Sugar fudge - recipe. Sugar fudge, how to prepare

30.08.2018

Fudge - view confectionery decoration, which gives baked goods a memorable look and taste. Until recently, it could only be found on Easter cakes or rum baba. But now almost any dessert is decorated this way - cakes, gingerbreads, muffins and much more. This easy way decorate baked goods, giving them a touch of exclusivity.

It’s also a popular decoration, as you can make fondant at home does not present any difficulties. Any novice pastry chef can handle this. You need a minimum of ingredients and not much effort. In this article we will tell you the most popular recipes how to make fudge.

Sugar fudge recipe

Classic cake fondant called sugar. It has a thick white color and is made from sugar syrup.

To prepare it you will need the following ingredients:

granulated sugar- 500 g;
water - 150 g;
freshly squeezed lemon juice - 1 tablespoon.

Approximate cooking time is 40-45 minutes.

Step #1 - preparing the base

Sugar and water must be mixed and poured into a saucepan. Place it on the stove and cook for a few minutes over medium heat until it boils. After this, it is necessary to remove the resulting foam, and also wipe off the sugar crystals that appear on the walls of the saucepan. A pastry brush or damp cloth is best for this.

Step No. 2 - ball test

To understand whether the base for decoration has been cooked enough, you need to do the so-called “ball test”. To do this, scoop up a little syrup with a spoon and drop it into a container of water. The sugar mass will immediately harden. You need to take it with your fingers and try to twist the ball. According to its properties, it should be soft and elastic.

If the desired effect could not be achieved, it means that the cake is made from sugar fondant. not cooked enough yet. You still need to keep the syrup on the fire for a few minutes and repeat the experiment.

Important clarification! While you are doing the “ball test”, remove the saucepan from the stove or turn the heat to low. Otherwise you risk overcooking sugar syrup, and then fudge for the Easter cake it won't work.

Step #3 - cooling the syrup

If the sugar syrup is completely ready and you managed to roll the ball, the base for the sugar fudge should be immediately cooled to 40-50 degrees. Most quick way- pour the mixture from the saucepan into a clean wide bowl and place on a pre-prepared bag of ice. To make the syrup cool faster, stir it well with a wooden spoon. Well, the most convenient way to check the temperature is with a special kitchen thermometer.

Step #4 - whipping the fudge

Once the sugar syrup has cooled to desired temperature, it must be thoroughly beaten with a mixer. On average, this process takes about 15 minutes.

And the result can be judged by how the color of the fondant changes. Initially, the solution will be golden in color, but in the end it should turn out to be a snow-white shade. In addition, from a liquid state the mass will become viscous.

Step No. 5 - settling and applying to dessert

At this point, learning how to make sugar fudge is basically complete. Only the resulting mixture needs to be allowed to settle so that it reaches the desired conditions. To do this, it is removed in plastic container and put it in the refrigerator for a day (!). After that, sugar fudge for Easter cakes will be completely ready for use.

And before applying it to dessert, you need to heat it in a water bath to about 50 degrees. And then you take a spoon or a brush and begin to create your culinary masterpiece.

Other fudge recipes

There are other recipes for making gingerbread fudge and other desserts . However, it may not necessarily be white, and instead of sugar (or in addition to it), other ingredients will appear at its base.

Chocolate fudge

This decoration can be based on cocoa or chocolate. The preparation process is exactly the same - the ingredients are mixed with sugar and water, the mixture is heated on the stove, and then whipped with a mixer.

True, there is a nuance. If you use cocoa, you need to add more butter. And if it’s chocolate, then a beaten egg. And this delicacy is served hot for dessert! By the way, similar decorations can be seen on famous cake"Prague". So, if you want to bake it, now you know how to make fondant for a cake.

Creamy fudge

This fondant can not only serve as a decoration for a dessert, but also as a filling. In addition to water and sugar, you will also need cream, butter and vanillin. All this is mixed and cooked on the stove until the gingerbread fudge or the cake will not take on a nice caramel color.

Again, it does not need to be frozen in the refrigerator, but can be used immediately.

