How To Make Marshmallow

Cooking 2023

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How To Make Marshmallow
How To Make Marshmallow
Anonim

DIY pasta at home is a great option for such a dessert. If you cook it yourself, and not buy it in a store, then you can be sure that this is a natural product without sugar, but with useful trace elements, glucose and vitamins. Store homemade marshmallows either in a glass jar with a closed lid or wrapped in parchment paper in a kitchen cabinet. By the way, it is stored for about a year, so you can cook marshmallow according to our recipes for future use. The finished marshmallow can be cut out with the help of molds in the form of any figures, making the delicacy even more original.

Apple marshmallow

A primordially Russian sweetness is apple marshmallow. For the preparation of classic marshmallows, sweet and sour varieties of apples are usually used, Antonovka is very well suited. Honey is also a traditional ingredient. The process of making marshmallows is quite laborious and lengthy. The finished marshmallow keeps very well, lined with baking paper.

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You will need

  • 1 kg. apples
  • 2 cups liquid honey

Instructions

  1. Rinse the apples and cut into halves.
  2. Line a baking sheet with baking paper and place the apples, cut side up.
  3. Bake the apples in the oven at 180 degrees for 30 minutes.
  4. Cool the baked apples and rub through a sieve twice.
  5. Continue to grind the finished puree. The puree should turn white.
  6. Pouring honey in small portions, mash it with mashed potatoes until white.
  7. Then beat the resulting mass until foam and doubled.
  8. Line the baking sheets with baking paper.
  9. Lay out marshmallow in baking sheets with a layer of no more than 2 cm.
  10. Put to dry marshmallow into the oven.
  11. Dry marshmallow at 60 degrees 7-9 hours.
  12. Ready marshmallow cool and serve with honey.

Rowan berry pastila

Rowan berries have been used in folk medicine for a long time. These berries have choleretic and hemostatic properties, have a laxative effect and contain many vitamins. Rowan has a sweetish and tart taste; healthy jam and marshmallow are obtained from it.

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You will need

For oven-dried pastilles:

  • 1 kg of rowan berries;
  • 2 glasses of water;
  • 1.5 kg of sugar.

For air-dried pastilles:

  • 1 kg of rowan berries;
  • 2 glasses of water;
  • 1.2 kg of sugar.

Instructions

  1. Wash the berries and place them in the freezer for two days to remove any excess bitterness. Place them on a baking sheet and place in the oven at 100 ° C for two hours. During this time, they will become soft.
  2. Rub the baked mountain ash through a sieve and pour hot sugar syrup into the berry puree. Place the container on low heat and cook for an hour, whisking the solution constantly with a whisk. Line a baking sheet with baking paper and pour the boiled berry solution over it.
  3. Dry the rowan pastille in the oven at 70 ° C for 24 hours. Check the drying process periodically, the pastila should not overheat and caramelize. Cut the finished marshmallow into pieces and sprinkle with powdered sugar. Store it in a closed container in a cool place.
  4. Rowan pastila can be prepared in a different way, not drying it in the oven, but in a natural way. To do this, transfer the berries ripened in the frost to a refractory pan, cover tightly and send to bake in the oven at 50 degrees for 5 hours. During this time, the berries will become soft. Transfer them to a basin and fill with hot water so that it completely covers the mountain ash.
  5. Boil the berries for half an hour over low heat with constant stirring. Rub them through a sieve, add an equal volume of sugar to the resulting berry puree and cook over low heat until thickened. Stir constantly to prevent the puree from burning. The readiness of the pastille is determined by how easily it begins to separate from the bottom of the pelvis.
  6. Moisten a porcelain dish with cold water and put the berry mass on it in an even layer.Place the dish in a warm place for 3 days. Cut the finished marshmallow into pieces and sprinkle with powdered sugar. Best of all, such a marshmallow retains its properties at a temperature not exceeding 10 C.

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