Fudge for buns - the best recipes! Fondant and confectionery glaze

We put the ladle on the fire, it can be high, and, stirring, bring it to a boil, but after boiling it is important to make sure that it does not escape, most of the water should evaporate from the syrup, this process will take about half an hour. When the syrup begins to boil, and you can understand this according to the following external signs, firstly, the syrup in the ladle will become much smaller in volume, two times, secondly, the syrup will change color, from opal-white it will become light caramel, like lightly boiled condensed milk, thirdly, it will change type of boiling syrup: 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 of syrup onto the ice, wait 5-10 seconds until the syrup becomes completely cold, take it in hands frozen drop. If you can roll it into a soft elastic ball, 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 will easily fit our ladle, add water to the ice and begin stirring the syrup periodically.

When the syrup has cooled to 20 degrees, remove the ladle from the water and continue stirring, I’ll say it’s not an easy task, because the syrup has become very elastic and dense, but we don’t stop and continue to make a lot of physical effort, because the result is worth it. Meanwhile, the syrup is slowly will begin to lighten, which means that the process of sugar crystallization has begun, and the worst is over. With each movement, the sugar mass will become thicker, lighter, and gradually it will lose all its fluid properties and become a single lump of delicate creamy sugar mass. This is fudge!

Now we give the fudge the appearance of candy. To do this, heat the frozen fudge a little, just a drop, over low, low heat. And put this plastic mass in pieces on a sheet of foil or in an insert from a box chocolates or in a silicone mold, having previously greased them with oil. You can put the fondant mixture in a pastry bag, and squeeze out the candies in the form of beautiful stars (just take a nozzle with a larger diameter), you can also cover a cake or Easter cake with this fondant, then you need to heat it up more, until it becomes fluid condition (my photos). Bon appetit!!! Help yourself!

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, icing for cookies will give homemade baked goods individuality and unique beauty.

Chocolate icing for cookies

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food coloring, but it's unlikely to be found in the average kitchen.

So, dark (milk or white) chocolate icing is made from:

100 g chocolate;
60 ml milk;
10 g butter;
250 g powdered sugar.

Step-by-step preparation:

Do steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. To prepare the glaze with this way will do raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries.

For berry glaze based on strawberries you should take:

200 g finely ground powdered sugar;
100 g fresh or frozen strawberries;
15-30 ml of drinking water.

Sequence of work:

Blend the washed and dried berries with a blender into a homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
Into the sifted powdered sugar add hot water and stir. Then pour in small doses and rub with a spoon berry base. Strawberry puree you need so much so that all the powder dissolves and the fondant becomes shiny and uniform, but at the same time viscous and thick.
Use berry frosting should be done immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, glaze for gingerbread cookies may have a neutral taste, since the aroma and taste of ginger does not need to be supplemented, but for ordinary sugar cookies you can prepare aromatic vanilla icing.

To make vanilla frosting you need:

270 g powdered sugar;
13 ml milk;
5 g butter;
3 g table salt;
2 g vanillin powder.

Preparation:

IN microwave oven Melt a piece of butter with milk.
Add salt, vanilla and sifted powdered sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Made with caramel and salt

Delicious sticky caramel, prepared at home, can make even ordinary shortbread not only tasty, but also beautiful if you plant it with pastry bag. Salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra note of flavor.

For the salted caramel frosting you will need:

125 ml cream cow's milk, fat content 33%;
30 g butter;
165 g granulated sugar;
65 ml of purified drinking water;
3-5 g large sea salt taste.

How to make caramel for frosting cookies:

In a small container, heat almost to a boil, but under no circumstances boil the cream and butter. These products should be as hot as possible when added to caramel.
In a separate saucepan, combine water and sugar. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until it has a beautiful caramel color.
After reaching the desired shade, pour hot butter and cream into the saucepan, add salt and quickly stir the mixture with a whisk until smooth. Return the caramel to the heat for a couple more minutes to cook to the desired thickness.
Transfer the caramel into a glass container for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

Nondescript cookies easy With the movement of a confectionery cornet filled with colored icing, you can turn it into an original greeting card. Thus, a simple confectionery product can become an exclusive gift that will be easy to give even to a schoolchild.

