We all have repeatedly seen how in American films, people sit by the fire and roast white cylindrical marshmallows on it. This product is called marshmallow, and it is really very tasty when heated over a fire. Marshmallows can be bought at the store, but it is best to cook them at home, so we will be sure of what they are made of.

Marshmallow recipe with step by step photo.

Cooking marshmallows is not difficult, the recipe is very simple. First, let's prepare all the necessary ingredients, here is a list:

Gelatin, 2 tablespoons

Cold water, ½ st.

Hot water, ½ st.

Sugar, 2 tbsp.

Salt, ¼ tsp

Squirrels, 2 pcs.

Vanilla essence, ½ tsp

Corn syrup, ½ tbsp.

Also, during the cooking process, you will need a thermometer for food, without it it will be very difficult, so let's prepare it right away.

How to make marshmallows at home?

1. Soak the gelatin in the bowl under the mixer and leave it for 20 minutes.

2 . Then take a cocotte maker, and pour sugar, salt and corn syrup into it. When we heat the sugar, the syrup will not allow it to turn into crystals again, so its presence here is simply necessary. We put the whole mass on fire and bring it to a temperature of 110 degrees. We measure the temperature with a thermometer, but in no case do we lean it against the wall of the cocotte maker.

3. Turn on the mixer and start beating the gelatin. While it is whipping, very little by little we begin to pour our hot syrup into it.

4. After a few minutes, the mass will become white and frothy. We take the second bowl and beat two egg whites in it until a thick foam forms.

5. Pour the whipped proteins into our mass, which is mixed in a mixer. Continue whisking until the mass becomes homogeneous.

6. Take a flat bowl and grease it with vegetable oil. After the oil, it must be sprinkled with powdered sugar, be sure to use a fine sieve. And only now we fill it with the resulting mass.

Sprinkle powdered sugar on top as well, and leave our marshmallows to harden for several hours. It is best to do this in the evening, and put at night.

7. When the marshmallow hardens, carefully pass the knife along the edge of the dish, after which it will be possible to separate the layer from it.

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 into everyday life, the habit of Americans, throwing small marshmallows into cocoa, we love them no less. These small fluffy pillows, which, when squeezed, take any shape and then return to their original shape, delight both children and adults. But who would have thought: it turns out that they can be easily prepared at home. Previously, I myself could not believe it, I denied it for a long time and did not take up this matter - I was afraid of a fiasco. But in vain. From the very first attempt, I was expected to succeed and a bunch of those very marshmallows, which are either not easy to find, or their cost is so high that the desire to purchase them simply disappears. By the way, during the preparation of marshmallows, I used the same invert syrup, which has 1000 and 1 use. And this is one of them. Let's go, it's going to 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 margin);
• dye - optional.

• Total time: 30 minutes + 6 hours.

How to make marshmallows:

1. In a saucepan, combine sugar, invert syrup and water. Mix everything thoroughly on the stove, with medium temperature. Sugar should dissolve completely, and it is better to help it in order to speed up this process. As soon as the sugar is completely out of sight, leave the syrup alone and let it boil.

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

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

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

So, gelatin should be beaten with a kitchen mixer. I agree, the lesson 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 marshmallows have been started and it is these little bubbles that will work the magic now.

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

6. I have already changed the nozzles, because the original ones absolutely ceased to cope with their work. Twisting this mass has become not childishly difficult, the nozzles seem to be bogged down in the future soufflé and mix the contents of the dishes with great difficulty. But even here we do not give up - we continue to work! Do you know which option suits us? Raise the nozzle with the future soufflé so that the mass remains at the top. It is to stand: it should keep its shape well and not drain from the nozzle, not fall or settle. If your result is not yet so joyful, continue to work with the mixer, giving it a break from time to time. In the meantime, with those who already have a mass, let's move on to the most interesting.

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 deposit the mass into a mold, from a pastry bag, in any form. To make everything work out very simply, in the future, then cover the form with cling film, preferably slightly oiled. And on top, on cling film, you should sprinkle a small amount of powdered sugar and potato starch, which we have not used yet - marshmallows will simply bounce off such a surface.

8. After the marshmallow form has spent the night for about six hours, at room temperature, we can cut it and roll it in the mixture of powdered sugar and potato starch that we still have left (you can use these ingredients not immediately, the quantity is indicated with a margin and it may be more than necessary).

