Fondant or confectionery glaze is the finishing touch to making desserts. Without her, many of them seem as appetizing as with her. The preparation of confectionery glaze or fondant will be discussed in this article.

In general, of course, from the point of view of professional chefs, glaze and fondant are two different things. The first differs from the second in less plasticity, since fondant hardens more slowly than glaze. However, there is nothing criminal in equating these two confectionery additives to the same group. After all, their use is exactly the same: for decorating cupcakes, pastries, Easter cakes, gingerbread cookies, cakes, etc.

So what is fudge? Boiled sugar syrup is called fudge or fondant mass - this is the basic version, a classic fudge. Making it at home is not at all difficult: for this, syrup is boiled from sugar and water, which is then quickly cooled with ice and then whipped with a mixer. Everything is quite simple, and even a novice cook can make excellent fudge if you strictly follow the instructions.

The principle of converting sugar and water into fondant is that thick sugar syrups are prone to sugaring - the formation of small sugar crystals, which, due to their softness, give the fondant a special texture. To make the crystals smaller, however, you need to take several special steps - in everyday life, for this, citric acid is added to the syrup when cooking, which prevents the growth of crystals. It is believed that the ideal proportion for fudge is 30% water to the total mass of sugar.

There are a lot of different variations of sweets today. Depending on the presence of milk in the recipe, they are divided into three large groups: sugar, milk or cream, and creme brulee (with a large amount of pre-cooked cream or milk). During the cooking process, fruit and berry components can be added to fudge; accordingly, such options are called fruit fudge. Also, cocoa powder, crushed nuts and other ingredients are added to the fudge, which determine such a variety of this confectionery additive. To begin with, it is better to learn how to prepare a basic or classic version of fudge.

Classic fudge recipe

You will need: 500g sugar, 150g water, 1 tbsp. lemon juice, ice.

How to make traditional fudge.

1. Pour sugar into a saucepan, pour in water, turn on medium heat and cook, stirring, until the sugar dissolves; when it boils, turn off the stove and skim off the foam. Any sugar stuck to the sides of the pan should be removed with a wet brush - it can cause the formation of large crystals that will ruin the consistency of the fudge.
2. Then turn on the heat again, boil for about 4 minutes without stirring and pour in 1 tbsp. lemon juice, continue to simmer the syrup for another minute. Readiness is determined by testing for a soft ball: you need to scoop up a third of a teaspoon of fondant, put it in cold water, remove the frozen syrup from the spoon with your fingers, roll it into a ball, which should be plastic and soft. If you get such a ball, the pan must be immediately removed from the heat.
3. Pour the syrup into a wide bowl, place pieces of ice on top, let the mixture cool to about 40 degrees (this will take 15-20 minutes). Next, first with a spoon and then with a mixer, beat the fudge - for a total of 10-15 minutes. As you beat, the fudge will gradually turn white and thicken. The readiness of the fondant is determined by its appearance: it is non-sticky, very thick, and plastic. For better crystallization, it is better to leave the finished fudge for a day, putting it in a plastic container at room temperature, covering it with a damp cloth and a lid on top.
4. Then you can put it in the refrigerator for storage. To use, take the required amount of fudge and heat it up a little with constant stirring until it reaches a fluid consistency, preferably in a water bath. To add color at this stage, you can add beet juice or cocoa to the fondant.

Making fudge seems complicated only at first glance, but in reality everything is much simpler, you just have to try it and you will be convinced of it. Well, we’ll tell you about two more popular fudge options.

Fudge Recipe

You will need: 100 ml of heavy cream, 40 g of butter, 1 glass of sugar, a pinch of vanillin.

How to make fudge:

1. Pour heavy cream into a saucepan, add sugar and butter, turn on low heat and bring everything to a boil while stirring constantly, otherwise the mixture will burn.
2. Boil the mixture until it becomes creamy, put a drop of fudge in cold water, then, if it has frozen and rolls well into a plastic ball, remove the fudge from the heat - it is ready.

Fudge can be used not only to cover confectionery products, but also poured into molds and served on its own as a dessert.

Protein fudge recipe

You will need: 300g powdered sugar, 2 egg whites, 2 tbsp. lemon juice.

