Fondant and confectionery glaze.

Today we will prepare a liquid fondant at home, which is an integral part of buns, cakes and Easter cakes. It's hard to imagine baba, donuts or eclairs not covered in white milk, sugar or chocolate fondant.

What is fudge? What is the difference between sugar fudge and confectionery glaze?
Classic white fondant is a liquid syrup consisting of water and sugar, boiled down to a smooth plastic fondant mass.

Fondant and confectionery glaze. These are two of the most popular home-baked decorations, which are often confused with each other, but in fact they are completely different. Fondant, unlike confectionery glaze, is very plastic, soft to be applied in an even layer, more uniform, has no grains.

The biggest disadvantage of protein glaze is its fragility. When applied to the surface of the confectionery, it quickly hardens, but during cutting it begins to crumble into small pieces and sprinkle. Such moments cause certain inconveniences.

In most classic recipes, the fondant is cooked, it does not contain eggs, and the icing is made by mixing raw proteins and powdered sugar, in a cold way.

Homemade sugar, milk and chocolate-cream fondant can be used to decorate sweet rolls, cakes, gingerbread cookies, eclairs, Easter cakes, Easter cottage cheese, cookies, rum babies, muffins and many other desserts and pastries.

Sugar white fondant

This is the basic version of the fondant mass and the classic homemade fudge composition, which is free from colorants and thickeners. Making fondant at home is quite simple, it always comes out tasty and beautiful, the only thing you need to know is how and how much to cook, to what state.

Ingredients for making sugar fudge:
finely ground powdered sugar - 1 cup;
warm water - 3 tbsp.
Sugar fondant recipe:
Don't be surprised at the small amount of liquid, this is normal. After you start cooking, make sure the proportions are correct.

We sift the powder through a sieve so that there are no lumps in the finished mass, and it is beautiful and homogeneous.
Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
In a few minutes, when the sugar is completely combined with the water, the filling will be ready. If you are not satisfied with the density, then literally add water drop by drop, just look not to pour it over.
Pour the finished sugar mass from a spoon onto the cakes, cooled rum women.

Sugar fudge tends to spread, so it is better to apply it in several layers at short time intervals.

Milk fondant at home

The soft milky texture covers eclairs and buns with beautiful snow-white stains. Recommended for use on Easter cake as an alternative to protein glaze.

Ingredients for making milk fondant:
milk - half a glass;
white granulated sugar - 1 cup.

Milk fondant, recipe:
This amount of ready-mix is ​​enough to cover 2-3 medium-sized Easter cakes, about 5-7 rolls, etc.

In a saucepan, combine granulated sugar with hot milk, stir.
Then put the saucepan on the stove, bring to a boil, stirring occasionally.
After boiling, reduce the heat to a minimum and continue to cook for about 20-30 minutes, until a jelly-like state.
Remove from the stove and whisk with an immersion blender until creamy white.
Milk fudge is ready, apply it with quick movements to sweet pastries. If it is very thick and does not smear, then you either digested it or did not adhere to the correct proportions of milk and sugar. In this case, microwave it for a few seconds and try again.

Milk fudge is applied evenly on the cooled baking surface, spreads well if not digested.

Chocolate fondant with cocoa

This fondant with a chocolate flavor and a beautiful rich color will give your cake a glossy, even surface. The most basic ingredient you need to pay attention to is cocoa, the final taste of the fondant depends on its natural composition. Choose not only dark cocoa, but also without herbal additives and flavor enhancers.

Ingredients for making chocolate fudge:
cocoa powder - 6 tablespoons;
milk - 150 ml;
butter - 100 g;
brown or white sugar - 10 tablespoons
Chocolate fondant, recipe:

This amount is enough to decorate a large birthday cake. The fondant tastes the most chocolate.

Combine granulated sugar and cocoa powder in a saucepan.
Then we rub these two bulk products very carefully with a spoon so that they mix together, and there are no lumps of cocoa left.
Next, add milk and melted butter.
We put the saucepan with the contents on the stove and bring to a boil. Stir so that the mass does not stick to the bottom and does not burn.
After boiling, we reduce the flame and continue to boil, remembering to stir.
Remove the thickened cream from the stove, cool it and apply it to a confectionery or cake.
Before applying the fondant, it is best to cool it down to a temperature of 38-40 ° C.