The composition of colored glaze includes only four ingredients:

1 chicken egg white;
150-200 g finely ground powdered sugar;
15 ml lemon juice;
food coloring of the desired color.

The process of creating sweet paints for painting cookies:

Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift powdered sugar into it in small portions and rub with a fork (silicone spatula or spoon). Using the mixer in in this case unacceptable.
When the glaze has the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is colored in the desired color with food coloring. To make the already colored glaze thicker, you should mix powder into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If they are not there, then achieve bright orange color Turmeric will help, green – spinach, red – beets, purple – lavender petals.

How to make marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such multi-colored glaze It will be possible to create entire stained glass windows on cookies. A plain coating with pieces of undissolved marmalade will also look very nice.

Ingredient proportions for marmalade glaze:

200 g marmalade;
80 g sugar;
50 g butter.

Prepare in the following way:

Cut the marmalades into smaller arbitrary pieces. Place sugar, butter and crushed marmalade in a small bowl of suitable size.
Build a steam bath on the stove and place a container with the prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
Remove the glaze from the stove and after cooling slightly, cover the baked goods with the warm mixture.

Simple sugar icing

No matter how many recipes for various confectionery fondants a housewife has in her arsenal, you should know how to make icing for cookies from minimum set products that can help out in any unforeseen situation.

Simple sugar glaze includes:

200 g powdered sugar;
60 ml of drinking water.

Preparation:

Combine the powder with water and heat over low heat until smooth and homogeneous. When heating the glaze, you must constantly stir it with a wooden or silicone spatula.
Decorate with hot fudge sugar ready-made cookies. The same coating can be used for gingerbread cookies and buns.
For a pleasant rum aroma, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.

Exists great amount options for making sweets and each person will be able to choose for themselves exactly what can fully satisfy their gastronomic needs. And so prepare the fudge candy recipe!

Chocolate-cognac fudge candy recipe

Ingredients:

200 g – dark chocolate;
100 g – condensed milk;
50 g – cognac (Baileys liqueur);
20 g – butter;
50 g – hazelnuts (unsalted pistachios);
75 g – cookies;
100 g – marshmallow;
50 g – white chocolate.

Cooking method:

Place cognac, butter, condensed milk, and chocolate pieces into a saucepan, then melt using steam bath. Stir all the time with a wooden spoon to mix all the ingredients. Then remove from the heat. Pour in pieces of cookies, nuts, chopped marshmallows.
Mix everything carefully again and pour into a silicone mold (8x20 cm). When using another mold, it must be covered with baking paper. There should be no empty spaces in the mold, which means that the mixture should lie tightly and evenly in it.
Then place the mold in the refrigerator to allow the mixture to harden. Decorate the top with stripes of melted white chocolate and place back in the refrigerator. The fondant candies are ready, set the table and wait for the guests.

Chocolate-tangerine fudge with sesame seeds

Ingredients:

250 g – brown sugar;
2 pcs – tangerine;
60 g – butter;
130 ml – milk;
100 g – dark chocolate (75%);
1 tsp. – Kikkoman soy sauce;
Sunflower oil - lubricate paper.

Cooking method:

Rinse the tangerines, wipe them dry and zest them. Squeeze the juice from one tangerine. Pour the juice into a saucepan, add sugar Brown sugar and add the zest. Place on low heat until the sugar is completely dissolved. Next, add butter and kikkoman soy sauce.
You need to mix everything well, and after the butter has melted, pour the milk into it, and wait until it boils, stir for another five minutes and turn off. Pour in the chocolate pieces and mix everything again. Let the mixture cool. Then beat with a mixer for five minutes. Line the mold with paper and grease it, then add 1/3 of the fondant. Sprinkle roasted sesame seeds on top.
Place 1/3 of the fondant again and sprinkle with sesame seeds again. Pour the rest of the fondant into the molds and level the top.
Place in the refrigerator overnight. Then you need to turn it over onto a board or onto a plate, remove the paper and sprinkle with powdered sugar or cocoa. Put the kettle on and invite guests.

