Decorate home-made confectionery - cakes, cakes, Easter cakes, even usual cookies, it is possible by means of sugar fondant. Very conveniently the fact that fondant can remain quite long time and can be prepared it for the future.
It is required to you
- fine granulated sugar - 2 glasses;
- water - 0.5 glasses;
- 1 teaspoon of lemon juice.
Instruction
1. Fill sugar in a pan and fill in it with warm boiled water. Properly mix and you cook on slow fire to full sugar remelting. After syrup begins to boil, on a surface white foam is formed. Remove it with a usual spoon.
2. Having covered a pan, continue to cook syrup before test "on a soft ball". For such test from time to time a teaspoon take from a pan a little bit of the boiling syrup and lower it in the container with cold water. One minute later contents of a teaspoon try to roll in a ball. If the ball is impossible, let's syrup boil still. At the very end of cooking add one teaspoon of lemon juice to syrup. It can be replaced with solution of citric acid.
3. After cooking as soon as possible cool syrup. For this purpose with it place a pan in the container with cold water or on ice. Sprinkle the surface of syrup also cold water for prevention of formation of a crust.
4. After cooling shake up syrup (10-15 minutes) a wooden scapula before formation of homogeneous white mass. The received weight is also called fondant. For storage cover fondant with wet towel wipes and densely close a pan a cover. As required you will be able to take a part of the prepared weight, to warm it on a water bath and to use for decoration of confectionery.