Sugar fudge (recipe with photo): subtleties of preparation. Homemade fudge recipe

Professional confectioners use it to decorate their sweet masterpieces. different types sweet decor, but for soulful home baking, cake fondant is most often used. But it can also be different in color and taste: chocolate, sugar, milk, marmalade, cream.

Classic sugar fondant for cake

This fondant is suitable for coating Easter cakes, rum baba, donuts, pastries and cakes. If desired, it can be painted any color using food coloring. Moreover, gel ones can be used to color the finished mass immediately before applying to the cake, while dry ones are best added at the stage of boiling the syrup so that the color is uniform.

Proportions of components for sugar decoration:

250 g fine sugar;
150 ml water;
2.5 ml lemon juice.

Recipe step by step:

Pour sugar into a thick-bottomed saucepan, pour hot water over it and stir until all the crystals are completely dissolved. Brush off any sweet grains stuck to the walls of the dish with a wet silicone brush and put the sugar solution on the fire.
After the syrup boils, cover the saucepan with a lid and simmer the mixture, without stirring, until it forms a soft ball - when a drop of syrup in ice water easily rolls into a soft caramel ball.
Pour in lemon juice and quickly stir. Then cool the syrup to 30 degrees in an ice bath. Beat the cooled liquid with a wooden spatula until it turns snow-white and curls into a mass of small crystals.

If there is no lemon in the kitchen, its juice can be replaced with a solution of citric acid. To do this, it is enough to dissolve one measure of volume (for example, a teaspoon) of acidic crystals in two measures hot water.

The finished fondant just needs to be heated to 40-45 degrees and you can start glazing cakes and other confectionery products.

Chocolate decoration

It’s hard to imagine your favorite “Prague” cake in a classic design with any other decor. Chocolate coating is the most common decoration for home baking. It's easy to make from readily available non-exotic ingredients and just as easy to use.

Prepare homemade chocolate fudge for the cake from:

60 ml milk;
80 g sugar;
40 g cocoa powder;
50 g butter.

A classic cupcake recipe is usually a fairly uniform sweet pastry.

Yes, porous, soft, and very tasty in its own way, but isn’t there a certain amount of blandness felt in one dough, or what?

There are so many options on how to improve dessert: from simple glaze, powdered sugar, to adding various spices.

In this article I will talk about how to make a wide variety of cupcake fondants at home.

Any recipe presented below is extremely easy to create, and it will turn out extremely tasty.

Everything you need to know about white glaze

A short introduction in which you will learn the main aspects about how it is said, what it is and what it is eaten with:

Powdered sugar is one of the fundamental ingredients for white icing, so it is always present. But, by the way, you can replace it with granulated sugar.
But they are not used in their original form. Sift before use.
Eggs follow the same principle: for a reason. First, you should separate the yolks from the whites, and only then beat until foamy.
The resulting egg mixture must be slightly heated over low heat, while stirring continuously.

Recipe 1: milk glaze with photo

As mentioned earlier, everything is very easy to prepare. One of the influencing factors is that it requires very few ingredients for cupcakes.

Here's everything I take:

2 tablespoons of powdered sugar; 2 tablespoons fresh butter; 2 tablespoons of selected milk; half a teaspoon of vanilla.

How to make cupcake frosting:

Before all other actions, I leave the butter for some time at room temperature to make it softer.
Powdered sugar, literally a drop of vanilla, butter– I thoroughly whisk all this together in one bowl until somewhat homogeneous.
Add milk at the end, stirring all the time.

And voila - the white icing is ready! Feel free to brush the finished pastries with it and serve. Bon appetit!

By itself it has the property fast hardening, so it’s worth applying it right away, or it’s better to do it with a special culinary brush.
If you didn’t have time and the liquid froze, then the solution is very simple: use a microwave or a hotplate and heat it up.
It is better to beat eggs cold, and not to keep them at room temperature - this will make the beating process better and faster.
Does it take too long to thicken? So place the bowl and the dishes with it on ice cubes and everything will go faster. Or add small quantity freshly squeezed lemon juice.
Cookware with a non-stick coating will save your glaze from any damage such as burning.
If you want to add some other decoration on top (for example, powdered sugar), then you need to sprinkle it right away, before anything cools and hardens.

Second recipe: what if with lemon?

