The fondant is a crystallized whipped sugar syrup with a variety of flavors. Dough products are glazed with soft tender fondant, used in the manufacture of sweets and desserts.
It is necessary
-
- For sugar fudge:
- - 250 g of sugar;
- - 150 ml of water;
- - 12 drops of citric acid solution.
- For the fudge:
- - 1/2 cans of condensed milk;
- - 1/2 cup sugar;
- - 100 g of butter;
- - 3 tbsp. l. sour cream;
- - 1 packet of vanillin.
- For citrus fudge:
- - 1 orange;
- - 1/4 lemon;
- - 100 g of sugar;
- - 60-70 g of butter;
- - 1 egg.
- For nut fudge:
- - 1 glass of flour;
- - 2/3 cup sugar;
- - 150 g butter;
- - 0.5 tsp ground nutmeg;
- - 100 g crushed nuts (hazelnuts
- walnuts);
- - 1 tbsp. l. orange jam;
- - 1 tbsp. l. cognac.
Instructions
Step 1
Sugar Fudge Put sugar in a saucepan and cover with hot water. Stir until the sugar is completely dissolved. Use a damp cloth to wipe off adhered sugar from the surface of the dishes Put the syrup over high heat and cook without stirring until it boils. Skim off the foam and gently wipe off the splash of sugar syrup again. Reduce heat, cover the pan tightly. The fudge is ready when the drop of sugar syrup in cold water begins to turn into a soft ball.
Step 2
Add a solution of citric acid (5 drops of solution per 100 g of sugar) or 3% vinegar (0.5 tsp per 100 g of sugar) to the sugar syrup, mix thoroughly.
Step 3
Cream Fudge Toss sour cream, sugar and vanillin with melted butter. Pour in the condensed milk and stir until smooth. Place the mixture on low heat and simmer for 7-10 minutes, stirring occasionally. Cool it down. And then whisk again.
Step 4
Citrus Fudge Remove the zest from the orange and lemon and squeeze the juice. Chop the zest, combine with citrus juice and cook over low heat for about 5-7 minutes. Then strain through a sieve. Add sugar and butter to the citrus broth. Bring to a boil. The butter and sugar should be completely dissolved. Cool slightly.
Step 5
Beat the egg until stiff. Without stopping mixing, slowly pour in 2 tbsp. l. hot syrup. And then pour the egg mass into the remaining syrup in a thin stream, constantly whisking the mixture. Put on low heat and cook until thickened. Remember to stir constantly. The fudge should be like condensed milk in consistency. When the citrus fudge has cooled, leave it in the refrigerator for half an hour.
Step 6
Melt the butter in a skillet. Add flour and fry over low heat until golden brown. Pour in 2-4 tbsp. l. warm boiled water and stir quickly. Combine butter and flour mass with powdered sugar, ground nutmeg, orange jam, crushed nuts and cognac or rum. Fry the fudge for another 10 minutes until thickened, remembering to stir, and then cool.
