Homemade marshmallows Marshmallow. Marshmallow at home

Recipe

First of all, prepare the invert syrup. To do this, combine sugar and hot water in a thick-bottomed saucepan. Place the saucepan on the fire and, stirring gently, bring the mixture to a boil. If sugar crystals get on the sides of the pan while stirring, be sure to wash them off with a slightly damp brush.

As soon as the syrup boils, add citric acid. Cover the saucepan with a tight-fitting lid and simmer over low heat for about 30 minutes. During cooking, the syrup should become only slightly golden.

Turn off the heat and leave the syrup to cool slightly for 5-10 minutes. Dilute the soda in a small amount of boiled water (about 1-2 tsp) and add it to the syrup.

A lush foam forms on the surface. Leave the syrup for another 5-10 minutes to allow the foam to settle.

Invert syrup is ready. Pour it into a clean and dry container and store in the refrigerator until ready to use (this syrup can be stored in the refrigerator for 3-4 months). This amount of syrup will be enough to make two servings of homemade marshmallows.

After the invert syrup is ready, you can prepare the marshmallows. To do this, pour gelatin into 100 g of cold (boiled) water.

Leave the gelatin for 5-10 minutes to swell.

Meanwhile, prepare the syrup. Pour granulated sugar into a saucepan, add invert syrup, water and a pinch of salt.

Place the saucepan on the fire and, stirring gently, bring the mixture until the sugar is completely dissolved and boils. Cook the syrup over medium heat for 5 minutes (do not stir the syrup).

While the syrup is cooking, heat the gelatin on the stove or in the microwave until completely dissolved. Do not bring the gelatin solution to a boil!

Pour the gelatin solution into a large container and beat with a mixer for 2-3 minutes. The mass will lighten and become fluffy.

Without stopping whisking, carefully pour the hot syrup in small portions along the sides of the bowl. Turn the mixer speed to maximum and beat the mixture for 5-10 minutes. Add vanilla sugar to it.

And beat for another 5 minutes. The mass should become very dense and viscous. If desired, when the mass is ready, you can divide it into parts, add different dyes and mix with a mixer until a uniform color is obtained. This way you will get multi-colored marshmallows.

Pour the resulting mass into a pastry bag with a round nozzle and squeeze it in the form of strips onto sheets of parchment (to make the marshmallows easier to separate from the paper, grease it with a thin layer of vegetable oil). You can also put the mixture in a form lined with paper and leave it to harden in the form of a large layer. Let the marshmallows sit for 4-5 hours or overnight until hardened.

Sprinkle frozen marshmallows with a mixture of powdered sugar and starch.

Carefully separate the strips from the paper and cut them with a knife or scissors into pieces of the desired size. To prevent the marshmallows from sticking too much to the knife when slicing, lightly grease the blade with oil.

Roll the resulting pieces on all sides in powder and starch.

Shake off any excess dry mixture.

Homemade marshmallows are ready, store them in a container with a tight lid.

Serve the treat with coffee or cocoa.

As you can see, making marshmallows at home is not at all difficult; on the contrary, it’s exciting and interesting!

Marshmallow is an airy dessert similar to marshmallows or marshmallows. As a rule, the size of this delicacy is small, which is why it is also called “mini marshmallows” or “marmies”. Candies can be of a wide variety of shades and shapes: striped, two-colored, braided, made in the form of barrels, etc. Many people are interested in the question of whether marshmallows can be made at home. The recipe for this cute dessert will be presented in our article.

Cooking secrets

The assortment of marshmallows on store shelves is quite wide. The most famous candies from this series are Bon-paris. An airy dessert is prepared from a special mass. It consists of hot gelatin, whipped into a very dense foam, diluted in water, and sugar syrup consisting of fructose, sucrose and glucose. Various food colors and flavors are also used in the production of marshmallows. They give candies a different taste and aroma. It is quite possible to make marshmallows on your own. A recipe with a photo will help novice housewives understand all the intricacies of preparing this dessert.

