You will need
- Sugar 200 gr
- Water 100 ml
- Citric acid on the tip of a knife (about 1/10 tsp)
Instruction
1
Place sugar in a small pan and fill it with hot water.
Boil sugar syrup on a small fire with moderate heat.
Boil sugar syrup on a small fire with moderate heat.
2
In the finished syrup add the citric acid crystals and stir until dissolved.
Chill the syrup, stirring constantly, lowering the pan in a bowl of cold water to body temperature.
Chill the syrup, stirring constantly, lowering the pan in a bowl of cold water to body temperature.
3
Whisk the cooled syrup until a homogeneous white mass.
When the mixture starts to change the structure on the loose, the whipping will stop.
Ready sugar the fondant used for decoration of confectionery, slightly heated, for uniform application.
When the mixture starts to change the structure on the loose, the whipping will stop.
Ready sugar the fondant used for decoration of confectionery, slightly heated, for uniform application.
Note
It is necessary to properly cook the syrup, to give this matter special attention, since this depends directly on the result. To get the desired willingness to take a little of the syrup on the spoon and dip in a bowl of cold water.
Try to mash the hardened syrup. He is ready, if not stick to hands and allows you to roll a soft ball.
Try to mash the hardened syrup. He is ready, if not stick to hands and allows you to roll a soft ball.
Useful advice
Ready-made fondant can be stored in the refrigerator, wrapped in cling film to avoid drying.
Before using it will need to be heated to a temperature of 40-50 C with continuous stirring.
Before using it will need to be heated to a temperature of 40-50 C with continuous stirring.