Fudge candy recipe on yogurt with nuts

Ingredients:

200 g – thick yogurt;
240 g – Mistral fine sugar;
10 g – vanilla sugar;
20 g – butter;
60 g – nuts.

Cooking method:

Place vanilla sugar, yogurt and regular sugar. The mass should boil. Reduce heat and cook for another 30 minutes, stirring all the time. To check readiness it is necessary a small amount of drop the mixture into cool water, as a result of which an elastic and soft ball should form. Add nuts and butter to the mixture. Mix well.
Next, transfer the fudge into a greased mold. Now leave it for two hours so that the mass hardens, do not put it in the refrigerator.

The sweets are ready, please eat. If desired, the fudge can be wrapped in wrappers, which can be made from a baking sleeve.

How to make fudge sweets at home from Khara Pera milk powder

Ingredients:

125 g – softened butter;
120 g – powdered sugar;
220 g – milk powder;
1 tsp – milk.
To taste – Flavoring;
½ cup - Cocoa powder.

Cooking method:

Powdered milk needs to be sifted. In a saucepan, combine dry milk and powdered sugar. Add soft butter and flavoring. Knead the dough with your hands. The dough will be soft, homogeneous and will not stick to your hands. When the dough does not come out as it should, you need to add a little milk and continue kneading. Scatter coconut flakes and cocoa powder into two bowls. We form balls of 6-7 pieces from the dough and place them in bowls. Cover the bowls and shake them a little so that all the balls are coated in the powder. Place the prepared sweets into a dish and place in the refrigerator. The shelf life of sweets in the refrigerator is 4-5 days.

Creamy fudge candy recipe with nuts in a slow cooker

Ingredients:

100 ml – cream (33%);
150 g – sugar;
50 g – condensed milk;
80 g – nuts (roasted peanuts);
1 tsp. – vanilla sugar.

Cooking method:

Vanilla sugar, condensed milk, cream, regular sugar mix well. Transfer the resulting mixture into the multicooker bowl. Set the “Baking” mode for 20 minutes. You need to cook with the lid closed (120 C). When increasing the ingredients to obtain large quantity sweets, you should remember that the mass can escape through the valve. After 10 minutes, open the lid and stir the mixture. And we continue cooking until the multicooker signal. By the end of cooking, the mass changes its color to brown. We clean the nuts, chop them finely and pour them into the mixture, stirring. After this, transfer the mixture into molds. It is better to cook the fudge three times for 20 minutes each, as it will then turn out darker and tastier. Homemade fudge sweets are ready, you can set the sweet table.

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Citrus fudge candy recipe

Ingredients:

1 piece – orange;
¼ piece – lemon;
100 g – sugar;
60-70 g – butter;
1 piece – chicken egg.

Cooking method:

Remove the zest from the lemon and orange. Next, squeeze the juice from the fruit. Cut the zest into pieces, add it to the juice, and cook for 5-7 minutes over low heat. Then we filter the resulting broth into a metal bowl, then add sugar and butter. Cook until the butter and sugar are completely dissolved. As soon as the mixture boils, you need to remove it from the heat.
Next, beat the egg into a thick foam, gradually pour 2 tablespoons of non-boiling hot syrup into it. In this case, you need to whisk this mixture all the time. Egg mixture pour in a thin stream into the not boiling hot syrup, whisking all the time. Cook over low heat until thickened, stirring constantly.
The resulting mass should be similar to condensed milk. In order for the mass to cool, it must be placed in the refrigerator, where it will thicken even more. To get an even thicker mixture, add flour or starch while beating the eggs. The delicacy is ready, you can sit down and drink tea.

Vanilla fudge with nuts and candied fruits

Ingredients:

100 ml – cream (33%);
150 g – powdered sugar;
10 g – vanilla sugar;
50 g – boiled condensed milk;
1 pinch – salt;
40 g – almonds;
40 g – cashew nuts;
40 g – candied fruits.

