Sugar fondant for cake, gingerbread, Easter cakes: how to make at home. Homemade fudge recipe

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 huge 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 them 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.
• About 1/10 teaspoon plain citric acid.
• The desire to cook something perfect! (the most important ingredient).

We pour our sugar into not very large saucepan and pour almost boiling water (hot water). Place the pan on low heat and cook the so-called sugar syrup (do not 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 purely 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 quantity cream with any flavor and, of course, delicious 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, because of 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.

Well, that's all. Milk fudge can go to the table!

Fudge needed for decorating confectionery products - cupcakes, cakes, Easter cakes. Even regular cookies, you can use fondant to make it more attractive. Fudge There are two types - liquid (hardens very quickly and becomes matte after hardening) and solid (poured into shaped molds, cooled). Hard fudge can last for quite a long time.

Here are some recipes for various hard fudge.

Creamy fudge.

Homemade cake fondant. We will need products:

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

Preparation:

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

Put on fire, bring to a boil, stirring constantly. Add honey and cook over low heat until tender, stirring constantly. Readiness is determined as follows: drop 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.
Ready mass pour into a tray or pour into molds (for ice), leave to cool.

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

Milk fondant for cake at home

Milk fudge - very delicious dessert, which is absolutely not difficult to prepare yourself at home.

We will need products:

• Butter- 120 Grams
• Powdered sugar - 60 grams
• Powdered milk - 220 grams
• Liquid cream - 2 teaspoons
• Pine nuts - 50 grams
• Cashew - 20 grams

Number of servings: 6-7

In a convenient bowl, mix the butter room temperature, powdered milk, powdered sugar. Add 2 tablespoons of cream, pine nuts, knead the dough with your hands until smooth. The amount of milk powder/cream may vary. It is important that the mass acquires a uniform, soft consistency. Then put the mixture in the refrigerator for 10 minutes.

We make cubes from the mixture, decorate them with nuts and place them on a plate. Then put the sweets in the freezer for 20-30 minutes.

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

Sugar fudge.

You can decorate homemade confectionery products - cupcakes, cakes, Easter cakes, even ordinary cookies - using fudge. It is very convenient that the fudge can be stored for quite a long time and can be prepared for future use.

We will 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. Mix well and cook over low heat until the sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.

Cover the pan with a lid and continue to cook the syrup until it tastes like a soft ball. For such a test, from time to time, take a little boiling syrup from the pan with a teaspoon and lower it into a container with cold water. After one minute, try to roll the contents of a teaspoon into a ball. If the ball does not work out, let the syrup boil again. At the very end of cooking, add one teaspoon to the syrup. lemon juice. It can be replaced with a solution of citric acid.

After cooking, cool the syrup as quickly as possible. 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 to prevent the formation of a crust.

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

Chocolate fudge.

We will need products:

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

Preparation:

Grease a 20cm square tin and line with baking paper. Combine condensed milk, sugar, honey and butter in a saucepan. Heat, stirring, over low heat until the sugar is completely dissolved and the mixture becomes homogeneous.

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

Remove from heat and add chocolate, broken into pieces. Stir until the chocolate is completely dissolved.

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

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

Distribute the remaining pistachios and cherries over it, lightly pressing them in. Set aside for 30 minutes to allow the fudge to cool. Then cover with cling film and refrigerate for 6 hours to set. Before serving, cut into 2.5cm pieces. Bon appetit!

This is what it looks like ready dish.

Cake fondant.

Fudge It turns out thick and hardens almost instantly, so everything needs to be done very quickly.

Mix 1/2 cup sugar with 2 tbsp. spoons of cocoa, add 2 tbsp. spoons of water. Stir everything on low heat until the sugar dissolves, in ready-made glaze add a piece of butter. Cool slightly and cover the cake or pie. Be careful, it hardens quite quickly!

The indicated 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, take double the amount of ingredients.

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

Oil fondant.

We will need products:

Powdered sugar - 1 cup

Softened butter or margarine - 80 gr.

1 tablespoon vanilla essence

Milk - 2-3 tablespoons

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

Can be cooked butter fudge With various additives.

Chocolate butter fudge.

Prepare butter fudge. Combine 1 tablespoon cocoa powder and 1 tablespoon hot water and cool. Mix with prepared fudge.

Coffee butter fudge.

Make butter fudge by replacing milk with water. Combine 2 tablespoons instant coffee and 1 tablespoon of hot water, cool. Mix with prepared fudge.

Lemon butter fudge.

