Marshmallow is a product that has quietly entered our lives quite recently. It seems that a couple of years ago no one even knew such a word, and today the shelves of hypermarkets are already full of different types of this sweet, young people go crazy over it, and even those who have never cooked anything in their lives want to try the marshmallow recipe. Well, if you also want to enjoy this dessert, but there is no money and desire to buy it in the store, then today we will tell you how to cook marshmallows yourself. Ready? Then let's get started!

What is marshmallow?

If the wave of fashion for this product with an overseas name has not yet reached you, then it’s worth briefly telling what it is in general.

Marshmallow is a confection whose popularity comes from the United States. In fact, this product was known before and was used for various purposes, but only after the American Alex Doumak improved the technology for its production, the dessert became widespread throughout the world.

Both in taste and in appearance, the sweetness resembles marshmallows. However, her feelings are somewhat different. Marshmallows are slightly rubbery, chewy and stretchy. In addition, an interesting feature is that this product can be melted, due to which a large number of recipes for unusual dishes appear with its participation.

By preparing homemade marshmallows, you will undoubtedly become a star among your friends who want to try such a delicacy. In addition, you will save money, because this sweet is quite expensive in stores.

Classic marshmallow recipe

So, it's time to tell you how to make marshmallows at home. It should be noted that this is not the easiest recipe. It requires some skill, and most importantly time and patience. If for some reason you can’t make marshmallow marshmallows the first time, don’t despair! Just re-read the instructions again, look at the photos, and try again with fresh effort. Believe me, the result is worth it!

In order to cook marshmallows at home, you will need an ingredient such as invert syrup. If you find it in the store and spare no expense to buy it, then you will greatly simplify the process of preparing the entire dish for yourself. If you didn’t find it or didn’t want to spend extra money, it doesn’t matter, you can prepare such a syrup yourself. But be prepared for the fact that in this case, cooking will take even longer.

In this marshmallow recipe, we will give you a complete outline, including instructions for making invert syrup.

Ingredients for Invert Syrup:

• Granulated sugar - 350 g;
• Soda - a quarter of a small spoon;
• Citric acid - 2/3 of a small spoon;
• Water - 150 ml.

Marshmallow Soufflé Ingredients:

• Sugar - 400 g;
• Gelatin (can be both powdered and in plates) - 25 g;
• Invert syrup - 160 g;
• Water - 100 ml;
• Salt - 1 pinch;
• Vanillin - 1 tsp;
• Powdered sugar - for rolling (about ½ cup);
• Starch - for rolling (about ½ cup)

Step-by-step scheme for making marshmallows at home:

1. Before starting the whole process, soak 25 g of gelatin in 100 ml of water and leave to swell;
2. Now let's get to the syrup. To do this, pour sugar into 150 ml of hot water and put on a slow fire until boiling;
3. As soon as the water boils, add citric acid;
4. Cover the pot tightly with a lid and cook on the lowest heat for about 20 minutes. Do not open the lid during cooking (water should not evaporate to the maximum). Next, focus on the appearance of the syrup - it should become golden, but at the same time remain liquid, not viscous. If you have achieved this state, then it's time to remove the pan from the heat;
5. Cool the syrup a little and add soda to it. The reaction will immediately begin - white foam will rise. This is normal, it means that you are doing everything right. Now leave it alone for 10-15 minutes to let the foam fall off;
6. In the meantime, let's deal directly with marshmallows. Mix sugar and salt and fill them with 100 ml of water at room temperature. Also add 160 ml of invert syrup. This is important, don't pour it whole, only 160 ml!
7. Put this mixture on the fire, bring to a boil and simmer for 8 minutes. If you have a thermometer, then fix the temperature of the liquid at 100 ° C for this time;
8. Dissolve the gelatin in a water bath, cool a little and start beating it with a mixer at low speed. Beat 2-3 minutes;
9. Now gently, in a thin stream, without stopping whipping, pour the warm mixture prepared for marshmallows into the gelatin. At the same time, gradually increase the mixer speed;
10. In the process, add 1 small spoon of vanilla to the bowl. Beat the mixture until very thick (you yourself will feel when the mass begins to resemble the desired Marshmallows);
11. Line the form with parchment paper and grease it quite a bit with sunflower oil (it is the most neutral, has no smell and taste);
12. Pour the resulting mixture into a mold, cover with something and leave in the refrigerator for 7-8 hours until it hardens;
13. After the lapse of time, remove the almost ready dish from the mold and free it from parchment paper (this will be a rather complicated and long process, but be patient);
14. Mix equal amounts of cornstarch and icing sugar and sprinkle over the work surface. Roll the resulting layer properly in this mixture;
15. Cut the dessert the way you want. It can be large or small cubes, all kinds of stars, hearts, etc. Roll each piece separately again in the starch-sugar mixture.

Here we have such cute and incredibly tasty homemade marshmallows. In fact, they can be varied in every possible way. You can add all kinds of fruit purees, nuts to the composition during cooking, you can also make chocolate marshmallows. But still, the classic marshmallow recipe is suitable for all occasions and will give a better idea of ​​\u200b\u200bthis sweetness.

The best dishes with marshmallows

We told you how to make marshmallows. Now it is worth giving advice on how best to use them. Of course, the simplest thing is to just eat them like sweets with tea. But this product is so interesting that you can find many more uses for it.