Chocolate fudge hardens quite quickly, shines and does not have a white coating if butter with a fat content of 82-83% is used for its preparation, and best of all, homemade.

We hope that our advice will help you, and you can easily make fondant at home, decorate delicious buns, fragrant muffins or homemade cakes with it.

Bon Appetit!

The final stage in the preparation of delicious desserts is the preparation of sugar fudge. Without it, many sweet baked goods will not seem as appetizing as they really are.

It is for this reason that I decided to pay attention to the question of how to cook fondant at home in this article. However, before telling how to cook fondant, I would like to clarify one thing.

Some professional pastry chefs and cooks believe that fudge and frosting are completely different products. The thing is that the glaze has less plasticity.

Fudge takes longer to harden than glaze. Only, if you compare these confectionery additives, you should still agree that they are involved in the same group.

This is due to the fact that it is used that fudge, that glaze for the same purposes. More specifically, they are designed to decorate cupcakes, interesting pastries, gingerbread and cakes.

In fact, you can still list the varieties of desserts for a very long time.

About fondant

Boiled sugar-based syrup should be called fudge. This is what the basic version of the fondant looks like.

Preparing it at home is not at all difficult. You just need to boil the syrup from sugar and water, let it cool using ice, and then beat with a mixer.

As you can see, the recipe is really not complicated. Even a novice culinary specialist can cope with this task.

If the goal is to prepare a fondant mass, it is worth following exactly the entire algorithm of actions.

Converting sugar and water is very simple. This principle is that thick sugar syrups tend to be sugar-coated.

Those. small sugar crystals appear in their mass. They are soft and able to give the fondant a special texture.

In order for the crystals to become small, citric acid must be added to the syrup, due to which the growth of crystals will be reduced.

The proportion of 30% water for the total sugar is ideal for making fondant.

In fact, there are an incredible amount of variations on how to cook fondant mass. The recipe may include milk.

Depending on the inclusion in the composition of this product, 3 groups are distinguished: milk, sugar and creamy fondant mass, as well as creme brulee.

The latter has a large number of heat treatments. During cooking, other auxiliary components are also added to the fondant. These can be fruits and berries.

Such options are called fruit fudge. Chopped nuts, cocoa powder and other products are also added to it.

Thanks to them, such a wide variety of additives in the confectionery product appears.

It is better to start mastering the preparation of fondant from the basic version. I have presented the recipe for classic fondant to your attention a little below. See it in person and don't be afraid to cook it in person!

The classic version of making fondant for dessert

Components: 150 ml of water; ice; 500 gr. Sahara; 1 tbsp lemon juice.

Cooking Algorithm:

1. I add sugar to a saucepan and fill it with water. I turn on medium heat on the stove and stir to boil the sugar until it is completely dissolved.
2. When the mass boils, it is worth turning off the stove and removing the foam. I remove the sugar from the surface of the pan. I advise you to do this with a brush dipped in water
3. ... It is worth removing the crystals immediately so that later they do not violate the homogeneous composition of the fondant. Turning on the fire and boil the fondant mass for a minute
4. I do not interfere with the mass.
5. I add 1 tbsp. lemon juice and boil the syrup for a minute.
6. When the time is up, you need to take 1/3 tsp. syrup, immersed in cold water, remove with your fingers, roll a ball, it should turn out to be soft and plastic.
7. Having achieved this, it is worth removing the fondant from the fire.
8. I pour the syrup into a bowl with wide sides. I put ice on top, let the mass cool down so that it becomes 40 degrees. It will take about 20 minutes.
9. With a spoon, and then with a mixer, beat a lot of fondant. In general, this will take another 15 minutes. The sugar mass will gradually become thick and white. Readiness is checked by appearance: the sugar mass is plastic, thick and does not stick.
10. It is better to leave the fondant aside for a day, put it in a plastic container and cover with a damp cloth, and then a lid. Then you need to put it in the refrigerator until it cools completely. 7 It is worth using it in the amount that is necessary.
11. To do this, heat the mass using a water bath. To add brightness to the mixture, you can add beet juice or cocoa to the composition. Experiment to add freshness and mouth-watering to delicious baked goods.

