Creamy fudge recipe at home. Icing sugar fondant

Recipes for making boiled milk sugar in water, sour cream, milk, cream.

From the 70s - 80s of the twentieth century, many delicious dishes have migrated to our time, for the preparation of which you do not need to buy special ingredients or purchase modern kitchen appliances. Everything you need is in the kitchen of any housewife.

• And it is absolutely not necessary to take courses in culinary skills in order to please your household with a delicious delicacy. You can also surprise those who have long been spoiled with an abundance of all kinds of desserts prepared according to a newfangled recipe with an unusual taste.

What is boiled milk sugar?

Boiled milk sugar korda was one of the most favorite Soviet desserts. A delicacy is prepared from a minimum amount of products. You can cook a treat according to your grandmother's recipe even with a catastrophic lack of free time. And the taste of the finished sweet product is not inferior to purchased delicacies from confectionery factories.

• Milk sugar is more commonly seen as an independent dessert. However, a delicious sweetness can brighten baked goods or complete a birthday cake.
• The basis for the preparation of boiled milk sugar, as the name of the product implies, includes three ingredients: sugar, milk and butter. The rest is the result of experiments and the taste preferences of households.

What is boiled milk sugar

How to cook milk sugar in milk: a recipe like in childhood

Dessert products:

• 200 ml milk
• 3.5 cups sugar
• 140 or 200 grams of peanuts (you can take half a glass of different nuts)
• butter - about 80 grams

Cooking process:

• It will take no more than 10 minutes to prepare products for preparing this delicacy. But for the dessert itself, you need to allocate an hour of free time.
• Believe me, the result is worth it and you will not regret that you had to stand at the stove instead of watching your favorite show or another melodrama. Let's get down to the mystery of making a dessert from the distant 70s.
• Let's prepare a container in which we will cook the dessert. This can be a saucepan or a round stainless steel ladle. We measure out three glasses of granulated sugar and pour into a container. We will need the remaining 0.5 cups of sugar for further cooking.
• Pour sugar into a container with a glass of milk and send it to the stove. We turn on a small fire. We warm up the liquid, stirring all the time.

Pour sugar in a container with a glass of milk and send it to the stove

• While the milk with sugar is heated on the stove, fry the whole serving of peanuts. Pour the nuts into the pan. Stir or shake constantly. The peanuts should turn golden. After frying, the films from the peanuts should peel off easily. The process will take about 30 minutes. This time will be just enough for the milk sugar to boil down to the desired thickness.

We check if the sherbet is ready in the old grandmother's way: put a little syrup in a spoon and drip it onto a plate

• Let's add a rich brown color to the milk sugar. To do this, we need the same 0.5 cups of sugar remaining aside. Take a small frying pan and pour the sugar onto the surface. Melt and fry the white sand a little.
• Now we send the contents of a small frying pan into a container with milk-sugar syrup. Stir the ingredients thoroughly.

Pour the sugar mass into a mold

• If you want a darker color in the finished treat, hold the sugar in the pan until it's overcooked, but not black.
• We keep on low heat for another 20 minutes. We check if the sherbet is ready in the old grandmother's way: put some syrup in a spoon and drip it onto a plate. A spreading drop indicates that the dessert needs to be cooked a little longer. As a rule, sherbet “ripens” on the stove for about an hour. A few minutes before the container with the syrup is removed from the heat, add the butter and stir.
• This is not the end of the preparation of the sweet treat: we are preparing the form in which the sherbet will solidify. Any dish will do: a plate, a shallow bowl. The main thing is that it is convenient for you to extract the sherbet later. You can take a baking dish, lay the inside. Grease the parchment with butter.
• We take out the roasted peanuts (you haven't forgotten about it, have you?) And put them on the bottom of the mold. Pour the milk-sugar mass on top. We take it out to a cool place (or leave it in the refrigerator after cooling). The syrup should be completely set.
• When the whole family is assembled, we serve a treat for tea, after cutting or splitting into small pieces.

When the whole family is assembled, we serve a delicacy for tea

Video: Homemade Milk Sugar

If you decide to make a dessert that is somewhat reminiscent of the taste of the Ladybug candy, then carefully read the following recipe. Perhaps this delicious delicacy with a delicate milky taste is exactly what you need.

