Fondant

The recipe for the famous semi-finished product fondant is simple - pour sugar into a saucepan, pour it with water and put on medium heat. While stirring, bring the syrup to a boil, remove the foam and, if sugar crystals form on the walls of the pan, they must be removed with a wet brush.

After 3-4 minutes after boiling, add lemon juice, mix and cook for another 1 minute. Remove the saucepan from the heat and check the syrup for doneness.

How to check the syrup? There are several ways. If stirred with a wooden spoon, a small amount of thick syrup will remain on it and can be easily removed with your fingers. Another way is to drop into ice water, and then try to roll a drop of syrup between your fingers. If, when rolling, a fairly stable sticky ball is obtained, the syrup is ready.

Put a bowl of syrup in a bowl with ice, distribute the syrup along the walls of the container - it will cool faster this way, and cool. After 10-15 minutes, the fudge syrup should cool to a temperature of 40-50°C (105-120°F). This is also visible visually - the syrup has become slightly matte in color.

Now, in order for the syrup to turn into fudge, it needs to be whipped. It is better to beat the syrup with a wooden spatula for 5-10 minutes. When the syrup turns white and opaque, fondant is ready. To make the fondant more uniform, you can knead it with your hands, like dough.

You can store the fudge in the refrigerator, first it must lie down at room temperature for a day to ripen, and then it can be covered with cling film, or a lid if using a container, and placed in the refrigerator. With further use, in no case should the fudge be heated above 55°C (130°F). The fondant will become brittle and matte after covering the product with it. When heated, you can add a small amount of water or a few drops of alcohol.