Cooking method:

Immerse the almonds in boiling water for 10-15 minutes, then transfer them to cold water. Remove the skin from the almonds.
In a dry frying pan, fry cashews and almonds for 5-7 minutes, stirring all the time. We will need a deep saucepan with a dense bottom, into which we need to pour cream, boiled condensed milk, add powdered sugar, salt and sugar.
Mix everything well and place on low heat. After the mixture boils, you need to cook for another 25-35 minutes, and do not forget to stir. After 20–30 minutes, the mass will become milky-creamy in color, and towards the end of cooking it will become thicker and will look like toffee.
Then we need to check whether our fondant is ready; to do this, drop a little of the resulting mass into ice water and form a ball; if it does not stick to your hands, it means it is ready.
Next, remove the pan from the stove, pour nuts and candied fruits into it and mix thoroughly again.
Then we place our fudge candies in a silicone mold, smooth them out and let them cool, and then put them in the refrigerator for 20 minutes.

Chocolate fudge candy recipe

Ingredients:

milk - 4 tbsp. l.;
sugar - 4 tbsp. l.;
cocoa powder - 2 tbsp. l.;
soft butter - 50 g.

Cooking method:

It is necessary to heat cocoa, milk and sugar until thick. Cool and beat with butter. Now you can pour the fondant over the product.

Milk fudge

Ingredients:

sugar - 200 g;
milk - 100 ml;
powdered milk – 100 ml;
ordinary White chocolate- 50 g;
hazelnuts - 100 g;
butter, to grease the mold - 15 g.

Cooking method:

Place sugar and milk powder in an aluminum bowl. Mix everything well.
Pour in regular milk. Stir again so that there are no lumps. Cooking on a small fire. Stir for 7-8 minutes so that the mixture does not stick to the bottom, and bring to a boil. Add chocolate to the ingredients already used. Mix everything again until everything dissolves. Remove the skins from the nuts, fry them and add to the mixture. Mix everything and transfer the mixture into a silicone mold (plastic tray) greased with butter. Place it in a cool place and only then remove it from the mold. Cut into pieces and you can drink tea.

Fudge with coconut and cream cheese

Ingredients:

2.5 tbsp. spoons - soft butter creamy;
2.5 tbsp. spoons – grated cheese creamy (cottage cheese made from cream);
1 tbsp. spoon – apple infusion (2-3 drops of apple essence);
3 tbsp. spoons - coconut shavings;
7.5 tbsp. spoons - powdered milk;
1/4 teaspoon – grated nutmeg.

Cooking method:

Mix cheese (cottage cheese) with butter, pour in apple infusion (butter) and beat with a mixer until lush cream. In a dry frying pan, lightly fry the coconut flakes, pour them into the cream and mix all the ingredients thoroughly. Next, add the powdered milk and knead the dough with your hands. We form medium-sized balls from the dough, sprinkle them with ground nutmeg, transfer them to paper molds and cover festive table. The fudge can be stored for about four days in the refrigerator in a tightly closed container.

Powdered milk fudge with dates

Ingredients:

5 tbsp. spoons of soft butter;
3 tbsp. spoons - date puree;
1/2 teaspoon – ground cardamom;
1/4 teaspoon – ground white pepper;
1.5 cups – skim milk powder.

Cooking method:

We twist the soft dates through a meat grinder and form a puree from the resulting mixture. Next, beat the date puree and butter into a cream. Then pour dry milk, ground cardamom, ground pepper into this mixture and knead the dough with your hands. Then we form balls from the dough approximately like a walnut, wrap them in paper wrappers and put them in the refrigerator in a tightly closed container. The fudge is served after it has cooled, after about 15-20 minutes.

Barfi milk powder fondant

Ingredients:

1/2 cup – sugar;
1 glass - water;
7.5 tbsp. spoons – dry low-fat milk;
2 tbsp. spoons - finely chopped nuts (hazelnuts, walnuts) or dried fruits,
2-3 tbsp. spoons - almonds (pistachios) divided into two parts.

