How to make fondant from powdered sugar. Sugar fudge (recipe with photo): the subtleties of cooking

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

Classic Sugar Fudge

This is, one might say, a basic recipe. Delicious, beautiful and uncomplicated. 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 placed on a low heat, and the contents are cooked 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. Stirring is eliminated for the cake at this stage; after four minutes of boiling, lemon juice (approximately a tablespoon) is poured into the syrup, and cooking continues for another minute. When the mass, in a small amount poured into cold water, can be rolled into a soft ball - the fondant for the 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 brightens a lot. If you want it to become like a 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. In a bowl, half a glass of cream (maximum fat), a glass of sugar, a little vanillin and forty grams of butter are combined. When boiling, this fondant for cakes must be constantly mixed, otherwise it will definitely burn. Its readiness is checked in the same way as in the previous recipe. The check should be started when the mass becomes pale cream in color. By the way, creamy fudge is good not only as a decoration. If you pour it into bowls and leave it in the refrigerator for half an hour, you get a wonderful independent dessert.

Protein fudge

Another professional culinary trick on how to make a fondant cake. You don't even need to cook this. The whites are separated from two eggs and carefully beat until they become more than four times in volume. Without stopping to work with a mixer, add two large tablespoons 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, fluffy foam, the preparation can be considered complete. But if you want, you can add strained jam or syrup - then your fondant for cakes will become colored and acquire a fruity smell.

Fondant from No. 1

Coffee, chocolate and cocoa decorations are especially popular with children. This is why there are several recipes for making a fondant cake using these ingredients. All options can be considered successful. The ones we have chosen are rather versatile, since they suit any desserts and do not require a lot of time to prepare. The first fondant for cocoa cake is based on milk: three quarters of a cup of sugar mixed with two tablespoons of cocoa powder is poured with four tablespoons of hot milk and heated over low heat until the sugar dissolves. It is necessary to interfere constantly. After removing from the stove, a rather large piece of butter, 70 grams, is introduced into the pan. It is better to soften it in advance so that it melts faster. If you are satisfied with the liquid fondant for cakes, you can stop there and pour over the dessert right away. If you need a classic dense one, you will have to boil it for some more time, and then beat it with a blender or mixer and cool it.

Cocoa fondant: recipe number 2

For her you need thick sour cream - of course, homemade sour cream is most suitable. If desired, it can be replaced with cream, also homemade, since you cannot buy so fat in the store. This fondant cake recipe offers the following ratio of products (in tablespoons): two tablespoons of sour cream, one of sugar, two of cocoa. Since the base is very thick, it is better to take sugar in powder, and not buy ready-made, but grind the sugar in a coffee grinder. All components are combined, placed in a saucepan and heated very, very slowly over minimal heat. Stir, stir and stir again! And it's better to take non-stick cookware. When the fondant for the 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 variant is often called chocolate, but this is not entirely fair. The real chocolate fondant for the cake is made from the slab delicacy. However, not every chocolate is suitable for icing. There are several conditions that must be met:

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

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

Chocolate fudge: how to make it

The process begins with melting the chocolate. An absolutely dry vessel 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 so 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 abruptly, and an unaesthetic whitish coating will form on the cooled one. It is equally important to place the bowl on the pan so 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 the pan intended for the bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of the 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 in the saucepan to prevent its contents from freezing prematurely. It is better to put the cake to cover next to the stove.

White chocolate fudge

Its preparation is similar to the preparation of black glaze. What makes the recipe for a chocolate fudge different 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 cracked white chocolate are poured with three tablespoons of fatter cream, melted again in a water bath, and forty grams of butter are introduced into the fondant after the stove is turned off.

Honey and chocolate fudge

She has a very unusual taste, although it would seem that only one ingredient was added! Any chocolate is suitable - both white and black (subject, 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 added first (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 complemented with vanilla or cinnamon, a drop of rum or brandy; and into the finished one, you can add coconut or ground nuts.