Lemon frosting for cupcakes is another one. great option, especially for lovers of this fruit. Below I will present a cupcake frosting recipe with photos.

I will need: 2 tablespoons of powdered sugar; 4 tablespoons lemon juice; 1 piece lemon zest.

Let's start cooking:

I pour the juice over the powdered sugar and shake it well.
Later I throw grated zest in there.
The final touch: if you see that the glaze is too thick, then some more powdered sugar will not hurt, and if it is liquid, juice.

Enjoy! The lemon glaze is ready, enjoy your meal.

Orange Cake Frosting Recipe

Important: Sugar fudge for cupcakes with any fruit/citrus fruit is completely open to experimentation. That is, instead of the same lemon or orange, you can take anything you like. This recipe with photos. Good luck!

Required products: ⅓ of one package of cream cheese (preferably “Philadelphia”); 2 tablespoons butter; 2 teaspoons honey; 2 tablespoons orange juice; powdered sugar 2 tablespoons; literally a pinch of salt and 1 orange zest.

How to prepare powdered sugar for orange cake:

I beat cream cheese with a mixer or a fork/whisk with butter that has been kept at room temperature and has become soft. You should get a homogeneous mass.
I add everything except powdered sugar: zest, salt, honey, Orange juice. I mix again.
And at the very end it was sugar’s turn. I beat until fluffy.

And now, the glaze is ready! Enjoy your tea!

Chocolate frosting for cupcakes and its recipe

Adding chocolate to such a thick mixture will add richness to the taste, and the pleasant aroma will drive you crazy.

What does chocolate glaze consist of:

¼ tablespoon fresh butter; half a teaspoon of corn syrup; half a teaspoon of vanilla; 2 tablespoons of selected milk; 60 grams of dark chocolate; 1 tablespoon of powdered sugar.

Time to create:

I take a bowl or saucepan in which I carefully melt the butter;
Milk, vanilla, corn syrup - there, everything there.
I warm it up for about 30 seconds, stirring constantly, and then throw in the broken chocolate pieces.
Was it too thick? A little more milk wouldn't hurt.
I dip the tops of the finished delicious cupcakes into the icing. If at this point it has already begun to dry out, then 30 seconds in the microwave will fix everything.

Chocolate colored glaze is ready, bon appetit!

Easy recipe: frosting for cupcakes with berries

Vanilla cupcakes or baked goods with any berries will look gorgeous if you can make frosting for them.

Here's what I need: 4 good strawberries; 2 tablespoons fresh raspberries; 3 powdered sugar in 3 tablespoons.

How to prepare the glaze:

In a blender, I thoroughly blend the strawberries and raspberries until smooth.
I rub the resulting puree through a sieve.
The final touch will be powdered sugar, which is mixed into the mixture at the end.

The colored glaze is ready, bon appetit!

White glaze - how to make?

I think you have often seen ke in a variety of baked goods. Best known for use on cakes, donuts, cookies, etc., but also on cupcakes!

So why not decorate them in this way, improving not only the appearance, but also the taste itself?

There are two options for how to cook: protein and pure sugar. I'll tell you everything.

Sugar icing consists of: 1 glass of sugar itself; 6 tbsp. l. any water/juice; ¼ tsp. citric acid (if you took juice, then you only need 1-2 tsp of acid)

White glaze is prepared as follows:

First I mix sugar with citric acid, it should turn out to be powder.
Pour water/juice (depending on your choice) into the resulting mixture and mix thoroughly until foam forms.

And now, you’re done, you can safely grease the finished cupcakes with it. Bon appetit!

“Decoration” of protein and its more complex manufacturing process. Ingredients:

1 piece egg white; 1 tsp. lemon juice; powdered sugar in ½ cup; half tsp lemon zest.

How to do:

First, gently beat the sugar with this egg white. Without ceasing to shake, I add the juice and zest little by little.
When a fluffy mixture is formed, you can already apply it to the finished cupcakes. All you have to do is wait until the white glaze hardens.

Ready! Bon appetit!

Chocolate cupcake frosting

Just like in the previous recipe, there are two options for creating this “decoration”. Both, of course, are incredibly tasty, but how exactly to make them is up to you. As usual, I will tell you about everyone.

The first recipe below, by the way, is very similar to donut glaze. Maybe you have already noticed this yourself.

