Sugar fudge for buns

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make fudge for buns? Prepare ingredients for making fudge. Measure them on a scale, accuracy is important in this recipe. And it's better if you have a culinary thermometer to measure the temperature of the syrup.

2. STEP 2

   

   First, prepare a bowl in which to cool the sugar syrup. Since it cooks very quickly, make this ahead of time. Fill a large bowl with cold water and add ice. Place a smaller bowl on top. You will pour the finished syrup into it. Calculate the water level so that it does not overflow from the bottom bowl.

3. STEP 3

   

   Fudge is a thick sugar syrup that has been boiled and then beaten until it crystallizes into small crystals. Take a saucepan with a thick bottom. Pour water into it and add all the sugar.

4. STEP 4

   

   Place the pan with sugar on the fire. Make the fire small. Bring the syrup to a boil while stirring constantly. The sugar must be completely dissolved, for this it is better to stir it without ceasing. As soon as the syrup boils, you can stop stirring.

5. STEP 5

   

   Cover the saucepan with the boiling syrup and keep it there for one minute. All the sugar stuck to the walls should melt from the steam. This is important because sugar grains will prevent the syrup from crystallizing properly, they will become the center of crystallization and become overgrown with too large crystals. You can take a more complicated route - turn off the heat and wash off the remaining sugar with a wet brush.

6. STEP 6

   

   After a minute, open the lid and insert a food thermometer into the pan. When the syrup reaches a temperature of 106°C, add lemon juice. It is needed so that the syrup crystallizes not during cooking, but then during whipping. If you don’t have a thermometer, then use the time as a guide - about 2 minutes should pass after boiling.

7. STEP 7

   

   Cook the syrup further, monitoring the temperature. Place a bowl of cold water near the stove so that it is ready.

8. STEP 8

   

   As soon as the syrup reaches a temperature of 115°C-117°C, turn off the heat. And immediately pour the syrup into a bowl that is in a bowl of cold water. This will stop the cooking process.

9. STEP 9

   

   If you don't have a thermometer, test on a soft ball. To do this, take a little syrup with a spoon and drop it into the water. Take a piece of frozen syrup out of the water and press it with your fingers - it should look like a soft ball. Or focus on time - about 4 minutes will pass from the moment of boiling.

10. STEP 10

    

    Cool the syrup to a temperature of 40°C-50°C

11. STEP 11

    

    Start whisking the syrup. Some people beat with a mixer, but I beat with a wooden spatula. It is very important not to overbeat the syrup; it can become hard and brittle. When whipping with a mixer, it is more difficult to keep track of this; I had a bad experience. Everything worked out perfectly with the spatula, although it took some physical effort.

12. STEP 12

    

    The syrup will gradually turn white and thicken. But still remain fluid. It's time to stop. And cover the buns with fondant. But this is a variant of express fudge. According to all the rules, it must be beaten to the state of thick plasticine and allowed to “mature” for 24 hours. The fondant will be hard and you will need to heat it to coat the baked goods.

13. STEP 13

    

    But you can also glaze buns with this “quick” fudge. To do this, dip the tops of the buns into the fondant and roll in it. And then spread the fondant with a spatula. After cooling, the fudge will harden and turn white.

Comments on the recipe

Nicole

16.09.2023

4.8

A familiar fudge recipe. Baking is much tastier with it!