Fondant and confectionery glaze.

Today we will prepare a 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 fondant.

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

Fondant and confectionery glaze. These are two of the most popular home-baked decorations, which are often confused with each other, but in fact they are completely different. Fondant, unlike confectionery glaze, is very plastic, soft to be applied in an even layer, more uniform, has no grains.

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

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

Homemade sugar, milk and chocolate-cream fondant can be used to decorate sweet rolls, cakes, gingerbread cookies, eclairs, Easter cakes, Easter cottage cheese, cookies, rum babas, muffins and many other desserts and pastries.

Sugar white fondant

This is the basic version of the fondant mass and the classic homemade fudge composition, which is free from colorants and thickeners. Making fondant at home is quite simple, it always comes 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 fondant, recipe:
Don't be surprised at the small amount of liquid, this is normal. After you start cooking, make sure the proportions are correct.

We 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.
In a few minutes, when the sugar is completely combined with the water, the filling will be ready. If you are not satisfied with the density, then literally add water drop by drop, just look not to pour it over.
Pour the finished sugar mass from a spoon onto the cakes, cooled rum women.

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

Milk fondant at home

The soft milky texture covers the eclairs and buns with beautiful snow-white stains. Recommended for 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 fondant, recipe:
This amount of ready-mix is enough to cover 2-3 medium-sized Easter cakes, about 5-7 rolls, etc.

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

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

Chocolate fondant with cocoa

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

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

This amount is enough to decorate a large birthday cake. The fondant tastes the most chocolate.

Combine granulated sugar and cocoa powder in a saucepan.
Then we rub these two bulk products very carefully with a spoon so that they mix together, and there are no lumps of cocoa left.
Next, add milk and melted butter.
We 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, we reduce the flame and continue to boil, remembering to stir.
Remove the thickened cream from the stove, cool it and apply it to a confectionery or cake.
Before applying the fondant, it is best to cool it down to a temperature of 38-40 ° C.

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

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

Bon Appetit!

Recipes for making boiled milk sugar in water, sour cream, milk, cream.

From the 70s - 80s of the twentieth century, many delicious dishes have migrated to our time, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any housewife.

And it is not at all necessary to take culinary courses in order to please your household with a delicious delicacy. You can also surprise those who have long been spoiled with an abundance of all kinds of desserts prepared according to a newfangled recipe with an unusual taste.

What is boiled milk sugar?

Boiled milk sugar korda was one of the most favorite Soviet desserts. A delicacy is prepared from a minimum amount of products. You can cook a treat according to your grandmother's recipe even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.

Milk sugar is more commonly seen as an independent dessert. However, a delicious sweetness can brighten baked goods or complete a birthday cake.
The basis for the preparation of boiled milk sugar, as can be understood from the name of the product, includes three ingredients: sugar, milk and butter. The rest is the result of experiments and taste preferences of households.

What is boiled milk sugar

How to cook milk sugar in milk: a recipe like in childhood

Dessert products:

200 ml milk
3.5 cups sugar
140 or 200 grams of peanuts (you can take half a glass of different nuts)
butter - about 80 grams

Cooking process:

It will take no more than 10 minutes to prepare products for preparing this delicacy. But for the dessert itself, you need to allocate an hour of free time.
Believe me, the result is worth it and you will not regret having to stand at the stove instead of watching your favorite show or another melodrama. Let's get down to the mystery of making a dessert from the distant 70s.
Let's prepare a container in which we will cook the dessert. This can be a saucepan or a round stainless steel ladle. We measure out three glasses of granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further cooking.
Pour sugar in a container with a glass of milk and send it to the stove. We turn on a small fire. We warm up the liquid, stirring all the time.

Pour sugar in a container with a glass of milk and send it to the stove

While the milk with sugar is heated on the stove, fry the entire serving of peanuts. Pour the nuts into the pan. Stir or shake constantly. The peanuts should turn golden. After frying, the films from the peanuts should peel off easily. The process will take about 30 minutes. This time will be just enough for the milk sugar to boil down to the desired thickness.