Products: 50 milliliters of selected milk; 100 g fresh butter; 1 tbsp. l. with a heap of cocoa powder; 3 tbsp. l. sand sugar.

How to cook? Step by step:

In a thick-bottomed saucepan over low heat, melt the butter, stirring all the time.
Without stopping, I add all the ingredients one by one.
All you have to do is wait until the mixture cools, thickens, and you can frost the finished cupcakes.

Ready! Bon appetit!

In the second method one more ingredient is added - 1 bar of milk chocolate, as well as:

80 milliliters very heavy cream; 50 g butter; According to the taste of the owner or hostess, you can also take any nuts, dried fruits such as raisins or dried apricots, or coconut shavings.

White glaze is made like this:

First of all, you need to melt the chocolate in a water bath. Grind thoroughly before doing this.
I alternately add butter and cream kept at room temperature into the chocolate. Mix thoroughly until you get a homogeneous chocolate mixture.
For a thicker look, you can add a spoon of honey or any other similar toppings.
I let the glaze cool and then apply it to the cupcakes.

The chocolate deliciousness is ready. Bon appetit!

White fondant for donuts

In order for deep-fried donuts to be free of defects (i.e. soggy center and generally burnt flour products), it is necessary that the deep-frying itself be heated to the proper temperature, and at the same time the oil should not be too hot.

How to keep deep fryer clean? Just clean the future donuts from excess flour, and only then dip them in fat.

Ingredients needed for donuts:

7 pieces chicken eggs; 500 g selected milk; 200 g fresh butter; up to 350 g of wheat flour; up to 700 g of vegetable oil.

What you need for the surface filling:

100 g of regular granulated sugar; up to 150 g of selected and fresh milk; 1 packet of vanilla.

All about cooking:

On the burner, bring the milk and butter to a boil, add flour, stirring all the time.
After this homogeneous mixture has cooled, I add one chicken egg at a time, still stirring.
Separately, heat the vegetable oil in a thick-bottomed saucepan.
Then I dip a spoon into it, take a certain amount of dough, which I lower into the boiling fat.
Using a slotted spoon or spatula, I take out the finished donuts and place them on parchment or baking paper to cool.

Next you can move on to the glaze:

I heat the milk until it boils, then pour granulated sugar into it. I stir until the sugar is completely dissolved.
I bring the mixture of milk and sugar to a good boil.
I reduce the heat, add vanillin, and shake everything thoroughly until white foam appears.
That's it, you can wait for it to cool down and coat and dip the donuts into the viscous mixture. It wouldn't hurt to sprinkle any grated chocolate on top to taste.

Bon appetit!

My video recipe

Everyone knows that dessert is not only sweet and tasty, but also very beautiful, appetizing and aesthetically pleasing. There is no need to invent something supernatural; it is enough to make fudge from chocolate or cocoa. It is suitable for decorating cakes, muffins and buns, donuts, pastries and rolls, eclairs. As for the types of fondants, there are 3 of them: they can have the consistency of a very soft dough, there is a form of glaze and a fairly viscous mass. The purpose of fudge is to turn an ordinary dessert into a culinary creation, a masterpiece, to make a “candy” out of it. Despite the many recipes, use proven and best ways preparations.

Homemade chocolate fudge is soft, sweet and delicious. If you don’t yet know how to make fondant for cakes and buns, pastries, muffins, a simple and unpretentious recipe using cocoa powder will suit you. As for the chocolate fondant for the cake, it should have the perfect consistency.

The right recipe for chocolate fudge will help to significantly transform any cake, making its surface attractive, smooth and glossy. Chocolate fudge has a rich, bright color and a pleasant aroma. It is important to note that this icing is great not only for cakes, but also for buns and muffins.

The main ingredient in this recipe is cocoa powder, the quality of which directly affects the final result, namely color, aroma, taste and consistency. It is advisable to use high-quality, dark powder that does not contain flavor enhancers or various herbal additives.

Ingredients:

butter – 100 grams;
cocoa powder – 5-6 tablespoons;
milk – 150 milliliters;
white/brown sugar – 10 tablespoons.