How to make protein fudge:

1. Beat the chilled whites with a pinch of salt until they increase 3-4 times in volume.
2. Continuing to beat, gradually add powdered sugar and lemon juice. The egg white fudge should be strong and fluffy.
3. Then you can add syrup, jam or food coloring to it and immediately use it for its intended purpose.

Technically, this protein option has little relation to fudge, since it is not subjected to heat treatment - in fact, it is whipped egg whites. However, this version of glaze is also called fondant, and it is used quite often.

Subtleties of making fudge

• It is very important not to overcook the fudge: if the ball is rolled up, but it is too hard and not plastic, it means that the mass has already been overcooked and fudge will not be made from it. If the ball, on the contrary, does not roll, then it needs to be heated further, stirring frequently.
• Fast and uniform cooling is one of the main conditions for proper crystallization of the syrup, so it is very important to perform this step correctly. If there is no ice, you can pour cold water over the syrup, but be careful so that it covers only the top of the fondant, without forming depressions in its thickness. Or you can place the fudge container in a larger one filled with ice water.
• If a crust forms on the fudge during the cooling process, then the mass must be heated again and more lemon juice must be added.
• After cooling, the fudge must first be carefully mixed with a spoon or spatula and only then with a mixer. When to stop whipping? When the mass acquires a creamy color and becomes similar in consistency to sour cream.
• The fondant can be used immediately for its intended purpose.
• To add color or other shades of taste, you can add syrups, juices, coffee, liqueurs, cognac, rum, liqueurs, jams and preserves to the finished fudge.
• When storing in the refrigerator, the fudge should be wrapped in cling film, otherwise it may dry out.

Try making your own fudge at home and feel like a real pastry chef!

We put the ladle on the fire, it can be high, and, stirring, bring it to a boil, but after boiling it is important to make sure that it does not escape, most of the water should evaporate from the syrup, this process will take about half an hour. When the syrup begins to boil, and you can understand this according to the following external signs, firstly, the syrup in the ladle will become much smaller in volume, two times, secondly, the syrup will change color, from opal-white it will become light caramel, like lightly boiled condensed milk, thirdly, it will change type of boiling syrup: it will boil not like water, with many small bubbles, but like jam, with large, lazily bursting bubbles. And the surest way is to drop a drop of syrup onto the ice, wait 5-10 seconds until the syrup becomes completely cold, take it in hands frozen drop. If you can roll it into a soft elastic ball, the syrup is ready. The finished syrup should be cooled as quickly as possible. We take out the pre-prepared ice, place it in a bowl that will easily fit our ladle, add water to the ice and begin stirring the syrup periodically.

When the syrup has cooled to 20 degrees, remove the ladle from the water and continue stirring, I’ll say it’s not an easy task, because the syrup has become very elastic and dense, but we don’t stop and continue to make a lot of physical effort, because the result is worth it. Meanwhile, the syrup is slowly will begin to lighten, which means that the process of sugar crystallization has begun, and the worst is over. With each movement, the sugar mass will become thicker, lighter, and gradually it will lose all its fluid properties and become a single lump of delicate creamy sugar mass. This is fudge!

Now we give the fudge the appearance of candy. To do this, heat the frozen fudge a little bit, just a drop, over low, low heat. And put this plastic mass in pieces on a sheet of foil or in an insert from a box of chocolates or in a silicone mold, having previously greased it them with oil. You can put the fondant mass in a pastry bag, and squeeze out the candies in the form of beautiful stars (just take a nozzle with a larger diameter), you can also cover a cake or Easter cake with this fondant, then you need to heat it up harder, until it becomes fluid (my photos). Enjoy appetite!!!Help yourself!

Fondants for buns are very often used to decorate certain products, which we all so often call confectionery. Because of this widespread use, there are a huge number of varieties of fudge and their preparation methods.

One of the most popular is sugar fudge. Well, now more about this.

What is the difference between bun fondant and icing?

Preparing this sweet recipe according to the recipe is actually very simple, but the main thing is that you can add certain ingredients yourself, thanks to the presence of which the taste and, accordingly, the color of the fudge that you want to prepare will change.

The glaze does not have the same plasticity as ordinary fondant, which is very simple. Any (even inexperienced) housewife can cope with the preparation, so no need to worry!