We check if the sherbet is ready in the old grandmother's way: put a little syrup in a spoon and drip it onto a plate

Let's add a rich brown color to the milk sugar. To do this, we need the same 0.5 cups of sugar remaining aside. Take a small frying pan and pour the sugar onto the surface. Melt and fry the white sand a little.
Now we send the contents of a small frying pan into a container with milk-sugar syrup. Stir the ingredients thoroughly.

Pour the sugar mass into a mold

If you want to achieve a darker color in the finished treat, hold the sugar in the pan until it is overcooked, but not black.
We keep on low heat for another 20 minutes. We check if the sherbet is ready in the old grandmother's way: put a little syrup in a spoon and drip it onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet “ripens” on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and stir.
This is not the end of the preparation of the sweet treat: we are preparing the form in which the sherbet will solidify. Any dish will do: a plate, a shallow bowl. The main thing is that it is convenient for you to extract the sherbet later. You can take a baking dish, lay inside. Grease the parchment with butter.
We take out the roasted peanuts (you haven't forgotten about it, have you?) And pour it on the bottom of the mold. Pour the milk-sugar mass on top. We take it out to a cool place (or leave it in the refrigerator after cooling). The syrup should be completely set.
When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a treat for tea

Video: Homemade Milk Sugar

If you decide to make a dessert that is somewhat reminiscent of the taste of Korovka candy, then carefully read the following recipe. Perhaps this delicious delicacy with a delicate milky taste is exactly what you need.

For cooking, we need products:

half a glass of milk
1 glass and 4 rounded spoons of sugar

The process of making soft milk sugar:

The preparation of milk sugar, regardless of the recipe chosen, starts the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are poured.
We put the container with milk and sugar on low heat. Do not forget to stir the syrup.
Stir the resulting foam thoroughly. Nothing should burn in the saucepan! With the spoon, which we stir, we pass not only along the bottom, but also along the walls of the saucepan.
When the foam becomes less (after 2 minutes), the syrup thickens a little (if you pick it up with a spoon, it will stretch). By changing the consistency, the sweet mass will also change its color. This means that the process of cooking sweets on fire is over.
Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea drinking, do not overdo it with "sampling", otherwise your relatives will not get anything!
Tip: For lovers of sweet sorbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, and granulated sugar 300 gr. The finished product will have a smooth front side and bumps on the back side.
For lovers of dense sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. The dessert prepared according to this recipe will be smooth on all sides and even in the cut.

How to cook milk sugar in soft milk: a recipe

If you need to achieve a viscous consistency of milk sugar, which will spread on the surface of the irrigation, then prepare a sweet mass with the addition of cream. This milk sugar can be used for fondant.

Products:

300 ml of cream (you must choose with a fat content of at least 33%)
granulated sugar - 2, 5 faceted glasses
1 spoonful of honey
50 g butter

Cooking process:

Let's start preparing the sorbat. Pour the cream into a container in which we will cook the dessert. We will also send sugar here. Mix the ingredients and turn on the stove. We set up a slow fire. Bring the liquid to a boil with constant stirring.
At this stage, add a spoonful of honey and cook for another 20 minutes.
Prepare the molds, grease them with butter and pour the hot syrup. After waiting until the mass has cooled down a little, cut into small pieces.

If you need to cover the cake with sweet sherbet, you can leave it in a suitable mold until it cools completely. And if you need to fix figures of sweet milk sherbat on the surface of the cake, then do the following manipulations:

cut out the figurine using a mold, set it on the cake
slightly heat the edges so that they settle and lie firmly on the baking surface

How to cook milk sugar with cream: a recipe

Adding sour cream will give the boiled sugar dessert a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. A delicacy based on sour cream has another name: milk fudge. If you want to improve your grandmother's technology for making sweets, add cocoa, nuts, seeds to the recipe.