Colored fondant

If you are thinking about how to make fudge for Easter cake or another dessert that is more original, then this option is best suited. To classic white decoration became colored, used natural fruits(you need to squeeze out the juice), jam or food coloring.

Prepare this fondant for a cake at home using classic recipe- additional ingredients are mixed with sugar and water and boiled on the stove. In case fruit juice or jam, you also need to add butter. The mixture is cooled before serving for dessert.

Instead of a conclusion

And these are not all the recipes. As additional ingredients Milk, sour cream, coffee and even alcoholic drinks can also be used. In the case of fudge, no one forbids cooks from experimenting and inventing new flavors.

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 until room temperature, and then carefully break it 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, cover the confectionery with 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 spoon lemon juice or throw a pinch citric acid. We use ready-made white fondant, prepared at home, 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: place a drop of the mixture in a saucepan with cold water and if you can make a ball out of it, then it’s ready! Remove from heat, cool and use to decorate the cake.

More recently, confectioners used snow-white sugar fudge only to cover rum baba and “stripe” cakes. shortcrust pastry. Today, with the help of this classic confectionery glaze, almost all baked goods are decorated - from cupcakes and gingerbread cookies to cakes and Easter cakes.

Basic recipe for making sugar fudge

To make classic sugar lipstick you will need the following ingredients:

bulk sugar – 500 g;
warm water – 150 ml;
freshly squeezed lemon juice - 1 tbsp. l.

The approximate preparation time for fudge is 35-45 minutes.

Preparing the base for sugar fudge

In a thick-walled saucepan, combine sugar and water, boil the mixture for several minutes over medium heat until the granulated sugar is completely dissolved. After boiling, remove the pan from the heat and skim off the foam that has formed on the surface of the syrup. Then use a damp cloth or pastry brush to gently wipe off any sugar crystals stuck to the inside of the pan. Next, put the dishes back on the fire. Boil the boiling syrup for 4-6 minutes without stirring. About a minute before the end of cooking, add in sugar mixture freshly squeezed lemon juice.

Removing the “ball test”

Now is the time to do the so-called “ball test”. Scoop up a small amount of syrup with a spoon and place it in a prepared container of chilled water. Remove the frozen sugar mass from the spoon and try to form a ball out of it (it should be soft and pliable). If you can’t form a ball, boil the syrup for another 1-2 minutes, then test again.

Pay attention! To avoid overcooking the syrup, remove the saucepan from the heat or reduce it to low while taking the sample.

Cooling the sugar syrup

After a successful “ball test”, it is necessary to cool the sugar mixture as quickly as possible to 40-50°C. To do this, pour it into a wide bowl and place it on an ice pack. To make the syrup cool faster, stir it periodically with a wooden spatula. It is most convenient to check the temperature of the mixture using a special kitchen thermometer.

Kneading the sugar mass

After this, thoroughly beat the syrup cooled to the recommended temperature with a mixer at medium-high speed (for a mixer, use a dough hook attachment). While whipping, the sugar concentrate will gradually change its golden hue to snow-white. A homogeneous plastic texture and a light matte shine are the main signs that the fondant is ready. On average the conversion process liquid caramel into a viscous, pliable mass takes no more than 15 minutes. The finished lipstick should “rest” - place it in a plastic container, cover with a damp cotton napkin and place in the refrigerator. A day later sugar icing can be used for its intended purpose.

Note! Before decorating the confectionery, the cooled fondant is transferred to a heat-resistant container, lightly kneaded with a wooden spatula and heated in a water bath to 50°C.

Secrets of working with sugar fudge

If this is your first time working with sweet fudge, pay attention to the recommendations of experienced confectioners:

To color the basic white fudge, you can use freshly squeezed juices from bright fruits and vegetables, are most often used as flavorings strong coffee, berry toppings, vanilla extract And alcoholic drinks(for example, cognac, rum, liqueur).
Properly prepared sugar fondant is both plastic and pliable, so molded figures and other things can be easily formed from it. decorative elements for decorating baked goods.
Sugar icing holds up well long-term storage, so it is often prepared for future use. The finished fudge is wrapped in moistened parchment or gauze, transferred to an airtight container and placed in the refrigerator. The remaining unused glaze is stored in the same way.

