Homemade fudge - 7 cooking recipes

There are several types of fondant. More precisely, different products are meant by this name. The first is “that same” fudge that is made in confectionery factories. This is a type of candy made with boiled and subsequently hardened sugar syrup with or without the addition of milk and cream.

The second is a viscous mass designed for glazing any sweet pastries or cakes. This is usually prepared at home.

The easiest to prepare and in terms of product composition is sugar fudge. It requires only three products: sugar, water and lemon juice. The result is a snow-white mousse that sets when it hardens. They decorate Easter cakes, donuts, cupcakes, and cookies. For color, you can add any dye, natural or artificial, as well as cocoa. As a semi-finished product, fudge can be stored in the refrigerator for years. If necessary, just warm it up before use. During the cooking process, the housewife herself chooses what kind of fudge to make: sticky or not. If you beat longer, the consistency will be less viscous.

More “difficult” to prepare are milk and cream fudge. Essentially, this is the same sugar to which milk or cream has been added. Of course, it’s no longer worth storing it for years, even in the refrigerator.

If desired, any fondant can be turned into icing or candy - here it is up to the home confectioner to choose. It freezes wonderfully and holds its shape. If you have silicone candy molds at home, then the fudge is just for them (or they are for her).