In fact, only at first glance you might get the impression that making fondant is a very complicated matter. Try your hand at cooking and other types of fondant, recipes are presented below.

Creamy fondant mass

Components: 100 ml of heavy cream; 1 tbsp. Sahara; 40 gr. sl. oils and vanillin.

Cooking Algorithm:

1. I pour the cream into a saucepan, put the sugar and sl. butter.
2. I turn on a small fire and bring the mass to a boil. It is necessary to constantly stir it so that the mixture does not burn.
3. I boil down the mass so that it becomes creamy in color, I dip a drop of fondant into the water, if a plastic ball is obtained from it, you can remove the mass from the fire. The sugar fudge is ready to use.

This recipe is also interesting in that this type of fondant can be used not only as a decoration for pastry baked goods, but also as an independent dessert.

Just pour the mass into the molds. Serve to the table, your loved ones will be delighted with treats for tea.

Protein fudge

Components: 2 pcs. chickens. egg whites; 2 tbsp lemon juice; 300 gr. icing sugar.

Cooking Algorithm:

1. Be sure to cool the proteins in advance. Beat them together with salt. It is necessary to ensure that the mass becomes 3-47 times greater.
2. I continue to beat, add the specified amount of powdered sugar, and then lemon juice. If powdered sugar is not at home, you can use plain sugar.
3. I make the fondant strong and as lush as possible. The fondant mass must be diluted with jam, syrup, food. dye. Only then use it as directed.

In fact, I would like to clarify that this protein version of the fondant mass does not belong to technical fondants.

This is due to the fact that there is no option for using heat treatment. It just turns out we're using whipped cream.

Despite this discrepancy, a similar option is also used in confectionery activities, and the product is called fondant.

Chocolate fudge

Components: 200 gr. classic fudge; 250 g dark chocolate bars.

Cooking Algorithm:

1. I grind chocolate with a water bath. I also warm up the finished classic fondant mass.
2. I mix the masses together. Beat to get a homogeneous composition. Also, the mass should shine.
3. I apply the mass for dessert with a wide spatula or spatula. Be sure to do it very carefully so that the dessert is beautiful and shiny.

This fondant recipe is usually used to decorate cakes: "Prague", "Slavutich", "Bird's milk".

Fruit fudge

The cooking algorithm is very simple. You need to use food. colors and fruit essences that you personally like.

You can make it harder for yourself and make a fondant based on natural fruit syrup (molasses). There is acid in fruit juices that should not be present at the beginning of the fudge boil.

It is for this reason that juices for the preparation of fruit fondant mass are leached in production, and after that, in order for the mass to boil down, you need to add acid.

It is important to avoid the appearance of sugar crystals. Only, if you look at it, this cooking method is not cost-effective if we consider the situation with the production base.

When it comes to cooking at home, I advise you to close your eyes to the standard requirements and add to the sah. uvar is a concentrated fruit and berry syrup, even though there will be acid.

To enhance the aroma, you need to take fruit essences, tinctures and use food. dyes.

Components: water, invert syrup, sugar, essence and food. dye.

Cooking Algorithm:

1. I cook fudge, just like in the classic recipe. I add sugar to a saucepan and fill it with water. I turn on medium heat on the stove and stir, start to cook.
2. When the mass boils, it is worth turning off the heat and collecting the foam. I take off the sugar. I remove the crystals immediately so that later they do not violate the homogeneous composition.
3. I turn on the fire and cook the fondant mass for 5 minutes. I do not interfere with the mass.
4. I add 1 tbsp. juice and boil the syrup for a minute. The mass will gradually become thick.
5. Readiness is checked by appearance: the mass is plastic, thick and does not stick. I add food. dyes and essences.

