Marshmallow at home - sweet recipes. Homemade marshmallows Marshmallow

Before you start working, you should make gelatin and fill it with a small amount of water; Determine the time according to the instructions on the package.
So, now let's start preparing marshmallows: take glucose syrup, water and granulated sugar and heat them over low heat, stirring constantly, until the sugar is completely dissolved. On average, this entire process takes about 8 minutes, after which the equipment should be removed from the fire, to the side.
Heat the gelatin over low heat, as usual, without bringing it to a boil. Remember that gelatin loses its gelling properties at hot temperatures; while agar-agar, on the contrary, acquires the necessary properties during boiling.
Beat the melted gelatin at low speed for about 1-2 minutes.
Now, add syrup to the melted and whipped gelatin. We continue to beat, but this time the speed should be increased. The mass will begin to turn white right before your eyes. We continue to beat.
There comes a certain point at which whipping will become an unbearable process, and you will want to give up everything, since the mass has already become stringy. But give yourself and the mixer a break and continue beating until the future marshmallow holds its shape. In the last minutes of whipping, you can add dye to the entire mass, or to some part of it.
Lift the beaters and see how the mass stands. It must stand exactly, not fall to the right or left, and in no case, not drain! As soon as you have achieved the main condition, put the future marshmallows, in parts, into the cornet.
From the cornet, marshmallows should be squeezed onto a board, preferably covered with cling film and sprinkled with a small amount of powdered sugar and starch. To prevent the powder from concentrating in certain areas, use a small strainer.
About 6 hours at room temperature and the marshmallows will be ready. All that remains is to sprinkle it with a mixture of powdered sugar and starch, then cut it and serve.
But I didn’t stop there and prepared marshmallows of a different color, left them for a couple of days and only then served them. Believe it or not, the longer they lie at room temperature, the better their “stringency” becomes and the more they look like store-bought marshmallows. About two days later, I finally got the perfect marmalades.

A beautiful name and a taste reminiscent of delicate marshmallows - this is marshmallow. How to make marshmallows at home? We'll talk about this in our article.

Marshmallow at home: tasty and beautiful

Ingredients

Granulated sugar 500 grams Water 250 milliliters Gelatin 30 grams Soda 0 tsp Vanilla sugar 15 grams Lemon juice 1 tbsp. Starch 0 stack Powdered sugar 0 stack Vegetable oil 2 tbsp.

Number of servings: 8
Cooking time: 1 minute

Classic marshmallow recipe

The method for preparing marshmallows, as in the photo above, is quite simple, let’s prepare it together.

We will need:

Granulated sugar – 500 g;

Water – 0.250 l;

Edible gelatin – 30 g;

Soda - on the tip of a teaspoon;

Vanilla sugar – 15 g;

Lemon juice – 1 tbsp;

Starch – 0.5 cups;

Powdered sugar – 0.5 cups;

Vegetable oil – 2 tbsp.

You can use any starch to prepare the dish.

First we'll make the syrup. To do this, combine 50 ml of water, 100 g of sugar and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly. Then turn the heat on the stove to low and continue cooking the syrup until its consistency becomes similar to honey.

While the mass is cooling, prepare a gelatin solution. Pour gelatin powder into a wide container, pour in 0.1 liters of water (cold) and leave to swell for 20 minutes. After the required time, slightly heat the solution so that the gelatin completely dissolves.

Add the remaining sugar, water and soda to the pan with the cooled syrup. Stirring, bring to a boil and cook for about 8-10 minutes.

Slowly pour the prepared sweet syrup into the bowl with gelatin, in a stream. When pouring, you must simultaneously stir everything with a mixer. Beat until the mass doubles in size. This will take about 10 minutes. Then add vanilla sugar and mix thoroughly again.

Line the baking dish with baking paper and grease it with vegetable oil. Pour the prepared mixture into it, cover the top with foil and leave for several hours, possibly overnight.

Prepare the mixture for sprinkling: combine powdered sugar and starch. Pour half of it onto the table and smooth it out. Place the frozen marshmallows there and sprinkle the rest of the boning mixture on top. Next, let's move on to artistic creativity. Using a knife greased with vegetable oil, cut the mass into various shapes. The standard option is cubes. Roll the resulting sweets with the mixture. Marshmallow is ready!

Marshmallow on a campfire: a camping delicacy

If you brought prepared (or purchased) marshmallows with you to a picnic, you can please your loved ones and friends with a delicious dessert dish. Take thin skewers or long wooden skewers, thread marshmallows onto them and fry them over a fire. High temperature will cause the sweetness to increase in size and become crispy. Delicious, you'll just lick the skewers!