Homemade marshmallows. Ingredients

To make marshmallows you will need:

gelatin powder - 400 grams;
boiled water - 1 glass;
syrup (invert or corn) - 160 grams;
sugar - 2 cups;
food coloring;
salt - a quarter of a teaspoon;
food flavoring;
potato starch and powdered sugar - 1/2 cup each.

Cooking marshmallows

The dessert recipe involves the following steps:

First of all, gelatin must be poured into 1/2 cup of water, stirred thoroughly and left to swell for 30-40 minutes.
Then mix water, sugar, syrup and salt in a saucepan. The resulting mixture must be kept on fire until it boils. After this, you need to reduce the temperature and cook the syrup for about eight minutes.
Now the swollen gelatin needs to be beaten in a mixer. This must be done at the slowest speed. Syrup should be gradually added to the gelatin mass. After each fresh portion, the speed of the mixer must be increased, eventually reaching maximum. At maximum speed, the fluffy mass must be beaten for another 15 minutes. At the final stage, you can add flavoring and coloring to the gelatin mixture to taste. The resulting stiff foam should be left until it cools completely.
Next, you need to carefully line the mold with foil so that there are no tears or folds on it. Refined vegetable oil must be applied on top of it. The cooled mass should be placed in a mold, covered with another sheet of foil on top and left to harden at room temperature for six hours.
After this, in a separate bowl you need to mix powdered sugar and starch. Then the resulting mixture must be sifted through a sieve. Snow-white powder should be poured onto the table.
Now you need to very carefully separate the viscous mass from the foil and place it on a surface sprinkled with powder and starch. Next, with a knife lubricated in vegetable oil, you need to cut the sweet substance into small portions. This should be done carefully, in small batches.
Then individual pieces of dessert must be carefully rolled in snow-white powder and set aside. Only after this can you start cutting the next batch of candies.

You now know how to make homemade marshmallows. The dessert recipe is quite labor-intensive. But the result obtained and the process of preparing the delicacy itself will bring you and your household great joy.

Marshmallow mastic. Ingredients

Cakes decorated with fondant are becoming increasingly popular these days. This dense and at the same time airy substance allows you to create real masterpieces on confectionery products. It is known that the easiest way to make mastic at home is from marshmallows. The recipe and photos of making this delicacy are published in this article. To make a sweet substance you will need:

marshmallow candies - 90-100 grams;
powdered sugar - 1 cup;
starch - 1/2 cup;
milk or lemon juice - 1 tablespoon;
butter - 1 teaspoon.

Marshmallow mastic. Cooking process

First you need to combine powdered sugar and starch. After this, the snow-white powder must be sifted through a fine sieve.
Then you need to melt the marshmallows. Place the candies in a heat-resistant container, add liquid (lemon juice or milk) and butter and place in a water bath or microwave.
After this, the resulting viscous mass should be thoroughly stirred and a few drops of food coloring should be added to it.
Now you need to gradually (one tablespoon at a time) add starch and powdered sugar to the sweet mixture. The substance must be thoroughly mixed.
As soon as it becomes difficult to mix the mass, you should put it on a board covered with snow-white powder.
With buttered hands, you need to start kneading the mastic. In this case, starch and powder must be constantly added to the mass.
Next, you should catch the moment when the mastic becomes smooth and stops sticking to your fingers. Now you shouldn’t add powder to it, otherwise the mastic will become too dense and lose the necessary elasticity.
The finished substance must be packaged in cling film and placed in the refrigerator for half an hour. After this, you can take out the mastic, let it sit for a while and start making various decorations from it.

Secrets of storing mastic

Mastic wrapped in film can be stored in the refrigerator for up to one and a half months. When stored in the freezer, this period can be increased, according to various sources, from two to six months. If the mastic has been removed from the refrigerator after long-term storage, it should be warmed at room temperature for at least an hour without unrolling the cling film. If a plastic bag is used to package a sweet substance, then you must first release all the air from it and tighten it on the product as tightly as possible. Otherwise, a dry crust will form on the surface of the mastic.

