What do you need for a cozy evening, for heartfelt gatherings with loved ones, for a feeling of celebration in your soul? Well, of course, a homemade delicacy that cannot be compared with any store-bought “delicacies”! Because homemade delicacy is an elixir of health and good mood!
And if it is such a universal sweetness as chocolate fudge, then the pleasure of tea drinking or coffee time will also be varied, since it will fit into the company of any confectionery products: it is appropriate as a filler for buns, as a filling for eclairs, as a glaze for cakes (even store-bought ones will be transformed!). After all, if you’re too lazy to fuss with the dough, you can enjoy fudge as a dessert on its own!
In order for there to be a holiday in the house for a long time, you need to spend a little time and, for example, make chocolate fudge from cocoa with a reserve (although, of course, there is a risk of shortening the duration of the holiday - this is if the fudge turns out to be very tasty :))
So, how to make chocolate fudge that will delight your family and guests and save time, effort and money on searching for or preparing complex desserts.
A very useful article, read: – Chocolate syrup at home: 4 recipes.
Classic fudge recipe “Chocolate fudge made from cocoa”
Take 6 tablespoons of cocoa powder, grind them well with 10 tablespoons of sugar, add 150 milliliters of milk and 100 grams of softened butter. Bring to a boil over high heat, then turn the heat to low and simmer the mixture while stirring constantly. Chocolate fondant for the cake (as well as for buns and eclairs) is ready! Apply it to the confectionery product after it has cooled to a temperature of 36-40 degrees. This chocolate fudge with cocoa is shiny, glossy, and holds its shape well.
And here’s another “delicious” recipe: how to make chocolate fudge. Dark chocolate fudge is truly the food of the gods! It is better to enjoy it as an independent dessert. And it’s not that difficult to prepare.
East-West chocolate fudge is considered an oriental sweet and is made from dark chocolate. It turns out to be quite dense in consistency; it is cut into pieces and served with coffee or tea.
Chocolate frosting in the microwave
Ingredients:
- half a glass of sugar or powdered sugar;
- 3 tablespoons milk;
- 2 tablespoons butter;
- 3 tablespoons cocoa powder;
- 1/3 bar of dark dark chocolate.
Preparation:
- Heat the milk over low heat.
- Dissolve sugar in milk.
- Mix butter and cocoa and add to milk.
- Add chocolate to the mixture and put it in the microwave.
- Remove after 3-4 minutes and stir.
- Glazing confectionery products.
A great option for cocoa cake.
How to make lipstick from chocolate
Dissolve 9 tablespoons of sugar in 3/4 cup of hot water to obtain syrup. Over high heat, bring the syrup to a boil, remove the foam and then boil it in a covered saucepan until it is possible to form a solid ball from the syrup. The onset of this “state” can be checked this way: pour a little syrup into cold water. If this little syrup has turned into a ball, then all the syrup is ready!
A couple of minutes before the syrup is ready, you need to add 10-12 drops of citric acid solution (to do this, put a few crystals of citric acid in a teaspoon of water). Then we irrigate the syrup mass with some water and place it in cold water to cool quickly. Take a wooden spatula and beat the syrup mass for 10-20 minutes.
When it turns white, add 60 grams of grated dark chocolate and heat the resulting mixture to 55 degrees. East-West chocolate fudge is ready! All that remains is to place it on a dish, level the surface so that the thickness of the dessert is approximately 2 centimeters, cool and serve.
Maybe it will be interesting for you to read and find out how to make chocolate drops for baking, composition, reviews in the article: – https://shokolad.today/chocolatier/shokoladnye-kapli-dlya-vypechki-sostav-otzyvy-svoimi-rukami
Classic cooking method
To decorate a cake and create a confectionery masterpiece, you will need homemade fudge made from cocoa powder or chocolate. Classic technology allows you to prepare it extremely quickly.
Ingredients:
- bitter chocolate – 140 grams;
- chicken egg - 1 piece;
- butter – 55 grams;
- powdered sugar – 190 grams.
Cooking algorithm:
- Break the chocolate bar into small pieces, you can chop it with a knife or grate it. Place the resulting mixture in a bowl, kettle, and mix with soft butter. Place the bowl in a steam bath and melt for eight minutes until you get a nice, smooth consistency.
- When the mixture has cooled a little, you can add a beaten chicken egg, then beat with a whisk. Add powdered sugar and beat with a mixer using medium speed. Beating duration is 7 minutes. Make sure that the chocolate mass acquires a glossy hue and the consistency is homogeneous.
To summarize, it should be noted that the proposed cooking options will help you make a real masterpiece and transform any dessert. During the cooking process, you can add any ingredients that you consider necessary: ginger, liqueur and cognac, almond flour, cinnamon, etc.