How to make fudge?

You can make sweets at home much better than they make it in some pastry shops. Sometimes professional confectioners make products that are so tasteless that they are simply impossible to eat.

Sugar fudge for buns: recipe

Ingredients:

• Exactly 200 grams of regular sugar.
• About 100 milliliters of filtered water.
• Approximately 1/10 teaspoon of simple citric acid.
• The desire to cook something perfect! (the most important ingredient).

Pour our sugar into a not very large saucepan and fill it with almost boiling water (hot water). Place the pan on low heat and cook the so-called sugar syrup (do not forget to stir). After five minutes, turn off the heat, add a little and stir very well until everything is dissolved.

Cool the syrup, but do not forget to stir constantly so that it does not harden. In order for the syrup to cool faster, you can put it in cold water in a saucepan, but again do not forget to stir. Cool the resulting suspension to a temperature of 30-40 degrees.

Pour the mixture into a mixer (you can pour it into a bowl to mix by hand) and beat it until a homogeneous pure white mass 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: preparation method

Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can make this fudge at home, but to do this, you must strictly follow what you read below!

Ingredients:

• Ordinary butter - 110-130 grams.
• Powdered milk, which can be bought at any hypermarket (about 200-250 grams).
• Any cream - a little more than 30 milliliters (taste of your choice).
• 60 grams of simple powdered sugar (not sugar).
• A little bit (literally 50 grams).
• Cashew nuts (20-25 grams - no more).

We take some not very large (medium-sized) cup and, to make the fudge for the buns perfect, add powdered sugar mixed with powdered milk. Mix very thoroughly, you can even use a mixer (or blender).

To the resulting milk-sugar-cream suspension we add the required amount of cream with any flavor and, of course, tasty ones, which must first be crushed. Mix again, you should get a mixture that we can easily call homogeneous. Once you have mixed well, you should have a smooth and very soft muffin fudge. But if you made a small mistake somewhere, because of which the mixture became very liquid, then add a little more milk powder (at your discretion).

And for people who like something unusual, the following is suitable.

Now we need to put our “porridge” in the refrigerator for a full 10 minutes. When the mixture has frozen in the refrigerator, take it out and mold it into small three-dimensional shapes, like rectangles or balls. To do this, feel free to pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also chopped), put the unusual dish in the freezer for 15-25 minutes.

OK it's all over Now. Milk fudge can go to the table!

There are a huge number of options for making fudge and each person will be able to choose for themselves exactly what can fully satisfy their gastronomic needs. And so prepare the fudge candy recipe!

Chocolate-cognac fudge candy recipe

Ingredients:

• 200 g – dark chocolate;
• 100 g – condensed milk;
• 50 g – cognac (Baileys liqueur);
• 20 g – butter;
• 50 g – hazelnuts (unsalted pistachios);
• 75 g – cookies;
• 100 g – marshmallow;
• 50 g – white chocolate.

Cooking method:

1. Place cognac, butter, condensed milk, and chocolate pieces in a saucepan, then melt using a steam bath. Stir all the time with a wooden spoon to mix all the ingredients. Then remove from the heat. Pour in pieces of cookies, nuts, chopped marshmallows.
2. Mix everything carefully again and pour into a silicone mold (8x20 cm). When using another mold, it must be covered with baking paper. There should be no empty spaces in the mold, which means that the mixture should lie tightly and evenly in it.
3. Then place the mold in the refrigerator to allow the mixture to harden. Decorate the top with stripes of melted white chocolate and place back in the refrigerator. The fondant candies are ready, set the table and wait for the guests.

Chocolate-tangerine fudge with sesame seeds

Ingredients:

• 250 g – brown sugar;
• 2 pcs – tangerine;
• 60 g – butter;
• 130 ml – milk;
• 100 g – dark chocolate (75%);
• 1 tsp. – Kikkoman soy sauce;
• Sunflower oil - lubricate paper.

