a task. Before you prepare the cake fondant, 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 smaller pieces and placed in a suitable container. The required amount of butter is added there and the whole thing is sent to a water bath. Gently crack a raw egg into the melted mass and mix well. Add powdered sugar little by little 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.

Option with honey

The glaze made using the method described below has not only an interesting aroma, but also a pleasant, specific taste. Since it consists of a non-standard set of ingredients, check in advance that 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.
A can of condensed milk.
80 grams of coconut flakes.

Making cake fondant at home is very quick and easy. The whole process can be divided into several stages. In one bowl combine condensed milk, honey, butter and sugar. Whisk all this together and put it on 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, add coconut flakes and mix well. The finished glaze is immediately applied to the surface of the cake.

Option with milk

This cake fondant with cocoa and starch has a pleasant chocolate taste and light aroma. It will be an excellent decoration for any homemade dessert. And even those who are doing this kind of thing for the first time can handle 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. Mix everything well, trying to prevent the appearance of the smallest lumps, and heat until the required consistency is obtained. The thickened mass is removed from the heat and cooled. Then it is carefully poured into a container in which butter and cocoa have previously been ground. All this is thoroughly mixed with a wooden spatula and immediately applied to the surface of the cake.

Option with gelatin

This cake fondant recipe allows you to create a mirror finish quickly and without much hassle. This glaze looks very impressive on homemade baked goods, 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.

First you should deal with gelatin. It is filled with 65 milliliters of filtered water and put aside for a while. In a separate bowl, combine syrup and sugar. All this is filled with the remaining water and sent to the stove. Heat the resulting liquid over low 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 this the finished fondant is spread on the surface of the cake.

Option with cream

This is one of the simplest recipes, according to which you can quickly and without unnecessary hassle prepare icing for decorating homemade baked goods. To obtain it you will need a minimum of time and a little effort. Before you make your cake fondant, be sure to make sure you have everything you need on hand. In this case, you should have:

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

Place the chocolate broken into pieces into a dry, clean bowl and place in a water bath. Add butter there and mix gently until smooth. At the final stage, whipped cream is carefully added to the resulting mass.

Option with cocoa

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

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

Pour the required amount of cocoa into a convenient container. Granulated sugar is also sent there. Rub everything thoroughly with an ordinary spoon, trying to prevent the formation of lumps.

Melted butter and milk are added to the resulting mass. Mix everything vigorously again and place it on the stove. Bring the contents of the saucepan to a boil. It is important to constantly stir the mixture so that it does not stick to the bottom and walls of the container. As soon as the first bubbles appear on the surface of the liquid, turn the heat down to low and boil the future glaze to the required consistency. The thickened chocolate fudge is removed from the burner, cooled to thirty-eight degrees and only then used for its intended purpose.

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

Fondant and confectionery glaze.

Today we will prepare liquid fondant at home, which is an integral part of buns, cakes and Easter cakes. It's hard to imagine baba, donuts or eclairs not covered in white milk, sugar or chocolate fudge.

What is fudge? What is the difference between fudge and confectionery icing?
Classic white fondant is a liquid syrup consisting of water and sugar, boiled to a homogeneous plastic fondant mass.

Fondant and confectionery glaze. These are the two most popular decorations intended 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, applied in an even layer, more uniform, and has no grains.

In most classic recipes, the fudge is cooked, there are no eggs, and the glaze is made by mixing raw egg whites and powdered sugar in a cold way.

Sugar, milk and chocolate-cream fondant, prepared at home, can be used to decorate sweet buns, cakes, gingerbreads, eclairs, Easter cakes, cottage cheese Easter, cookies, baba, cupcakes and many other desserts and baked goods.

White sugar fondant

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

Ingredients for making sugar fudge:
finely ground powdered sugar - 1 cup;
warm water - 3 tbsp.
Sugar fudge, recipe:
Don't be surprised by a small amount of liquid, this is normal. Once 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 homogeneous.
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 and water are completely combined into one whole, the filling will be ready. If you are not satisfied with the thickness, then literally add water drop by drop, just be careful not to overfill.
Pour the prepared sugar mass from a spoon onto the cakes and cooled rum baba.