9. Here they are, small and dense ready-made marshmallows. They keep their shape perfectly, they can be squeezed a thousand times and they will still return to their original shape, also, they stretch great, but with great effort, of course, they will tear, because we are not preparing chewing gum.

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

Sincerely, Julia.

Recipe

First of all, prepare the invert syrup. To do this, in a saucepan with a thick bottom, combine sugar and hot water. Put the saucepan on the fire and, stirring gently, bring the mixture to a boil. If sugar crystals get on the walls of the pan during 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 cook over the lowest 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 soda in a small amount of boiled water (about 1-2 tsp) and add it to the syrup.

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

Invert syrup is ready. Pour it into a clean and dry container and store in the refrigerator until 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 marshmallows. To do this, pour gelatin 100 g of cold (boiled) water.

Leave the gelatin to swell for 5-10 minutes.

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

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

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 brighten and become lush.

Continuing to beat, carefully pour the hot syrup in small portions along the sides of the bowl. Turn the mixer speed to high and beat the mass 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. Thus, 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 lay out the mass in a paper-lined form and leave to harden in the form of a large layer. Leave the marshmallows for 4-5 hours or overnight until set.

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 marshmallows from sticking to the knife when cutting, grease the blade lightly with oil.

Roll the resulting pieces on all sides in powdered starch.

Shake off the 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 difficult at all, on the contrary, it is exciting and interesting!

Marshmallow recipe is quite simple, this delicacy can be prepared even at home. You will need sugar, water, gelatin, and vanillin.

In general, marshmallow is an invention On the overseas continent, this delicacy has long been a favorite among both children and adults. There, marshmallow pieces are often fried on a fire: when heated, they increase, darken on the outside and become viscous on the inside.

Marshmallows: Basic Level Recipe

To prepare, pour water (150 ml) gelatin (15 g), leave it to swell. Combine sugar (half a kilogram) and water (250 ml), put on a small fire and heat, stirring constantly, until it boils. Stand for 10-20 minutes, without turning off the fire, without stirring - the syrup will begin to stretch.

Beat the swollen gelatin with a mixer, while pouring syrup into it in a thin stream. After combining the ingredients, continue to beat the mixture with a mixer for another 20 minutes. Add vanilla and stir for another two minutes.

Lubricate the form with vegetable oil, cover the bottom with baking paper and grease it again with oil. Sprinkle the top with powdered sugar and cornmeal. Arrange the blanks for marshmallows according to the shape, sprinkling them on top with the same mixture of flour and powder. Put the form in a cold place for about 5-6 hours. After that, you can take out the blanks, cut them into pieces (cubes) with a knife. To do this, the knife must be moistened in warm water. Roll the cubes in the remaining powder.

Marshmallow, the recipe of which can be varied, is not only white, it can be given any shade with the help of confectionery paints, as well as add flavor with the help of flavors or natural extracts.

How to make marshmallows more original

You need to take two glasses of sugar, two-thirds of a little salt and half a glass of water. Mix everything and put on fire so that the sugar is completely dissolved. The mixture should boil without stirring for about eight minutes until it reaches a temperature of 120 degrees.

Pour half a glass of cold water into a bowl, add 20 grams of gelatin to it, leave for 15 minutes to swell.

Then you need to pour the prepared hot syrup into the gelatin, constantly beating the mixture with a mixer to get a thick shiny mass (this will take about 15 minutes). You can add a little vanilla (or other, to taste) extract to the mixture.

Put the resulting mass into a mold, smooth with a spatula and leave for four hours at room temperature, without covering with anything.

In another bowl, mix half a cup of powdered sugar and starch, sprinkle the table with the mixture. Transfer the marshmallows to the table, sprinkle powdered sugar or sugar on top again. Cut into portions, giving them any shape to taste (for convenience, the knife should be lubricated with vegetable oil). You can give marshmallows (the recipe allows freedom here) the shape of cubes, strips, or you can roll the mastic into a rather thin layer and cut out figures from it.

Option for the lazy: quick marshmallow figurines

Marshmallows sold in stores come in different colors and shapes. To work at home, it is best to buy white marshmallows (or some kind). You can give such a material a shade with absolutely any food coloring - so nothing will hold down your imagination and you can experiment on the given parameters of the source material.