Cooking method:

1. Rinse the tangerines, wipe them dry and zest them. Squeeze the juice from one tangerine. Pour the juice into a saucepan, add brown sugar and zest. Place on low heat until the sugar is completely dissolved. Next, add butter and kikkoman soy sauce.
2. You need to mix everything well, and after the butter has melted, pour the milk into it, and wait until it boils, stir for another five minutes and turn off. Pour in the chocolate pieces and mix everything again. Let the mixture cool. Then beat with a mixer for five minutes. Line the mold with paper and grease it, then add 1/3 of the fondant. Sprinkle roasted sesame seeds on top.
3. Place 1/3 of the fondant again and sprinkle with sesame seeds again. Pour the rest of the fondant into the molds and level the top.
4. Place in the refrigerator overnight. Then you need to turn it over onto a board or plate, remove the paper and sprinkle with powdered sugar or cocoa. Put the kettle on and invite guests.

Fudge candy recipe on yogurt with nuts

Ingredients:

• 200 g – thick yogurt;
• 240 g – Mistral fine sugar;
• 10 g – vanilla sugar;
• 20 g – butter;
• 60 g – nuts.

Cooking method:

1. Place vanilla sugar, yogurt and regular sugar into a saucepan. The mass should boil. Reduce heat and cook for another 30 minutes, stirring all the time. To check readiness, drop a small amount of the mixture into cool water, as a result of which an elastic and soft ball should form. Add nuts and butter to the mixture. Mix well.
2. Next, transfer the fudge into a greased mold. Now leave it for two hours so that the mass hardens, do not put it in the refrigerator.

The sweets are ready, please eat. If desired, the fudge can be wrapped in wrappers, which can be made from a baking sleeve.

How to make fudge sweets at home from Khara Pera milk powder

Ingredients:

• 125 g – softened butter;
• 120 g – powdered sugar;
• 220 g – milk powder;
• 1 tsp – milk.
• To taste – Flavoring;
• ½ cup - Cocoa powder.

Cooking method:

Powdered milk needs to be sifted. In a saucepan, combine dry milk and powdered sugar. Add soft butter and flavoring. Knead the dough with your hands. The dough will be soft, homogeneous and will not stick to your hands. When the dough does not come out as it should, you need to add a little milk and continue kneading. Scatter coconut flakes and cocoa powder into two bowls. We form balls of 6-7 pieces from the dough and place them in bowls. Cover the bowls and shake them a little so that all the balls are coated in the powder. Place the prepared sweets into a dish and place in the refrigerator. The shelf life of sweets in the refrigerator is 4-5 days.

Creamy fudge candy recipe with nuts in a slow cooker

Ingredients:

• 100 ml – cream (33%);
• 150 g – sugar;
• 50 g – condensed milk;
• 80 g – nuts (roasted peanuts);
• 1 tsp. – vanilla sugar.

Cooking method:

Vanilla sugar, condensed milk, cream, regular sugar mix well. Transfer the resulting mixture into the multicooker bowl. Set the “Baking” mode for 20 minutes. You need to cook with the lid closed (120 C). When increasing the ingredients to produce a large quantity of candy, be aware that the mass may escape through the valve. After 10 minutes, open the lid and stir the mixture. And we continue cooking until the multicooker signal. By the end of cooking, the mass changes its color to brown. We clean the nuts, chop them finely and pour them into the mixture, stirring. After this, transfer the mixture into molds. It is better to cook the fudge three times for 20 minutes each, as it will then turn out darker and tastier. Homemade fudge sweets are ready, you can set the sweet table.

It is important to know!

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Says a doctor of the highest medical category, nutritionist, Leonid Aleksandrovich Sauta..

Citrus fudge candy recipe

Ingredients:

• 1 piece – orange;
• ¼ piece – lemon;
• 100 g – sugar;
• 60-70 g – butter;
• 1 piece – chicken egg.

Cooking method:

1. Remove the zest from the lemon and orange. Next, squeeze the juice from the fruit. Cut the zest into pieces, add it to the juice, and cook for 5-7 minutes over low heat. Then we filter the resulting broth into a metal bowl, then add sugar and butter. Cook until the butter and sugar are completely dissolved. As soon as the mixture boils, you need to remove it from the heat.
2. Next, beat the egg into a thick foam, gradually pour 2 tablespoons of non-boiling hot syrup into it. In this case, you need to whisk this mixture all the time. Pour the egg mixture in a thin stream into the non-boiling hot syrup, whisking all the time. Cook over low heat until thickened, stirring constantly.
3. The resulting mass should be similar to condensed milk. In order for the mass to cool, it must be placed in the refrigerator, where it will thicken even more. To get an even thicker mixture, add flour or starch while beating the eggs. The delicacy is ready, you can sit down and drink tea.

