How to learn how to make delicious icing for buns

Kitchen appliances and utensils:

• a pot with a thick bottom;
• kitchen stove;
• deep capacity;
• ice;
• electric mixer with nozzles for mixing dough;
• fridge;
• scapula;
• silicone brush;
• culinary thermometer.

Ingredients

Step cooking

1. Pour 125 ml of water and 250 g of sugar into a pot with a thick bottom.
   
2. Put the pan on the smallest fire until the sugar is completely dissolved. I recommend that you constantly stir the mixture with a silicone spatula or spoon. If all the sugar does not have time to dissolve before boiling, then the syrup will begin to crystallize and become unsuitable for making fudge. So if you notice that the syrup is about to boil, and the mixture is still heterogeneous, just turn off the heat, continuing to stir until completely dissolved, and then light the burner again.
   
3. After the sugar has dissolved and the syrup begins to boil, you need to use a wet cooking brush to wash off all the sugar crystals that have formed there from the walls of the pan. If a lot of foam forms during boiling sugar, remove it.
   
4. Make the fire under the pan a little bigger. If it is too quiet, you will spend a lot of time, and if it is too large, you can burn yourself with spray of boiling syrup. Citric acid should not be added immediately, since all of your sugar is inverted, and as a result, the fudge will not be beaten with a mixer. I add half a teaspoon of lemon juice at a temperature of 110 degrees. This is about five minutes after boiling. Stir syrup no longer needed. Do not forget to prepare a deep container with ice, in which it will be convenient to cool the syrup.
   
5. Boil the syrup to a temperature of 115-117 degrees. To control the temperature, I advise you to use a cooking thermometer. In its absence, you can use the "breakdown of the soft ball." To do this, draw a glass of cold water and place it next to the pan, then dip a spoonful of syrup into the glass and try to mold a ball from it with your hands. If it works out, you can stop cooking. Do not forget that the test takes some time, so it is better to leave the pan from the heat while you are working on determining the readiness of the syrup. You always have time to cook, but the digested syrup spoils the result.
   
6. Place the pan in an ice container. I recommend that you constantly unfold the pan so that the syrup, rolling along the walls of the vessel, cools evenly and quickly. If you cook a large amount of fudge, then ice can be put on top. It will quickly melt, lowering the temperature. Then it can be simply drained, since it will not be able to mix with thick syrup. Cool to approximately fifty degrees. Do not worry if the syrup begins to harden on the walls of the pan, this is normal.
   
7. Beat the cooled syrup with an electric mixer with dough nozzles at medium speed. I do not advise using nozzles for whipping, as they can’t cope with thick fudge and just get stuck in it. In the absence of a mixer, you can whip the fudge manually, but it will be quite difficult.
   
8. Beating the syrup, be patient, this process is quite lengthy. Fifteen to thirty minutes may be required. An indicator that you are doing everything right will be filling up the fudge in white and increasing it in size.If after ten minutes neither the consistency nor the color has changed, the cooking temperature may have been violated.
   
9. Ready fudge - thick, does not stick to hands, white, plastic.
   
10. Put it in a mold, cover with cling film and send in the refrigerator for a day until fully prepared for use.
    

Video recipe

After watching the video, you will visually familiarize yourself with the process of making fudge, and also learn how to make colored fondant.

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