For cooking, we need products:

• half a glass of milk
• 1 glass and 4 rounded spoons of sugar

The process of making soft milk sugar:

• The preparation of milk sugar, regardless of the recipe chosen, starts the same way: the entire portion of milk is poured into the container, one and a half glasses of granulated sugar are poured.
• We put the container with milk and sugar on low heat. Do not forget to stir the syrup.
  Stir the resulting foam thoroughly. Nothing should burn in the saucepan! With a spoon, which we stir, we pass not only along the bottom, but also along the walls of the saucepan.
• When the foam becomes less (after 2 minutes), the syrup thickens a little (if you pick it up with a spoon, it will stretch). By changing the consistency, the sweet mass will also change its color. This means that the process of cooking sweets on fire is over.
• Now we prepare the molds, grease them from the inside with butter and fill them with the prepared sweet syrup. Before serving milk-flavored sugar for tea drinking, do not overdo it with "sampling", otherwise your relatives will not get anything!
• Tip: For lovers of sweet sorbet with a porous structure, the following proportions of sugar and milk are recommended: liquid 100 ml, and granulated sugar 300 gr. The finished product will have a smooth front side and bumps on the back side.
• For lovers of dense sweet sherbet, the following proportion of the main ingredients is recommended: 100 ml of liquid per 200 grams of sugar. The dessert prepared according to this recipe will be smooth on all sides and even in the cut.

How to cook milk sugar in soft milk: a recipe

If you need to achieve a viscous consistency of milk sugar, which will spread over the surface of the irrigation, then prepare a sweet mass with the addition of cream. This milk sugar can be used for fondant.

Products:

• 300 ml of cream (you must choose with a fat content of at least 33%)
• granulated sugar - 2, 5 faceted glasses
• 1 spoonful of honey
• 50 g butter

Cooking process:

• Let's start preparing the sorbat. Pour the cream into a container in which we will cook the dessert. We will also send sugar here. Mix the ingredients and turn on the stove. We set up a slow fire. Bring the liquid to a boil with constant stirring.
• At this stage, add a spoonful of honey and cook for another 20 minutes.
• Prepare the molds, grease them with butter and pour the hot syrup. After waiting until the mass has cooled down a little, cut into small pieces.

If you need to cover the cake with sweet sherbet, you can leave it in a suitable mold until it cools completely. And if you need to fix figures of sweet milk sherbat on the surface of the cake, then do the following manipulations:

• cut out the figurine using a mold, set it on the cake
• slightly heat the edges so that they settle and lie firmly on the baking surface

How to cook milk sugar with cream: a recipe

Adding sour cream will give the boiled sugar dessert a unique taste and aroma, reminiscent of the most “delicious” moments of childhood. A delicacy based on sour cream has another name: milk fudge. If you want to improve grandmother's technology for making sweets, add cocoa, nuts, seeds to the recipe.

To prepare milk fudge, you will need the following components:

• 0.5 kg sugar
• a glass of fat sour cream
• 50 g butter
• 1 tablespoon cocoa (optional)

Cooking process:

• We will cook the delicacy in a refractory container with a non-stick coating. If you prefer to recreate in your kitchen the method of making dessert, which was tested by our grandmothers, then prepare an enameled saucepan or bowl.
• Pour the entire portion of sugar into a preheated container, add sour cream and, if you decide to make a dessert with nuts or seeds, then add these ingredients.
• Stir the contents of the saucepan until the mixture boils. Reduce heat and leave the syrup on the stove for another half hour.
• After 30 minutes, the sweet mass will acquire a beautiful caramel shade, and its density will be optimal for dessert. Stirring constantly will prevent lumps from forming. It is not worth continuing to cook the sweetness after 30 minutes: the syrup can curdle and become tough.
• Stir the contents of the saucepan, throw in the butter (the amount of butter indicated in the recipe). After the butter has melted, the caramel mass can be filled with oiled molds, taken to a cool room. Remove the finished sweet from the mold and cut into pieces.

How to cook boiled sugar in sour cream: a recipe

How to cook sugar with butter: a recipe

Video: Boiled sugar: video recipe

Lean boiled sugar in water: a recipe

If there is no milk in your refrigerator, but there is a desire to pamper the kids with a delicious dessert, then cook boiled sugar in milk. This delicacy is called "lean sugar". The only drawback: without milk, the dessert will not have an additional caramel flavor.

