How to cook fudge for cake

Easter is one of the brightest and most beloved holidays. And what a beautiful Easter table! Bright colorful eggs, easter cottage cheese Easter, fragrant meat, a variety of salads, pickles ... Eyes scatter. But still, the main dish on this day is Easter cake. There are hundreds and even thousands of ways to prepare Easter cakes on the Internet, not to mention the recipes that are passed down from generation to generation in every family. How to cook a classic fudge for Easter cake?

Sugar fudge cake

Composition:

• Sugar - 500 g
• Water - 12 tbsp.
• Citric acid or lemon juice - 25 drops

Cooking:

1. Mix sugar and water in a small saucepan or ladle and put on a slow fire.
2. When the sugar is dissolved, you need to constantly stir, so that the syrup does not run away.
3. Carefully follow the consistency, it is better to prepare in advance an ice or a glass with very cold water. As soon as the mixture starts to thicken, drip a little on the ice, if the syrup has not spread and you can roll up an elastic, but not solid ball, it means that the fudge is prepared correctly. If the ball is too hard, it means that you have overheated the syrup and the icing will not work. If the mixture does not roll, heat it further and stir it more often.
4. In the mass of the desired consistency you need to drip lemon juice or citric acid and mix thoroughly.
5. Next, you need to cool the fudge. You can leave it for a while on the stove, lower the saucepan with the syrup into ice (cold water). As you cool, stir constantly. If a crust forms on the surface, heat the mass again and add lemon juice.
6. When the mixture has cooled to room temperature, it must be gently mixed, first with a spatula or spoon, and then with a mixer. Gradually, the fudge will start to turn white and become more sour cream in consistency. After that, it can be used as intended or tightened with cling film and refrigerated.
7. If you can easily get such a sugar fudge, try to complicate the recipe a little and cook it with milk or cream, but in this case, cook over low heat, stirring constantly.

Tips: how to make sugar cakes:

• Lemon acid can be prepared in drops by dissolving 1 tbsp. Lemon in 2 UF. warm water.
• Instead of citric acid, you can add caramel molasses at the rate of 1 tsp. per 100 g of sugar.
• It is advisable to quickly cool the fudge and mix it with a wooden spoon or spatula until the golden mass turns white and then mix with a mixer.
• If you want to add flavoring or coloring agents, heat the mass again to 60-65 degrees and, while stirring, pour in the syrup.
• You can add various syrups, preserves, jams, fresh juices, liqueurs, rum, cognac, tinctures, coffee and toppings to the finished fudge.
• For long-term storage, wrap the fudge in wetted parchment or cheesecloth, then put it in a saucepan or jar and put it in the fridge.

Protein on sweet cake

Composition:

• Egg white - 2 pcs.
• Sugar powder - 300 g
• Lemon juice - 2 tbsp.

Cooking:

1. Separate the whites from the yolks. Put them in the fridge. Then add salt on the tip of the knife. Beat with a mixer until the mass increases in volume by 3-4 times.
2. Gradually add powdered sugar and lemon juice, continuing to beat. Frosting should be fluffy and stable.
3. After the fudge is ready, you can add a food coloring, syrup or jam. It is necessary to decorate the cake immediately, because during storage such fudge will lose its pomp.

Scalded protein fudge

Composition:

• Egg whites - 2 pcs.
• Sugar or icing sugar - 200 g
• Water - 200 g

Cooking:

1. Boil the syrup with water and sugar, until a "weak ball" forms, resembling a soft dough in consistency, if such a mixture is dropped into the water, it should not thicken and not dissolve. If the mixture does not thicken for a long time, add some more sugar.
2. Squirrels beat until stable peaks, syrup add to them, constantly beating.
3. Heat the mixture to 60 degrees and add flavors and colors.

Chocolate cake fudge recipe

Composition:

• Black chocolate - 200 g
• Icing sugar - 150 g
• Milk - 2 tbsp.
• Vanillin - on the tip of a knife

Cooking:

1. 2 pieces of high-quality chocolate break into pieces, put in a small bowl and put in a water bath.
2. When the chocolate is melted, add powdered sugar and milk, cook, stirring until a homogeneous thick mass, flavored with vanilla.
3. Coconut flakes go well with this chocolate fudge.

Creamy - Chocolate Fudge

Composition:

• Butter - 50 g
• Sugar powder - 3 tbsp.
• Cream - 1 tbsp.
• Cocoa - 2 tbsp.

Cooking:

1. Melt the butter in a water bath, then pour the icing sugar, add cream and cocoa, cook until a thick homogeneous mass.
2. Instead of cream, you can add sour cream or milk to this fudge, and replace sugar with honey, only then you need to add it at the very end, so that honey does not lose its beneficial properties.

Cooking fudge is troublesome and requires patience and some skills. But if you learn how to do it, you will not regret the time spent. One of the above sweets will be an excellent base for decoration and will emphasize the taste of Easter cake. In addition, this way you can glaze and other pastries: buns, rum women, gingerbread, cakes, cookies, etc.