Sugar fudge for buns

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   First of all, prepare a bowl in which the sugar syrup will be cooled. Since it cooks very quickly, do it in advance. Pour cold water into a large bowl and put ice. Place a smaller bowl on top. You will pour the finished syrup into it. Calculate the water level so that it does not spill out of the bottom bowl.

3. Step 3:

   

   Fudge is a thick sugar syrup that was first boiled and then whipped, and which crystallized into small crystals. Take a pot with a thick bottom. Pour the water into it and pour all the sugar.

4. Step 4:

   

   Put a saucepan with sugar on the fire. Make the fire small. With constant stirring, bring the syrup to a boil. Sugar should completely dissolve, for this it is better to stir it without ceasing. As soon as the syrup boils, stirring can be stopped.

5. Step 5:

   

   Cover the pot with boiling syrup with a lid and hold it like this for one minute. All the sugar stuck on the walls should melt from the steam. This is important because the sugar grains will prevent the syrup from crystallizing properly, they will become the center of crystallization and will become overgrown with too large crystals. You can go a more complicated way — turn off the heating and wash off the remaining sugar with a wet brush.

6. Step 6:

   

   After a minute, open the lid and place the cooking thermometer in the pan. When the syrup reaches a temperature of 106 ° C, pour in the lemon juice. It is needed so that the syrup crystallizes not during cooking, but later, when whipping. If you do not have a thermometer, then be guided by time - it should take about 2 minutes after boiling.

7. Step 7:

   

   Cook the syrup further, keeping an eye on the temperature. Put a bowl near the stove, which is standing in cold water, so that it is ready.

9. Step 8:

   

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

10. Step 9:

    

    If you don't have a thermometer, then make a test for 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 remember it with your fingers — it should look like a soft ball. Or focus on the time — it will take about 4 minutes from the moment of boiling.

11. Step 10:

    

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

12. Step 11:

    

    Start whipping the syrup. Someone whips with a mixer, but I whipped with a wooden spatula. It is very important not to overdo the syrup, it can become hard and brittle. When whipping with a mixer, it is more difficult to keep track of this, I had an unsuccessful experience. With the shovel, everything turned out fine, although I had to work hard physically.

13. Step 12:

    

    The syrup will gradually turn white and thicken. But still remain fluid. It's time to stop. And cover the buns with fudge. But this is a variant of express fudge. According to all the rules, it should be beaten to a state of thick plasticine and allowed to "ripen" during the day. The lipstick will be hard, in order to cover the pastries with it, it will be necessary to heat it.

14. Step 13:

    

    But even with such a "quick" fudge, you can glaze buns. To do this, lower the buns with the upper part into the fudge and turn it in. And then spread the fudge with a spatula. After cooling, the fudge will harden and turn white.