Preparing this dessert is a long process, but the result is worth it! But do not forget that this is a very high-calorie dish and should be eaten in moderation.

Marshmallow is an airy and incredibly tasty sweet that adults and children are always happy about. And the coolest thing about this marshmallow recipe is that it’s super easy and cheap! This is exactly the case when a culinary masterpiece comes out of practically nothing, and a LOT of it. From the specified amount of ingredients you will get a large dish of white airy sweets. Therefore, if you have a children’s party or a crowded party coming up, don’t forget to include marshmallows in the list of treats. You'll see how in demand this sweetness will be! So, I’m telling you the simplest recipe for making marshmallows at home.

Ingredients:

20 gr. gelatin
400 ml. water
1.5 cups sugar
1 tsp vanilla sugar
1 tsp lemon juice (optional)
100 gr. coconut flakes (optional)

Since one of the main ingredients marshmallow is gelatin, which requires time to harden, we prepare this dessert in advance, preferably the day before a holiday or children's birthday.
So let's get started. We measure out 2 tablespoons of gelatin (20 g.) I have gelatin in 10 g bags. in each bag.

Pour in 200 ml gelatin. water. Stir, leaving the gelatin to swell. First, read on the packaging how long it takes for gelatin to swell. It is clear that to make marshmallows it is better to buy gelatin, which does not require much time to swell. Usually 10-15 minutes is enough.

Pour 200 ml into a saucepan. clean water, add 1.5 cups of sugar to the water. Stirring, bring the mixture to a boil, cook the syrup for 10 minutes, turn off the heat.

Pour the gelatin mass into the hot syrup. Stir until the gelatin is completely dissolved. If the gelatin does not dissolve well, the mixture can be heated, but this is usually not necessary.

Pour the mixture into a large jug or large saucepan, in which it will be convenient for us to beat the gelatin mass (the blender glass is too small for this).
Let the mixture cool to room temperature. This is where it’s important not to miss a beat. The mixture should become cold, but not completely frozen.
While the mixture cools, prepare the mold. A rectangular shape or shapes work best. I have a small baking tray measuring 35x28cm. and 4 cm high. But you can use any shape.
Grease the sides of the pan with butter, and be sure to place parchment on the bottom of the pan. This is done to make the frozen marshmallow easier to remove from the mold. By the way, it is advisable to put the mold in the refrigerator so that it cools, then the gelatin mass will set faster.
But now the most interesting thing is that we will obtain a white and airy mass from a transparent liquid. To do this, take the completely cooled gelatin mass and start beating with a mixer or blender, using a broom attachment.

The mixture literally immediately begins to lighten and increase in volume. But despite the quick result, beat the gelatin mass for at least 10-15 minutes. We beat well not only so that it is filled with air bubbles and becomes airy. It is important that the gelatin is distributed evenly throughout the entire volume of the mixture.
Add vanilla sugar to the mixture, squeeze out a little lemon juice. Add lemon juice as desired; lemon removes excess sweetness.

Take the cooled pan out of the refrigerator and pour the creamy mixture into it. Place the mold in the refrigerator overnight.

When the gelatin has hardened properly, remove the soufflé from the mold. To ensure everything goes without a hitch, we proceed as follows:
- run a knife around the perimeter of the mold to separate the frozen marshmallow from the sides of the mold;
- sprinkle the surface with coconut flakes or a mixture of starch and powdered sugar (so that the marshmallow does not stick when turned over);
- cover the mold with a cutting board, and then turn the entire structure over so that the soufflé ends up on the board;
- remove the form;
- carefully remove the parchment.

Using a thin sharp knife, cut the marshmallow into cubes or as you like. To prevent the knife from sticking, periodically wet the knife in water.

Then roll the mini marshmallows in coconut flakes. You can roll them individually, but it is much faster and easier to pour the shavings into a large bag, put some of the cubes there, close the bag and, shaking, simultaneously roll all the pieces in it in the shavings. Roll the next portion of marmushki in the same way.

By the way, you can roll the pieces in a mixture of powdered sugar and corn starch, making the proportion 1:1. But I must say that marshmallows in coconut flakes turn out more delicious and unusual.

Place the marmushki on a dish and serve. That's all, as you can see, making marshmallows at home is not at all difficult. Store at room temperature, preferably in a tightly closed box.
When preparing marshmallows, you can add a little cocoa to the whipped mixture, then you will get very tasty and unusual chocolate candies.

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. Mastic for cakes and pastries is also 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 over 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.

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.