We need the following ingredients:

• 1 glass of water
• 3 cups sugar

Cooking process:

• Pour sugar into water heated on the stove (it is better to cook on a gas stove, then the sweetness will have a uniform consistency).
• To prepare the treats, take a non-stick refractory saucepan.
• Bring the contents of the container to a boil. We expose the minimum heat and continue to boil for another half hour with constant stirring.
• We check the readiness of the dessert in the old grandmother's way: we drip the syrup onto a plate and check if the drop spreads. If not, then the treat is ready and can be poured into oiled tins.

How to prepare fruit sugar?

Video: Milk sugar, grandma's recipe

How to cook fondant from sugar and milk: a recipe

Video: Sugar fondant

How to make homemade sugar and milk candies: recipe

Video: Sweets made from sugar and milk

Fondant or confectionery icing is the finishing touch to desserts. Without her, many of them seem as delicious as with her. The preparation of confectionery glaze or fondant will be discussed in this article.

In general, of course, frosting and fondant are different things from the point of view of professional cooks. The first differs from the second in less plasticity, since the fondant hardens more slowly than the glaze. However, there is nothing criminal in equating these two confectionery additives to the same group. After all, their application is exactly the same: for decorating cupcakes, pastries, Easter cakes, gingerbread, cakes, etc.

So what is fudge? Boiled sugar syrup is called fondant or fondant - this is the basic version, a classic fondant. Making it at home is not at all difficult: for this, syrup is boiled from sugar and water, which is then quickly cooled with ice and then whipped with a mixer. Everything is quite simple, and even a novice cook can get a great fudge if you follow the instructions strictly.

The principle of converting sugar and water into fondant mass is that thick sugar syrups tend to be sugared - the formation of small sugar crystals, which, due to their softness, give the fondant a special texture. For the fineness of the crystals, however, you need to take several special steps - in everyday life, for this, when cooking, citric acid is added to the syrup, which prevents the growth of crystals. It is believed that the ideal ratio for fondant is a proportion of 30% water to the total weight of sugar.

There are many different variations of fondant today. Depending on the presence of milk in the recipe, they are divided into three large groups: sugar, milk or cream and crème brulee (with a large amount of pre-cooked cream or milk). During the preparation process, fruit and berry components can be added to the fondant, respectively, such options are called fruit fondant. Also, cocoa powder, crushed nuts and other ingredients are added to the fondant, which determine such a variety of this confectionery additive. For a start, it's better to learn how to cook a basic or classic version of fondant.

The classic fondant recipe

You will need: 500 g of sugar, 150 g of water, 1 tbsp. lemon juice, ice.

How to make a traditional pastry fondant.

1. Pour sugar into a saucepan, pour in water, turn on medium heat and, while stirring, boil everything until the sugar dissolves, when it boils - turn off the stove and remove the foam. Sugar adhered from the sides of the pan should be removed with a wet brush - they can cause the formation of large crystals that will disrupt the consistency of the fondant.
2. Then turn on the fire again, boil for about 4 minutes without stirring and pour in 1 tbsp. lemon juice, continue to boil the syrup for another minute. Readiness is determined by a test on a soft ball: you need to scoop the fondant mass by a third of a teaspoon, put it in cold water, remove the frozen syrup from the spoon with your fingers, roll a ball out of it, which should be plastic and soft. If you get such a ball, the pan must be immediately removed from the heat.
3. Pour the syrup into a wide bowl, spread the pieces of ice on top, let the mass cool to about 40 degrees (this will take 15-20 minutes). Then, first with a spoon, and then beat the fondant with a mixer - up to 10-15 minutes in total. Whisking the fudge will gradually turn white and thicken. The readiness of the fondant is determined by its appearance: it is non-sticky, very thick, plastic. For better crystallization, it is better to leave the finished fondant for a day, putting it in a plastic container, at room temperature, covered with a damp cloth, and on top with a lid.
4. Then it can be stored in the refrigerator. For use, take the right amount of fondant and heat it up a little with constant stirring to a fluid consistency, preferably in a water bath. You can add beet juice or cocoa to the fondant to add color at this stage.

It seems difficult to make fondant only at first glance, in fact, everything is much simpler, you just have to try it, and you can be sure of it. Well, we will tell you about two more popular fondant options.

Creamy fudge recipe

You will need: 100 ml of heavy cream, 40 g of butter, 1 glass of sugar, a pinch of vanillin.