This is how marshmallows can be used in such an unusual way. The mastic recipe will allow chefs to create not only tasty, but also very beautiful desserts in their own kitchen.

Chocolate marshmallow mastic

The list of ingredients for making chocolate mastic from marshmallows is as follows:

dark chocolate - 200 grams;
powdered sugar - 150 grams;
marshmallows - 180 grams;
cream (milk) - 3 tablespoons;
butter (margarine) - 1 tablespoon;
brandy, liqueur or orange juice - 1 tablespoon.

The process of making chocolate mastic

The first step is to melt the dark chocolate in a water bath.
Then soften the marshmallows in the microwave and combine with the chocolate mixture. There you also need to add butter, cream and liquid (brandy, orange juice or liqueur).
After this, you need to stir all the ingredients until a homogeneous mass is obtained. Then you should add powdered sugar to the chocolate mixture and beat everything until it becomes a dense and elastic substance.
Next, the finished product needs to be cooled slightly, placed on a greased table, and rolled out in the manner of ordinary dough.

So the marshmallow chocolate mastic is ready. The recipe for its preparation is simple; any housewife can make this delicacy at home without any problems. The features of storing mastic have already been discussed above.

Cocoa with marshmallows

The recipe for this dessert is simple. You will need the following ingredients:

chocolate wafers - 2 pieces;
marshmallows - 8 grams;
cocoa powder - 2 teaspoons;
chocolate sauce (topping) - 1 teaspoon;
milk - 180 milliliters;
dark chocolate - 5 grams.

Method for making cocoa with marshmallows

First, heat the milk in a small saucepan.
Then you need to dissolve chocolate and cocoa powder in it.
Next, place chocolate cookies or waffles on the bottom of the mug. On top you need to pour cocoa cooked in milk over everything. The liquid should be at a distance of 1-1.5 centimeters from the edge of the cup.
Now you can place the cocoa marshmallows on the surface. The container should be placed in the oven with a grill on the upper level and the airy dessert should be baked at 180 degrees for two minutes.
After the marshmallows acquire a golden hue, remove the cup of cocoa from the oven, pour chocolate syrup on top and serve.

Now you know the marshmallow recipe. You can easily prepare this delicious delicacy at home. Get down to business with confidence. Bon appetit!

Marshmallows, or soufflés, as we used to call them, came to us from afar, but have already taken root well. Although we have not introduced the American habit of throwing small marshmallows into cocoa into everyday life, we love them no less. These small fluffy pillows, which, when squeezed, take on any shape and then return to their original shape, delight both children and adults. But who would have thought: it turns out that you can easily prepare them at home. Previously, I myself couldn’t believe it, I refused for a long time and didn’t take on this matter - I was afraid of a fiasco. But in vain. From the very first attempt I was expecting success and a bunch of those same marshmallows that are either difficult to find, or their cost is so high that the desire to buy them simply disappears. By the way, when preparing marshmallows, I used the same invert syrup, which has 1000 and 1 uses. And this is one of them. Let's go, this will be fun!

Ingredients:

instant gelatin – 12 grams;
granulated sugar – 200 grams;
water – 125 ml;
invert syrup – 80 grams ();
powdered sugar – 30 grams (for rolling);
potato starch – 30 grams (for rolling, with a reserve);
dye - optional.

Total time: 30 minutes + 6 hours.

How to make marshmallows:

1. In a saucepan, combine granulated sugar, invert syrup and water. Mix everything thoroughly on the stove at medium temperature. The sugar must dissolve completely, and it is better to help it to speed up this process. As soon as the sugar is completely gone, leave the syrup undisturbed and let it boil.

2. Pour gelatin with a small amount of water and as soon as it swells, heat over medium heat, without bringing to a boil.

