Milky White Fondant
by Editorial Staff
Milk fondant recipe for glazing cakes, pastries, rolls, and other confectionery products.
Cooking: 30 minutes
Ingredients
- Sugar – 1 glass
- Milk – 0.5 cups
Instructions
- In a saucepan, mix sugar with milk.
- Put the mixture on fire. With continuous stirring, cook with a wooden spatula until thickened.
- In the process of cooking, wipe the edges of the pan with a clean, damp cloth to avoid sugar syrup.
- Cook the sweet until the “weak ball” test. To test the fudge, you need to scoop up a little syrup with a teaspoon and dip it into a cup of cold (preferably ice) water. If you can form a softball from the syrup cooled in this way with your fingers, the fondant is ready.
- Cool the ready-made milk-sugar syrup, and sprinkle its surface with cold water. When the white fudge has cooled to the temperature of fresh milk, beat it with a whisk until a homogeneous mass is formed.
- The whipped fudge should be used immediately. If the baked goods are not yet ready, cover the milk fudge with a wet cloth.
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