Cooking algorithm:

Mix cocoa with the required amount of sugar in a saucepan. Mash them thoroughly using a regular spoon, it is important that they come together. Make sure there are no lumps of cocoa powder.
Melt the butter over low heat, then add to the sugar mixture and pour in the milk. Stir thoroughly, place on the stove and boil. Remember to stir constantly as the chocolate fudge can easily burn.
When the mixture comes to a boil, reduce the heat to low, simmer and stir. When the cream acquires a thicker consistency, it must be removed from the stove and cooled.
Before applying the fondant to the confectionery product, cool it to a temperature of 38 degrees.

If you do chocolate fudge according to the proposed recipe, it will turn out shiny, smooth and without white plaque. This can be achieved if you used full-fat butter, namely at least 82-83%.

White fondant

Many people are interested in the question of how to make chocolate fudge from white chocolate? The answer will surprise you, since the cooking process is extremely accessible and easy.

Ingredients:

brown sugar – 100 grams;
butter 82% – 65 grams;
white chocolate – 140 grams;
starch – 20 grams;
egg yolks – 2 pcs.;
cream – 75 milliliters;
lemon zest - from 1 lemon;
liqueur – 20 milliliters;
vanillin – 1 sachet.

Cooking technology:

Making white chocolate fudge is very easy. To begin, break the white chocolate and place it in a deep bowl.
Mix the cream with lemon zest, then add any liqueur. This will help strengthen taste qualities glaze.
Place chicken yolks in a container, add brown sugar and vanilla. There is no need to beat with a blender/mixer, just use a wooden spatula and grind the ingredients. Make sure you get a uniform structure.
After this, the cream with zest should be placed on the stove and slightly heated, without bringing to a boil. After this, the yolks are added to the cream and everything is mixed. This is done quite intensively, it is important to avoid the formation of lumps.
Starch (corn, potato) should be carefully added to the resulting mixture. Keep on the stove until the mixture becomes thick. After waiting at this moment, add butter and stir with a spoon. Thanks to these manipulations, the finished white chocolate fudge will be smooth, shiny and uniform.
The resulting mixture is poured into pieces of white chocolate and whisked thoroughly using a whisk. The fondant is ready, you can safely decorate buns, pastries, muffins and cakes.

East-West dark chocolate fudge

To prepare, you need to prepare the necessary products that are indicated in the recipe.

Ingredients:

water – ¾ cup;
dark chocolate – 60 grams;
sugar – 9 tablespoons;
citric acid solution – 12 drops.

Algorithm of actions:

To make chocolate fudge, you need to pour sugar into a small saucepan, add hot water and stir thoroughly. All crystals need to be dissolved. Wipe the edges of the pan with a damp cloth to remove any sugar that may have stuck.
The container with syrup is sent to the stove; the highest heat is needed. Bring to a boil, skim off any foam that forms on the surface. Cover the pan with a lid and cook until a solid ball forms.
How to determine whether the syrup is ready or not? To do this, just do the following: pour a drop of syrup into ice water, the syrup is ready when a solid ball forms.
Two minutes before the end of cooking, add a solution based on citric acid. When the syrup is ready, sprinkle it with water, place the pan in cold water to cool in minutes.
After this, beat it with a wooden spatula for ten to twenty minutes until a white mass is obtained. After this, you need to add grated dark chocolate and heat the mixture to 55 degrees.
The finished fudge is placed on a baking sheet; it should look like a layer, its thickness is about two centimeters. The surface can be smoothed with a spatula and cooled. Before serving with tea, cut into pieces and sprinkle with powdered sugar and coconut flakes. If you want, you can add nuts to the chocolate mixture.

Appetizing snow-white sugar fudge is often the finishing touch when preparing many sweet dishes. Undoubtedly, you can do without it, but a sparkling glossy cap not only makes finished goods complete and refined - it is also very tasty. At proper preparation The sugar fudge remains soft and tender, cuts perfectly with a knife, and does not stick to your hands at all.

A little theory - nothing without it. Fudge (fondant mass) is usually understood as sugar syrup boiled to a certain temperature. Making real sugar fudge at home is not very difficult - it is important to strictly follow the instructions and recommendations. In fact, everything is quite simple: syrup is boiled from sugar and water, which is then quickly cooled and whipped with a spatula or mixer.

The basic principle of the miraculous transformation of granulated sugar and water into a sugar mass is the formation of very small sugar crystals, which, due to their softness, give the finished fudge a special texture. And in order to get the smallest crystals that do not increase in size, it is important to add acid (citric or lemon juice) to the boiling sugar syrup. By the way, for making sugar fudge perfect proportion water to sugar is considered 30% liquid.