3. The mixture with the syrup has already boiled - leave it calm for a few minutes while we work on the gelatin.

4. We will need a lot of strength, so arm yourself with attachments for both cream and dough (if any). They are able to withstand even the most complex and dense mass, and that is exactly what they should do.

So, gelatin should be whipped using a kitchen mixer. I agree, the activity is a little strange, but as soon as you see a light foam on the surface of the melted gelatin, you will understand that the beginning of marshmallows has been made and it is these small bubbles that will now create magic.

5. Pour warm syrup into the gelatin and continue whisking, constantly increasing the speed to maximum. You will see that the mass has become frankly white and increased in size. Is the mixer already hot? Give him a break and continue working. This is not all and we are not satisfied with this result.

6. I have already changed the attachments because the original ones absolutely stopped doing their job. It became childishly difficult to twist this mass; the attachments seemed to get stuck in the future soufflé and mix the contents of the dish with great difficulty. But we don’t give up here either – we continue to work! Do you know which option will suit us? Raise the nozzle with the future soufflé so that the mass remains at the top. Just stand: it should keep its shape well and not flow off the nozzle, not fall or settle. If your result is not yet so happy, continue working with the mixer, giving it a break from time to time. For now, with those who already have a lot of weight, let’s move on to the most interesting part.

7. If you want to tint your homemade marshmallows, do it right now. If you want to make multi-colored soufflés, divide the mass by the number of colors and mix each with dye in a separate bowl, avoiding mixing different types with each other. So, we put the mass into a mold, from a pastry bag, in any shape. To make everything very simple, in the future, cover the mold with cling film, preferably lightly oiled. And on top, on the cling film, you should sprinkle a small amount of powdered sugar and potato starch, which we have not used yet - the marshmallows will simply bounce off such a surface.

8. After the marshmallow mold has stayed overnight for about six hours at room temperature, we can cut it and roll it in a mixture of powdered sugar and potato starch that we still have left (you can not use these ingredients right away, the quantities are indicated with a reserve and there may be more of it than needed).

9. Here they are, small and dense ready-made marshmallows. They hold their shape perfectly, you can squeeze them a thousand times and they will still return to their original appearance; they also have great stretch, but with great force, of course, they will tear, because we are not preparing chewing gum.

Serve marshmallows to the table and enjoy the result! Bon appetit!!!

Best regards, Yulia.

Delicate, airy, delicious marshmallows can be prepared simply at home, in our selection: a recipe for making marshmallows, as well as mastic for a cake.

Sugar 1.5 tbsp
Gelatin 2 tbsp. l
Coconut flakes 2 tbsp
Vanillin 1 pinch

Lightly grease and line a rectangular pan measuring 16.5*26 cm with baking paper. Soak the gelatin in 2/3 cup. cold water (for time, see instructions on package). Mix sugar and 2/3 cup. cold water in a saucepan.

Heat, stirring, over low heat until the sugar is completely dissolved and the syrup becomes clear. Add the swollen gelatin along with water and heat, stirring, until the gelatin is completely dissolved.

Pour the mixture into a mixer bowl and let cool to room temperature.

Beat the cooled mixture with a mixer at high speed. Beat for 6-10 minutes until very thick. Add vanilla and beat for 1 more minute.

Pour the mixture into the prepared pan and level the surface. Leave for 1-2 hours at room temperature to set.

Then remove it from the mold by the edges of the paper and cut it into 24 squares with a damp knife.

Place the coconut in a bowl and roll the marshmallows into it. Bon appetit!

Recipe 2: homemade marshmallow marshmallows (with photos step by step)

Gelatin - 25 Grams
Sugar - 750 grams
Water - 260 Milliliters
Salt - 1 teaspoon
Vanillin - 1 teaspoon
Citric acid - 2/3 teaspoons
Soda - ¼ teaspoon
Invert syrup - 160 Milliliters

First, prepare invert syrup. To do this, mix sugar (350 g) with hot water (160 ml), bring to a boil, add citric acid. Reduce heat to low, cover tightly, and cook for 15–25 minutes. Remove as soon as the syrup turns yellow. Let cool for 10 minutes, add soda, slaked with water, let the foam fall off.