Cooking method:

Pour water into a thick-walled saucepan and add sugar, cook over medium heat, stirring until the sugar is dissolved. Then add heat and cook at a low boil for about 8 minutes, then remove the saucepan from the heat and set to cool to 45C for 10 minutes.
After this, pour in 1 tablespoon of ghee (butter), without ceasing to stir, pour in the powdered milk in a thin stream. Next, cook over low heat for 4-5 minutes, constantly stirring and scraping the mixture from the walls and bottom of the pan.
Once the mixture becomes thick, remove the pan from the heat. Pour finely chopped nuts or various dried fruits into the remaining oil and mix everything well. Next, use a wooden spatula to spread the fondant onto a baking sheet coated with oil. We form the fudge, place it over the entire surface of a baking sheet with a thickness of 2 cm and decorate it with slices of nuts, pressing them into the mixture at an equal distance. Then let the delicacy cool completely and cut into medium-sized pieces. The fudge candy is stored in a tightly closed container in the refrigerator and served chilled or slightly warm.

Powdered milk fudge with pistachios

Ingredients:

1/2 cup – sugar;
1 glass – water;
3 tbsp. spoons – melted butter (softened);
1/4 teaspoon – ground cardamom;
3 tbsp. spoons - finely chopped pistachios;
1.5 cups – powdered milk;
1 teaspoon – rose water (rose oil 1-2 drops);
2 drops of green food coloring;
3 tbsp. spoons - peeled pistachios.

Cooking method:

Let's make sugar syrup as in the recipe written above and let it cool. Pour in 1 tablespoon of oil, add cardamom and finely chopped pistachios, then stir all the time, add powdered milk in a stream. Then cook over medium heat, do not forget to stir, for 4-5 minutes. After the mixture has thickened, scrape it from the sides of the pan, remove from the heat, add the remaining oil, rose water, food coloring and mix everything well. Then place the mixture on a greased baking sheet. We place the fondant over the entire surface of the baking sheet with a thickness of 2-2.5 cm, decorate the top with pistachio slices, then cut into medium-sized squares. Now you can finally enjoy your tea party with delicious treats.

Milk fudge candy recipe in Tatar style

Ingredients:

sugar - 1 kg;
milk - 1.5 cups.

Cooking method:

Boil the milk, then make fudge, adding sugar, stirring, for about 20-30 minutes. You can find out if the fudge is ready by dipping a certain amount of the mixture into cold water; if a hard ball has formed, then the delicacy is ready. Transfer the mixture to a baking sheet in a 2cm thick layer, let cool and cut into pieces various shapes.

Fudge candy recipe made from pea flour

Ingredients:

350-400 g – butter;
2 cups – fetlock pea flour;
1 glass - milk;
1 glass – water;
1.25 cups – sugar;
2 tbsp. spoons - coconut shavings;
1 tbsp. spoon - finely chopped cashew nuts.

Cooking method:

In a saucepan with thick walls, melt the butter. Add sifted pea flour there, stir, cook over low heat for 15 minutes until the flour turns light brown. Pour water and milk into another saucepan, add sugar and make syrup until it becomes sticky. Next, pour in the nuts and coconut flakes, mix, and carefully pour the syrup into the flour. Cook over low heat, stirring until the mixture thickens. Remove the saucepan from the heat, leave to cool, transfer to a dish and form into a square 2-2.5 thick. After the fondant becomes hard, cut it into pieces, decorate with cashew nut slices and you can drink tea.

Dogwood fudge candy recipe

Ingredients:

10 tbsp. spoon - sugar;
3/4 cup – water;
1-2 tbsp. spoons - dogwood jam;
1 teaspoon – cherry syrup;
10 drops – citric acid.

Cooking method:

Place sugar in a saucepan and pour hot water, stir until the sugar dissolves. Wipe the edges of the saucepan with wet gauze to remove any sticky sugar, put the saucepan on high heat, wait for it to boil, remove the foam, cover with a lid and cook until it turns into a hard ball.
Citric acid, diluted in 1 teaspoon hot water, add to the mixture 2-3 minutes before the end of cooking. Cool the syrup quickly by placing it in cold water. Then beat it with a wooden spoon for 10-20 minutes until a white mass forms.
Then knead the fudge, heat to 45-55C, add cherry syrup and dogwood jam, mix everything well, place it on a baking sheet in a layer 1.5-2 cm thick, level the surface and leave to cool. Now we can cut the fudge into medium-sized cubes and start drinking tea.

