Mix sugar and hot water in a saucepan, stirring thoroughly until sugar dissolves, bring the syrup to a boil and simmer, skimming foam from time to time. Wash the saucepan sides after the skimming with a brush or a piece of cloth to avoid crystallization.

Continue simmering the syrup until coarse bubbles appear on the surface, then check the readiness by plunging a teaspoonful of syrup in cold water. Shape a lump off the fudge in the water, if it forms a ball, then the syrup is ready, if it fails then continue simmering the syrup.

Add citric acid to the prepared syrup. Cool the ready syrup quickly by plunging the sauce pan with the syrup into the larger container with cold water. Start whisking at about 40C. The syrup thickens and whitens while whisking, forming a hard mass then.

]Turn the ready fudge on a platter and leave for 12-25 hours to ripen. Before glazing melt the fudge over water bath until creamy texture and use.

The fudge could be flavored with wine, juice, essence, or it could be colored with food dyes.

To make lemon glaze, sieve 200 gm powdered sugar,. mix with 2 tablespoons of lemon juice and the same quantity of hot water, stir then until white homogeneous mass. To get orange glaze, orange juice is used instead of lemon one.

To make strawberry or raspberry glaze, use 200 gm powdered sugar, 3 tablespoons strawberry or raspberry juice and 1-2 tablespoons hot water. Prepare the same way as lemon glaze.

For cocoa glaze sieve 200 gm powdered sugar and 2 tablespoons cocoa, mix with 3-4 tablespoons hot milk, add 1 tablespoon butter and stir until glossy mass.

For chocolate glaze crush 100 gm chocolate, add 3 tablespoons hot water and melt over stovetop or over water bath. Add 1 tablespoon butter, 100 gm powdered sugar and stir until homogeneous mass.

Coat pastries, buns, cookies and cakes with glaze.