You can decorate homemade pastries - muffins, cakes, Easter cakes, even regular cookies with sugar fondant. It is very convenient that the fondant can be stored for quite a long time and can be prepared for future use.
It is necessary
-
- fine granulated sugar - 2 glasses;
- water - 0.5 cups;
- 1 teaspoon lemon juice
Instructions
Step 1
Pour sugar into a saucepan and pour warm boiled water over it. Stir well and cook over low heat until sugar is completely dissolved. After the syrup boils, a white foam forms on the surface. Remove it with a regular spoon.
Step 2
After covering the pan with a lid, continue to boil the syrup until the "soft ball" test. For such a sample, from time to time take a little boiling syrup from the pan with a teaspoon and lower it into a container of cold water. After one minute, try rolling the contents of the teaspoon into a ball. If the ball does not work, let the syrup simmer. At the very end of cooking, add one teaspoon of lemon juice to the syrup. It can be replaced with citric acid solution.
Step 3
Chill the syrup as soon as possible after boiling. To do this, place the pan with it in a container with cold water or on ice. Sprinkle the surface of the syrup with cold water as well to prevent crusting.
Step 4
After cooling, beat the syrup (10-15 minutes) with a wooden spatula until a homogeneous white mass is formed. The resulting mass is called fondant. To store the fondant, cover with a damp cloth and close the pan tightly with a lid. If necessary, you can take part of the prepared mass, heat it up in a water bath and use it to decorate confectionery.
