Sugar fudge is widely used in decorating confectionery and has many options. Using the basic recipe, you can add some ingredients to change the taste and color of the fondant. Its main advantage is its greater plasticity, in contrast to glaze, due to its slow hardening. You can make fondant at home as well as professional pastry chefs if you follow the guidelines strictly.
It is necessary
-
- Sugar 200 gr
- Water 100 ml
- Citric acid on the tip of a knife (about 1/10 tsp)
Instructions
Step 1
Put sugar in a small saucepan and cover with hot water.
Cook the sugar syrup over low heat and simmer.
Step 2
Add citric acid crystals to the finished syrup and stir until completely dissolved.
Cool the syrup, stirring constantly, by lowering the pan in a container of cold water, to body temperature.
Step 3
Whisk the chilled syrup until a smooth white mass is formed.
When the mass begins to change its structure to a loose whipping, stop.
Use the finished sugar fondant for decorating pastry, slightly warming up, for even application.
