Sweet fudge. How to make different types of frosting for cookies and cakes

Everyone knows that dessert is not only sweet and tasty, but also very beautiful, appetizing and aesthetically pleasing. You don’t need to invent something supernatural, just 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 a consistency very soft dough, there is a form of glaze and a rather viscous mass. The purpose of fudge is to transform regular 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 a cake and for buns, pastries, muffins, a simple and simple recipe preparations from cocoa powder. 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 glaze 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- 100g;
cocoa powder – 5-6 tablespoons;
milk – 150 milliliters;
white/ Brown sugar– 10 tablespoons.

Cooking algorithm:

Mix cocoa in a saucepan with the right amount Sahara. 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 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 fondant to pastry, 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 a white coating. 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 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 for 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 necessary products which 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, sprinkle with powdered sugar and coconut flakes. If you want, you can add nuts to the chocolate mixture.

1.Take a saucepan and pour the amount of sugar indicated in the recipe into it, and then fill it with water.

2.Place the saucepan over medium heat and, stirring constantly, cook the syrup until the sugar is completely dissolved. After letting it simmer a little, remove from the stove. Be sure to remove any foam from the surface. Also wet a pastry brush and remove sugar crystals from the walls of the saucepan (you can use a clean, wet cloth rather than a brush for this). This is necessary so that later they do not crystallize the syrup more than necessary.

3.Put the saucepan back on the heat and continue boiling the syrup. The fire must be strong. In terms of time, this takes about four minutes, but it can be more or less (depending on the characteristics of the saucepan and the amount of syrup). Then pour lemon juice into the syrup and cook for about another minute. How to check that everything is ready? Take a plate and pour cold water into it. Take a teaspoon of syrup and place it in water. Remove the frozen syrup from the spoon with your fingers. If you can form a ball from it, and it turns out soft and easily wrinkled, then you're done.

4.Remember that while you are experimenting, the syrup may boil down more than necessary, so it is better to remove it from the heat during this time. If you get a ball, then don’t cook it anymore. In general, it turns out that the syrup cooking time is about five minutes, and its temperature should be 115 degrees.

5. Let's move on to the next stage. For this you need to prepare ice in advance. Place it in a bag and place a wide bowl with a thin bottom on top. It would be better to use a glass ovenproof pie dish. Pour the syrup into a bowl, scattering ice cubes over the surface. Do this carefully and evenly, but don’t be afraid - the syrup will not mix with water.

6.Such actions are necessary so that the syrup quickly crystallizes, and small and uniformly sized crystals form in it. When it cools down to a temperature of forty degrees (this happens in about fifteen to twenty minutes), carefully drain the water, take a mixer and put the dough attachment on it. Start whisking the syrup.

7.After some time it will become a little whiter - the syrup is saturated with air.

8.The next stage is a whiter color. Continue whisking.

9.After some more time of whipping, the syrup will turn sharply white and thicken. This is a sign that it has turned into lipstick. If you time the beating, it takes approximately ten to fifteen minutes.

10.The finished lipstick has distinctive features. It does not stick to your hands and its consistency is quite thick and plastic. Press it down a little with your hands or just knead it with a mixer and you can transfer the lipstick to a glass or plastic container for storage. But before that, let it stand for a day at room temperature(cover the jar with a damp cloth), this will complete the crystallization process in the lipstick.

After the specified time, cover it with a lid and place it in the refrigerator. There it can be stored for quite a long time. In the future, you can use it to prepare various cakes according to GOST and pastries. To do this, you need to heat it very carefully over a fire or water bath so that it softens.

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

Sugar fudge recipe for buns

Ingredients:

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

Preparation

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

Very important point is that when we dissolved the sugar, some of the grains crystallized on the side walls of the ladle and they must be removed, which can be done with a damp sponge.

After the boiling time of the mass has passed, we set the syrup aside for a while and scoop a little of it into a spoon, cool its bottom in cold water. Now that the contents of the spoon have cooled down, we try to roll it into a ball. If you succeed, then you can proceed to the next stage of preparing the sugar fudge; if not, then put the syrup back on the fire and boil it for another 2-3 minutes. When the result with the ball is achieved, add lemon juice to a ladle set aside from the stove and stir it in the syrup. Without stopping stirring, let our half-finished fudge cool. When everything has cooled down, take a mixer and beat it until white. To coat the buns with fondant, warm it up a little.

Powdered sugar fudge

Ingredients:

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

Preparation

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

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

Essentially, fudge is a syrup made from granulated sugar, water and lemon juice, which is boiled to 115 degrees, then quickly cooled and whipped until white with a spatula or mixer. The result is a homogeneous white mass consisting of tiny sugar crystals, which make the texture of the sugar fudge pliable, soft and uniform.

Making sugar fudge at home is not too difficult. The main thing is to strictly follow all the given recommendations: maintain the proportions (ratio of water and sugar 1:3), boil the syrup until desired temperature, add lemon juice in time, cool quickly. In total you will get approximately 550 g of fondant. This quantity is enough to glaze 20 rum women or decorate 3 large cupcakes. The finished fudge can be stored for 2-3 months in the refrigerator, so there is a reason to cook it right away large portion and spend as needed.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Yield: 550 g

Ingredients

sugar – 500 g
water – 160 ml
lemon juice – 1 tsp.

How to make sugar fudge

Pour granulated sugar into a saucepan or thick-bottomed pan, pour cold water and place on the stove, setting medium heat. Stirring constantly, bring to a boil until the sugar grains are completely dissolved.