Homemade liquid fondant is made for glazing cookies, cakes, sweet pastries and prepare colorful fondant to decorate the cake. Every housewife needs to have a fudge recipe at home. Fondant is an integral part of cakes and... Rum baba, custard and cookies are hard to imagine not covered with white fondant, as well as the absence of sugar or chocolate fudge homemade chocolate or store-bought.

What is fudge

Fondant is often confused with frosting. What is the difference between fudge and confectionery glaze? Classical white fondant- This is a liquid, consisting of water and sugar, boiled to the state of a homogeneous plastic fondant mass.

Fondant and icing are two of the most popular decorations used for decorating homemade baked goods. In fact, the appearance of fondant and icing is completely different.

Homemade fondant, unlike confectionery glaze, is very plastic, soft, applied in an even layer to baked goods, more uniform, and there are no grains in the fondant.

The biggest disadvantage of protein glaze is its fragility. When applied to surface confectionery product it hardens quickly, but during cutting it begins to crumble into small pieces and fall asleep. Such moments cause certain inconvenience when decorating confectionery products.

Fudge in classic recipes passes heat treatment, there are no eggs in the fudge. Glaze is made by mixing raw proteins And powdered sugar, cold method.

Sugar fudge for buns

Sugar fondant and classic composition white homemade fudge coats the surface of the buns perfectly. This fudge contains no dyes or thickeners.

Making fudge at home is quite simple. White sugar fudge always turns out delicious and beautiful, the only thing you need to know is how and how much to cook the fudge, to what state.

Ingredients

finely ground powdered sugar – 1 cup;
warm water – 3 tbsp.

Making sugar fudge

Don't be surprised by a small amount of liquid, this is normal. Once you start cooking, make sure the proportions in the recipe are correct.

Sift the powder through a sieve until finished mass there were no lumps, and it was beautiful and uniform.
Pour the powder into a bowl and gradually add warm water and at the same time stir the mixture with a whisk.
After a few minutes, when the sugar and water are completely combined into one whole, the filling will be ready. If you are not satisfied with the thickness, then literally add water, just be careful not to overfill the liquid.

Pour the finished sugar fudge over the cakes and cooled rum baba from a spoon.

Advice from the Wonder Chef. Sugar fudge tends to spread, so it is better to apply it in several layers at short time intervals.

Milk fudge

The soft milky texture of milk fudge covers eclairs and buns with beautiful snow-white streaks.

Snow-white milk fudge made with milk is recommended for Easter as a alternative option.

Ingredients

milk - half a glass;
granulated white sugar – 1 cup.

Making fudge with milk

This amount of finished fudge is enough to cover 2-3 medium-sized Easter cakes, approximately 5-7 buns.

In a saucepan, combine granulated sugar with hot milk and stir.
Then put the saucepan on the stove, bring to a boil, stirring.
After boiling, reduce the heat to low and continue cooking for about 20-30 minutes until smooth.
Remove the mixture from the stove and beat with an immersion blender until white and creamy.

The milk fudge is ready, quickly apply it to the baked goods. If the mass has thickened greatly and does not spread, it means that you either overcooked the fudge or did not stick to it correct proportions milk and sugar when making fudge.

In this case, put the fudge in the microwave to warm up for a few seconds, melt the fudge and try again.

The milk fudge is applied evenly onto the cooled surface of the sweet; it spreads well if it is not overcooked.

Chocolate fudge

Glossy, smooth surface homemade cake will add fondant to a cake with chocolate taste and a beautiful rich brown color. The most basic ingredient to pay attention to is cocoa, from its natural composition The final taste of the chocolate fudge depends.

How to make chocolate fudge with cocoa? To make chocolate fudge, choose dark cocoa. Cocoa powder without vegetable additives or flavor enhancers works best.