• It is very important to do everything right and not to digest the fondant mass. In the event that the ball turns out to be hard and devoid of elastic characteristics, it means that the fondant mass has been digested.
• Thanks to the process of uniform cooling, the conditions for the correct crystallization of the syrup will be met. If there is no ice at hand, replace it with cold water. Just be careful not to get it on the fondant mass.
• It is better to mix the cooled fondant mass with a spatula or a spoon, only then use a mixer. As soon as the mass has become similar in composition to sour cream or has acquired a creamy color, you need to stop.
• You can change the colors of the fondant with coffee, jam, syrups and preserves.
• It is better to store the fondant mass in the refrigerator, wrapping it in foil so that the mass does not dry out.

I advise you to try making a fondant mass at home to make sure you don't have to be a real pastry chef to be successful in this business!

Good luck to all my dear readers!

My video recipe

More recently, confectioners used snow-white sugar fudge only to cover rum babies and shortcrust pastry "strips". Today, this classic confectionery glaze is used to decorate almost all baked goods - from muffins and gingerbread to cakes and Easter cakes.

Basic sugar fudge recipe

To make a classic sugar fondant, you need the following ingredients:

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

The approximate cooking time for the fondant is 35-45 minutes.

Preparing the base for the sugar fudge

Combine sugar and water in a thick-walled saucepan, boil the mixture for several minutes over medium heat until the granulated sugar is completely dissolved. After boiling, remove the dishes from the heat and collect the foam formed on the surface of the syrup. Then, gently wipe off the sugar crystals that have adhered to the inside of the saucepan with a damp cloth or culinary brush. Next, put the dishes on the fire again. Boil the boiling syrup for 4-6 minutes without stirring. About a minute before the end of cooking, add freshly squeezed lemon juice to the sugar mixture.

Removing the "test on the ball"

Now is the time to do the so-called "ball test". Scoop a small amount of syrup with a spoon and dip it into a prepared container with chilled water. Remove the frozen sugar mass from the spoon and try to form a ball out of it (it should be soft and plastic). If the ball does not work, boil the syrup for another 1-2 minutes, then try again.

Note! To avoid overcooking the syrup, remove the saucepan from the heat or reduce it to a minimum while sampling.

Cooling 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 cool the syrup faster, stir it periodically with a wooden spatula. It is most convenient to check the temperature of the mixture with a special kitchen thermometer.

Kneading the sugar mass

After that, whisk the syrup, cooled to the recommended temperature, thoroughly with a mixer at medium-high speed (for a mixer, use a hook attachment for kneading the dough). While beating, the sugar concentrate will gradually change from its golden hue to snow-white. Uniform plastic texture and light matte shine are the main signs of sweetness readiness. On average, the process of converting liquid caramel into a viscous pliable mass takes no more than 15 minutes. The finished lipstick should "lie down" - put it in a plastic container, cover with a damp cotton cloth and place in the refrigerator. After a day, the icing can be used as directed.

On a note! Before decorating confectionery, the cooled lipstick is transferred to heat-resistant dishes, slightly 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 pastry chefs:

1. To color the basic white fondant, you can use freshly squeezed juices from bright fruits and vegetables; strong coffee, berry toppings, vanilla extract and alcoholic beverages (for example, cognac, rum, liqueur) are most often used as flavoring agents.
2. Properly prepared sugar fondant is both plastic and malleable, so stucco figurines and other decorative elements for decorating baked goods are easily formed from it.
3. Sugar glaze perfectly withstands long-term storage, so it is often harvested for future use. The finished fondant is wrapped with moistened parchment or gauze, transferred to an airtight container and placed in the refrigerator. Store the remnants of unused glaze in the same way.

Homemade liquid fondant is made for frosting cookies, cakes, sweet pastries and multi-colored fondant for decorating a cake. Every housewife must have a fondant recipe at home. Fondant is an integral part of cakes and. Baba, custard and biscuits are hard to imagine not covered in white fudge, and the lack of sugar or chocolate fudge on homemade chocolate or store-bought ones.

What is fudge

Fondant is often confused with frosting. What is the difference between sugar fudge and confectionery glaze. Classic white fondant is a liquid fondant consisting of water and sugar, boiled down to a smooth plastic fondant mass.

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

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

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

The fudge in classic recipes is heat-treated; there are no eggs in the fondant. The glaze is made by mixing raw proteins and icing sugar, in a cold way.