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

Homemade milk fudge

The soft milky texture covers eclairs and buns with beautiful snow-white streaks. Recommended for use on Easter cakes 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 and stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to low and continue cooking for about 20-30 minutes, until jelly-like.
Remove from the stove and beat with an immersion blender until white and creamy.
The milk fudge is ready, quickly apply it to the sweet pastries. If it thickens too much and does not spread, it means 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.

The milk fudge is applied evenly onto the cooled surface of the baked goods; it spreads well if it is not overcooked.

Chocolate fudge with cocoa

This fondant with chocolate flavor and a beautiful rich color will give your cake a glossy, smooth surface. The most basic ingredient that you need to pay attention to is cocoa; the final taste of the fudge depends on its natural composition. Choose not only dark cocoa, but also one without herbal additives or flavor enhancers.

Ingredients for making chocolate fudge:
cocoa powder - 6 tbsp;
milk - 150 ml;
butter - 100 g;
brown or white sugar - 10 tbsp.
Chocolate fudge, recipe:

This amount is enough to decorate a large birthday cake. The fudge tastes like chocolate.

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

Chocolate fudge hardens quite quickly, shines and does not have a white coating if it is prepared using oil with a fat content of 82-83%, and best of all, homemade.

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

Bon appetit!

Fondant or confectionery glaze is the finishing touch to making desserts. Without her, many of them seem as appetizing as with her. The preparation of confectionery glaze or fondant will be discussed in this article.

In general, of course, from the point of view of professional chefs, glaze and fondant are two different things. The first differs from the second in less plasticity, since fondant hardens more slowly than glaze. However, there is nothing criminal in equating these two confectionery additives to the same group. After all, their use is exactly the same: for decorating cupcakes, pastries, Easter cakes, gingerbread cookies, cakes, etc.

So what is fudge? Boiled sugar syrup is called fudge or fondant mass - this is the basic version, a classic fudge. Making it at home is not at all difficult: for this, syrup is boiled from sugar and water, which is then quickly cooled with ice and then whipped with a mixer. Everything is quite simple, and even a novice cook can make excellent fudge if you strictly follow the instructions.

The principle of converting sugar and water into fondant is that thick sugar syrups are prone to sugaring - the formation of small sugar crystals, which, due to their softness, give the fondant a special texture. To make the crystals smaller, however, you need to take several special steps - in everyday life, for this, citric acid is added to the syrup when cooking, which prevents the growth of crystals. It is believed that the ideal proportion for fudge is 30% water to the total mass of sugar.

There are a lot of different variations of sweets today. Depending on the presence of milk in the recipe, they are divided into three large groups: sugar, milk or cream, and creme brulee (with a large amount of pre-cooked cream or milk). During the cooking process, fruit and berry components can be added to fudge; accordingly, such options are called fruit fudge. Also, cocoa powder, crushed nuts and other ingredients are added to the fudge, which determine such a variety of this confectionery additive. To begin with, it is better to learn how to prepare a basic or classic version of fudge.

Classic fudge recipe

You will need: 500g sugar, 150g water, 1 tbsp. lemon juice, ice.

How to make traditional fudge.

Pour sugar into a saucepan, pour in water, turn on medium heat and cook, stirring, until the sugar dissolves; when it boils, turn off the stove and skim off the foam. Any sugar stuck to the sides of the pan should be removed with a wet brush - it can cause the formation of large crystals that will ruin the consistency of the fudge.
Then turn on the heat again, boil for about 4 minutes without stirring and pour in 1 tbsp. lemon juice, continue to simmer the syrup for another minute. Readiness is determined by testing for a soft ball: you need to scoop up a third of a teaspoon of fondant, put it in cold water, remove the frozen syrup from the spoon with your fingers, roll it into a ball, which should be plastic and soft. If you get such a ball, the pan must be immediately removed from the heat.
Pour the syrup into a wide bowl, place pieces of ice on top, let the mixture cool to about 40 degrees (this will take 15-20 minutes). Next, first with a spoon and then with a mixer, beat the fudge - for a total of 10-15 minutes. As you beat, the fudge will gradually turn white and thicken. The readiness of the fondant is determined by its appearance: it is non-sticky, very thick, and plastic. For better crystallization, it is better to leave the finished fudge for a day, putting it in a plastic container at room temperature, covering it with a damp cloth and a lid on top.
Then you can put it in the refrigerator for storage. To use, take the required amount of fudge and heat it up a little with constant stirring until it reaches a fluid consistency, preferably in a water bath. To add color at this stage, you can add beet juice or cocoa to the fondant.

