Pokhlebkin sugar fondant recipe (on invert syrup by hand kneading)

[Preparation of invert syrup in the usual way:]

Pokhlebkin sugar fondant recipe (on invert syrup by hand kneading)

Category: Easter

Ingredients
sugar	500g
invert syrup	50g
water	50g

Cooking method

• I have mastered a wonderful way of making sugar fondant by hand kneading. Has become two heads taller. I am satisfied with the result and the fact that I did not use either the combine or the mixer. I have already paid tribute to this capricious lipstick once, the mixer burned out and my favorite paddle-paddle didn't even help - it broke in half ... O failure! It was an experience with a citric acid lipstick variant. Experience gave a negative result and, nevertheless, a good result with lipstick on glucose, on invert syrup, starch syrup, corn syrup.
• You can make invert syrup yourself: quick and easy. I left the description below.
• Sugar lipstick is suitable for decorating confectionery: rum baba, Easter cakes, buns, pretzels, cookies, Poloska shortcake, Esterhazy cake, for glazing berries (cherries, strawberries, grapes), candied fruits.
• The surface is smooth, dry, glossy, does not crumble when broken, when bitten it is soft, like "Ladybug" candy.
• Pokhlebkin sugar fondant recipe (standard):
• Prepare a deep baking sheet in advance, pour ice evenly into it and pour some ice water. Place a tray 2-3 cm high on top, grease it with vegetable oil and sprinkle with water. You will need a scraper.
• Combine sugar and water in a saucepan. Heat and stir until completely dissolved. At a temperature of 100C, the sugar should dissolve. Add invert syrup. Stir. After boiling, you cannot stir with a spoon, but only shake the pan.
• Boil the syrup to the stage of a small soft ball - 116-117C. Check manually as follows: drip the syrup into water and a flattened, sticky, unstable ball is formed. Remove the syrup from the heat.
• Pour the syrup directly onto the prepared tray.
• Don't disturb the masses anymore. It should cool down. Wait about 5 minutes. Cooling down, the surface slightly begins to be covered with a film, as if shrinking. I have highlighted such a place in the photo ...
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• Start working with a scraper at 75-60C. You can remove the ice tray, it will no longer be useful.
• Knead directly in the baking sheet, moving from edge to center, as if picking up the corners of the spreading mass.
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• Gradually, the mass becomes heavier, more turbid, more viscous.
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• Further, it begins to acquire a more matte shade, brightens, becomes denser. This is a harbinger that the lipstick will be ready soon.
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• White, thickest and friable lipstick becomes almost instantly. This whole process of kneading lipstick will take 5-15 minutes.
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• With hands dipped in water, knead the mass, knead slightly and collect in a lump. Lipstick does not stick to the hands, it feels like white plasticine. Wrap in foil (or container) and refrigerate for 5-12 hours to ripen. Before use, heat in a water bath (without boiling), stirring occasionally. When it becomes liquid and flowing (40C), it can be flavored with fruit juices, wines, liqueurs, fruit essences, acidified, colored.
• Decorate immediately. Act quickly, because it freezes almost instantly (30C).
• If in the process of work the lipstick thickens, then holding it in a water bath, you can again bring it into the desired pouring form. If the lipstick is very thick, it can be thinned 1 / h. l. water or egg white, that is, gradually and little by little adding liquid and stir.
• Already prepared fondant in the required amount is applied to a biscuit or shortbread cake in cakes and quickly leveled with a long knife over the entire surface of the cake. In this case, the cake should have a temperature slightly higher than room temperature, 25-30 degrees. At lower crust temperatures, the lipstick will harden quickly and will be difficult to apply evenly. After applying the fondant to the surface of the cake, you should wait a little until it dries and becomes covered with a thin crust. After that, the side surfaces of the cake are cleaned with a sharp knife, after which cakes can be cut from the cake. The cakes are cut with a long, narrow, sharp knife, pre-soaked in hot water and wiped dry.
• Do not put fresh and wet fruits on top of the fondant, as they thin the fondant, impairing the appearance of the confection.
• In order for the fondant to retain its shine for a long time, you need to pre-lubricate the product with a thin layer of custard or jam.
• Easter cakes can be dipped in lipstick, but pour over for a beautiful drip effect: starting closer to the edge, ending in the middle.
• You can store lipstick in the refrigerator for 1-2 months, tightly closed. That is convenient, having prepared in advance before the event with glazing.