Skim off the foam and use a brush to brush off any tiny sugar crystals from the sides of the saucepan.

Cook for 4 minutes without stirring, then add freshly squeezed lemon juice.

Continue boiling without stirring (!) until the temperature of the syrup reaches 115-117 degrees Celsius. Approximately this can take 2-5 minutes, it all depends on the intensity of the boil, the width of the pan and other factors.

If you don’t have a thermometer, then do a “soft ball” test. To test, drop a little syrup into a bowl of ice water and try to roll it into a ball with your fingers. If the resulting ball is soft to the touch, then the syrup has reached the required temperature. If it is difficult to roll it, then continue cooking.

Now the syrup needs to be cooled as quickly and evenly as possible. To do this, place the saucepan in a deep bowl with cold water and ice. Gently rock the pan from side to side to mix the syrup evenly. After about 10 minutes it will cool down to the required 40 degrees (it feels pleasantly warm to the touch).

Now you need to beat the syrup. Stir it with a silicone spatula for about 10 minutes until it turns white and thickens. You can use a mixer with a hook attachment for this purpose, but it is more convenient to perform the procedure manually, this way you will not overbeat the fondant and definitely will not spoil it.

The finished fudge should be soft, white, and not stick to your hands. It will be thick, but at the same time flexible. Remember it with your hands, gather it into a ball and place it in a container.

Tighten the bowl cling film and leave it in this form for a day somewhere on the table at room temperature - the fudge needs to settle for the micro-crystallization process to complete. Then you need to knead it again, cover with a lid and put it in the refrigerator for storage.

How to use fondant to cover desserts?

Scoop a portion of fudge from the container (3-4 spoons is usually enough).
Add 1 teaspoon of lemon juice or boiled cold water, stir and heat in a water bath until it melts. But don't overheat above 55 degrees! Otherwise, the fondant will crumble and will not be glossy, but matte. Add more water if necessary until the fudge reaches consistency liquid sour cream and will flow off the spoon like a ribbon.
Cover the confectionery product with hot glaze - work very quickly, as it hardens instantly, in just 7-10 seconds! If the fondant hardens faster than you can apply it, heat it again in a water bath. You can reheat the fudge in microwave oven, pulse, for 5-10 seconds, stirring vigorously with a spoon each time.

Fondants for buns are very often used to decorate certain products, which we all so often call confectionery. Due to such widespread use, there is great amount varieties of sweets and their preparation methods.

One of the most popular is sugar fudge. Well, now more about this.

What is the difference between bun fondant and icing?

Preparing this sweet recipe according to the recipe is actually very simple, but the main thing is that you can add certain ingredients yourself, thanks to the presence of which the taste and, accordingly, the color of the fudge that you want to prepare will change.

The glaze does not have the same plasticity as ordinary fondant, which is very simple. Any (even inexperienced) housewife can cope with the preparation, so no need to worry!

How to make fudge?

You can make sweets at home much better than they make it in some pastry shops. Sometimes professional confectioners They make products that are so tasteless that they are simply impossible to eat.

Sugar fudge for buns: recipe

Ingredients:

Exactly 200 grams of regular sugar.
About 100 milliliters of filtered water.
Approximately 1/10 teaspoon of simple citric acid.
The desire to cook something perfect! (the most important ingredient).

Pour our sugar into a not very large saucepan and fill it with almost boiling water (hot water). Place the pan on low heat and cook the so-called sugar syrup(don't forget to stir). After five minutes, turn off the heat, add a little and stir very well until everything is dissolved.

Cool the syrup, but do not forget to stir constantly so that it does not harden. In order for the syrup to cool faster, you can put it in cold water in a saucepan, but again do not forget to stir. Cool the resulting suspension to a temperature of 30-40 degrees.

Pour the mixture into a mixer (you can pour it into a bowl to mix by hand) and beat it until homogeneous mass pure white. Here you need to stop in time when the resulting mixture begins to become loose.

This fondant for buns is applied to the product in a slightly heated form.

Milk fudge: preparation method

Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can make this fudge at home, but to do this you must strictly follow what you read below!

Ingredients:

Ordinary butter - 110-130 grams.
Powdered milk, which can be bought at any hypermarket (about 200-250 grams).
Any cream - a little more than 30 milliliters (taste of your choice).
60 grams of simple powdered sugar (not sugar).
A little bit (literally 50 grams).
Cashew nuts (20-25 grams - no more).

Take some not very large (medium-sized) cup and, to make the fudge for the buns perfect, add it there powdered sugar, mixed with and powdered milk. Mix very thoroughly, you can even use a mixer (or blender).

Add to the resulting milk-sugar-cream suspension required amount cream with any flavor and, of course, tasty ones that must first be crushed. Mix again, you should get a mixture that we can easily call homogeneous. Once you have mixed well, you should have a smooth and very soft muffin fudge. But if you made a small mistake somewhere, due to which the mixture became very liquid, then add a little more milk powder (at your discretion).

And for people who like something unusual, the following is suitable.

Now we need to put our “porridge” in the refrigerator for a full 10 minutes. When the mixture has frozen in the refrigerator, take it out and mold it into small three-dimensional shapes, like rectangles or balls. To do this, feel free to pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also crushed), place extraordinary dish V freezer for 15-25 minutes.

OK it's all over Now. Milk fudge can go to the table!