To prepare milk fondant, you will need the following components:

0.5 kg sugar
a glass of fat sour cream
50 g butter
1 tablespoon cocoa (optional)

Cooking process:

We will cook the treat in a refractory container with a non-stick coating. If you prefer to recreate in your kitchen the way of making dessert, which was tested by our grandmothers, then prepare an enamel saucepan or bowl.
Pour the entire portion of sugar into a preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then add these ingredients.
Stir the contents of the saucepan until the mixture boils. Reduce heat and leave the syrup on the stove for another half hour.
After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Stirring constantly will prevent lumps from forming. It is not worth continuing to cook the sweetness after 30 minutes: the syrup can curl up and become tough.
Stir the contents of the saucepan, throw in the butter (the amount of butter indicated in the recipe). After the butter has melted, the caramel mass can be filled with oiled molds and taken to a cool room. Remove the finished sweet from the mold and cut into pieces.

How to cook boiled sugar in sour cream: a recipe

How to cook sugar with butter: recipe

Video: Boiled sugar: video recipe

Lean boiled sugar in water: a recipe

If there is no milk in your refrigerator, but there is a desire to pamper the kids with a delicious dessert, then cook boiled sugar in milk. This delicacy is called "lean sugar". The only drawback: without milk, the dessert will not have an additional caramel flavor.

We need the following ingredients:

1 glass of water
3 cups sugar

Cooking process:

Pour sugar into water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a uniform consistency).
To prepare the treat, take a non-stick refractory saucepan.
Bring the contents of the container to a boil. We expose the minimum heat and continue to boil for another half hour with constant stirring.
We check the readiness of the dessert in the old grandmother's way: we drip the syrup onto a plate and check if the drop spreads. If not, then the treat is ready and can be poured into oiled molds.

How to prepare fruit sugar?

Video: Milk sugar, grandma's recipe

How to cook fondant from sugar and milk: a recipe

Video: Sugar fondant

How to make homemade sugar and milk sweets: recipe

Video: Sweets made from sugar and milk

Chocolate fondant for the cake not only gives the finished product a beautiful, complete look, but also allows you to hide minor flaws 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 specific skills from the culinary specialist. Therefore, any novice hostess can easily cope with this task. In order for everything to go as it should, several important nuances should be taken into account. Fondant for cakes can be made with water, thick sour cream, cream, or full-fat cow's milk.

To give it a richer taste, chocolate chips, lemon juice, edible 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. Such glaze will lay down more evenly on the surface of the cakes and will harden more quickly.

Classic version

You need a minimum of ingredients and a bit of patience to make this fondant for cakes. The process itself is extremely simple and does not take too much time. To make a classic glaze, double-check in advance if your home has everything you need. You will need:

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

The broken chocolate is placed in a suitable bowl and combined with hot water, and then sent to a water bath. Once the mixture is melted, add butter and sifted icing sugar. All are well rubbed until smooth. The resulting icing is applied to the surface of the cake and waited for it to harden.

Egg option

Using the technology described below, a shiny glossy glaze is obtained, ideal for decorating homemade baked goods. It is done so simply that even a teenager can easily cope with such a task. Before you make your fondant cake, make sure you have on hand:

150 grams of dark chocolate.
Raw chicken egg.
200 grams of powdered sugar.
60 g butter.

The chocolate is broken into smaller pieces and placed in a suitable container. The required amount of butter is added there and all this is sent to a water bath. A raw egg is gently driven into the melted mass and mixed well. Little by little powdered sugar is poured there and beat it all with a mixer. The 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 according to the method described below is distinguished not only by an interesting aroma, but also by a pleasant specific taste. Since it consists of a non-standard set of ingredients, check beforehand that you have all the required ingredients on hand. This time you will need:

180 grams of dark chocolate.
70 milliliters of real liquid honey.
200 grams of brown sugar.
Condensed milk can.
80 grams of coconut flakes.