Ingredients

cocoa powder – 6 tbsp;
milk – 150 ml;
butter – 100 g;
brown or white sugar – 10 tbsp.

Making chocolate fudge with cocoa

This amount is enough to decorate with chocolate fudge. big cake, the fudge has the best taste.

In a saucepan, combine granulated sugar and cocoa powder.
Then very carefully rub these two bulk products with a spoon so that they mix together and there are no lumps of cocoa left.
Next add milk and melted butter.
Place the pan with the contents on the stove and bring to a boil. Stir so that the mixture does not stick to the bottom and does not burn.
After boiling, reduce the flame and continue to simmer, remembering to stir.
Remove the thickened cream from the stove, cool and apply to the pastry or.

Before applying chocolate fudge to the confectionery, it is best to cool it to a temperature of 38-40 o C. Chocolate fudge hardens quite quickly, shines like, and does not have a white coating if oil with a fat content of 82-83% is used to prepare the fudge, and best of all homemade.

White fondant for cake

White fondant for icing a cake according to the classic recipe is usually prepared from white chocolate.

Ingredients

milk - 2 tbsp;
white chocolate - 200 g;
powdered sugar - 180 g.

How to cook white chocolate glaze

Melt white chocolate in a water bath.
Pour in half the milk and add powder.
Stir until a thick mass forms.
Add the rest of the milk and prepare the fudge in a cold way - beat the mixture with a blender.

Sour cream fondant for cake

The butter-free fudge on the cake turns out shiny thanks to the presence of sour cream in the recipe. Fudge with cocoa based on sour cream appearance and tastes like melted or chocolate glaze. It is soft and delicate, very easy to glaze, sweet and retains its shine after hardening.

Ingredients

cocoa powder - 4 tbsp;
fat sour cream - 3 tbsp;
sugar - 3 tbsp;
refined vegetable oil - 1 tbsp.

Sour cream cake fondant: recipe

Combine sugar and cocoa in a saucepan and rub the mixture with a spoon.
Add sour cream and mix well.
Bring to a boil over low heat and cook for 3 minutes, stirring.
Remove the thickened mixture from the heat and add vegetable oil. Stir until smooth and ready.

Chocolate cake fondant

Cake fondant is made from chocolate, and the cake is traditionally decorated with chocolate fondant.

Ingredients

dark bitter chocolate - 200 g;
milk - 3 tbsp.

How to make chocolate fudge

Break the chocolate into pieces.
Mix chocolate pieces with milk.
Place the bowl with chocolate and milk in a water bath and turn it into hard chocolate into liquid pouring fondant.

Using quick movements, spread the fondant over the cake until the plastic mass hardens again. To make the fondant set faster on the cake, place the cake in the refrigerator for 15 minutes.

We hope that our tips will help you, and you can easily prepare fudge at home and decorate it delicious buns, fragrant cupcakes, homemade cakes or Easter cakes!

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

Classic sugar fudge

This, one might say, basic recipe. Tasty, beautiful and easy. For this decoration, take half a kilo of sugar and an incomplete glass (150 ml) of water. Both components are combined in a saucepan, it is placed on low heat, and the contents are cooked while stirring until all the sugar has dissolved. After boiling, the pan is removed from the heat, the foam and sugar adhering to the walls are removed, and the container is returned to the stove. Eliminate stirring at this stage for the cake; after four minutes of boiling, lemon juice (about a tablespoon) is poured into the syrup and cooking continues for another minute. When the mass, poured in small quantities into cold water, you can roll it into a soft ball - the fondant for cakes is ready. It is poured into a wide, low bowl, ice is laid on top, after cooling to body temperature, the fudge is whipped until it stops sticking and becomes very light in color. If you want it to become dough-like, leave it on the counter for a day, covered with a damp cloth and a lid. However, you can use fondant for decoration right away.