Note

Preparation of invert syrup in the usual way:

sugar 500g
water 220g
citric acid crystals (grind into powder) 2g
baking soda 2.5g

An iron pan with a thick bottom. Sugar + water. Stir until dissolved. Boil + citric acid. Stir. Minimum fire. Cover the saucepan and cook for 30 minutes. Boil to 107-108C (this is the stage of a large thread: if you dip in cold water, and then very quickly in syrup, put your thumb and forefinger together, and then separate them, you can see a stretching thread 5mm thick). Cool to 90C and neutralize with soda. Ready syrup of yellow color and the consistency of young liquid honey, odorless and tastes like ordinary sweet syrup without acid taste. Transfer to storage container.

[Natasha]

Natasha, what tricks thanks for the details in MK

[Natasha]

Natasha, much needed recipe

Natasha, thank you for sharing, please tell me how many cakes will be enough for fudge from the specified amount of ingredients?

I do not even know. The fondant can be diluted to a consistency that suits. I always keep pre-made fudge in a bag in the refrigerator. I use it for different purposes. It is convenient to make with 1 kg of sugar. Enough for 10 pieces of medium cakes.

[Tasha]

Tasha, but exactly 50 g of water? My sugar does not dissolve, and it has become even thicker, as if there was no water, it crumbles in pieces

Natasha, pliz answer, and that time is running out

There is enough water + syrup to moisten the sugar. When heated, the sugar should dissolve completely. Water to a minimum! The more water, the longer you will boil down to the desired concentration.
The recipe does not indicate the amount of water at all.
10 parts sugar
1 part molasses or invert syrup
water

Natasha, the sugar did not dissolve during boiling, and the longer it kept the thicker it became. as a result, it began to burn and threw everything away
Should it be transparent when boiling?

Why did they throw it out? It could be diluted with water and repeated again, at least for training. They just boiled more to the desired concentration.
Did you do everything right? It is necessary to thoroughly dissolve sugar. Water + sugar. Put the saucepan on the fire and, heating over medium heat, ensure that all the sugar is dissolved BEFORE the boil starts. It is important to ensure that not a single crystal of sugar remains in the syrup. + Invert syrup. I described everything.
This is not the first year I have boiled this lipstick. Now in general in the restaurant women and eclairs have entered the menu. We do not order ready-made lipsticks, since homemade is more natural.
Sugar can be dissolved even without sugar, even at fairly high heat. This is called dry melting. But this is for other purposes.

Now I made a second attempt. Well, sugar does not dissolve in any way. I even added a little more water.On the smallest heat, the white foam on top also boils, but the crystals remain. The syrup added, all the same. The color is not transparent, but cloudy. poured it onto a tray. I don't even know whether to knead further or it won't work. Maybe this is sugar?

Tata, sugar needs to be dissolved !!!
Maybe if he has crystals of a large fraction - on a blender and make them fine-crystalline!
You manipulate inconsistently. Lipstick won't work that way.

Natasha, what is my inconsistency? I did it according to the recipe. If you mean try 2, then seeing that again nothing works, I really did not know what to do next. Can I do something with this mass? how to reanimate all this?

Tata, did the sugar dissolve in the tea? Try again to pour hot water and heat, dissolve the result. It should work, right?

Natasha, do not be indignant pliz. Tea has the wrong proportions. And I didn't invent anything. as it is and it is.

Once my friend and I made sweets: such white twisted spirals, exactly as described. I don’t remember exactly, but they kneaded the mash on a table on a wooden board, first rolled it with a knife, and then with her hands, my contribution was this: I cut them with a knife, it’s a pity I have no proportions, they didn’t survive. But kneading this mass is hard - I remember that! And it's hot!
Thank you Natasha!

Sharp, I hope everything will work out.

Natasha, hello!
Can I take liquid citric acid?
If possible, how much?

Here https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=44566.0 recipe with lemon.

Natasha, thank you very much!

Natasha, hello! Thanks for the pictorial recipe. Already cooked lipstick but with lemon. Now I have starch syrup in stock - and how much is needed instead of invert syrup. By the way, thanks for him too. Now there is no time for him (urgently need to cook lipstick), but I will definitely do it. It is stored for a long time, I mean in. syrup.

By the way, the mixer really turns out extremely badly, a lot of syrup remains on the sides and bottom - one third for sure, at least that's how it worked for me. I didn't dare to do it manually, but your example inspired me a lot. Thank you!