Making fondant for a cake at home is very quick and easy. The whole process can be roughly divided into several stages. Condensed milk, honey, butter and sugar are combined in one bowl. All this is whipped with a whisk and sent to the stove. Five or seven minutes after boiling, the resulting mass is removed from the heat and the broken chocolate is added to it. As soon as the pieces are completely dissolved, pour coconut flakes there and mix well. The finished icing is immediately applied to the surface of the cake.

Milk option

This fondant for cocoa starch cake has a pleasant chocolate flavor and light aroma. It will be a great decoration for any homemade dessert. And even the one who is engaged in such a business for the first time will cope with its preparation. Before starting the process, make sure that your home contains:

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 were previously ground. All this is thoroughly mixed with a wooden spatula and immediately applied to the surface of the cake.

Option with gelatin

This fondant cake recipe lets you create a mirror finish quickly and without much hassle. Such 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 of chocolate.

The first thing to do is gelatin. It is poured with 65 milliliters of filtered water and put away for a while. Syrup and sugar are combined in a separate bowl. All this is poured with the remaining water and sent to the stove. Heat the resulting liquid over minimal heat until the grains of sweet sand are completely dissolved.

In another pot, broken chocolate, condensed milk and gelatin are combined. All this is poured with hot syrup, whipped with a blender and cooled to thirty-five degrees. Only after that, the finished fondant is spread on the surface of the cake.

Cream option

This is one of the simpler recipes for making icing to decorate homemade baked goods quickly and without unnecessary hassle. To obtain it, you will need a minimum of time and a little effort. Before making a fondant cake, make sure you have everything you need close at hand. In this case, you should have in stock:

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

The chocolate, broken into pieces, is laid out in a dry, clean container and placed in a water bath. Add butter there and mix gently until smooth. At the final stage, whipped cream is carefully introduced into the resulting mass.

Cocoa option

Using the technology described below, a sweet and tasty glaze can be made relatively quickly. It is ideal for decorating muffins, cakes, 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 the powdery ingredient. Since it is cocoa that 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 a dark, thick and shiny fondant, you will need:

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

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

Melted butter and milk are added to the resulting mass. Stir again vigorously and place on the stove. The contents of the saucepan are brought to a boil. In this case, it is important to constantly stir the mass so that it does not stick to the bottom and walls of the container. Immediately, as soon as the first bubbles appear on the surface of the liquid, the fire is screwed to a minimum and the future glaze is boiled down to the required consistency. The thickened chocolate fudge is removed from the burner, cooled to thirty-eight degrees and only after that is used for its intended purpose.

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

Fudge needed to decorate confectionery - muffins, cakes, Easter cakes. Even regular cookies can be made more attractive with fondant. Fudge there are two types - liquid (solidifies very quickly and after solidification becomes dull) and solid (poured into curly shapes, cooled). Solid fudge can last for quite some time.

Fudge

Here are some recipes for different hard fudge.

The fondant is creamy.

The fondant is creamy.

Homemade cake fondant. We need products:

Cream - 1 glass;
Sugar - 1.5 cups;
Honey - 1 tbsp. a spoon.

Preparation:

Pour sugar into a saucepan, pour cream. Mix well until smooth.

Put on fire, bring to a boil, stirring constantly. Add honey - simmer until tender, stirring constantly. Readiness is determined as follows: drip a little syrup into a bowl of cold water, try to roll a ball, if the ball does not stick to your hands, then the syrup is ready.
Pour the finished mass into a tray or pour into molds (for ice), leave to cool.

Pour into a patch or molds.

When the mass has cooled, remove it from the tray (molds), and then cut into squares.

Milk fondant for cake at home

Milk fudge is a very tasty dessert that is absolutely not difficult to prepare yourself at home.

We need products:

Butter - 120 Grams
Powdered sugar - 60 Grams
Powdered milk - 220 grams
Liquid Cream - 2 Teaspoons
Pine Nuts - 50 Grams
Cashew - 20 Grams

Servings: 6-7

The right products.