Chocolate fondant is considered a traditional ingredient in the preparation of confectionery products. Sometimes the delicacy is served as a separate treat. Chocolate fondant for a cake acts as an original decoration; it will help hide unevenness in the cake layers and give the baked goods a beautiful appearance.
The cooking recipe is quite simple for most housewives. The cream can be prepared with milk, sour cream, water or cream, everything will depend on everyone’s preferences. For a richer taste, sometimes ground cinnamon, lemon juice, vanilla, and poppy seeds are added. The finished consistency should resemble thick sour cream.
Content
“Mirror” fondant for cake
This fondant will create a spectacular “mirror” coating on the cake. It is prepared using gelatin, and quite easily. You will need: sugar, clean water, condensed milk, glucose syrup (ready-made for sale), gelatin and chocolate. We make two mixtures.
- Mixture No. 1. Pour 15 grams of gelatin into 65 milliliters of cold boiled water and leave to swell. Add 150 grams of chopped chocolate and 100 grams of condensed milk to the swollen gelatin.
- Mixture No. 2. Combine 150 milliliters of glucose syrup, 150 grams of sugar and 70 milliliters of water; Heat this mixture over low heat until the sugar is completely dissolved. Pour mixture No. 1 into hot mixture No. 2 and beat. Apply warm cake fondant.
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Sour cream chocolate fudge recipe
Have you ever made chocolate fudge from sour cream? Delicious with cottage cheese baked goods, as an addition to buns! You will need: 80 grams of cocoa, 70 grams of sugar, 55 grams of butter, 50 milliliters of 20% fat sour cream. Mix sugar with cocoa and add sour cream to this mixture, stirring constantly, bring the resulting mass to a boil over low heat. Add oil, stir everything, cool.
These are the sweet secrets of the holiday of the soul! We hope you will be inspired by these recipes and start making, for example, chocolate fudge from cocoa today. And invite the hearts of your loved ones to the name day!
Author: Tatyana Sidorova specially for the Chocolate.Today website
With condensed milk
With this product we will prepare candies - nut fudge. I think you bought this sweet in the store, but homemade will not contain all kinds of artificial fillers that have a devastating effect on health. The advantage will be that children can be involved in the process.
Required Products
- boiled condensed milk - 200 g;
- nuts (a mixture of your favorites) - 150 g;
- chocolate - 200 g;
- butter - 50 g.
Of course, you can make fudge from cocoa, but it will take more time.
Cooking technology
The process will not be too long, but the result will please everyone:
- Break the chocolate bar into an enamel ladle with a thick bottom, add boiled condensed milk and butter.
- Melt the contents in a water bath without ceasing to stir.
- Leave at room temperature to allow the mixture to cool slightly.
- You have time to prepare the molds or a small sheet (cover it with parchment paper).
- Beat the contents of the ladle with a whisk at medium speed, adding the crushed nuts. In this case, it is better to immerse the dishes in cold water.
- Once the chocolate fudge becomes a little fluffier, spread evenly on a sheet and place on the bottom shelf of the refrigerator to cool. Usually 1 hour is enough.
- Now cut into cubes with a sharp knife and place on a plate.
Expert opinion
Larkina Tatyana
Confectioner
Ask a Question
In addition to nuts, you can add raisins, chopped candied fruits, and coconut flakes to this fudge. Roll the finished chocolate products in cocoa mixed with powdered sugar.
Recommendations and tips
Lemon zest
Every housewife should know how to make chocolate fudge for baking. It makes any dessert delicious and attractive to those with a sweet tooth. It is difficult to meet a person who is completely indifferent to chocolate. The sweet, sticky glaze, in addition to all its charms, has a rich aroma that gives it cocoa. Chocolate-covered fudge, whether white or black, is a great option for decorating a birthday cake, cupcakes, pastries or soft gingerbread cookies.
There are several simple rules that, when followed, will result in exceptional glaze.
- If you add butter with a fat content of at least 83 percent to the glaze, it will turn out shiny, smooth and will mask the baking costs well.
- It can be applied under mastic so that the product is exceptional in form, and the content is beyond praise.
- For added piquancy, lemon juice can be added to the fudge. It gives the fudge a special aroma. Lemon cream has a slight sourness and adds a zesty flavor to baked goods.
- A few slices of dark chocolate can significantly improve the taste of the product. It can be combined with cocoa or used on its own. The main requirement remains high quality components. Cocoa with plant impurities has a lighter color and a less intense odor.
- To give the fudge an exotic touch, you can mix cream with lemon zest. The fat content of the dairy product must be above 33 percent. The fudge turns out very concentrated and thick.
