Sugar fondant can not only decorate any pastry, but add to the taste of the confectionery product of the zest of this snow-white delicacy. After all, it can transform everything: from the cake to the carrot. And if you already have soft, fragrant buns in the oven, then we will be happy to tell you how to prepare such a wonderful sugar fondant for them.
A recipe for sugar biscuits
Ingredients:
- granulated sugar - 600 g;
- Vanillin - 1 packet;
- hot water - 180 ml;
- lemon juice - 3 tsp.
Preparation
In a deep metal ladle we pour out the sugar, pour it with hot water and put it on the stove, turning on the fire in a small mode. Very rhythmically stir in the liquid sugar until the complete dissolution of all the crystals. After boiling the syrup, increase the heat and let it simmer for 5-7 minutes, just do not forget to stir it occasionally.
A very important point is that when we dissolved sugar, a part of the grains crystallized on the side walls of the ladle and must be removed, which can be done with a damp sponge.
After the boiling time of the mass, we set aside the syrup for a while and dial it a little into a spoon, cool it in cold water. Now, when the contents of the spoon have cooled down we try to roll it into a ball. If you do it, then you can proceed to the next stage of cooking sugar fud, if not, then send the syrup back to the fire and cook it for another 2-3 minutes. When the result with the ball will be reached - in the bucket left behind the plate, add the lemon juice and stir it in syrup. Without stopping to stir it, we cool our half-finished sweets. When everything is cool, take the mixer and finish them off to a white color. To cover with a sweet roll, it should be slightly heated.
Sweet from powdered sugar
Ingredients:
- boiling water - 4-5 tbsp. spoons;
- powdered sugar - 320 g;
- vanillin - 0,5 tsp.
Preparation
Sugar powder for the beginning of sifting through a sieve in a deep bowl, and then gradually add one teaspoon of boiling water. We take a handful of corn and mix it with powder with water, whipping the resulting mass a little, but not to splendor, but before the sweetness becomes quite thick, smooth, sticking to the spoon. Before applying this snow-white yummy to baking it should be heated on a very small fire, but carefully make sure that it does not at any rate boil.
We told you how to make another sugar fondant, which is more simple in its preparation, but it does not yield to the first fondant taste characteristics. To choose, of course to you, and we wish success in your culinary creations.