Fondant sweets – preparing a fantastic dessert : Labuda.blog

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Prepared by: Alexey Marchuk

11/29/2016 Cooking time: 3 hours 0 minutes

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Very tasty candies with a bright creamy taste and excellent aroma. They are prepared on the basis of cream, butter, sour cream and milk powder. The cooking process is very simple and fast. I recommend!

Variety of recipes

Let's look at several cooking recipes, each of which claims to be a classic. Each of them will make the perfect treat. Choose the one that seems closest to you or try them all.

According to all recipes, dessert is prepared without baking, simply and quickly. Heat treatment only for preparing the mixture. Then it cools, becomes hard and turns into fudge.

Variety of colors and flavors

Candies prepared according to each of the recipes can be consumed as an independent dessert, or you can prepare something else based on them, for example, glazed fondant candies, filling them with chocolate glaze.

If you wish, you can complicate the recipe, diversify its taste, changing the composition at your discretion. During the preparation stage of the mixture, you can add suitable spices, such as ginger, nutmeg, cinnamon or vanilla. 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 during the preparation stage of the mixture.

Making fondant

Once the syrup starts to thicken and turn white, everything will happen incredibly quickly. It will harden into a ball that will be too tough to stir with a wooden spoon. So use your hands to make the fondant smooth and velvety.

Let the fudge cool and then place it in a jar or bowl, covering it with plastic wrap. This will allow it to keep for a long time, so if you want, you can make a large batch of sweets at once and then gradually use the fudge to make candies and desserts.

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Favorite recipe – with condensed milk

The first recipe is the most favorite and simplest - fudge sweets with condensed milk. To make these sweets you only need a few ingredients:

A little condensed milk - a quarter cup.
A little more milk - half a glass.
Granulated sugar - 3 cups.
A pinch of salt.
About 100 grams of butter per candy.
A little butter to grease the pan.

Preparation:

Take a small rectangular mold, like for a cupcake. Lubricate it with oil. Let's put it aside for now.
We will cook in a saucepan or something similar: a shallow saucepan or deep frying pan will also work.
Mix the specified amount of milk and sugar in a heated saucepan. Continue heating over the heat, stirring constantly until the sugar is completely dissolved. You will see milk foam on the surface.
Add butter, condensed milk and salt. Continue heating and stirring vigorously until the mixture begins to darken. It will begin to thicken and take on a creamy hue, notifying you that it is almost ready. Turn off the heat and stir thoroughly again.
Leave for a few minutes to allow the fudge to thicken a little more, then pour into the prepared pan.
After the dessert has stood for another 10 minutes, it will be ready so that it can be divided into small portions. Usually these are small cubes measuring 1.5–2 cm.
About 30 more minutes and you can try, you're done!

Milk fudge

Ingredients:

fresh 2 cups
sugar 1 cup
vanillin to taste

Instructions:

Method 1: milk fudge for glazing
Pour into a saucepan, add sugar and add a little vanilla. Place the pan on the fire and cook the mixture at a vigorous boil until the mass becomes thick. Then cool it slightly to 35-40 oC and beat with a paddle (wooden mixing spatula). This is how fudge is made. Before glazing, the milk fudge is heated to 40 °C, and if it is thick, you can add a little butter and stir well. You can glaze various culinary products with milk fudge by dipping them into warm fudge.
Method 2: milk fudge - homemade sweets
In the form of sweets, milk fudge is very good served with tea. And here the method is slightly different from the previous recipe. You will also need the same amount of ingredients. Place milk, sugar and vanillin in a saucepan, put on fire and from the moment of high boiling boil it for 30-35 minutes until thicker. To prevent the mixture from burning, constantly stir it with a whisk. After boiling for such a long time, remove the milk fudge from the stove and continue beating with a whisk until it becomes thick. Then the milk fudge should be kneaded well with your hand, rolled into a flagellum (thick as a little finger), lightly pressed down and cut into small candies. Milk toffee candies can be rolled in powdered sugar.
That's the whole simple recipe for making homemade milk fudge sweets.

for 30 servings

Sugar 300 g

Cream 10-20% 200 ml

Condensed milk 5 tbsp

Salt 1 pinch

White chocolate fondant candies

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

Products:

About 100 grams of butter and a little for greasing the pan.
300 grams of condensed milk.
70 grams of honey.
150 grams of sugar (brown to add beautiful shades of color and taste).
350 grams of white chocolate.