How to make a creamy fudge:

1. Pour heavy cream into a saucepan, add sugar and butter, turn on low heat and bring everything to a boil with constant stirring, otherwise the mixture will burn.
2. Boil the mixture until it acquires a creamy shade, put a drop of fondant in cold water, then, if it has frozen and rolls well into a plastic ball, remove the fondant from the heat - it is ready.

The fondant can be used not only to cover confectionery, but also can be poured into molds and served on its own as a dessert.

Protein confectionery fondant recipe

You will need: 300g of icing sugar, 2 egg whites, 2 tbsp. lemon juice.

How to make protein fondant:

1. Beat the cooled proteins with a pinch of salt until they increase in volume by 3-4 times.
2. Continuing to beat, gradually add icing sugar and lemon juice. The protein fondant should be strong and fluffy.
3. Then you can add syrup, jam or food coloring to it and immediately use it for its intended purpose.

Technically, this protein variant does not belong to sweets, since it is not subjected to heat treatment - in fact, these are whipped proteins. However, this type of glaze is also called fondant, and it is used quite often.

The subtleties of making fondant

• It is very important not to overcook the fudge: if the ball rolls up, but it is too hard and non-plastic, then the mass has already been digested and the fudge will not work out of it. If the ball, on the contrary, does not roll, then it needs to be heated further, stirring often.
• Fast and uniform cooling is one of the main conditions for the correct crystallization of the syrup, therefore it is very important to perform this stage correctly. If there is no ice, you can pour the syrup with cold water, but carefully so that it covers the fondant only on top, without forming depressions in its thickness. Alternatively, you can put the fondant container in a large container filled with ice water.
• If, during the cooling process, a crust forms on the fondant, then the mass must be heated again and more lemon juice must be added.
• After cooling, the fondant must first be gently mixed with a spoon or spatula and only after that with a mixer. When to stop whipping? When the mass acquires a creamy color and becomes similar in consistency to sour cream.
• For its intended purpose, the fondant can be used immediately.
• To add color or other shades of taste, syrups, juices, coffee, tinctures, cognac, rum, liqueurs, jams and preserves can be added to the finished fondant.
• When stored in the refrigerator, the fondant must be wrapped in cling film, otherwise it may dry out.

Try to make your own fondant at home and feel like a real pastry chef!

Chocolate fondant for the cake not only gives the finished product a beautiful, complete look, but also allows you to hide minor imperfections of the cakes. It is made according to several different recipes, the best of which can be found in today's article.

The technology for preparing chocolate coatings is extremely simple and does not require specific skills from the culinary specialist. Therefore, any novice hostess can easily cope with this task. In order for everything to go as it should, several important nuances should be taken into account. Fondant for cakes can be made with water, thick sour cream, cream, or full-fat cow's milk.

To give it a richer taste, chocolate chips, lemon juice, edible poppy seeds, ground cinnamon or vanillin are often added to it. The consistency of the finished coating also plays an important role. It should resemble thick sour cream. Such glaze will lay down more evenly on the surface of the cakes and harden more quickly.

Classic version

You will need a minimum of ingredients and a bit of patience to make this fondant for cakes. The process itself is extremely simple and does not take too much time. To make a classic glaze, double-check in advance if your home has everything you need. You will need:

• A tablespoon of butter.
• 100 grams of chocolate.
• 3 tablespoons of settled water.
• 100 grams of powdered sugar.

The broken chocolate is placed in a suitable bowl and combined with hot water, and then sent to a water bath. Once the mixture is melted, add butter and sifted icing sugar. All are well rubbed until smooth. The resulting icing is applied to the surface of the cake and waited for it to harden.

Egg option

Using the technology described below, a shiny glossy glaze is obtained, ideal for decorating homemade baked goods. It is done so simply that even a teenager can easily cope with such a task. Before making your fondant cake, make sure you have on hand:

• 150 grams of dark chocolate.
• Raw chicken egg.
• 200 grams of powdered sugar.
• 60 g butter.

Break the chocolate into smaller pieces and put it in a suitable container. The required amount of butter is added there and all this is sent to a water bath. A raw egg is gently driven into the melted mass and mixed well. Little by little powdered sugar is poured there and beat it all with a mixer. The hot fondant for cakes is carefully applied to the surface of the baked cakes and wait until it hardens.