Pour 100 ml of cold water over gelatin and leave to swell. Next, melt it in a water bath, stirring constantly.

Add salt, water and invert syrup to the remaining sugar. When the mixture boils, boil for 8 minutes at 100 degrees. Pour the cold gelatin into a bowl and beat it at low speed with a mixer.

Gradually pour the syrup into the gelatin so that it does not get on the whisk. Increase mixer speed to high. Next, add vanilla and continue whisking until thick.

Next, use a piping bag to place marshmallow strips onto a baking sheet lined with parchment paper and sprinkled with cornstarch. Let the marshmallows dry for 3 hours.

Recipe 3: airy marshmallow mastic for cake

There are enough mastic recipes today to choose one that you like the most. The easiest and fastest way to make mastic at home is to make marshmallow mastic.

marshmallows - 200 gr.
powdered sugar - 350 gr.
starch - 50 gr.
drain oil - 1 tbsp. spoon
lemon juice - 2 tbsp

Sift the powdered sugar and starch into a separate bowl. I advise you to use exclusively store-bought mastic for making mastic. With homemade powdered sugar prepared in a coffee grinder, the mastic comes out with grains and can tear when used!

To do this, take a tall container, since marshmallows increase in volume when heated. Add plums to them. oil and lemon juice. If you don't have lemon juice, you can replace it with a pinch of citric acid and a tablespoon of plain water.

How long does it take for marshmallows to melt? This time is individual, for some the marmalades are ready in a minute, and for others in two. In my microwave, with a power of 700 W, this process lasts exactly 2 minutes.

Your microwave may have a different power, so adjust the time! Or your portion is smaller, and therefore the time spent in the microwave will be shorter!

I don’t recommend overheating the marshmallows, because when kneading they will absorb a lot of powdered sugar. And after cooling, the mastic will be so hard that it will be very difficult to roll it out.

After the candies have doubled or even tripled in volume, stir them first with a spoon and only then add the dry food mixture. Add powdered sugar in portions.

When it becomes difficult to knead the sugar mixture with a spoon, pour the remaining powdered sugar onto the work surface and transfer the sugar dough onto it. The dough will stick to your fingers, but try to sprinkle it with powder, thereby kneading the mastic.

You should not knead the mastic for a long time, only until the mastic forms a lump. It will still be warm to the touch and slightly stick to your hands if you squeeze it tightly. But you don't need to do this.

Be sure to wrap the kneaded sweet dough in cling film or a regular bag and place it in the refrigerator for half an hour to rest and harden.

Before working with mastic, knead it in your hands. It will become plastic, soft and create for your pleasure. With the prepared mastic you can cover not only the cake, you can use it to mold small figures for the cake or make cutouts in the form of flowers, leaves and other interesting products to give your cake an unforgettable bright look!

Recipe 4, step by step: homemade marshmallow mastic

60 g homemade marshmallows (marshmallows),
100 g powdered sugar,
25 g butter,
food coloring.

Place the chewy marshmallows in a bowl along with a piece of butter.

Melt the mastic mixture in a water bath or in the microwave. Let's mix.

Let's decide on the colors we will paint our mastic in. We divide the melted mass into as many parts as we want to get the number of colors of mastic. We add the dye little by little to get the desired shade.

Stir the mixture and see what we get. If you need a more saturated shade, then add more dye.

First, mix the mixture with a spoon in a bowl.

Add more powder to make the consistency thicker.

Then we put the powder on a cutting board, put the viscous mass on the powder and knead the mastic by hand like dough.

Knead until the mastic is no longer sticky. If we need mastic to cover a cake, then it should be soft in consistency, and if for sculpting figures, then it should be denser.