Vanilla fudge with nuts and candied fruits

Ingredients:

• 100 ml – cream (33%);
• 150 g – powdered sugar;
• 10 g – vanilla sugar;
• 50 g – boiled condensed milk;
• 1 pinch – salt;
• 40 g – almonds;
• 40 g – cashew nuts;
• 40 g – candied fruits.

Cooking method:

1. Immerse the almonds in boiling water for 10-15 minutes, then transfer them to cold water. Remove the skin from the almonds.
2. In a dry frying pan, fry cashews and almonds for 5-7 minutes, stirring all the time. We will need a deep saucepan with a dense bottom, into which we need to pour cream, boiled condensed milk, add powdered sugar, salt and sugar.
3. Mix everything well and place on low heat. After the mixture boils, you need to cook for another 25-35 minutes, and do not forget to stir. After 20–30 minutes, the mass will become milky-creamy in color, and towards the end of cooking it will become thicker and will look like toffee.
4. Then we need to check whether our fondant is ready; to do this, drop a little of the resulting mass into ice water and form a ball; if it does not stick to your hands, it means it is ready.
5. Next, remove the pan from the stove, pour nuts and candied fruits into it and mix thoroughly again.
6. Then we place our fudge candies in a silicone mold, smooth them out and let them cool, and then put them in the refrigerator for 20 minutes.

Chocolate fudge candy recipe

Ingredients:

• milk - 4 tbsp. l.;
• sugar - 4 tbsp. l.;
• cocoa powder - 2 tbsp. l.;
• soft butter - 50 g.

Cooking method:

It is necessary to heat cocoa, milk and sugar until thick. Cool and beat with butter. Now you can pour the fondant over the product.

Milk fudge

Ingredients:

• sugar - 200 g;
• milk - 100 ml;
• powdered milk – 100 ml;
• regular white chocolate - 50 g;
• hazelnuts - 100 g;
• butter, to grease the mold - 15 g.

Cooking method:

Place sugar and milk powder in an aluminum bowl. Mix everything well.
Pour in regular milk. Stir again so that there are no lumps. Cooking on a small fire. Stir for 7-8 minutes so that the mixture does not stick to the bottom, and bring to a boil. Add chocolate to the ingredients already used. Mix everything again until everything dissolves. Remove the skins from the nuts, fry them and add to the mixture. Mix everything and transfer the mixture into a silicone mold (plastic tray) greased with butter. Place it in a cool place and only then remove it from the mold. Cut into pieces and you can drink tea.

Fudge with coconut and cream cheese

Ingredients:

• 2.5 tbsp. spoons - soft butter;
• 2.5 tbsp. spoons – grated cream cheese (cream cottage cheese);
• 1 tbsp. spoon – apple infusion (2-3 drops of apple essence);
• 3 tbsp. spoons - coconut shavings;
• 7.5 tbsp. spoons - powdered milk;
• 1/4 teaspoon – grated nutmeg.

Cooking method:

Mix cheese (cottage cheese) with butter, pour in apple infusion (butter) and beat with a mixer until a fluffy cream forms. In a dry frying pan, lightly fry the coconut flakes, pour them into the cream and mix all the ingredients thoroughly. Next, add the powdered milk and knead the dough with your hands. We form medium-sized balls from the dough, sprinkle them with ground nutmeg, put them into paper molds and set the festive table. The fudge can be stored for about four days in the refrigerator in a tightly closed container.

Powdered milk fudge with dates

Ingredients:

• 5 tbsp. spoons of soft butter;
• 3 tbsp. spoons - date puree;
• 1/2 teaspoon – ground cardamom;
• 1/4 teaspoon – ground white pepper;
• 1.5 cups – skim milk powder.

Cooking method:

We twist the soft dates through a meat grinder and form a puree from the resulting mixture. Next, beat the date puree and butter into a cream. Then pour dry milk, ground cardamom, ground pepper into this mixture and knead the dough with your hands. Then we form balls from the dough approximately like a walnut, wrap them in paper wrappers and put them in the refrigerator in a tightly closed container. The fudge is served after it has cooled, after about 15-20 minutes.

