Fondant sweets - making a fantastic dessert

Fondant sweets - a divine treat. A huge assortment of shops drives crazy sweet tooth and bewilders, providing a huge choice that is so hard to make. Despite the high calorie content of sweets, they always have whole armies of fans. We offer to soften a little remorse and make sweets in our kitchen - so we, if we do not reduce their energy value, we will at least be sure of the naturalness of the composition.

Variety of recipes

Consider several cooking recipes, each of which claims to be a classic. For each of them you get the perfect treat. Choose the one that seems closer to you or try them all.

For all recipes, dessert is prepared without baking, simply and quickly. Heat treatment only for mixture preparation. Then it cools, becomes solid and turns into fondant.

Variety of colors and flavors

Sweets prepared according to each of the recipes can be used as an independent dessert, or you can cook something else on their basis, for example, glazed fondant sweets, pouring them with chocolate icing.

If desired, you can complicate the recipe, diversify its taste, changing the composition as you wish. Suitable spices, such as ginger, nutmeg, cinnamon or vanilla, can be added at the preparation stage. Before hardening, you can add nuts, candied fruits or some other filler.

Why not change the color, making the usual fondant extravagant? Add natural dyes to your taste at the stage of preparation of the mixture.

Favorite recipe - with condensed milk

The first recipe - the most beloved and easiest - is fondant sweets with condensed milk. To prepare such sweets you will need only a few ingredients:

1. A little condensed milk - a quarter cup.
2. A little more milk - half a glass.
3. Sugar - 3 cups.
4. A pinch of salt.
5. About 100 grams of butter per candy.
6. A little butter to lubricate the mold.

Cooking:

1. We take a small shape, rectangular, as for a cupcake. Lubricate it with oil. We remove so far to the side.
2. We will cook in a saucepan or something similar: a shallow pan or a deep frying pan is also suitable.
3. The specified amount of milk and sugar is mixed in a preheated stewpan. We continue to heat over a fire, stirring constantly, until the sugar is completely dissolved. On the surface you will see milk foam.
4. Add oil, condensed milk and salt. Continue to heat and stir vigorously until the mixture begins to darken. It will begin to thicken and acquire a cream shade, notifying you by this that it is almost ready. Turn off the heat, mix well again.
5. Leave it on for a few minutes so that the cream fudge thickens a little more, and pour it into the form prepared in advance.
6. After the dessert has stood for another 10 minutes, it will be ready so that it can be divided into small portioned portions. Usually these are small cubes measuring 1.5–2 cm.
7. Another 30 minutes and you can try it, done!

White Chocolate Fondant Sweets

The recipe has many interpretations. In any case, you get a delicious treat. The next version of the recipe, according to which you can make fondant sweets, differs from the previous one both in composition and in the cooking process. All actions are simple and accessible.

Products:

1. Butter about 100 grams and a little to lubricate the form.
2. 300 grams of condensed milk.
3. 70 grams of honey.
4. 150 grams of sugar (brown to give beautiful shades of color and taste).
5. 350 grams of white chocolate.

Cooking:

1. To begin with, we also prepare the form, grease it with oil.
2. Put butter, condensed milk, honey and sugar in a saucepan. We put on medium heat. We are waiting for heating, and then the moment when all products melt. Constantly stir and watch that the mass does not burn, otherwise reduce the fire.
3. When all the products melt, the mass becomes homogeneous, begins to bubble and thickens a little, turn off the heat and add white chocolate. If you used chocolate with a tile, then of course it needs to be smashed as small as possible - because now we need it to dissolve. Stir for a result. If the mass has managed to cool, and the chocolate still has not merged with it, you can turn on the fire again for a while.
4. Pour the resulting mass into a mold and put it in the refrigerator to cool and reach the desired consistency. It takes about an hour. After this time, remove the mass from the refrigerator and turn it into fondant sweets by cutting into pieces.

Creamy fudge as in childhood

Another recipe. From it you can get a very simple dessert with taste, familiar to sweet lovers from childhood. We will need:

1. Fat cream - 200 grams.
2. Sour cream - 8–9 tablespoons.
3. 70 grams of milk powder.
4. 7-8 tablespoons of sugar.
5. 150 grams of butter.
6. A bag of vanillin.

The process of making cream fudge is similar to the previous ones:

1. Melt butter and sugar in a saucepan, add vanillin.
2. After everything has dissolved, add sour cream, cream and cook, stirring, for another 15 minutes.
3. Pour milk, continue stirring and cook until lightly thickened.
4. Turn off the fire - almost done.
5. In a mold greased with oil or covered with baking paper, we place our blank and put it in the refrigerator for 3 hours.

As you can see, there are more than enough recipes. Making sweets with fondant filling is very easy.