Sweet for Easter cake

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   To prepare this simple recipe for fudge for Easter cakes, you will need a minimum of ingredients that any housewife has: sugar turned into powdered sugar, lemon to squeeze out lemon juice and a little hot water. That's all the wisdom of this simple recipe for a very tasty sweet and sour fudge for Easter cakes.

2. STEP 2

   

   If you don't have ready-made powdered sugar, you can simply make it yourself using a regular coffee grinder.

3. STEP 3

   

   Wash the lemon, dry it with a napkin and roll it, pressing it, along the countertop, as shown in the photo. This mechanical action will allow you to squeeze out more lemon juice with less effort.

4. STEP 4

   

   Cut off the top of the lemon and squeeze out the juice; you don’t need much of it - two spoons - so you can do without special juice squeezing devices.

5. STEP 5

   

   Add powdered sugar gradually.

6. STEP 6

   

   Pour in a couple of tablespoons of hot water from the kettle. And immediately begin intensively mixing the powder with the liquid with a spoon or fork until a white color appears.

7. STEP 7

   

   You may need more powder or water. This is easy to determine - if the fudge is transparent and too runny, then add more powdered sugar.

8. STEP 8

   

   You can use an immersion blender for this purpose.

9. STEP 9

   

   If the fudge is too thick and cannot be turned with a fork or a blender, or crystallizes before your eyes, it means that not enough water has been added. Just add more hot water and beat the mixture again.

Comments on the recipe

lerik

02.08.2023

4.8

It’s simple, but with this fudge any baked goods taste better. As a child, I licked it off all the sweet buns or cupcakes. Instead of powdered sugar, you can use regular sugar.

Moderator Ksenia

02.08.2023

4.7

I made fudge for the Easter cake using this recipe. It wasn't difficult to make it. In just five minutes the fudge was ready. I made the powdered sugar myself. It took me about three tablespoons more. The fudge turned out very tasty. I loved the bright lemon flavor that added freshness to the fudge and the cake topping. The fudge froze on the Easter cake in about five minutes. Thank you very much for the recipe!