Barfi milk powder fondant

Ingredients:

• 1/2 cup – sugar;
• 1 glass - water;
• 7.5 tbsp. spoons – dry low-fat milk;
• 2 tbsp. spoons - finely chopped nuts (hazelnuts, walnuts) or dried fruits,
• 2-3 tbsp. spoons - almonds (pistachios) divided into two parts.

Cooking method:

1. Pour water into a thick-walled saucepan and add sugar, cook over medium heat, stirring until the sugar is dissolved. Then add heat and cook at a low boil for about 8 minutes, then remove the saucepan from the heat and set to cool to 45C for 10 minutes.
2. After this, pour in 1 tablespoon of ghee (butter), without ceasing to stir, pour in the powdered milk in a thin stream. Next, cook over low heat for 4-5 minutes, constantly stirring and scraping the mixture from the walls and bottom of the pan.
3. Once the mixture becomes thick, remove the pan from the heat. Pour finely chopped nuts or various dried fruits into the remaining oil and mix everything well. Next, use a wooden spatula to spread the fondant onto a baking sheet coated with oil. We form the fudge, place it over the entire surface of a baking sheet with a thickness of 2 cm and decorate it with slices of nuts, pressing them into the mixture at an equal distance. Then let the delicacy cool completely and cut into medium-sized pieces. The fudge candy is stored in a tightly closed container in the refrigerator and served chilled or slightly warm.

Powdered milk fudge with pistachios

Ingredients:

• 1/2 cup – sugar;
• 1 glass – water;
• 3 tbsp. spoons – melted butter (softened);
• 1/4 teaspoon – ground cardamom;
• 3 tbsp. spoons - finely chopped pistachios;
• 1.5 cups – powdered milk;
• 1 teaspoon – rose water (rose oil 1-2 drops);
• 2 drops of green food coloring;
• 3 tbsp. spoons - peeled pistachios.

Cooking method:

Let's make sugar syrup as in the recipe written above and let it cool. Pour in 1 tablespoon of oil, add cardamom and finely chopped pistachios, then stir all the time, add powdered milk in a stream. Then cook over medium heat, do not forget to stir, for 4-5 minutes. After the mixture thickens, scrape it from the sides of the pan, remove from the heat, add the remaining oil, rose water, food coloring and mix everything well. Then place the mixture on a greased baking sheet. We place the fondant over the entire surface of the baking sheet with a thickness of 2-2.5 cm, decorate the top with pistachio slices, then cut into medium-sized squares. Now you can finally enjoy your tea party with delicious treats.

Milk fudge candy recipe in Tatar style

Ingredients:

• sugar - 1 kg;
• milk - 1.5 cups.

Cooking method:

Boil the milk, then make fudge, adding sugar, stirring, for about 20-30 minutes. You can find out if the fudge is ready by dipping a certain amount of the mixture into cold water; if a hard ball has formed, then the delicacy is ready. Transfer the mixture to a baking sheet in a 2cm thick layer, let cool and cut into pieces of various shapes.

Fudge candy recipe made from pea flour

Ingredients:

• 350-400 g – butter;
• 2 cups – fetlock pea flour;
• 1 glass - milk;
• 1 glass – water;
• 1.25 cups – sugar;
• 2 tbsp. spoons - coconut shavings;
• 1 tbsp. spoon - finely chopped cashew nuts.

Cooking method:

In a saucepan with thick walls, melt the butter. Add sifted pea flour there, stir, cook over low heat for 15 minutes until the flour turns light brown. Pour water and milk into another saucepan, add sugar and make syrup until it becomes sticky. Next, pour in the nuts and coconut flakes, mix, and carefully pour the syrup into the flour. Cook over low heat, stirring until the mixture thickens. Remove the saucepan from the heat, leave to cool, transfer to a dish and form into a square 2-2.5 thick. After the fondant becomes hard, cut it into pieces, decorate with cashew nut slices and you can drink tea.

Dogwood fudge candy recipe

Ingredients:

• 10 tbsp. spoon - sugar;
• 3/4 cup – water;
• 1-2 tbsp. spoons - dogwood jam;
• 1 teaspoon – cherry syrup;
• 10 drops – citric acid.

