Unusual gelatin fudge for cakes, which does not crumble, does not stick and freezes very quickly

The other day she threw away a bag that was not used last year with the inscription in Polish "Pomadka do babki wielkanocnej" ("Badger for kulich"). He somehow got lost among other bags with cinnamon, cardamom, badian, vanilla sugar and ginger powder, and we immediately thought that in the transmission from Poland there were only two bags, because the cake is needed twice: for Easter and for Wires. Well, even on the Trinity, sometimes they bake cakes.



Fantasy for kulich Natasha, apparently, thought about this option, putting three portions of semi-finished fudge into the parcel. Or maybe a test? What now, except with the proverb to play with the saying: not for dinner spoon fell.



And the kulich fudge was just very much for lunch and for the court. But you can do it yourself, without any purchase bags to cook the fudge, as I have done more than once. Sugar, water, citric acid - these are the mandatory components of the main fudge for confectionery products.

Fantasy for kulich: the recipe for justice is worth noting that in words as simple as cooking boiling water, the classic way of transforming components into a whole requires flair and skill. Here's how it cooks. basic.

To obtain a fudge with a total weight of 300-325 grams (6-7 medium cakes)

• 10 tbsp sugar
• 8 tbsp water

Preparation

1. Pour the sugar in a pot with a thick bottom of hot water and stir until completely dissolved. Wash with a wet brush or gauze the sugar stuck on the inner edges of the pan and put it on a strong fire without disturbing.

As soon as the syrup begins to boil, remove the foam with a spoon, wash off the syrup splashes from the edges of the pan, tightly cover it with a lid and cook until the syrup is boiled to the test on a soft ball. That is, you type a teaspoon of syrup and dip into cold water. If you can roll a soft ball out of the cooled syrup, it is already fudge. Add to this amount of sugar 10-12 drops of citric acid in the lipstick, remove from the fire and try to cool very quickly, putting the dishes with it in a container with ice or very cold water.



Then for 10-20 minutes, whip the syrup until it turns white and curls up into a small crystal mass, which can be stored for a long time in a glass jar under wet parchment. At the same time, there should be no lipstick on the inner edges of the dishes. When you need to glaze products, take lipstick, knead with a spatula, warm up to 45-55 ° C, flavor anything (fresh juices, liqueurs and similar products), a tablespoon is enough. And you cover it.





What about simplicity? Here we go. Therefore, we offer a method not as tense as the classic of the genre requires.

The ingredients

• 1 tbsp sugar
• 4 tbsp warm water
• 1 tsp gelatin
• 6 tsp cool water

Preparation

1. You make fudge when the cakes are cold. A teaspoon of gelatin is poured with six teaspoons of cool water to gelatin swell.
2. In a pot with a thick bottom, you fill the sugar, pour it with four tablespoons of warm water and put it on a slow fire. Continuously interfere until the sugar is completely dissolved.
3. In the hot (but not boiling!) syrup lay swollen gelatin and stir everything until the gelatin melts completely. Make sure the mixture doesn't boil!
4. Take it off the fire and whip it with a mixer while the mixture is hot, about five minutes. The lipstick will turn white, ready.

Now very quickly lubricate the cakes (here for 5 pieces) and decorate the dragee, flowers ... Fantasy, they promise, will not stick or crumble. Shall we try one? Good hour!