Chocolate fudge

Ingredients:

10 tablespoons – sugar;
3/4 cup – water;
10-12 drops – citric acid,
50 g – dark chocolate (1 teaspoon of cocoa).

Cooking method:

Prepare, cool and beat the sugar syrup according to the recipe written above. Next, add grated chocolate or cocoa to the mixture, mix everything well, heat to 45-55C. Next, transfer the fudge onto a baking sheet 2 cm thick, making the surface even. Then leave to cool, then cut into medium-sized pieces of various shapes. You can now enjoy sweets with a cup of tea.

Coffee or tea fudge

Ingredients:

10 tbsp. spoon - sugar;
3/4 cup - water;
10-12 drops - citric acid,
1 tbsp. spoon - coffee liqueur (2 tablespoons - strong coffee, or 1 teaspoon - strong tea).

Cooking method:

Prepare the syrup according to the Dogwood Fudge recipe. Next, pour coffee liqueur and coffee (tea) into the mixture, stir everything and heat to 45-55C. Place the fondant in a layer 2 cm thick on a baking sheet, let it cool, then cut it into medium-sized pieces and serve, pour tea and you can invite guests.

We offer you several fudge recipes to choose from. Choose which one you like best.

Creamy fudge recipe

Delicious creamy fudge great alternative store-bought sweets, you can diversify the recipe to your taste with nuts, cocoa, vanilla, poppy seeds, coconut, candied fruits or zest.

sugar - 1 tbsp;
cream - 100 ml;
butter - 40 g;
vanilla - on the tip of the knife.

Mix all the ingredients in a saucepan and put on low heat, bring the mixture to a boil, stirring constantly so as not to burn, cook the mixture until creamy. Dip a drop of fudge into cold water; if it has frozen and easily rolls into a ball, then the delicacy is ready. Pour the hot mixture into the molds. For the little ones, you can stick a toothpick into each candy - this way their hands won’t be sticky.

Milk fudge - recipe

This recipe is for those who want to remember the taste of childhood, although milk fudge can be used not only in the form of candies, but also as icing for cupcakes.

We take a ladle with a long, comfortable handle, pour milk into it, and add sugar. Place on the fire and, stirring continuously with a wooden spatula, bring to a boil. When the syrup boils, your main task for the near future is to prevent it from escaping. It is necessary to simmer the syrup over low heat until the volume is reduced by approximately half until a light creamy color is obtained. If you drop a little syrup onto ice and the frozen drop can be easily rolled into a soft elastic ball, then the syrup is definitely ready. Now this liquid needs to be cooled quickly. Place the ladle of syrup in a bowl of ice, add cold water to the ice, and constantly stir the syrup. As the syrup cools, it thickens and it becomes more and more difficult to stir. We take the ladle out of the ice and, overcoming the resistance of the milk-sugar mass, stir it intensively until it begins to lighten and turns into one creamy-sugar lump.

In order to get candy, you need to slightly heat the mass over low heat until it becomes slightly plastic. Then we place the future candies on a sheet of foil with a teaspoon, you can take silicone molds for ice. Pre-grease the molds with oil. You can squeeze the mixture out of a pastry bag, but use a nozzle with a larger diameter. If desired, add nuts or candied fruits to the milk fudge. In order to cover a cupcake or Easter cake with fondant, you need to heat it up more.

Sugar fudge for cake - recipe

It's easy to transform using fudge sugar. home cake into a work of art, the recipe is not difficult to prepare, and you will be satisfied with the result.

fine sugar - 1 tbsp;
boiling water – 0.5 cups;
lemon juice– 2.5 teaspoons.