Creamy fudge

The principle of its preparation is approximately the same. In a bowl, combine half a glass of cream (as thick as possible), a glass of sugar, a little vanillin and forty grams of butter. When boiling, this cake fondant must be constantly stirred, otherwise it will definitely burn. Its readiness is checked in the same way as in the previous recipe. You should start checking when the mass becomes a soft cream color. By the way, fudge good not only as a decoration. If you pour it into bowls and leave it in the refrigerator for half an hour, you will get a wonderful independent dessert.

Protein fudge

Another professional culinary method how to make fondant for a cake. You don't even need to cook this one. The whites are separated from two eggs and carefully beaten until they are more than four times in volume. Without stopping working with the mixer, add two large spoons of lemon juice and - little by little - a little more than a glass (300 g) of powdered sugar. In principle, when you achieve a dense, fluffy foam, the cooking can be considered complete. But if you wish, you can add strained jam or syrup - then your cake fondant will become colored and acquire a fruity smell.

Fudge from No. 1

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

Cocoa fudge: recipe No. 2

She will need thick sour cream- Naturally, homemade is most suitable. If desired, you can replace it with cream, also homemade, since you can’t buy so much fat in the store. This recipe for cake fondant suggests the following ratio of products (in tablespoons): two spoons of sour cream, one of sugar, two of cocoa. Since the base is very thick, it is better to take sugar in powder, and not to buy ready-made, but to grind the sugar in a coffee grinder. All ingredients are combined, placed in a saucepan and heated very, very slowly over low heat. Stir, stir and stir again! And it is better to take non-stick cookware. When the cake fondant thickens and begins to bubble, it is removed, cooled and poured onto dessert. For fluffiness, you can pre-whip it.

how to choose chocolate

The cocoa version is often called chocolate, but this is not entirely fair. Real chocolate fudge for the cake is made from the slab delicacy. However, not every chocolate is suitable for icing. There are several conditions that must be met:

Chocolate must be “pure”, without fillers such as caramel, nuts, raisins and other things.
Porous varieties do not provide the required uniformity and density and will have to be discarded.
If you use dark chocolate, you need to use one with a high cocoa content - 72% will be just right.
Amazing fondant for cakes is made from We remind you: do not use porous ones!

There are some doubts about some options that are quite suitable, but it is quite difficult to guess which one is suitable. So opt for either black or white.

Chocolate fudge: how to make it

The process begins with melting the chocolate. Take a completely dry container, break a 100-gram chocolate bar, put it in it and fill it with five spoons of milk. Getting ready water bath: take a deep saucepan and pour enough water into it so that it does not reach the bottom of the bowl with chocolate and milk. If boiling water touches the bottom, the chocolate will melt too quickly, and an unaesthetic whitish coating will form on the cooled chocolate. It is equally important to place the bowl on the pan in such a way that the mass in it is not touched by steam - otherwise the chocolate will thicken so quickly that you will not have time to bring it to the cake. Therefore, its diameter should be significantly larger than a pan intended for a bath. Condensation is strictly prohibited: even a drop of water will not allow you to achieve the desired density of the fondant. For the same reasons, you need to stir the mass with a perfectly dry spoon. When the chocolate is completely melted, turn off the heat and leave the bowl on the pan to prevent its contents from setting prematurely. Better cake To cover, place next to the stove.

White chocolate fudge

Its preparation is similar to cooking black glaze. Where the recipe for chocolate fudge for a white variety cake differs is in the addition of butter and the replacement of milk with cream or sour cream. First, 100 grams of broken white chocolate are poured into three tablespoons of thicker cream, melted again in a water bath, and forty grams of butter are added to the fudge after turning off the stove.

Honey-chocolate fudge

She has a very unusual taste, although it would seem that only one ingredient was added! Chocolate will do any - both white and black (taking into account, of course, the above conditions). All the same 110 g of the main component are melted in 4 tablespoons of milk, and after removing from the stove, first add butter (50 g piece), and after thoroughly stirring - honey, 4 teaspoons. You need to knead everything quickly so that the fondant does not have time to set.

Any fondant for cakes can be supplemented with vanilla or cinnamon, a drop of rum or cognac; and in the already prepared one you can enter coconut flakes or ground nuts.