Preparation:

First, let's also prepare the mold and grease it with oil.
Place butter, condensed milk, honey and sugar in a saucepan. Place on medium heat. We are waiting for heating, and then for the moment when all the products melt. Stir constantly and make sure that the mass does not burn, otherwise reduce the heat.
When all the ingredients have melted and the mixture becomes homogeneous, begins to bubble and thickens a little, turn off the heat and add white chocolate. If you used chocolate bars, then of course you need to break it as finely as possible - because now we need it to dissolve too. Stir to get the result. If the mass has cooled down and the chocolate has still not merged with it, you can turn the heat back on for a while.
Pour the resulting mass into the mold and put it in the refrigerator to cool and reach the desired consistency. This will take about an hour. After this time, remove the mixture from the refrigerator and turn it into fondant candies by cutting into pieces.

Fudge - recipe

We offer you several fudge recipes to choose from. Choose which one you like best.

Creamy fudge recipe

Delicious creamy fudge is an excellent alternative to store-bought sweets; you can diversify the recipe to your taste with nuts, cocoa, vanilla, poppy seeds, coconut, candied fruits or zest.

Ingredients:

sugar - 1 tbsp;
cream - 100 ml;
butter - 40 g;
vanilla - on the tip of a knife.

Preparation

Mix all the ingredients in a saucepan and put on low heat, bring the mixture to a boil, stirring constantly so as not to burn, cook the mixture until creamy. Dip a drop of fudge into cold water; if it has frozen and easily rolls into a ball, then the delicacy is ready. Pour the hot mixture into the molds. For the little ones, you can stick a toothpick into each candy - this way their hands won’t be sticky.

Milk fudge - recipe

This recipe is for those who want to remember the taste of childhood, although milk fudge can be used not only in the form of candies, but also as icing for cupcakes.

Ingredients:

granulated sugar – 400 g;
milk – 450 g;
ice.

Preparation

We take a ladle with a long, comfortable handle, pour milk into it, and add sugar. Place on the fire and, stirring continuously with a wooden spatula, bring to a boil. When the syrup boils, your main task for the near future is to prevent it from escaping. It is necessary to simmer the syrup over low heat until the volume is reduced by approximately half until a light creamy color is obtained. If you drop a little syrup onto ice and the frozen drop can be easily rolled into a soft elastic ball, then the syrup is definitely ready. Now this liquid needs to be cooled quickly. Place the ladle of syrup in a bowl of ice, add cold water to the ice, and constantly stir the syrup. As the syrup cools, it thickens and it becomes more and more difficult to stir. We take the ladle out of the ice and, overcoming the resistance of the milk-sugar mass, stir it intensively until it begins to lighten and turns into one creamy-sugar lump.

In order to get candy, you need to slightly heat the mass over low heat until it becomes slightly plastic. Then we place the future candies on a sheet of foil with a teaspoon; you can take silicone ice molds. Pre-grease the molds with oil. You can squeeze the mixture out of a pastry bag, but use a nozzle with a larger diameter. If desired, add nuts or candied fruits to the milk fudge. In order to cover a cupcake or Easter cake with fondant, you need to heat it up more.

Sugar fudge for cake - recipe

With the help of sugar fudge, you can easily turn your homemade cake into a work of art; the recipe is not difficult to prepare, and you will be satisfied with the result.

Ingredients:

fine sugar - 1 tbsp;
boiling water – 0.5 cups;
lemon juice – 2.5 teaspoons.

Preparation

Pour sugar into a wide saucepan, add boiling water and place in a water bath. After the syrup boils, reduce the heat and remove the foam with a spoon. Do not stir the syrup, otherwise it will become sugary. Cook the syrup without stirring for about 3 minutes, then drop a drop of syrup into cold water; if you can roll it into a ball that does not stick to your hands, then the syrup is ready. Quickly remove the syrup from the heat and place the pan in a bowl of ice. Pour in lemon juice and mix vigorously with a wooden spatula - the syrup should turn white and become dense. After this, roll the fondant into a ball, cover with a damp cloth and leave for about 20 minutes. It can be stored in the refrigerator for quite a long time. To use ready-made fondant for glazing a cake, you need to heat it to 40 - 45 degrees and apply it to the cake.