Sugar fondant for buns

The sugar fondant mass and the classic composition of the white homemade fondant perfectly cover the surface of the buns. There are no colorants or thickeners in this fondant.

Making a fondant at home is pretty 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 fondant, to what state.

Ingredients

• finely ground powdered sugar - 1 cup;
• warm water - 3 tablespoons

Making sugar fudge

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

1. We sift the powder through a sieve so that there are no lumps in the finished mass, and it is beautiful and homogeneous.
2. Pour the powder into a bowl, gradually add warm water and at the same time stir the mixture with a whisk.
3. In a few minutes, when the sugar is completely combined with the water, the filling will be ready. If you are not satisfied with the density, then literally add water, just be careful not to pour the liquid.

Pour the finished sugar fudge from a spoon onto cakes, cooled rum women.

Advice from the Miracle 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 stains.

It is recommended to use a snow-white milk fondant on milk for Easter as an alternative option.

Ingredients

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

Making fondant with milk

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

1. In a saucepan, combine granulated sugar with hot milk, stir.
2. Then put the saucepan on the stove, bring to a boil, stirring occasionally.
3. After boiling, reduce the heat to a minimum and continue to cook for about 20-30 minutes, until the condition is reached.
4. Remove the mass from the stove and beat with an immersion blender until a white creamy state.

The milk fudge is ready, apply it with quick movements to the baked goods. If the mass is very thick and does not smear, then you either digested the fondant or did not adhere to the correct proportions of milk and sugar when preparing the fondant.

In this case, microwave the fondant for a few seconds, melt the fondant mass and try again.

Milk fudge is applied on the cooled sweet surface evenly, spreads well if not digested.

Chocolate fondant

Homemade cake fondant will give a glossy, even surface to the cake with a chocolate flavor and a beautiful rich brown color. The most basic ingredient to look out for is cocoa, and the final taste of the chocolate fudge depends on its natural composition.

How to make cocoa chocolate fondant? Choose dark cocoa for the chocolate fondant. Cocoa powder without herbal additives and flavor enhancers works best.

Ingredients

• cocoa powder - 6 tablespoons;
• milk - 150 ml;
• butter - 100 g;
• brown or white sugar - 10 tablespoons

Cocoa Chocolate Fudge Making

This amount is quite enough to decorate a large cake with chocolate fondant, the fondant tastes the most.

1. Combine granulated sugar and cocoa powder in a saucepan.
2. Then we rub these two bulk products very carefully with a spoon so that they mix together, and there are no lumps of cocoa left.
3. Next, add milk and melted butter.
4. We put the saucepan with the contents on the stove and bring to a boil. Stir so that the mass does not stick to the bottom and does not burn.
5. After boiling, we reduce the flame and continue to boil, remembering to stir.
6. Remove the thickened cream from the stove, cool and apply to the pastry or.

Before applying the chocolate fondant to the confectionery, it is best to cool it down to a temperature of 38-40 o C. The chocolate fondant 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 fondant, and best of all homemade.

White fondant for cake

The classic recipe for white fondant for icing a cake is usually made from white chocolate.

Ingredients

• milk - 2 tablespoons;
• white chocolate - 200 g;
• icing sugar - 180 g.

How to make white chocolate icing

1. We drown white chocolate in a water bath.
2. Pour in half of the milk and add the powder.
3. Stir until a thick mass is formed.
4. Add the rest of the milk and prepare the fondant in a cold way - beat the mixture with a blender.

Sour cream fondant for cake

The fondant without butter on the cake turns out to be shiny thanks to the presence of sour cream in the recipe. The fondant with cocoa based on sour cream resembles melted or chocolate icing in appearance and taste. It is soft and delicate, very easy to glaze, sweet and, after hardening, keeps it shine.

Ingredients

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

Fondant for sour cream cake: recipe

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

Chocolate cake fondant

The fondant for the cake is made from chocolate, the cake is traditionally decorated with chocolate fondant.

Ingredients

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

How to make a chocolate fondant

1. Break the chocolate into pieces.
2. Mix the pieces of chocolate with milk.
3. We put the dishes with chocolate and milk in a water bath and turn them into hard chocolate into a liquid pouring fondant.

