A beautiful name and a taste reminiscent of a delicate marshmallow is marshmallow. How to cook marshmallows at home? Let's talk about it in our article.

Marshmallows 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

• Servings: 8
• Cooking time: 1 minute

classic marshmallow recipe

The method of preparing marshmallows, as in the photo above, is quite simple, let's cook together.

We will need:

Granulated sugar - 500 g;

Water - 0.250 l;

Food gelatin - 30 g;

Soda - at the tip of a teaspoon;

Vanilla sugar - 15 g;

Lemon juice - 1 tablespoon;

Starch - 0.5 cups;

Powdered sugar - 0.5 cups;

Vegetable oil - 2 tbsp.

For cooking, you can take any starch.

Let's make the syrup first. To do this, in a saucepan, combine 50 ml of water, 100 g of sugar and lemon juice. Bring the mixture to a boil, stirring constantly. Then reduce the heat of the stove to a minimum and continue to boil the syrup until its consistency becomes similar to honey.

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

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

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

Line a baking dish with parchment paper and brush with vegetable oil. Pour the prepared mass there, cover with foil on top and leave for several hours, you can overnight.

Prepare the mixture for sprinkling: combine powdered sugar with starch. Pour half on the table and level. We shift the frozen marshmallows there and sprinkle the rest of the boning mixture on top. Next, let's get creative. With a knife lubricated with vegetable oil, cut the mass into various figures. The standard option is cubes. Roll the resulting candies with the mixture. Marshmallow is ready!

Marshmallow at the stake: a camping delicacy

If you took a cooked (or bought) marshmallow with you for a picnic, then you can please your loved ones and friends with a delicious dessert dish. Take thin skewers or long wooden skewers, thread marshmallows on them and fry them over a fire. From high temperature, the sweetness will increase in size and become covered with a crispy crust. Delicious, just lick the skewers!

The preparation of this dessert is a lengthy procedure, but the result is worth it! But do not forget that this is a very high-calorie dish and you need to eat it in moderation.

Marshmallow is an airy dessert, similar to marshmallows or marshmallows. As a rule, the size of this delicacy is small, so it is also called "mini marmyshka" or "marmyshka". Sweets can be of a wide variety of shades and shapes: striped, two-color, woven into pigtails, made in the form of barrels, etc. Many 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 sweets from this series are "Bon-pari". An airy dessert is prepared from a special mass. It consists of hot gelatin whipped into a very dense foam, diluted in water, and a sugar syrup consisting of fructose, sucrose and glucose. In the production of marshmallows, various food colors and flavors are also used. They give sweets a different taste and aroma. It is quite possible to make marshmallows on your own. A recipe with a photo will help novice housewives comprehend all the intricacies of preparing this dessert.

Homemade marshmallows. Ingredients

To make marshmallows, you will need:

• powdered gelatin - 400 grams;
• boiled water - 1 cup;
• 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 recipe for making a dessert involves the following steps:

1. First of all, gelatin must be poured into 1/2 cup of water, mixed well and left to swell for 30-40 minutes.
2. Then you should mix water, sugar, syrup and salt in a saucepan. The resulting mixture must be kept on fire until boiling. After that, it is necessary to reduce the temperature and cook the syrup for about eight minutes.
3. Now the swollen gelatin needs to be beaten in a mixer. This must be done at the slowest speed. Gradually, syrup should be added to the gelatinous mass. After each fresh portion, the speed of the mixer must be increased, eventually bringing it to the maximum. At maximum speed, the fluffy mass must be whipped for another 15 minutes. At the final stage, you can add flavor and color to the gelatin mixture to taste. The resulting cool foam should be left to cool completely.
4. Next, the form must be carefully laid out with foil so that there are no tears or folds on it. From above it is necessary to apply vegetable refined oil. The cooled mass should be laid out in a mold, covered with another sheet of foil on top and left to harden at room temperature for six hours.
5. After that, 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.
6. Now, very carefully, you need to separate the viscous mass from the foil and lay it on a surface sprinkled with powder and starch. Next, with a knife lubricated in vegetable oil, it is necessary to cut the sweet substance into small portions. This should be done carefully, in small batches.
7. Then separate pieces of dessert must be diligently rolled in snow-white powder and set aside. Only after that you can start cutting the next batch of sweets.