Recipe 5: American marshmallow at home

instant gelatin – 12 grams;
granulated sugar – 200 grams;
water – 125 ml;
invert syrup – 80 grams (recipe);
powdered sugar – 30 grams (for rolling);
potato starch – 30 grams (for rolling, with a reserve);
dye - optional.

In a saucepan, combine granulated sugar, invert syrup and water. Mix everything thoroughly on the stove at medium temperature. The sugar must dissolve completely, and it is better to help it to speed up this process. As soon as the sugar is completely gone, leave the syrup undisturbed and let it boil.

Pour the gelatin with a small amount of water and as soon as it swells, heat it over medium heat, without bringing it to a boil.

The mixture with the syrup has already boiled - leave it calm for a few minutes while we work on the gelatin.

We will need a lot of strength, so arm yourself with attachments for both cream and dough (if any). They are able to withstand even the most complex and dense mass, and that is exactly what they should do.

Pour warm syrup into the gelatin and continue whisking, constantly increasing the speed to maximum. You will see that the mass has become frankly white and increased in size. Is the mixer already hot? Give him a break and continue working. This is not all and we are not satisfied with this result.

I have already changed the attachments because the original ones absolutely stopped doing their job. It became childishly difficult to twist this mass; the attachments seemed to get stuck in the future soufflé and mix the contents of the dish with great difficulty. But we don’t give up here either – we continue to work! Do you know which option will suit us? Raise the nozzle with the future soufflé so that the mass remains at the top. Just stand: it should keep its shape well and not flow off the nozzle, not fall or settle. If your result is not yet so happy, continue working with the mixer, giving it a break from time to time. For now, with those who already have a lot of weight, let’s move on to the most interesting part.

If you want to tint your homemade marshmallows, do it right now. If you want to make multi-colored soufflés, divide the mass by the number of colors and mix each with dye in a separate bowl, avoiding mixing different types with each other. So, we put the mass into a mold, from a pastry bag, in any shape.

To make everything very simple, in the future, cover the mold with cling film, preferably lightly oiled. And on top, on the cling film, you should sprinkle a small amount of powdered sugar and potato starch, which we have not used yet - the marshmallows will simply bounce off such a surface.

After the marshmallow mold has stayed overnight for about six hours at room temperature, we can cut it and roll it in a mixture of powdered sugar and potato starch that we still have left (you can not use these ingredients right away, the quantity is indicated with a reserve and it can be turn out to be more than necessary).

Here they are, small and dense ready-made marshmallows. They hold their shape perfectly, you can squeeze them a thousand times and they will still return to their original appearance; they also have great stretch, but with great force, of course, they will tear, because we are not preparing chewing gum.

Serve marshmallows to the table and enjoy the result! Bon appetit!!!

Recipe 6: tender marshmallow cake (step-by-step photos)

water - 6 tbsp.
lemon - 0.5 pcs
butter - 80 g
baking powder - 5 g
vanilla sugar - 4 tbsp.
lemon zest - 10 g
potato starch - 100 g
marshmallows – 200 gr
wheat flour - 100 gr
sugar - 100 gr
cream 33% – 500 ml
chicken eggs - 4 pcs

Recipe 7, step by step: how to make marshmallows at home

160 grams of invert syrup (you can take glucose or corn)
400 grams of sugar
25 grams instant gelatin
110+110 milliliters of water
a pinch of salt
a pinch of vanillin
liquid food coloring (optional)
powdered sugar and starch for coating the finished product

For the syrup:

175 grams sugar
75 grams of water
pinch of citric acid
a pinch of soda

I poured sugar into the pan.

She poured in water.

I took a saucepan with a thick bottom (well, that’s what I thought), put it on low heat and gently, heating it, began to stir until the sugar was completely dissolved.

And after the allotted 40 minutes - bingo! - my syrup is ready. Readiness is checked this way: you need to touch a drop between your fingers - if it stretches like a thread, it’s ready, if not, then it’s not. I took it off the stove so that God forbid nothing bad would happen to it and added a pinch of soda right there and stirred it. As a result of the reaction of soda with citric acid, such bubbles are formed, this is normal.