Pour sugar into a wide saucepan, add boiling water and place on water bath. After the syrup boils, reduce the heat and remove the foam with a spoon. Do not stir the syrup, otherwise it will become sugary. Cook the syrup without stirring for about 3 minutes, then drop a drop of syrup into cold water; if you can roll it into a ball that does not stick to your hands, then the syrup is ready. Quickly remove the syrup from the heat and place the pan in a bowl of ice. Pour in lemon juice and mix vigorously with a wooden spatula - the syrup should turn white and become dense. After this, roll the fondant into a ball, cover with a damp cloth and leave for about 20 minutes. It can be stored in the refrigerator for quite a long time. To use ready-made fondant for glazing a cake, you need to heat it to 40 - 45 degrees and apply it to the cake.

Lemon fudge - recipe

grated zest - from 4 lemons;
lemon juice - from 4 lemons;
egg – 4 pcs.;
sugar – 350 g;
butter – 225g;
starch - 1 dessert spoon.

Beat the eggs, add all the other ingredients and beat a little more. Place over medium heat and cook, stirring, for 7-8 minutes until thickened. We do the most small fire and boil another mine. Place the lemon fudge in sterilized jars and place in the refrigerator.

This fondant would be especially appropriate for decoration. lemon cupcakes. or cookies.

Cake without decoration – regular pie. After preparing the cake layers and cream for the cake, the most difficult stage begins - decorating it. Of course, you can use cream, fruits, candied fruits, nut crumbs, but to become a real confectionery professional, you need to know and be able to do much more.

Famous Cakes– “White Acacia”, “Leningradsky”, “Esterhazy”, “Prague”, “Sacher” and others culinary masterpieces remembered by all fans popular dessert, including its glossy shine that adorns the surface of the products. How to make homemade baking had the same elegant appearance? Let's figure out the main secrets of making fondant for cakes at home, and find out what secret ingredient makes it shiny and flexible.

Cake fondant at home - basic technological principles

As a decoration for cakes, fondant in at home 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 on making the cake. The second advantage of decorating cakes with fondant is the availability and low cost of ingredients.

Fudge is boiled sugar syrup, with the addition of molasses or invert syrup, or citric acid, and adding fruit components, milk or cream, cocoa and various flavors to these ingredients allows you to diversify the taste of cake decorations and add a “zest” to the recipe.

Fudge is different appearance, consistency and its properties from syrup and sugar icing thanks to special way preparations.

First, let's look at a detailed description of the technology for preparing basic sugar fudge for a cake at home, to understand with an example basic recipe all the important subtleties of preparation, and then based on 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 make a cake in the near future, then fondant is great addition for a sandwich and tea. You can also try making your favorite candies from it.

1. Basic cake fondant at home

To prepare fudge according to the basic recipe, only three ingredients are required, 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:

This is exactly the quantity and set of ingredients required to prepare 1 kg of fudge. There are 4 main stages in the fudge making technology:

Preparation of sugar syrup

Sugar is dissolved in water and boiled, skimming off the foam. When foaming stops, be sure to cover the pan 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 crystallization of sugar. The syrup is boiled until tender. The temperature of the finished syrup is 108 ° C, the consistency is stretchy thick mass golden brown color. The boiling time for the syrup until it is tested “on a thick thread” is 25-30 minutes, the sugar concentration in it reaches 80-85%.

Adding molasses and boiling until the “weak ball” test

Molasses or invert syrup, or a solution of citric acid is heated to 45-50°C and added to the syrup, stirred, the container is covered again and the heating temperature is increased to 115°C, and cooked for another half hour.

Important: it is not recommended to increase or decrease the amount of added molasses, since 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 on the products for a long time.

Cooling the fudge

Actually, you need to prepare for this stage in advance and, since we are talking about preparing fondant for a cake at home, you need to stock up big amount ice. In production, there are special cooling systems for this.

From the moment the cooking is completed, the fudge should be quickly cooled to 40°C by placing it in a pan or basin with ice, and stirring continuously and intensively to cool evenly. Slow cooling also begins the process of crystallization, which must be avoided.

Whipping

The warm mass begins to be intensively whipped. There is practically no time gap between cooling and whipping the fondant: you need to pay attention to this. A small mass can be whipped with a spatula, by hand.