Make butter fudge by replacing the milk and vanilla with lemon juice. You can also use oranges or limes. Add 2 tablespoons of finely grated zest to the fondant. If desired, color the fondant with dyes.

Now you have several recipes for fondant to decorate your “masterpieces”.

Try it, experiment.

Cake fondant - confectionery decoration, giving the product a memorable shine, taste and aroma. It is a boiled sugar syrup with the addition of molasses or citric acid, into which, depending on aesthetic wishes, chocolate, fruit additives, cream or cocoa are added, trying to emphasize the exclusivity of the baked goods.

How to make fudge?

There are a variety of options for making cake fondant at home. However, there is classic recipe, in which 800 g of sugar is dissolved in 270 ml of water and boiled until thick, add a solution of citric acid and cook for another 30 minutes. Using ice, the fudge is quickly cooled, whipped with a mixer and left to ripen for a day in the cold.

Chocolate fudge has two preparation options: chocolate-based or cocoa powder. The latter is relevant when you need to quickly and without any special financial costs make a simple homemade cakes tastier and more effective. To do this, you need to boil the sugar and cocoa in milk and, after cooling, mix the mixture with butter.

Ingredients:

• cocoa powder - 40 g;
• sugar - 125 g;
• milk - 80 ml;
• butter - 90 g.

Preparation

1. Mix sugar with cocoa.
2. Warm the milk and pour into the dry mixture.
3. Place the mixture on the stove and cook, stirring, for 2 minutes.
4. Remove from heat and cool.
5. Add to the mixture soft butter and mix well.
6. Chocolate fondant for the cake is applied to the products immediately.

Chocolate fondant for dark chocolate cake is traditionally used to decorate a product that needs to be given a shiny and impressive surface. To do this, add an egg to the mixture of butter and chocolate. As a result, the fondant becomes glossy and flexible, fits well on the surface and does not cause any inconvenience in work.

Ingredients:

• dark chocolate - 200 g;
• butter - 110 g;
• powdered sugar - 250 g;
• egg - 1 pc.

Preparation

1. Melt the chocolate with butter in a water bath.
2. Beat in the egg and stir quickly.
3. Add powder and beat with a mixer until smooth.
4. Chocolate cake fondant is applied to the cake while hot.

Homemade fudge - recipe

Creamy fondant is a recipe that allows you to create a delicate, silky frame for cakes, desserts and a base for sweets. The fudge is made from cream, which, interacting with sugar during the boiling process, acquires a caramel color and a soft but stable consistency, which is why the mass fits well and hardens quickly.

Ingredients:

• sugar - 250 g;
• cream - 120 ml;
• butter - 60 g;
• vanillin - 2 g.

Preparation

1. Combine cream, butter and sugar in a container.
2. Place on the stove and bring to a boil.
3. Add vanillin and cook, stirring, until the mixture acquires a pleasant caramel color.
4. Check readiness by dropping a drop of fudge into water: the frozen drop is ready for use.

The most popular type of decoration. She's getting ready from sugar syrup(for which it received the name sugar), boiled, cooled and whipped into a tight mass. This fudge is very convenient because for a long time can be stored in the refrigerator, and when heated to 40 degrees, it quickly takes on a viscous consistency.

Ingredients:

• sugar - 250 g;
• hot water- 150 ml;
• citric acid - 1/2 teaspoon;
• boiling water - 10 ml.

Preparation

1. Make sugar angry hot water, stir, remove stuck crystals with a brush and cook until boiling.
2. Skim off the foam and cook until it tastes like a soft ball, periodically dropping a drop of syrup into a container of cold water.
3. At the end of cooking, add citric acid diluted with boiling water, counting 12 drops.
4. Cool the syrup quickly and beat with a mixer until it turns white.
5. Fudge sugar for the cake hardens quickly, so you need to warm it up before glazing.

Milk fudge is the simplest and most financially profitable option, in which you can create the perfect decoration from two components - milk and sugar. The technology is similar to fudge. The mass is also boiled down, cooled and kneaded for a long time. Milk gives the fudge a delicate creamy color and melted flavor, so it does not need to be supplemented with other ingredients.

Ingredients:

• milk - 450 ml;
• sugar - 400 g.

Preparation

1. Dissolve sugar in heated milk and bring the mixture to a boil.
2. Boil the syrup until creamy.
3. Perform soft ball tests.
4. Cool the mixture with ice and stir until it forms a homogeneous, smooth lump.
5. Before application to the surface, it is heated to a fluid state.