Option with honey

The glaze made according to the method described below is distinguished not only by an interesting aroma, but also by a pleasant specific taste. Since it consists of a non-standard set of ingredients, check beforehand that you have all the required ingredients on hand. This time you will need:

• 180 grams of dark chocolate.
• 70 milliliters of real liquid honey.
• 200 grams of brown sugar.
• Condensed milk can.
• 80 grams of coconut flakes.

Preparing fondant for a cake at home is very quick and easy. The whole process can be roughly divided into several stages. Condensed milk, honey, butter and sugar are combined in one bowl. All this is whipped with a whisk and sent to the stove. Five or seven minutes after boiling, the resulting mass is removed from the heat and the broken chocolate is added to it. As soon as the pieces are completely dissolved, add coconut flakes there and mix well. The finished icing is immediately applied to the surface of the cake.

Milk option

This fondant for cocoa starch cake has a pleasant chocolate flavor and light aroma. It will be a great decoration for any homemade dessert. And even the one who is engaged in such a business for the first time will cope with its preparation. Before starting the process, make sure that your home contains:

• 20 grams of cocoa.
• 60 milliliters of cow's milk.
• 150 grams of sugar.
• 60 g butter.
• 15 grams of starch.

Milk is combined in one bowl with sugar and sent to the stove. As soon as the grains of sweet sand are completely dissolved, starch is poured there. Mix everything well, trying to prevent the appearance of the smallest lumps, and heat until the required consistency is obtained. The thickened mass is removed from the heat and cooled. Then it is carefully poured into a container in which butter and cocoa were previously ground. All this is thoroughly mixed with a wooden spatula and immediately applied to the surface of the cake.

Option with gelatin

This fondant cake recipe lets you create a mirror finish quickly and without much hassle. Such glaze looks very impressive on homemade baked goods, and therefore is very popular among domestic housewives. To prepare it, you will need:

• 150 grams of sugar.
• 135 milliliters of purified water.
• 100 grams of condensed milk.
• 150 milliliters of glucose syrup.
• 15 grams of gelatin.
• 150 g of chocolate.

The first thing to do is gelatin. It is poured with 65 milliliters of filtered water and put aside for a short time. Syrup and sugar are combined in a separate bowl. All this is poured with the remaining water and sent to the stove. Heat the resulting liquid over minimal heat until the grains of sweet sand are completely dissolved.

In another pot, broken chocolate, condensed milk and gelatin are combined. All this is poured with hot syrup, whipped with a blender and cooled to thirty-five degrees. Only after that, the finished fondant is spread on the surface of the cake.

Cream option

This is one of the simpler recipes for making icing to decorate homemade baked goods quickly and without any hassle. To obtain it, you will need a minimum of time and a little effort. Before making your fondant cake, make sure you have everything you need close at hand. In this case, you should have in stock:

• 40 grams of butter.
• Standard chocolate bar.
• 3 tablespoons of 30% cream.

The chocolate, broken into pieces, is laid out in a dry, clean container and placed in a water bath. Add butter there and mix gently until smooth. At the final stage, whipped cream is carefully introduced into the resulting mass.

Cocoa option

Using the technology described below, a sweet and tasty icing can be made relatively quickly. It is ideal for decorating muffins, cakes, buns and other baked goods. Chocolate fondant for cocoa cake has a bright, rich color and a pleasant characteristic aroma. The intensity of the shade can be adjusted by decreasing or increasing the amount of the powdery ingredient. Since it is cocoa that has a decisive influence on the consistency, taste, aroma and color of the finished product, it should not contain any additional herbal additives. To make a dark, thick and shiny fondant, you will need:

• 100 grams of unsalted butter.
• 5 or 6 tablespoons of cocoa.
• 150 milliliters of cow's milk.
• 10 tablespoons of sugar.

Pour the required amount of cocoa into a convenient container. Granulated sugar is also sent there. All are thoroughly rubbed with an ordinary spoon, trying to prevent the formation of lumps.

Melted butter and milk are added to the resulting mass. Stir again vigorously and place on the stove. The contents of the saucepan are brought to a boil. In this case, it is important to constantly stir the mass so that it does not stick to the bottom and walls of the container. Immediately, as soon as the first bubbles appear on the surface of the liquid, the fire is screwed to a minimum and the future glaze is boiled down to the required consistency. The thickened chocolate fudge is removed from the burner, cooled to thirty-eight degrees and only after that is used for its intended purpose.