At first, the fondant syrup becomes cloudy, but as it becomes saturated with air and tiny sugar crystals form, it takes on the appearance of finished fondant. It is immediately transferred to a sealable 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 fondant to 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 shine, add to warmed cake fondant at home. egg white, beating the mixture until smooth. Protein is introduced at the rate of 2% by weight of sugar. The average weight of one protein is 30 g; this amount is enough for 200-240 g of finished fudge.

Other types of fondant for surface decoration confectionery have similar preparation technology.

2. Homemade chocolate fondant for cake

For cooking chocolate fudge required:

Fondant, 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. I heat the fudge sugar prepared according to the basic recipe in the same way (see description above). Combine both masses, add a tablespoon of cognac or rum, then beat until homogeneous mass and the appearance of shine.

The mixture is applied to the surface of the confectionery product with a spatula or wide spatula. Tools for applying fondant are pre-moistened in alcohol to ensure a smooth and shiny surface.

This homemade chocolate cake fondant recipe is perfect for spreading on cakes: " bird's milk", "Slavutich", "Prague".

3. Fudge with cocoa for cake at home with milk

Ingredients:

Milk, whole 0.8 l

Sugar 600 g

Cocoa 35 g

Molasses 200 g

Vanillin, crystalline 8 g

Output 1.0 kg

Preparation:

Technological process similar to preparing fudge according to the main recipe, but sugar is first 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 fudge with cocoa for cake at home on a milk basis

Ingredients:

Oil 82.5% (extra) 180 g

Whole milk(or cream 15%) 550 ml

Sugar 630 g

Dry cream (30%) 200 g

Molasses 195 g

Preparation:

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 it tastes like a thick thread. Add molasses to condensed milk and continue to boil until consistency thick sour cream. Then quickly cool, beating the mass on an “ice bed.” After ripening for a day, the milk fudge is combined with butter, heating it in a water bath to 40°C. Beat until smooth. When whipping the fondant mass with butter add vanillin and apricot or other liqueur to taste.

5. Fruit fondant for cake at home

Easy cooking method fruit fudge involves the use of fruit essence and food coloring. More difficult option– fudge 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 in production conditions juices for fruit fudge are pre-leached, but after boiling acid is added to avoid the appearance of large sugar crystals, although this method of preparing fruit fudge is also for industrial production is not profitable.

At home, you can deviate from the standard requirements and add concentrated syrup from fruits and berries containing acid (invert syrup based on natural juices) to the boiled sugar syrup, and use essences, fruit infusions, and food coloring to enhance the aroma.

Ingredients:

Syrup, invert

Food coloring and essence

Preparation:

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 coloring and fruit essence.

6. Homemade cake fondant: molasses recipe

Watermelon "honey"

Ingredients:

Watermelon juice, purified – any quantity

Preparation:

Bring the purified watermelon juice to a boil over high heat. enamel dishes. Afterwards, the juice must be strained to remove 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.

Cake fondant at home - tricks and useful tips

It is worth paying attention to molasses, since it is this product that plays a decisive role in the preparation of confectionery fudge.

Molasses is a product of hydrolysis (dissolution in water) and fermentation of starch. Of course, you can buy it at finished form or cook it yourself in several ways. Preparing molasses at home is a rather troublesome and time-consuming process, but it is an ideal additive for kvass; it can be used to make jam during the preparation season. Adding molasses to ice cream helps it freeze deeper, not to mention the taste of gingerbread and rye bread it is this product that ultimately shapes.

Why do you need to add molasses to fudge? Molasses prevents the process of reverse crystallization of sugar, helps to obtain fudge more High Quality, plastic and delicate consistency. Fruit molasses can be made from grapes, apples, pears, and melon without adding sugar. Molasses can be made from barley malt, honey. All these types of molasses are successfully used in the preparation of confectionery products.

Less troublesome and available options replacing molasses - invert syrup or citric acid, in the absence of ready-made dextrin maltose. Invert syrup - in short - ordinary sugar syrup, boiled to a thick consistency with the addition of citric acid.

On the day you plan to make the cake, don't waste your energy and time on making molasses, invert syrup and fondant. Moreover, after preparation, the fudge must ripen: it is kept for 24 hours in a closed container, covered with a layer of water.