Making fudge seems complicated only at first glance, but in reality everything is much simpler, you just have to try it and you will be convinced of it. Well, we’ll tell you about two more popular fudge options.

Fudge Recipe

You will need: 100 ml of heavy cream, 40 g of butter, 1 glass of sugar, a pinch of vanillin.

How to make fudge:

Pour heavy cream into a saucepan, add sugar and butter, turn on low heat and bring everything to a boil while stirring constantly, otherwise the mixture will burn.
Boil the mixture until it becomes creamy, put a drop of fudge in cold water, then, if it has frozen and rolls well into a plastic ball, remove the fudge from the heat - it is ready.

Fudge can be used not only to cover confectionery products, but also poured into molds and served on its own as a dessert.

Protein fudge recipe

You will need: 300g powdered sugar, 2 egg whites, 2 tbsp. lemon juice.

How to make protein fudge:

Beat the chilled whites with a pinch of salt until they increase 3-4 times in volume.
Continuing to beat, gradually add powdered sugar and lemon juice. The egg white fudge should be strong and fluffy.
Then you can add syrup, jam or food coloring to it and immediately use it for its intended purpose.

Technically, this protein option has little relation to fudge, since it is not subjected to heat treatment - in fact, it is whipped egg whites. However, this version of glaze is also called fondant, and it is used quite often.

Subtleties of making fudge

It is very important not to overcook the fudge: if the ball is rolled up, but it is too hard and not plastic, it means that the mass has already been overcooked and fudge will not be made from it. If the ball, on the contrary, does not roll, then it needs to be heated further, stirring frequently.
Fast and uniform cooling is one of the main conditions for proper crystallization of the syrup, so it is very important to perform this step correctly. If there is no ice, you can pour cold water over the syrup, but be careful so that it covers only the top of the fondant, without forming depressions in its thickness. Or you can place the fudge container in a larger one filled with ice water.
If a crust forms on the fudge during the cooling process, then the mass must be heated again and more lemon juice must be added.
After cooling, the fudge must first be carefully mixed with a spoon or spatula and only then with a mixer. When to stop whipping? When the mass acquires a creamy color and becomes similar in consistency to sour cream.
The fondant can be used immediately for its intended purpose.
To add color or other shades of taste, you can add syrups, juices, coffee, liqueurs, cognac, rum, liqueurs, jams and preserves to the finished fudge.
When storing in the refrigerator, the fudge should be wrapped in cling film, otherwise it may dry out.

Try making your own fudge at home and feel like a real pastry chef!

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

Sugar fudge recipe for buns

Ingredients:

granulated sugar – 600 g;
vanillin – 1 packet;
hot water – 180 ml;
lemon juice – 3 teaspoons.

Preparation

Pour granulated sugar into a deep metal ladle, fill it with hot water and place it on the stove, turning on the heat on low. Stir the sugar in the liquid very rhythmically until all the crystals are completely dissolved. After the syrup boils, increase the heat and let it simmer for 5-7 minutes, just remember to stir it periodically.

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 has passed, we set the syrup aside for a while and scoop a little of it into 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 stage of preparing the sugar fudge; if not, then put the syrup back on 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, let our half-finished fudge cool. When everything has cooled down, take a mixer and beat the mixture until white. To coat the buns with fondant, warm it up a little.

Powdered sugar fudge

Ingredients:

boiling water - 4-5 tbsp. spoon;
– 320 g;
vanillin – 0.5 teaspoon.

Preparation

First, sift the powdered sugar through a sieve into a deep bowl, and then gradually add boiling water one spoon at a time. We take a hand whisk and use it to mix the powder with water, whisking the resulting mass a little, but not until it becomes fluffy, but until the fondant becomes quite thick, smooth, and sticks to the spoon. Before applying this snow-white delicacy to baked goods, it should be heated over very low heat, but be careful that it does not boil at all.

We told you how to make another sugar fudge, which is easier to prepare, but is not inferior in taste to the first fudge. Of course, it’s up to you to choose, and we wish you success in your culinary creations.