Now you know how to make homemade marshmallows. The dessert recipe is quite laborious. But the result and the process of preparing delicacies will bring you and your household great joy.

Marshmallow mastic. Ingredients

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

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

Marshmallow mastic. Cooking process

1. First you need to combine powdered sugar and starch together. After that, the snow-white powder must be sifted through a fine sieve.
2. Then you need to melt the marshmallows. Candies should be placed in a heat-resistant container, add liquid (lemon juice or milk) and oil to them and put in a water bath or microwave.
3. After that, the resulting viscous mass should be carefully stirred and a few drops of food coloring should be added to it.
4. Now you need to gradually (one tablespoon each) add starch and powdered sugar to the sweet mixture. The substance must be thoroughly mixed.
5. As soon as it becomes difficult to mix the mass, you should put it on a board covered with snow-white powder.
6. With buttered hands, you need to start kneading the mastic. In this case, starch with powder must be constantly added to the mass.
7. Next, you should catch the moment when the mastic becomes smooth and stops sticking to your fingers. Now you should not add powder to it, otherwise the mastic will become too dense and lose the necessary elasticity.
8. The finished substance must be packed in cling film and put in the refrigerator for half an hour. After that, you can get the mastic, let it lie down for a bit and start sculpting 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 a freezer, this period can be increased, according to various sources, from two to six months. If the mastic was removed from the refrigerator after a long period of storage, then it should be warmed at room temperature for at least an hour without unwrapping the cling film. If a plastic bag is used to pack a sweet substance, then all the air must first be released from it and tightened on the product as tightly as possible. Otherwise, a dry crust will form on the surface of the mastic.

Here in such an unusual quality you can use marshmallows. The mastic recipe will allow chefs to create not only delicious, but also very beautiful desserts in their own kitchen.

Chocolate mastic from marshmallows

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

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

The process of making chocolate mastic

1. The first step is to melt the dark chocolate in a water bath.
2. Then you should 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 liquor).
3. After that, 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 a dense and elastic substance.
4. Next, the finished product needs to be cooled a little, put on a table, greased with oil, and rolled out in the manner of an ordinary dough.

So the chocolate marshmallow mastic is ready. The recipe for its preparation is simple, any housewife can easily make this delicacy at home. The features of storing mastic have already been described above.

Cocoa with marshmallows

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

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

How to make cocoa with marshmallows

1. First, heat the milk in a small saucepan.
2. Then you need to dissolve chocolate and cocoa powder in it.
3. Next, put chocolate cookies or waffles on the bottom of the mug. From above you need to pour everything boiled in cocoa milk. The liquid should be at a distance of 1-1.5 centimeters from the edge of the cup.
4. Now you can put cocoa marshmallows on the surface. The container should be placed in an oven with a grill on the upper level and bake an airy dessert at a temperature of 180 degrees for two minutes.
5. After the marshmallows have acquired a golden hue, a cup of cocoa must be removed from the oven, pour chocolate syrup on top and serve.

Now you know the marshmallow recipe. At home, it is quite possible to cook this delicious delicacy. Get down to business boldly. Bon Appetit!

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.

