Sweets for buns are very often used to decorate certain products that we all so often call confectionery. Due to such widespread use, there are a huge number of varieties of sweets and their preparation methods.
One of the most popular is sugar fudge. Well, now more about this.
What is the difference between fondant for buns and glaze?
It is actually very simple to make this sweetness by prescription, but the main thing is that you can add certain ingredients on your own, due to which the taste and, accordingly, the color of the fondant that you want to cook will change.
Glaze does not have such plasticity as ordinary fudge rolls, the recipe for which is very simple. Any (even inexperienced) housewife will be able to cope with cooking, so do not worry!
How to make fondant?
Cooking sweets at home can be much better than they do in some pastry shops. Sometimes professional confectioners make such tasteless products that it is simply impossible to eat.
Sugar fudge rolls: recipe
Ingredients:
- Exactly 200 grams of regular sugar.
- About 100 milliliters of filtered water.
- About 1/10 teaspoon of simple citric acid.
- The desire to cook something perfect! (the most important ingredient).
Pour our sugar into a not-so-large pot and fill it with almost boiling water (hot water). We put the pan on a low fire, cook the so-called sugar syrup (do not forget to stir). After five minutes, turn off the heat, add a little citric acid and mix very well before everything dissolves.
We cool the syrup, but do not forget to constantly mix, so that it does not freeze. In order for the syrup to cool faster, you can dip it in cold water in a pan, but again do not forget to mix. We cool the resulting suspension to a temperature of 30-40 degrees.
Pour the mixture into the mixer (you can pour it into a bowl in order to mix manually) and beat it until a homogeneous mass of pure white 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: cooking method
Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can cook such a fondant at home, but for this it is necessary to strictly observe 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 more than 30 milliliters (the taste is your choice).
- 60 grams of powdered sugar (not sugar).
- A little pine nuts (literally 50 grams).
- Cashew nuts (20-25 grams - not more).
We take some not very large (medium-sized) cup and, to make the fudge for buns perfect, add the powdered sugar mixed with butter and powdered milk. Mix very carefully, even in a mixer (or blender).
To the resulting milk-sugar-creamy suspension add the necessary amount of cream with any taste and, of course, delicious pine nuts, which must first be crushed. Mix again, it should be a mixture that we can easily call homogeneous. After you mix well, you should get a gentle and very soft fondant for buns. But if you made a small mistake somewhere, because of which your mixture became very liquid, then add some more milk powder (at your discretion).
And for people who love something unusual, the following is suitable.
Now you need to send our "porridge" in 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 pluck small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them with cashew nuts (also chopped), put an unusual dish in the freezer for 15-25 minutes.
Well that's all. Milk fudge can go to the table!