Sugar fondant is widely applied in decoration of confectionery and has execution many options. Using the main recipe, you can, adding some ingredients, to change taste and color of fondant. The main advantage it consists in bigger plasticity, unlike glaze, owing to slow hardening. You can make house fondant not worse, than professional confectioners if you strictly follow recommendations.
It is required to you
- Sugar 200 гр
- Water of 100 ml
- Citric acid on a knife tip (about 1/10 h l)
Instruction
1. Fill up sugar in a small pan and fill in it with hot water. Weld a sugar syrup on small fire at moderate boiling.
2. Add a kristallika of citric acid to ready syrup and mix before full dissolution. Cool syrup, constantly stirring slowly, having lowered a pan in the container with cold water, to body temperature.
3. Shake up the cooled syrup before formation of homogeneous white mass. When weight begins to change structure for friable beating stop. Use ready sugar fondant for decoration of confectionery, heating slightly, for uniform drawing.