To prepare figurines according to this recipe, you will need to purchase yellow and white marshmallows. Arrange them by color in different shapes. Add a little lemon juice to the yellow material and heat for twenty seconds (you can also use a steam bath for this) until it increases in volume. If there is a need to change the original color of the mastic, then the dye must be added after heating, so that the mass can be kneaded to a uniform shade.

Add icing sugar to marshmallows in small portions, constantly mixing with a spatula. When the mass becomes thick, it must be laid out on a table, previously sprinkled with powdered sugar, and continue to knead with your hands until it ceases to be sticky.

Wrap the resulting mass in a film so that air does not penetrate inside, and place in the refrigerator for half an hour.

To make figures, the chilled mastic should be laid out on a table sprinkled with starch and rolled out thinly. You can use cutters or a regular knife to cut.

Marshmallow is an airy and extraordinarily tasty sweet, which is always welcomed by adults and children. And the best thing about the marshmallow recipe is that everything is very simple and cheap! This is exactly the case when almost nothing turns into a culinary masterpiece, and there are A LOT of them. From the indicated 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 on your nose, then do not forget to include marshmallows in your list of treats. You'll see how popular this sweet will be! So, I tell you the easiest 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 takes time to solidify, we prepare this dessert in advance, preferably the day before the holiday or children's birthday.
• So let's get started. We measure out 2 tablespoons of gelatin (20 gr.) I have gelatin in bags of 10 gr. in every sachet.

• Pour gelatin 200 ml. water. Stir, leave the gelatin to swell. We first read on the package how long it takes for the gelatin to swell. It is clear that for the preparation of marshmallows it is better to buy gelatin, which does not take much time to swell. Usually 10-15 minutes is enough.

• Pour 200 ml into a saucepan. pure 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 required.

• Pour the mixture into a large jug or into a large saucepan, in which it will be convenient for us to beat the gelatinous mass later (the blender cup is too small for this).
• The mixture is allowed to cool to room temperature. Here it is important not to miss. The mixture should become cold, but not completely solidified.
• While the mixture is cooling, prepare the mold. Rectangular shape or shapes work best. I have a small baking sheet measuring 35x28cm. and 4 cm high. But any shape can be used.
• Lubricate the sides of the form with butter, be sure to lay parchment on the bottom of the baking sheet. This is done so that the frozen marshmallow is easier to remove from the mold. By the way, it is advisable to put the form in the refrigerator so that it cools, then the gelatinous mass will set faster.
• But now the most interesting thing is that we will get a white and airy mass from a transparent liquid. To do this, take a completely cooled gelatinous mass and start beating with a mixer or blender, using the nozzle of the whisks.

• The mixture literally immediately begins to lighten and increase in volume. But despite the quick result, whip the gelatinous 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 evenly distributed throughout the mixture.
• Add vanilla sugar to the mixture, squeeze out a little lemon juice. Lemon juice is added as desired, lemon removes excess sweetness.

• We take out the chilled mold from the refrigerator and pour the creamy mixture into it. We put the mold in the refrigerator overnight.

• When the gelatin has hardened properly, remove the soufflé from the mold. To make everything go without a hitch, we proceed as follows:
  - we pass with a knife along the perimeter of the form in order to separate the frozen marshmallow from the sides of the form;
  - sprinkle the surface with coconut flakes or a mixture of starch and powdered sugar (so that the pastille does not stick when turning over);
  - cover the form with a cutting board, and then turn the whole structure over so that the soufflé is on the board;
  - remove the form;
  - carefully remove the parchment.

• With a thin sharp knife, cut the marshmallow into cubes or as you like. So that the knife does not stick, periodically soak the knife in water.

• Then roll mini marshmallows in coconut flakes. You can roll separately, but it is much faster and easier to pour the chips into a large bag, put some of the cubes there, close the bag and, shaking, roll all the pieces in the chips at the same time. Similarly, we roll the next portion of marmyshkas.

• By the way, you can roll the pieces in a mixture of powdered sugar and corn starch, we make the proportion 1: 1. But I must say that marshmallow in coconut flakes turns out to be more tasty and unusual.

• Put marmyshkas on a dish and serve. That's all, as you can see, making marshmallows at home is not difficult at all. Store at room temperature, preferably in a tightly closed container.
• During the preparation of marshmallows, you can add a little cocoa to the whipped mixture, then you will get very tasty and unusual chocolate sweets.