Cooking method:

1. Place the sugar in a saucepan and add hot water, stir until the sugar dissolves. Wipe the edges of the saucepan with wet gauze to remove any sticky sugar, put the saucepan on high heat, wait for it to boil, remove the foam, cover with a lid and cook until it turns into a hard ball.
2. Add citric acid, diluted in 1 teaspoon of hot water, to the mixture 2-3 minutes before the end of cooking. Cool the syrup quickly by placing it in cold water. Then beat it with a wooden spoon for 10-20 minutes until a white mass forms.
3. Then knead the fondant, heat it to 45-55C, add cherry and dogwood jam syrup, mix everything well, place it on a baking sheet in a layer 1.5-2 cm thick, level the surface and leave to cool. Now we can cut the fudge into medium-sized cubes and start drinking tea.

Chocolate fudge

Ingredients:

• 10 tablespoons – sugar;
• 3/4 cup – water;
• 10-12 drops – citric acid,
• 50 g – dark chocolate (1 teaspoon of cocoa).

Cooking method:

Prepare, cool and beat the sugar syrup according to the recipe written above. Next, add grated chocolate or cocoa to the mixture, mix everything well, heat to 45-55C. Next, transfer the fudge onto a baking sheet 2 cm thick, making the surface even. Then leave to cool, then cut into medium-sized pieces of various shapes. You can now enjoy sweets with a cup of tea.

Coffee or tea fudge

Ingredients:

• 10 tbsp. spoon - sugar;
• 3/4 cup - water;
• 10-12 drops - citric acid,
• 1 tbsp. spoon - coffee liqueur (2 tablespoons - strong coffee, or 1 teaspoon - strong tea).

Cooking method:

Prepare the syrup according to the Dogwood Fudge recipe. Next, pour coffee liqueur and coffee (tea) into the mixture, stir everything and heat to 45-55C. Place the fondant in a layer 2 cm thick on a baking sheet, let it cool, then cut it into medium-sized pieces and serve, pour tea and you can invite guests.

In the preparation of each dessert there are processes that can be omitted (the delicacy will not suffer much from this), but if you are not lazy, then eaters will receive not only gastronomic, but also aesthetic pleasure. Thus, icing for cookies will give homemade baked goods individuality and unique beauty.

Chocolate icing for cookies

This glaze is easy to prepare and hardens fairly quickly after being applied to cookies, but there is a limited range of colors. It can be, like chocolate, dark brown, light brown (from milk chocolate) and white. The color of white chocolate fudge can be changed with fat-soluble food coloring, but it's unlikely to be found in the average kitchen.

So, dark (milk or white) chocolate icing is made from:

• 100 g chocolate;
• 60 ml milk;
• 10 g butter;
• 250 g powdered sugar.

Step-by-step preparation:

1. Make a steam bath. Pour milk into a bowl over boiling water and put a piece of butter in it.
2. When the butter melts, add a bar of finely broken chocolate. After all three ingredients become a homogeneous liquid mixture, sift the powder. Mix thoroughly.

Strawberry recipe

Bright fudge with a rich berry flavor for coating gingerbread, donuts and cookies can be made from fresh or frozen berries. Raspberries, blackberries, blueberries, cherries, cranberries or, as in this example, strawberries are suitable for making glaze using this method.

For berry glaze based on strawberries you should take:

• 200 g finely ground powdered sugar;
• 100 g fresh or frozen strawberries;
• 15-30 ml of drinking water.

Sequence of work:

1. Blend the washed and dried berries with a blender into a homogeneous mass, which should then be strained through a sieve to remove the seeds and remaining intact berry fibers.
2. Add hot water to the sifted powdered sugar and mix. Then pour in small doses and rub the berry base with a spoon. You need enough strawberry puree so that all the powder dissolves and the fondant becomes shiny and homogeneous, but at the same time viscous and thick.
3. The berry glaze should be used immediately, since during storage the fermentation process may begin, which can lead to digestive problems.

How to make vanilla frosting?

Each fondant has its own characteristics. For example, gingerbread cookie frosting may have a neutral flavor because the ginger flavor does not need to be added, but regular sugar cookies can be made with a flavorful vanilla frosting.