With quick movements, spread the fondant over the cake until the plastic mass hardens again. To make the fudge set on the cake faster, send the cake to the refrigerator for 15 minutes.

We hope that our advice will help you, and you can easily make fondant at home, decorate it with delicious buns, fragrant cupcakes, homemade cakes or Easter cakes!

We bring to your attention several recipes for making fondant to choose from. Choose - which one you like best.

Creamy fudge recipe

Delicious creamy fudge is a great alternative to store-bought sweets, you can vary the recipe to your taste with nuts, cocoa, vanilla, poppy seeds, coconut, candied fruit or zest.

• sugar - 1 tbsp.;
• cream - 100 ml;
• butter - 40 g;
• vanilla - on the tip of a knife.

We mix all the ingredients in a saucepan and put on low heat, bring the mixture to a boil, stirring constantly so as not to burn, boil the mixture until a creamy shade is obtained. We put a drop of fondant in cold water, if it is frozen and easily rolls into a ball, then the treat is ready. Pour the hot mixture into molds. For the smallest, you can stick a toothpick into each candy - so your hands will not be sticky.

Milk fudge recipe

This recipe is for those who want to remember the taste of childhood, although you can use milk fudge not only in the form of candies, but also as a icing for muffins.

We take a ladle with a long, comfortable handle, pour milk into it, pour sugar. We put on fire, and stirring continuously with a wooden spatula, bring to a boil. When the syrup boils, your main task for the near future is to prevent it from escaping. It is necessary to boil the syrup over low heat so that the volume is approximately halved until a light creamy shade is obtained. If you drop a little syrup on ice and the frozen drop can be easily rolled into a soft elastic ball, then the syrup is definitely ready. Now this liquid must be quickly cooled. We put a ladle of syrup in a bowl with ice, add cold water to the ice, constantly stir the syrup. The syrup, as it cools, thickens and it becomes more and more difficult to stir it. We take out the ladle from the ice and, overcoming the resistance of the milk-sugar mass, stir it intensively until it starts to brighten and turns into one creamy sugar lump.

In order to get sweets, you need to slightly heat the mass over low heat until it becomes slightly plastic. Then we spread the future candies on a sheet of foil with a teaspoon, you can take silicone ice molds. Pre-grease the forms with oil. You can squeeze the mass out of the pastry bag, but we take the nozzle with a larger diameter. If you wish, add nuts or candied fruits to the milk fudge. In order to cover a cake or cake with fondant, you need to warm it up harder.

Sugar fondant cake recipe

Sugar fondant makes it easy to turn a homemade cake into a work of art, the recipe is easy to prepare, and you will be satisfied with the result.

• fine sugar - 1 tbsp.;
• boiling water - 0.5 cups;
• lemon juice - 2.5 tsp.

Pour sugar into a wide saucepan, pour boiling water and put in a water bath. After boiling the syrup, reduce the heat, remove the foam with a spoon. Do not stir the syrup, otherwise it will become sugar-coated. Cook the syrup, without interfering, for about 3 minutes, then drop a drop of syrup into cold water, if you can roll a ball out of it that does not stick to your hands, then the syrup is ready. Quickly remove the syrup from the heat and place the pan in a bowl of ice. Pour in lemon juice and stir vigorously with a wooden spatula - the syrup should turn white and become dense. After that, roll the fondant into a ball, cover with a damp cloth and leave for 20 minutes. It can be stored in the refrigerator for quite a long time. To use the ready-made fondant for icing the cake, it must be heated to 40 - 45 degrees and applied to the cake.

Lemon fondant - recipe

• grated zest - from 4 lemons;
• lemon juice - from 4 lemons;
• egg - 4 pcs.;
• sugar - 350 g;
• butter - 225g;
• starch - 1 dessert spoon.

Beat the eggs, add all the other products and beat a little more. We put on medium heat and, stirring, cook for 7-8 minutes, until it thickens. We make the smallest fire and boil another mine. Put lemon fondant in sterilized jars and refrigerate.

This fondant is especially useful for garnishing lemon muffins. or cookies.