To obtain a shiny, smooth glaze, on the surface of which there will not be the slightest hint of white bloom, it is advisable to use high-quality unsalted butter with a fat content of about 82-83%. Only in this case, the chocolate fudge will not only have excellent taste characteristics and aesthetic appearance, but it will ideally lie flat on the baked cakes.

Fondants for buns are very often used to decorate certain products, which we all so often call confectionery. Because of this widespread use, there are a huge number of fondant varieties and their preparation methods.

Sugar fudge is one of the most popular. Well, now more about this.

What is the difference between fondant for buns and icing?

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

The glaze is not as plastic as ordinary fondant for which it is very simple. Any (even an inexperienced) hostess can cope with cooking, so don't worry!

How to make fondant?

You can make the sweetness at home much better than some pastry shops do. Sometimes professional pastry chefs make products so tasteless that it is simply impossible to eat them.

Sugar fondant for buns: recipe

Ingredients:

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

We pour our sugar into a not very large saucepan and fill it with almost boiling water (hot water). We put the pan on low heat, cook the so-called sugar syrup (do not forget to stir). After five minutes, turn off the heat, add a little and mix very well before everything dissolves.

We cool the syrup, but do not forget to stir constantly so that it does not freeze. In order for the syrup to cool faster, you can dip 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 it by hand) and beat it until a homogeneous pure white mass appears. 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 such a fondant at home, but for this you need to follow exactly what you read below!

Ingredients:

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

We take some not very large (medium-sized) cup and, to make the fondant for the buns perfect, add powdered sugar mixed with milk powder. We mix very thoroughly, even in a mixer (or blender).

To the resulting milk-sugar-cream suspension, add the required amount of cream with any taste and, of course, delicious ones that must first be chopped up. Mix again, you should get a mixture that we can easily call homogeneous. Once you've mixed well, you should have a delicate and very soft bun fudge. But if you somewhere made a small mistake, because of which your mixture has become very liquid, then add a little more milk powder (at your discretion).

And for people who love something out of the ordinary, the following will do.

Now we need to send our "porridge" to the refrigerator for as long as 10 minutes. When the mixture has frozen in the refrigerator, we take it out and sculpt small volumetric figures from it, similar to rectangles or balls. To do this, boldly pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also crushed), put the unusual dish in the freezer for 15-25 minutes.

So that is all. Milk fudge can go to the table!

Who doesn't love buns with delicate pastry glaze? And how delicious the cake with chocolate fondant turns out (not to be confused with eyebrow fondant)! And the fragrant rum woman becomes much more appetizing with a snow-white sugar fudge cap. Fondant is truly the perfect decoration for any baked item. It is sweet enough, quite plastic and keeps its shape perfectly. But there is one small drawback - making the glaze at home is fraught with many pitfalls. That is why not every housewife manages to master the preparation of this confectionery decoration the first time. In our today's article, we have not only selected the best fondant recipes for you, but we will also share with you the little tricks for making this delicious decor. There are different types of fondant: Anastacia (Anastasia), English rose, Astri, Orange, Avn, Taup, Vanilla, etc.

Chocolate fondant for cake at home - step by step recipe with photo

Most of the difficulties arise when preparing chocolate fudge on your own: for someone it is too liquid, for someone it slips off the cream, and for someone it is taken in a lump. We agree that it is difficult to achieve the correct consistency and color of the glaze. But only if you do not observe the exact proportions of ingredients and the order of all stages. Provided you fully follow the step-by-step instructions that you will find below, even a novice amateur confectioner can make chocolate fondant for the cake.

Important! You need to prepare fondant for the cake according to this recipe the day before decorating the finished product with it. The chocolate fondant needs to stay in the refrigerator for about a day - then it will acquire a beautiful mirror image.

Required Ingredients:

• water - 50 ml.
• sugar - 150 gr.
• cocoa - 50 gr.
• heavy cream - 95 gr.
• sheet gelatin - 3 pcs. 2 gr. each

Step-by-step instruction

Powdered sugar fondant - a step by step recipe with a photo

The most popular and at the same time the simplest recipe for making fondant is the option from powdered sugar and lemon juice. Sugar fudge turns out to be very delicate and quite plastic. Therefore, it is often used to decorate Easter cakes and Christmas cookies.

Important! One of the main secrets of the perfect icing is in high-quality icing sugar. It should be very finely ground, free of any foreign impurities, perfectly dry. Therefore, it is best to grind the sugar powder at home in a coffee grinder. And from the correct powder, when you open the lid, there should be a slight "sugar smoke".