To make vanilla frosting you need:

• 270 g powdered sugar;
• 13 ml milk;
• 5 g butter;
• 3 g table salt;
• 2 g vanillin powder.

Preparation:

1. Melt a piece of butter with milk in the microwave.
2. Add salt, vanilla and sifted powdered sugar to the hot creamy milk mixture. Stir the mixture until smooth and you can start baking.

Made with caramel and salt

Delicious sticky caramel, prepared at home, can make even ordinary shortbread cookies not only tasty, but also beautiful if piped with a pastry bag. Salt added to the caramel frosting will reduce the sweetness of the fudge and add an extra note of flavor.

For the salted caramel frosting you will need:

• 125 ml cow's milk cream, 33% fat;
• 30 g butter;
• 165 g granulated sugar;
• 65 ml of purified drinking water;
• 3-5 g coarse sea salt to taste.

How to make caramel for frosting cookies:

1. In a small container, heat almost to a boil, but under no circumstances boil the cream and butter. These products should be as hot as possible when added to caramel.
2. In a separate saucepan, combine water and sugar. First, cook the syrup over low heat until the sugar dissolves, then increase the heat and cook without stirring (you can only tilt it slightly from side to side) until it has a beautiful caramel color.
3. After reaching the desired shade, pour hot butter and cream into the saucepan, add salt and quickly stir the mixture with a whisk until smooth. Return the caramel to the heat for a couple more minutes to cook to the desired thickness.
4. Transfer the caramel into a glass container for later storage. After a few hours of cooling, you can start decorating the cookies.

Colored icing for cookies

A simple cookie can be turned into an original greeting card with a slight movement of a confectionery cornet filled with colored glaze. Thus, a simple confectionery product can become an exclusive gift that will be easy to give even to a schoolchild.

The composition of colored glaze includes only four ingredients:

• 1 chicken egg white;
• 150-200 g finely ground powdered sugar;
• 15 ml lemon juice;
• food coloring of the desired color.

The process of creating sweet paints for painting cookies:

1. Pour the protein into a clean, fat-free (for example, lemon juice) small bowl. Then sift powdered sugar into it in small portions and rub with a fork (silicone spatula or spoon). Using a mixer in this case is unacceptable.
2. When the glaze has the required consistency, add lemon juice to it and divide the total mass into separate portions, each of which is colored in the desired color with food coloring. To make the already colored glaze thicker, you should mix powder into it to make the fondant thinner - add a little water.

Food coloring is the easiest way to color cookie icing. If you don’t have them, then turmeric will help you achieve a bright orange color, spinach will help you get green, beets will help you get red, and lavender petals will help you get purple.

How to make marmalade?

Multi-colored icing with different fruit flavors can be made from ready-made marmalade. From such multi-colored icing you can create entire stained glass windows on cookies. A plain coating with pieces of undissolved marmalade will also look very nice.

Ingredient proportions for marmalade glaze:

• 200 g marmalade;
• 80 g sugar;
• 50 g butter.

Prepare in the following way:

1. Cut the marmalades into smaller arbitrary pieces. Place sugar, butter and crushed marmalade in a small bowl of suitable size.
2. Build a steam bath on the stove and place a container with the prepared ingredients on it. Heat everything until the sugar is completely dissolved and a more homogeneous state is achieved (with or without undissolved pieces of marmalade).
3. Remove the glaze from the stove and after cooling slightly, cover the baked goods with the warm mixture.

Simple sugar icing

No matter how many recipes for various confectionery fudges a housewife has in her arsenal, she should know how to make icing for cookies from a minimum set of products, which can help out in any unforeseen situation.

Simple sugar glaze includes:

• 200 g powdered sugar;
• 60 ml of drinking water.

Preparation:

1. Combine the powder with water and heat over low heat until smooth and homogeneous. When heating the glaze, you must constantly stir it with a wooden or silicone spatula.
2. Decorate the finished cookies with hot sugar fudge. The same coating can be used for gingerbread cookies and buns.
3. For a pleasant rum aroma, ¾ of the water can be replaced with rum. This glaze can be eaten by adults and children, since all alcohol will evaporate under the influence of heat.