From the specified amount of products, approximately 630 grams of finished sugar fudge is obtained. It is quite enough to cover 3 large muffins, 4 large Easter cakes or about 20 rum baba. Snow-white fudge can be stored for quite a long time in the refrigerator, so it is advisable to make it in advance and use it as needed.

Ingredients:

Cooking the dish step by step with photos:

Take a saucepan or saucepan with a thick bottom. Pour all of it into the bowl granulated sugar and pour water (it can be cold, it can be hot - it doesn’t matter).

When the sugar syrup boils, skim off the foam. Then use a wet pastry brush to wash off the remaining sugar from the walls - this is very important stage, since even a few crystals can cause the sugar fudge to crystallize. Close the dish with a lid and cook the syrup over fairly high, but not maximum heat for about 3-4 minutes (do not interfere!). Then we add to it lemon juice or divorced citric acid. I won’t tell you how long to cook the syrup further - it depends on the volume of the dishes and the intensity of heating. But here it is important to simply navigate visually. At first, the syrup will boil strongly and actively - outwardly it looks like boiling plain water. Then you will notice how it begins to thicken and the bubbles become smaller. It's time to check the readiness of the sugar syrup. It’s easier for those who have a culinary thermometer - cook the syrup to 112-114 degrees. As a rule of thumb, my thermometer reads 113.5 degrees when the syrup is boiled into a soft ball.

Test for a soft ball: use a teaspoon to scoop out just a little bit of boiling syrup and drop it into a bowl with ice water(I put it in the freezer at the very beginning of cooking). If the drop dissolves immediately, the syrup is not ready yet. It's stuck a little, but you can't pick it up yet - we continue to cook the syrup, but be on the alert.

But when you can take a drop of chilled syrup in your fingers and roll it into a ball that holds its shape perfectly, but is soft and elastic, the sugar syrup is boiled to the desired consistency. Usually my syrup is ready for the third test.

Immediately remove the pan with boiling syrup from the heat and quickly cool it. This is very important - this is how we stop it from further heat treatment, otherwise you can overcook the syrup and get caramel. In order to quickly cool the syrup, you need to place the saucepan in a larger container (bowl or sink) with ice water and stir the syrup with a spatula.

It is recommended to cool the sugar syrup to 40 degrees (if you don’t have a thermometer, just try it with your finger - you will feel a pleasant warmth). Properly prepared sugar syrup, already cooled to the required temperature, should be thick, shiny and silky. It flows off the spatula like jelly.

Now the last push - you need to beat the sugar syrup. This can be done with a spatula or a mixer. Using a spatula, of course, takes longer and is harder, but with the help of a mixer you can easily re-beat the fudge. Here it is even more difficult to tell the time of beating - how much strength and patience do you have to do it with a spatula, but it is advisable not to stop and finish what you started. Scared? No, not very long - you’ll have to work with a spatula for about 10-12 minutes, but that’s just a rough estimate. With a mixer - literally a minute. But in this case, even a couple of extra seconds can ruin all the work done. Therefore, do not be lazy and work with a spatula - actively stir the syrup, without missing a single untouched piece. You don't need to beat it directly, just stir the syrup vigorously. You will see how the almost transparent contents of the saucepan begin to thicken. Then it will become whiter and whiter, and flow from the shoulder blade in a wide ribbon. We stop there - the sugar fudge is completely ready. Let it cool.

In just a couple of minutes it will turn into this snow-white plastic mass. You can easily make something out of it. If you wish, you can immediately cover homemade cakes with this fudge, but for better crystallization, it is recommended to leave the sugar fudge for at least a day. That is why it is most convenient to prepare it in advance, store it in the refrigerator and use it as needed.

How to store finished sugar fudge. Then I simply took it out of the saucepan with my hands and collected it into a ball - it is so smooth, pleasant to the touch and not sticky at all. Transfer to a bowl of suitable size.

It is advisable to tighten the surface of the sugar fudge cling film and only then seal it tightly with a lid. That's it, put the fudge in the refrigerator, where it can be stored for quite a long time - a month for sure. Well, on the other hand, what can happen to it if it contains no perishable products?