A true confectionery fondant greatly enhances the beauty and taste of baking. It is suitable for Easter cake, and for a simple baking. Cooking fudge is a laborious and complicated affair. Anyone who dares to cook it will feel like a real confectioner.
Pick your recipe
You will need
- Sugar - 540 grams
- water - 300 milliliters
- fresh lemon - 1 piece
- iron tray - 1 piece
- cold accumulators - 3 pieces
- 2 liter saucepan - 1 piece
Instruction manual
1
Pour 1.5 cups of water into a pot and boil. Pour 3 cups of sugar, mix until completely dissolved. Sugar solution to cook. When boiling, carefully remove the foam, since foreign impurities in sugar impair the quality of fudge. 15 minutes after boiling add a teaspoon of lemon juice and continue cooking.
2
On the table by the stove put the batteries of cold, and on them an iron tray. This is necessary to quickly cool the lipstick. Take a teaspoon of sugar syrup, pour on a tray and beat with a fork for 1 minute. If the solution does not turn into a hard - viscous white mass, then continue to boil sugar. If the syrup begins to crystallize during the test whipping, then the process of boiling sugar is completed. Remove the pan from the stove.
3
Pour the sugar solution onto the tray and vigorously beat with a fork until a white lump is obtained. Tightly put the resulting lipstick into a bowl, sprinkle with water and cover with a napkin. Maturing lipstick after whipping will last at least 12 hours. Only after this fondant will be tender and viscous.
4
Before glazing baking, the fondant is heated in parts to the consistency of sour cream, and it is necessary to ensure that the lump does not completely dissolve, otherwise there will be no shine. If this happens, just add a piece of hard fudge to the solution. For glazing, baking must be dipped in a preheated mass.
note
If there is more acid, then the lipstick does not whip well and does not dry out on glazed products. If there is little acid, the glaze will be coarse and without gloss.
Useful advice
It’s best to whip the fudge on a table with a stone countertop. Then you will not need a tray and cold accumulators.