- To achieve airiness, whip cream, butter or condensed milk with sugar syrup. But it is better to do this with a whisk rather than a mixer. Or with the help of technology, but at low speeds.
The peculiarity of chocolate fudge is its viscousness, density of consistency and ability to smooth out shortcomings of the cake due to its structure. If you follow the recipe, it turns out exactly as needed for high-quality baking.
Only side leaks
It happens that we want to decorate the top of the product somehow differently. Not with glaze, but, for example, with cream or mousse. How to pour chocolate over a cake with drips so that they are only on the side and do not affect the top of the product? Prepare fudge for the streams according to the recipe you like. But we reduce the amount of all ingredients. Take a spoon and scoop out a small amount of fondant. We drip in the right place and watch how the liquid instantly solidifies and flows down.
Some cooks use a bag. But for this you need to fill your hand, because you need to squeeze the bag over a certain distance. The work will go better if you place the cake on a rotating surface. Now you know how to decorate your culinary masterpiece with delicious drips.
How to cook?
The recipe in this case is not complicated or labor-intensive: powdered sugar is sifted through a sieve, poured into a pan, warm water is poured in and ingredients for flavoring are added. Heat the fudge to a temperature of +40 °C, stirring constantly with a spatula. If the mixture turns out to be too thick, add water, if liquid, add powdered sugar. The fondant can be colored to any desired color using food coloring. It is applied to the surface of the eclair using a brush immediately after preparation. To do this, the product is placed on a wire rack, under which a tray is first placed underneath, and doused with fondant. The fondant dries slowly, so eclairs covered with it should be dried in the oven at a temperature of +80...+100 °C.
Another option
We invite you to familiarize yourself with another method of making sugar fudge for eclairs. The recipe with photos is presented below. Required:
- One glass of sugar.
- Half a glass of water.
- One teaspoon of lemon juice (can be replaced with table vinegar in the same volume or a solution of citric acid (12-15 drops).
- One teaspoon vanilla sugar for flavoring.
- One or two tablespoons of liqueur or cognac, berry syrup, coffee broth or two teaspoons of cocoa powder. You can also use the zest of half an orange or lemon.
What supplements can I use?
Thick fudge made from butter is loved by both children and adults. If you want to enrich the treat with an additional shade of taste and aroma, you can add various additives to it:
- Chocolate. Mix cocoa powder (one tablespoon) with the same amount of hot water. The mixture must be cooled before adding to the fudge.
- Coffee shop. Mix two tablespoons of instant coffee and one tablespoon of boiling water. This recipe does not use milk. The mixture is also cooled before adding to the fondant.
- Lemon, orange, lime, fruit and berry. Milk and vanilla are replaced with lemon, orange or lime (berry-fruit) juice, finely grated citrus zest (two tablespoons) is added. If desired, the fondant is lightly colored using food coloring.
The fudge can be stored in a tightly sealed container or in the refrigerator for up to three days.
Basic cooking principles
Depending on the purpose of use, the glaze is prepared in different consistencies:
- For decorating cakes, Easter cakes and other baked goods, it is made elastic and quite thick. But at the same time it should flow well and stick to the surface of the baked dough.
- If the glaze is made for the application of openwork designs, its consistency should be thinner in order to produce refined lines.
- If it is used for drawing three-dimensional multi-colored patterns, then its consistency should be medium - not too thick, but not too liquid. In cases where it is planned to decorate baked goods with multi-colored pictures, the glaze is tinted with food or natural dyes.
The cooking process takes only a few minutes - powder is poured into heated milk in such an amount to form a creamy mass. The prepared mixture is poured over baked goods or the desired patterns are drawn on desserts.
If you plan to completely cover the baked goods with glaze, then you should do it in larger quantities, since some of the sweet mass will drain and the glaze layer may turn out to be too thin, then the manipulation will have to be repeated.
Orange glaze
A delicious citrus vinaigrette is very easy to prepare. To do this, select three fresh oranges and 500 g of sugar, which is ground to a powder. To remove lumps, you need to sift the bulk product through a sieve.
- Fruits are peeled and pitted. The juice is squeezed out.
- Using a tablespoon, add the fresh juice a little at a time into the powdered sugar. When the powder is completely dissolved in the juice, the desired consistency for the anointing is obtained.
- After baking the pastry, leave a little time for cooling. The glaze is then poured over the dessert. Decoration with any confectionery powder is allowed.
A similar recipe can be prepared using the custard method. To do this, mix the powdered sugar with a small amount of water and put it on the fire until it thickens. Then add freshly squeezed orange juice and bring to a boil again. The resulting composition should be quite thick to prevent the fudge from dripping onto the plate.