• Cocoa with marshmallows. This is a classic picture: autumn, a plaid and a hot drink with marshmallows on top. Simply brew the cocoa and sprinkle generously with marshmallow pieces on top. The usual taste will immediately play in a new way;
• Mastic. Other desserts can be made from this product;

• Marshmallow on the fire. Another classic of the genre, which can be seen in many films and photos. Night, a fire, a warm friendly atmosphere and marshmallows, impaled on wooden sticks and roasting over a fire. If you get a chance to try it somewhere in nature, be sure to do it!
• Sweet sandwiches. As mentioned above, marshmallows tend to melt. Therefore, if you put it between two slices of bread and fry such a sandwich in a pan, you will get a very interesting sandwich with a stretching sweet filling;

Cakes. Such marshmallows can be safely used in the manufacture of various confectionery products. In cakes, you can make individual cakes, you can add it to cream, decorate dishes with it ... In general, everything is in the hands of your imagination.

So, you have learned how to make marshmallows at home. Try, experiment, you will definitely succeed!

Video: Marshmallow - the easiest recipe

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, take the cup of cocoa out of the oven, pour over the chocolate syrup 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!

Delicate, airy, exquisite marshmallow 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 16.5cm x 26cm rectangular tin with parchment paper. Soak the gelatin in 2/3 cup. cold water (see package instructions for time). Mix sugar and 2/3 stack. cold water in a saucepan.

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

Pour the mixture into a mixing 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 smooth the surface. Leave for 1-2 hours at room temperature for it to set.

Then take it out of the mold by the edges of the paper and cut with a wet knife into 24 squares.

Put the coconut into a bowl and roll the marshmallows in it. Bon Appetit!

Recipe 2: homemade marshmallow marshmallows (with photo 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 the invert syrup. To do this, mix sugar (350 g) with hot water (160 ml), bring to a boil, add citric acid. Reduce the heat to a minimum, cover tightly with a lid, 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.

Gelatin pour 100 ml of cold water 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 mass boils, boil for 8 minutes at 100 degrees. Pour 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 maximum. Next, add vanilla and continue beating until thickened.

Then, using a pastry bag, place the marshmallow strips on 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

Today there are enough mastic recipes to choose the 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. a spoon
• lemon juice - 2 tbsp

Sift powdered sugar with starch into a separate bowl. I advise you to use exclusively purchased for the preparation of 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 high capacity, since marshmallows increase in volume when heated. Add plums to them. oil and lemon juice. If you do not have lemon juice, you can replace it with a pinch of citric acid and a spoonful of plain water.

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

Perhaps your microwave is of a different power, so adjust the time! Or you have a smaller portion, respectively, and the time spent in the microwave will be less!

I do not advise 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 sweets have increased in volume by 2 or even three times, mix them first with a spoon and only then add a mixture of dry foods. Add powdered sugar in batches.

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 you try to sprinkle it with powder, thereby kneading the mastic.

You should not knead the mastic for a long time, only until the mastic is gathered into a lump. It will still be warm to the touch and slightly sticky to your hands if you squeeze it hard. But this is not necessary.

Be sure to wrap the kneaded sweet dough in cling film or a regular bag and refrigerate 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. Cooked mastic can cover not only the cake, you can mold small figures for the cake from it 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.

Put the chewing marshmallows in a bowl along with a piece of butter.

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

Decide on the colors in which we will paint our mastic. We will divide the melted mass into as many parts as we want to get the mastic colors. We add the dye little by little so that we get the desired shade.

We stir the mass and see what we got. If you need a more saturated shade, then add more dye.

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

Add more powder to make the consistency thicker.

Then spread the powder on a cutting board, put a 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 for covering the cake, then it should be soft in consistency, and if for sculpting figures, then 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 margin);
• dye - optional.

In a saucepan, combine granulated 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.

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

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

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.

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.

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.

If you want to tint 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.

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 can be more than necessary).

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!!!

Recipe 6: Delicate Marshmallow Cake (Step by Step Photos)

• water - 6 tbsp.
• lemon - 0.5 pcs
• butter - 80 gr
• baking powder - 5 gr
• vanilla sugar - 4 tbsp.
• lemon peel - 10 gr
• potato starch - 100 gr
• 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 rolling the finished product

For syrup:

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

Pour sugar into the bowl.

She poured water.

I took a saucepan with a thick bottom (well, I thought so), put it on a slow fire and gently, heating it, began to stir until the sugar was completely dissolved.

And after the prescribed 40 minutes - bingo! - My syrup is ready. Readiness is checked as follows: you need to touch a drop between your fingers - if it stretches with a thread - it’s ready, if not, then no. She took it off the stove, so that God forbid nothing bad happened to him and added a pinch of soda directly there, mixed it. As a result of the reaction of soda with citric acid, such bubbles form, this is normal.

After 5-10 minutes they will settle and you can work on, 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.

Right into the same pan where my inverted handsome man cooled down, I added the remaining sugar, added water and stirred again over low heat until the sugar dissolved. You can’t interfere further, you can only wait until it boils and leave it alone, but with an eye, for exactly 8 minutes. During this time, she 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 down.

And then carefully, exclusively along the wall, pour the syrup into the bowl, pour it in not immediately, in portions and immediately increase the speed to maximum. Somewhere in the depths of my mind, the thought was beating that gelatin should not be introduced into a very hot liquid, but I actively drove it, relying on the experience of all the same bloggers (looking ahead, I’ll 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? Persistent white peaks. I had to beat everything for a little over 20 minutes.

Poured the content into the form.

I smoothed it out, and dripped dye on top.

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

That's all for today. I let this thing freeze. I returned to my epic only the next day. The mass is still sticky, but it should be so. 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 be pleasant to the touch and very elastic).

Then with a knife (knife in the mixture) and held along the edges of the mold. Turned it over and threw everything on the table. The mass moved away from the walls quite easily, by the way, but to tear it off the paper, I had to sweat. Then I cut off thin strips and cut each into small pieces.

This is a rather dreary business - 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 - it 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!

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, marshmallows are an invention On the overseas continent, this delicacy has long been a favorite among both children and adults. There, pieces of marshmallows 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.