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How to make marshmallows with Baileys and dark chocolate:

1. If you do not have ready-made corn or invert syrup, then make your own invert syrup. Mix 120 g of sugar with 50 ml of water and a tablespoon of lemon juice in a heavy-bottomed saucepan. Stirring constantly, bring the mixture to a boil. Reduce the heat to a minimum, and, under a tightly closed lid, boil the syrup for half an hour until the consistency of liquid honey. Cool the syrup to room temperature. We need invert syrup so that sugar does not crystallize when preparing marshmallows.
2. Pour gelatin with 100 ml of cold water and leave to swell for 30-40 minutes. Then the gelatin needs to be slightly warmed up so that it completely dissolves.
3. In a saucepan, combine sugar, invert or corn syrup, salt and 100 ml of water. While stirring, bring everything to a boil. Then boil the syrup over low heat for 8 minutes, you do not need to stir it.
4. Pour the dissolved gelatin into a deep bowl. Pour in hot syrup in a thin stream, while whisking the mixture with a mixer. Start beating at the lowest speed. Increase the mixer speed to maximum as more syrup is added. Beat the mixture for 10-12 minutes until it has doubled in volume and is white, thick, fluffy and gooey.
5. Add vanilla essence (vanilla sugar) and Baileys to the mixture and beat for another 2-3 minutes until the ingredients are completely combined. Leave the mixture for a while to cool down.
6. Take a baking dish, cover it with foil, cling film or baking paper and grease with odorless vegetable oil. Transfer the marshmallow mass to the mold, leveling it with a spatula. Top tightly with foil or cling film. Leave the mixture at room temperature for at least 6 hours, preferably overnight (you can put the mold with marshmallows in the refrigerator).
7. Mix starch and powdered sugar and sift through a fine sieve. Pour a little candy boning mixture on the table, and put the frozen mass of marshmallows there. Sprinkle the top with the boning mix as well.
8. Lubricate the knife with vegetable oil and cut the marshmallows into squares or free-form figures. Roll the candies in the powdered sugar and starch mixture so they don't stick to each other.
9. Finely chop the dark chocolate and melt in a water bath or in the microwave. Dip each marshmallow halfway into the melted chocolate and place on a baking sheet lined with parchment paper. Let the chocolate harden. Marshmallows with Baileys and dark chocolate are ready!

P.S. If you do not add Baileys and chocolate, then you get regular vanilla marshmallows.

Watch a video on how to make marshmallows with your own hands:

This is a French version of marshmallows, as egg whites are used in their preparation. As a result, sweets are more tender and airy. As a gift for February 14 - that's it!

Ingredients for Marshmallow "Raspberry Hearts":

How to make Raspberry Heart Marshmallows:

1. Soak the gelatin in half the amount of cold water (175 ml) for 30-40 minutes.
2. In a heavy-bottomed saucepan, combine sugar, corn syrup or invert syrup, salt, and remaining water. Cook the syrup over low heat, stirring constantly, until the sugar dissolves. Then make a medium heat and, without stirring, cook the syrup for 8-12 minutes until a solid ball forms (up to 125 ° C). If you do not have a kitchen thermometer, then it is easy to check the readiness of the syrup: scoop up a little boiling syrup with a spoon and dip it in cold water. If the syrup can be rolled into a hard ball, then the syrup is ready. If the ball is very soft, then you need to cook a little more. If the ball can no longer be rolled up, then the syrup is overcooked. In this case, add a little water to the syrup and boil the syrup to the desired consistency.
3. Whip the egg whites to firm peaks.
4. Remove the syrup heated to 125 ° C from the heat, pour in the soaked gelatin and beat with a mixer at low speed until the gelatin is completely dissolved.
5. Slowly pour the gelatin sugar syrup into the beaten egg whites in a thin stream and beat the mixture, gradually increasing the mixer speed, for 5-7 minutes until a white, dense and viscous mass is obtained.
6. Add flavorings (vanilla, liqueur) and coloring to the mixture. Beat for 2-3 more minutes. Now let the mixture cool down a bit.
7. Cover the baking dish with cling film, baking paper or foil and grease with odorless vegetable oil. Pour the slightly cooled mass of marshmallows into the mold, level the top with a spatula. Leave the mixture to harden for at least three hours (you can put it in the refrigerator).
8. Mix starch and powdered sugar and sift through a sieve. Pour some of the mixture on the table and put a layer of marshmallows there. Sprinkle the top with the cornstarch mixture as well.
9. Lubricate a heart-shaped mold (you can take molds of different diameters) with vegetable oil and cut out heart-shaped marshmallows. Roll the resulting raspberry hearts in a mixture of starch and powdered sugar.
10. Cut the remaining marshmallows with a buttered knife into arbitrary pieces and also roll in the sugar-starch mixture. Use these pieces to add to hot chocolate or cocoa, sweet salads and desserts, or decorate homemade cakes and pastries.

