Cake fondant at home: secrets of professionals. Recipes for making cake fondant at home

Ingredients for making simple sugar fudge: granulated sugar 8 tablespoons, water 6 tablespoons.

How to make simple sugar fudge. Pour sugar into a saucepan and pour hot water, mix, put on the stove and cook without stirring. As soon as the syrup begins to boil, remove the foam that has formed on the surface with a spoon, cover tightly with a lid and cook the syrup until it tastes like a “soft ball”, that is, periodically take the boiling syrup from the pan with a teaspoon and put it in cold water, and after 1 minute, use your hand to collect the contents from a teaspoon into a soft ball.

If the ball does not form, then the syrup should boil a little more. Before the end of cooking, add citric acid at the rate of 5 drops for every 100 g of sugar taken, or half a teaspoon of vinegar.

After cooking, sprinkle the surface of the syrup cold water and cool it as quickly as possible. To do this, place the pan with syrup in cold water or on ice. Beat the cooled syrup with a wooden spatula for approximately 10-15 minutes until it turns white and curls into a solid mass, which is called fondant.

The fondant can withstand long-term storage, so it can be prepared for future use. For long-term storage, the fudge is covered with damp gauze, and then the pan is tightly covered with a lid.

As needed, take the required amount of fondant, heat it up, stirring with a spatula, and use it to glaze the products. The fudge is heated until not very hot.

Powdered sugar fudge

Products for making powdered sugar fudge: powdered sugar 2 faceted glasses, water 3 tablespoons.

Method for making fudge from powdered sugar. Pour powdered sugar into a saucepan and add warm boiled water.

Mix well until a homogeneous, thick white mass is obtained. Then, as needed, the required amount is heated, stirring all the time with a wooden spoon, until hot, but in no case to a boil. If the fondant is runny, you need to add powder; if it is very thick, add a little water.

Making fudge from powdered sugar at home is much easier than making fudge from sugar, and glazed products are no different.

Just like, fudge can be flavored: add 1 tablespoon of apricot liqueur or apricot liqueur or 1 tablespoon of syrup to it. apricot jam and so on.

According to the additives, the fudge will be called apricot, orange, dogwood, coffee, raspberry, lemon, rowan, apple, rum.

To get chocolate fudge, add 2 teaspoons of sifted cocoa powder or a bar (100 g) of chocolate, which must be cut into shavings and added to the fudge while heating.

There are a huge number of options for making fudge 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 in a saucepan, then melt using a steam bath. Stir all the time wooden spoon until all ingredients are mixed. 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 brown sugar and 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 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 into a saucepan. 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. Pour the egg mixture in a thin stream into the non-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 thick 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 we drop a little of the resulting mass into ice water and form a ball, if it doesn’t stick to your hands, it means it’s 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;
regular 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;
2.5 tbsp. spoons – grated cream cheese (cream cottage cheese);
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 a fluffy cream forms. 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 on 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, don’t forget to stir, for 4-5 minutes. After the mixture thickens, scrape it from the sides of the pan, remove from 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 fudge 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 the sugar in a saucepan and add 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.
Add citric acid, diluted in 1 teaspoon of hot water, 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 fondant, heat it to 45-55C, add cherry and dogwood jam syrup, 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.

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. By fudge (fondant mass) we usually mean 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 the granulated sugar into a bowl and pour in 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 diluted 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.

Soft ball test: 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 has grabbed a little bit, 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 baked goods 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?

A cake without decoration is an ordinary cake. 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, and nut crumbs for this purpose, 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 other culinary masterpieces are remembered by all lovers of the popular dessert, including for their glossy shine that adorns the surface of the products. How can you make homemade baked goods look just as elegant? Let's figure out the main secrets of making fondant for cakes at home, and find out what secret ingredient makes it shiny and plastic.

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 glaze due to a special method of preparation.

First, let's look at a detailed description of the technology for preparing basic sugar fondant for a cake at home, in order to understand, using the example of a basic recipe, all the important subtleties of preparation, and then, based on this recipe, it is easy to prepare other types of fondant, 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, fondant is a great addition to 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 a stretchy thick mass of 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 egg white to the heated cake fondant at home, whisking 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 decorating the surface of confectionery products have a 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, and then beat until smooth and shiny.

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 recipe for chocolate fondant for a cake at home is ideal for applying to 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 chocolate flavor is desired.

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 the condensed milk and continue to boil until it reaches the consistency of 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

A simple method for making fruit fudge involves using fruit essence and food coloring. A more complex option is fudge based on natural fruit syrup (fruit molasses). The fact is that the presence of acid in fruit juices is undesirable at the initial stage of cooking fudge. Therefore, under 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:

Purified watermelon juice is brought to a boil over high heat in an enamel bowl. 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 ready-made or prepare 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 finally 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 and honey. All these types of molasses are successfully used in the preparation of confectionery products.

Less troublesome and affordable options for replacing molasses are 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.

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 quickly enough after being applied to cookies, but there are limitations in terms of color scheme. 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 of powdered sugar.

Step-by-step preparation:

Make a 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 this way, raspberries, blackberries, blueberries, cherries, cranberries, or, as in in this example, strawberry.

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.
Add to sifted powdered sugar hot water and stir. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves and the fondant becomes shiny and homogeneous, but at the same time viscous and thick.
The berry glaze should be used immediately, since during storage the fermentation process may begin, which can lead to digestive problems.