A good solution to give baked goods freshness and bright color. It has an attractive taste and original cooking technology, which, in essence, resembles custard. Unlike the latter, fudge is cooked in lemon juice with the addition of zest, acquiring a delicate sourness and a pronounced citrus aroma.

Ingredients:

• lemon - 4 pcs.;
• sugar - 350 g;
• egg - 4 pcs.;
• butter - 225 g;
• starch - 10 g.

Preparation

1. Remove the zest from the lemons and squeeze out the pulp.
2. Mix with beaten eggs, sugar, butter and starch.
3. Place on the stove and cook until thickened, 8 minutes.
4. You can immediately decorate products with this fondant or transfer the mixture to a jar and store it in the refrigerator.

Chocolate fondant for cake with sour cream

Fudge is a recipe aimed at being inexpensive and pleasing to everyone. In this case, chocolate fudge made from cocoa and sour cream will help out. Eaters will appreciate the bitter taste and aroma, and housewives will save on purchases and will not get tired when working with a plastic mass that, thanks to sour cream, will not form a crust after cooling.

Ingredients:

• sugar - 80 g;
• cocoa powder - 80 g;
• sour cream 20% - 80 g;
• butter - 50 g.

Preparation

1. Mix sugar with cocoa and sour cream and cook for 3 minutes.
2. Add oil and stir.
3. This cake fondant is used when slightly cooled, a couple of minutes after being removed from the stove.

Cake fondant recipe can include healthy and useful components. A striking example is orange fudge, made from the zest and juice of citrus fruits, rich in vitamins and natural flavors. It’s worth stocking up on this fondant in order to use it both as a topping and as a bonding base.

Ingredients:

• orange - 2 pcs.;
• sugar - 120 g;
• butter - 70 g;
• egg - 1 pc.

Preparation

1. Remove the zest from the oranges and squeeze out the pulp.
2. Combine the juice and zest in a separate container and simmer for 5 minutes.
3. Strain, add butter and sugar.
4. Bring to a boil, pour in the beaten eggs in a stream and cook until the consistency of condensed milk.

Confectionery fondant can not only give the product an aesthetic appearance, but also make it memorable. To do this, add to the mass natural dyes. The latter give the fudge both color and a slight taste. Often the basis is sugar, milk and cream fondant, which have initially soft shades.

The cake should not only be deliciously delicious, but also visually very beautiful! And fudge will help you and me with this, making the delicacy more appetizing and tempting. Let's look at a few recipes for cake fondant.

Chocolate fondant for cake

Ingredients:

• milk chocolate – 100 g;
• egg – 1 pc.;
• – 50 g;
• fine powdered sugar – 150 g.

Preparation

Before making the fondant for the cake, melt all the chocolate in the microwave. Place the butter in a bowl, place on low heat and bring to a liquid state. Then carefully add the chocolate mixture, mix and remove from the stove. Cool the mixture to room temperature, and then carefully break it up chicken egg and beat the mixture with a whisk. Next, gradually add powdered sugar and mix until a homogeneous and shiny consistency is obtained. After this we cover the confectionery chocolate fudge and leave to harden for half an hour.

White fondant for cake

Ingredients:

• fine sugar – 2 tbsp;
• filtered water – 0.5 tbsp;
• (citric acid) – 1 teaspoon.

Preparation

Pour granulated sugar into a saucepan and pour warm water, mix and place the dishes on low heat. Boil the mixture, stirring constantly, until all the crystals are completely dissolved. After the syrup boils, a white foam will appear on its surface. Carefully remove it with a tablespoon and cover the pan with a lid, continuing to cook the mixture until it tastes like a “soft ball”. To check this, from time to time we take a little syrup from the pan with a teaspoon and put it in a container with ice water. After a few minutes, we try to roll the contents into a ball. At the very end of cooking, add a spoonful of lemon juice or throw in a pinch of citric acid. Ready white fondant prepared at home, we use it to decorate the cake.

Creamy fondant for cake

Ingredients:

Preparation

Pour the cream into a bowl, add butter and add sugar. Place the dishes on low heat and, stirring, bring to a boil. Then add vanilla to taste and simmer the mixture until it acquires a pleasant creamy hue. We check the readiness of the fudge as follows: put a drop of the mixture in a saucepan with cold water and if you can form a ball out of it, then it’s ready! Remove from heat, cool and use to decorate the cake.

Sugar fudge can not only decorate any baked goods, but also add to the taste of the confectionery product the highlight of this snow-white delicacy. 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 a wonderful fudge sugar.

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, fill it with hot water and place 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 to 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 the mixture 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 fudge. Of course, it’s up to you to choose, and we wish you success in your culinary creations.