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

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

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

Sugar fudge.

The cake is covered with sugar fudge.

You can decorate homemade confectionery products - muffins, cakes, Easter cakes, even ordinary cookies with the help of sugar fondant. It is very convenient that the fondant can be stored for quite a long time and can be prepared for future use.

We need products:

Granulated sugar - 2 cups;
Water - 0.5 cups;
Lemon juice -1 teaspoon.

Preparation:

Pour sugar into a saucepan and pour warm boiled water over it. Stir well, simmer until sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

After covering the pan with a lid, continue to cook the syrup until it is sampled into a soft ball. For such a sample, from time to time take a little boiling syrup from the pan with a teaspoon and dip it into a container of cold water. After one minute, try rolling from the contents of the teaspoon into a ball. If the ball does not work, let the syrup simmer. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with citric acid solution.

Chill the syrup as soon as possible after boiling. To do this, place the pan with it in a container with cold water or on ice. Sprinkle the surface of the syrup with cold water as well to prevent crusting.

After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fondant.

To store the fondant, cover with a damp cloth and close the pan tightly with a lid. As needed, you can take part of the prepared mass, heat it up in a water bath and use it to decorate a cake or any pastry.

Chocolate fudge.

We need products:

Condensed milk-395 g;
Brown sugar-1 tbsp;
Honey-2 tbsp. spoons;
Butter - 125 g;
Dark chocolate - 180 g;
Cherries - 100 g;
Pistachios - 100 g;
Coconut flakes - 80 g.

Preparation:

Grease a 20 cm square dish, line with baking paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring occasionally, over low heat until the sugar is completely dissolved and the mass is smooth.

Increase heat slightly, bring the mixture to a boil. Cook, stirring constantly, for 6-8 minutes, until the mixture thickens and begins to lag behind the sides of the pan.

Remove from heat and add chopped chocolate. Stir until the chocolate is completely dissolved.

Add half the dried (or syrup-candied) cherries, half the pistachios and all the coconut flakes, and stir.

Pour the chocolate mixture into the prepared pan and smooth the surface quickly.

Spread the remaining pistachios and cherries over it, pressing them slightly. Set aside for 30 minutes to cool the fudge. Then cover with plastic wrap and refrigerate for 6 hours to freeze. Cut into 2.5 cm pieces before serving. Bon appetit!

This is what the finished dish looks like.

Ready fudge.

Cake fondant.

Fudge it turns out thick and freezes almost instantly, so everything must be done very quickly.

Stir 1/2 cup sugar with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything over low heat until the sugar dissolves, add a piece of butter to the finished glaze. Cool slightly and cover the cake or pie. Caution, it freezes pretty quickly!

The specified volume is suitable for decorating pastries or cakes, for example, to make a beautiful spider web. If you wanted to completely cover the top and sides of the cake, use double the amount of food.

To cover the cake with fondant, it is best to pour the cake over the top, starting in the center. If the mass has already begun to solidify, you can warm it up to a liquid state so that it flows freely. The sides are coated with an already thickening mass.

Oil fondant.

We need products:

Powdered sugar - 1 glass

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

Combine butter, icing sugar, 1 tablespoon milk and vanilla essence. Beat with a mixer, adding milk a little, until a homogeneous mass is formed.

You can make a butter fondant with a variety of additives.

Butter fondant chocolate.

Make butter fondant. Combine 1 tablespoon of cocoa powder and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Butter fondant coffee.

Make a butter fondant by substituting water for milk. Combine 2 tablespoons of instant coffee and 1 tablespoon of hot water and cool. Mix with cooked fondant.

Lemon oil fondant.

Make a butter fondant by substituting lemon juice for milk and vanilla. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. Color the fondant with dyes if desired.

Now you are armed with several fondant recipes for decorating your "masterpieces".

Try it, experiment.

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