Required Ingredients:

• icing sugar - 150 gr.
• lemon - 1/2 pc.
• cold water - 1 tbsp. l.

Step-by-step instruction

1. The recipe is extremely simple: pour the icing sugar into a deep plate. Be sure to sift the powder through a fine strainer several times.
   
2. Add water a little at a time and knead the plastic mass with a spoon. The water must be cold and boiled.
   

   On a note! A little trick for those looking to make a colored sugar fudge. Use the same amount of fruit juice instead of water. The fudge will turn out to be the same shade as the juice itself, and its taste will be complemented by light fruity notes.

3. Now add two teaspoons of freshly squeezed lemon or orange juice. Neither lemon nor orange juice in such a small amount will color our sugar fudge.
   
4. Knead the mass with a spoon until it becomes liquid and glossy.
   
5. We send the finished sugar fondant in a package or container. Let it cool in the refrigerator for several hours. You can then add fondant to your cupcakes, rolls, or cookies.
   

On a note! To distribute the fondant in an even layer, it is best to apply it with a piping bag. If you do not have this, then transfer the fondant to a regular transparent bag and cut off one of the corners. The resulting analogue of a pastry bag will help you not only apply the fondant in an even layer, but also decorate the baked goods with different glaze patterns.

Delicate fondant made from milk and sugar - a recipe at home

Depending on the composition and quantity of ingredients, the classic fondant, which is traditionally used to decorate baked goods, can be turned into an independent dessert - sweets. One of the most delicious recipes is the milk and sugar fondant variation described below.



On a note! In this recipe, we invite you to master the preparation of white fondant candies. But if you wish, the candies can be made multi-colored using gel food dyes. You can also use a variety of baking presses and interesting ice cube trays to give your finished chocolates a more appealing look.

Required Ingredients:

• butter - 5 tbsp. l.
• icing sugar - 3 tbsp. l.
• powdered milk - 400 gr.
• milk - 1 tsp.
• chopped almonds - 2 tbsp l.

Step-by-step instruction

1. First you need to soften the butter. To do this, it is enough to leave it at room temperature for a while.
2. Put the soft butter in a bowl and add the icing sugar to it. Beat the mass with a mixer to form an airy, light mixture that resembles a cream.
3. Add milk powder mixed with regular milk to the cream. Knead the dough with your hands until it resembles a medium soft fudge. The finished fondant should be flexible enough and keep its shape well.

   On a note! Regular milk in this recipe can be replaced with medium-fat cream.

4. Now add the chopped almonds and knead the fudge again. With wet hands, you need to pinch off small pieces and roll balls out of them - sweets. Put a piece of nut inside each fondant candy.
5. Spread the fondant on parchment paper and send it to the refrigerator for an hour or two until it solidifies completely. Serve with tea or coffee.

Delicious fudge for baba - recipe step by step

Fondant is a traditional decoration for a baba. She makes these baked goods more tender and "more elegant". Making a liquid rum fondant at home is a snap. See for yourself with our next recipe!

Required Ingredients:

• icing sugar - 300 gr.
• proteins - 2 pcs.
• lemon - 1/2 pc.

Step-by-step instruction

1. Break the cooled eggs and separate the whites from the yolks. We will only use proteins for the fudge.
2. Sift the icing sugar several times.
3. In a deep bowl, knead the icing sugar with egg whites and juice from half a lemon.

   On a note! The sweeter the baked goods, the more lemon juice you need to add to the finished frosting. It is lemon juice that will balance the taste of the dessert, removing the sugary sweetness and adding freshness to the baked goods.

4. Knead the fondant with a spoon until it is smooth and smooth.
5. Dip the finished rum granny in the glaze and turn it over to get beautiful smudges. You can apply the fondant with a spoon or pastry bag.

On a note! In order for the glaze to lay down in a dense, beautiful layer and, after drying, does not crack or crumble, always apply it to warm (not hot!) Baked goods.

Quick fondant for buns - a step by step recipe with a photo

This variant of fudge is from the "haste" category, when you urgently need to decorate pastries, and there is absolutely no time to prepare a complex decor. The planting is prepared in just five minutes and is best combined with buns and sweet pies.

Required Ingredients:

• lemon - 1 pc.
• icing sugar - 250 gr.

Step-by-step instruction

On a note! to quickly cool the fondant, you can place a plate of it in a bowl of ice.