Lemon fudge - recipe

Ingredients:

grated zest - from 4 lemons;
lemon juice - from 4 lemons;
egg – 4 pcs.;
sugar – 350 g;
butter – 225g;
starch - 1 dessert spoon.

Preparation

Beat the eggs, add all the other ingredients and beat a little more. Place over medium heat and cook, stirring, for 7-8 minutes until thickened. Turn the heat down to the lowest setting and cook another mine. Place the lemon curd into sterilized jars and place in the refrigerator.

This fondant would be especially appropriate for decorating lemon cupcakes or cookies.

Creamy fudge like in childhood

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

Heavy cream – 200 grams.
Sour cream – 8–9 tablespoons.
70 grams of milk powder.
7-8 tablespoons of sugar.
150 grams of butter.
A packet of vanilla.

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

Melt butter and sugar in a saucepan, add vanillin.
After everything has dissolved, add sour cream, cream and cook, stirring, for another 15 minutes.
Pour in the milk, continue stirring and cook until the mixture thickens slightly.
Turn off the heat - almost ready.
Place our dough in a mold greased with butter or lined with baking paper 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.

Creamy fudge

For experienced housewives who often pamper their loved ones with a variety of baked goods, it is no secret how to quickly and easily prepare delicious sugar fudge for decorating cakes, pastries and Easter cakes. But the process of making fudge takes much more time and effort, but the result is worth it. It can be used not only for decoration, but also as an independent dessert, very tender and melting in the mouth.

The principle of making fudge

Any confectionery fudge, regardless of what ingredients are used in it, is, first of all, sugar syrup evaporated to a viscous state. If it is prepared on a water basis, then the evaporation process takes about five minutes, but if the fudge is prepared on milk or cream, then you will have to wait about half an hour.

It is worth considering the fact that during the process of boiling the fudge, the mass will thicken very much, and in order to stir it well, you will need a very strong and reliable wooden spatula.

It is best to prepare fudge in a capacious enamel saucepan with a long handle, because with constant stirring an ordinary saucepan will slide to the side.

It is worth preparing molds in advance that you will fill with ready-made fudge for hardening. They can be small silicone ones, or from regular candies in a box.

If you are cooking in the warm season, stock up on ice in advance. There should be at least half a kilogram of it in the freezer.

Classic fudge recipe

There are a wide variety of options for making fudge, in which, in addition to cream and sugar, they also add butter, milk, honey, vanilla and other ingredients that enhance the taste. But if you want to get exactly the kind of candy that you adored in your Soviet childhood, then it’s best to get by with the minimum.

To make fudge we will need:

Four hundred and fifty grams of milk (preferably full-fat, homemade and always fresh so it doesn’t curdle).
Four hundred grams of sugar.

Cooking steps:

Pour sugar into a liter ladle with a long handle, fill it with milk and place on medium heat. Bring to a boil, stirring constantly with a wooden spatula.
Then we continue to cook the syrup for half an hour, stirring constantly and without leaving the stove, otherwise the mixture will immediately run off onto the stove.
The degree of readiness of the syrup can be determined by the following signs: it has become half as much, the color has changed and become dark cream, the boiling bubbles are no longer small, but large and lazy.
To make sure the fudge is ready, drop it on a piece of ice. After it has cooled a little and does not burn your fingers, roll it into a ball. It should have a consistency similar to soft, elastic plasticine.
If the drop spreads, then you need to keep the ladle on the fire a little longer and repeat the experiment. If the drop hardens into a hard caramel, then add two tablespoons of milk to the ladle, stir and try again.
The next important step in preparing the fudge is to cool it quickly. In winter, a balcony is suitable for this purpose, and in summer, ice from the freezer. Place it in a deep bowl, dilute it with a little cold water and place a ladle on top. Constantly stir the syrup with a spatula until it cools to twenty degrees. The fudge will begin to thicken and it will become increasingly difficult to mix.
When the syrup becomes very thick, beat it with a spatula for another five minutes. This is very difficult, but necessary.
Gradually, the fondant will begin to change its color and consistency and, as a result, will become a homogeneous light lump.
Grease the molds with butter. Heat the saucepan with fudge a little over low heat until the mass becomes elastic.
Place the fudge into the molds and let it harden in the refrigerator.