After 5-10 minutes they will settle and you can continue working, since the invert syrup is ready.

I poured gelatin into a large bowl and poured 110 milliliters of warm (not hot) water, let it swell.

I added the remaining sugar directly into the same pan where my invert beauty had cooled down, added water and stirred again over low heat until the sugar dissolved. You can’t stir it any further, you can just wait until it boils and leave it alone, but with caution, for exactly 8 minutes. During this time, I laid parchment paper on the bottom of the mold and greased it and the walls well with a layer of vegetable oil.

And my syrup is ready, here it is, cooling.

And then carefully, just down the side, pour the syrup into the bowl, not immediately, but in portions, and immediately increase the speed to maximum. Somewhere in the depths of my consciousness there was a thought that gelatin should not be introduced into a very hot liquid, but I actively pushed it, relying on the experience of the same bloggers (looking ahead, I will say that everything worked out, I was afraid in vain). The contents of the bowl began to foam and turn white.

What needs to be achieved? Steady white peaks. I had to beat everything for a little over 20 minutes.

I poured the contents into the mold.

I leveled it out and dripped some dye on top.

Then, with a sushi stick, I chaotically drew many, many lines through the drops in different directions (if you made a “heart” design on your nails in the 00s, then the technology should be clear).

That's all for today. I let this matter freeze. I returned to my epic only the next day. The mixture was still sticky, but that's how it should be. Now I mixed the powdered sugar and starch in a bowl, then sprinkled the mold with this mixture and spread the mixture over the entire surface with my fingers (it will feel pleasant and very elastic).

Then use a knife (knife in the mixture) and run along the edges of the mold. She turned it over and shook it all out onto the table. The mass came away from the walls quite easily, by the way, but to tear it off the paper I had to sweat. Then I cut thin strips and cut each into small pieces.

This is quite a tedious task - the mass sticks, you have to remove each piece from the knife and roll it well in the mixture.

But the result was worth it - that was them - marshmallows! Very, very elastic, stretchy and several times more tender than store-bought ones. It turned out a lot - my family ate them very actively for 4 days. Bon appetit!

Marshmallow is a delicacy familiar to us from American films. It is added to cocoa or roasted over a fire until the pieces are golden brown. Also, mastic for cakes and pastries is made from the snow-white mass. Marshmallows are very similar in structure to marshmallows, but they have a different recipe and can be made at home!

Ingredients

Marshmallow recipe

Place 300 g of sugar in a saucepan and pour 250 ml of cold boiled water over it. Bring to a boil over low heat, stirring slowly, and add citric acid. Reduce heat to low, cover the pan and simmer the syrup for another 40 minutes. Then remove it from the heat, cool and add soda diluted with a small amount of water.

Stir the thickened syrup until it becomes homogeneous and has the consistency of liquid honey. Dissolve gelatin in 100 ml of water. Then add the remaining water, sugar and salt to the liquid. Mix all the ingredients, bring them to a boil and leave for 10 minutes on low heat. Meanwhile, heat the gelatin solution in the microwave.

Gently beat it with a mixer and add it to the prepared syrup. Beat the mixture for another 15 minutes. The mass should come out fluffy and white. If you want to use marshmallows as fondant, this is the last step in making it. Well, those who want to make “marshmallows” must prepare a form.
Frozen marshmallows can be cut with a simple knife or into shaped molds. Cover it with cling film in such an amount that you can cover the marshmallows on top. Then place the prepared mixture in the mold and leave it in the refrigerator for 8-10 hours. Cut the frozen marshmallow into small pieces. Dip each into a mixture of potato starch and powdered sugar, mixing 100 g of each component.

To give marshmallows a special taste and color, add liqueur, aromatic essence and food coloring to the sweet composition. Add them to the liquid mixture following the instructions on the package. Cut the product using metal cutters. Then the marshmallows will look even more appetizing.