P.S. You can also make pink marshmallow hearts in other flavors - strawberry, cherry, cranberry, rose scented. For example, you can divide the mass of marshmallows into several parts and add your own flavoring to each.

Small springy marshmallows with a rustling name, which are served with coffee and cocoa, have long won the hearts of sweet lovers. But they are suitable not only for cocoa - they are used to make mastic for decorating cakes, delicious mousses and creams, they, to the delight of children, are fried over an open fire until a delicious caramel crust appears. And finding marshmallows in the store is not a problem: if you want - take white, but if you want - colored, if you want vanilla, and if you want - apricot ... But for some reason, there are still inquisitive culinary specialists like me who even prefer to cook marshmallows on their own. It's interesting!

However, it's not just about interest: homemade marshmallows turn out much better than industrial ones. Firstly, this way you will always have a supply of these marshmallows on hand. Secondly, they will be fresh, and you will know exactly what they were prepared from. And thirdly, you can make them exactly the way you want, and not choose from what is offered. For example, to give them a classic cylindrical shape, depositing the mass in strips, and then slicing. Or braid marshmallow strips with braids, twist them into a spiral, seated on sticks, which is especially convenient when adding them to coffee. And if there is absolutely no desire to mess with the form, feel free to pour the mass into the prepared form, and then simply cut the marshmallows into cubes.

Cooking time: about 30 minutes plus chilling time.
Finished product yield: about 700 grams

marshmallow recipe ingredients

• sugar 400 grams
• water 200 grams
• invert syrup 160 grams
• gelatin 25 grams
• food coloring and flavoring (optional)
• industrial powdered sugar (with added starch)

How to make marshmallows at home

First of all, line a baking sheet or other flat dish with parchment paper to deposit the marshmallows. Grease the paper generously with vegetable oil.
Soak the gelatin in half the amount of water to make it swell.

Dissolve the gelatin over low heat, without overheating the liquid to more than 60 degrees. To make the gelatin disperse evenly, stir the mass. Pour the dissolved gelatin into a large deep bowl.

Now prepare the syrup: to do this, mix the remaining water with sugar and invert syrup. You can use ready-made syrup or make your own.

Put the syrup on the fire and boil it to a temperature of 110 degrees.

Now begin to beat the gelatin at low speed, pouring in a thin stream of sugar syrup.

When all the syrup is poured in, the mixer speed can be gradually increased. As the mass cools, you will notice how it becomes lush and elastic, increasing in volume.

When you feel that the mass has become more rubbery and begins to resist the mixer, as it were, be careful, as this means that the marshmallow is almost ready.

When, after removing the beaters from the mass, it flows down in an elastic strip that does not blur, send half the volume to a pastry bag with a round nozzle.

Pour the mass onto the prepared baking sheets in long strips. Choose the diameter of the nozzle hole at your discretion.

Add color and flavor to the remaining half.

Discard the resulting mass as well.

Leave the marshmallow strips to set for 3-4 hours, then dust generously with icing sugar.

Then roll the strips in powder on all sides so that they do not stick together.

Connect the strips of two colors and twist them into a spiral. It will turn out very nice.

Store the marshmallows in a tightly closed container so they don't dry out, and serve in your favorite hot drink where they turn into a fluffy froth, or treat yourself to these marshmallows just for fun! Bon Appetit!