How to cook marshmallows

How to make marshmallows at home?

Marshmallows are very sweet, airy, with a slightly rubbery texture, marshmallow candies that came to us from America. This delicacy is traditionally served with a cup of cocoa or coffee, and it is also customary to roast on a fire. When heated, marshmallows begin to melt, turning into a very tasty air cloud. Preparing marshmallows at home is not at all difficult, it does not require expensive products, so take some free time and everything will work out for you!

How to cook marshmallows

Ingredients for making homemade marshmallows (per 600 g of finished product):

  • gelatin – 25 g
  • invert syrup – 160 g
  • sugar – 400 g
  • water – 200 g (100 g for soaking gelatin, 100 g for syrup)
  • vanilla sugar – 1

For invert syrup:

  • sugar – 350 g
  • hot water – 160 g
  • citric acid – 2 g (about 2/3

Recipe marshmallow at home:

First of all, prepare the invert syrup. To do this, in a skillet 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, during the stirring, sugar crystals hit the walls of the pan, 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 lid and cook over the smallest fire for about 30 minutes. During cooking, the syrup should be only slightly golden.

Turn off the heat and leave the syrup for 5-10 minutes to cool slightly. Dissolve soda in a small amount of boiled water (about 1-2

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 it is used (this syrup can be stored in the refrigerator for 3-4 months). This amount of syrup will be enough to prepare 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 gelatine for 5-10 minutes to swell.

In the meantime, prepare the syrup. Pour sugar in a saucepan, add invert syrup, water and a pinch of salt to it.

Put the saucepan on the fire and, gently stirring, bring the mixture to dissolve the sugar and boil. Boil the syrup over medium heat for 5 minutes (do not mix the syrup).

While the syrup is boiling, warm the gelatin on the stove or in the microwave until completely dissolved. Do not bring gelatin solution to the boil!

Pour the gelatin solution into a large container and beat with a mixer for 2-3 minutes. Mass brightens and becomes lush.

Continuing to whisk gently in small portions along the walls of the bowl pour the hot syrup. Transfer the mixer speed to maximum and beat the mass for 5-10 minutes. Add vanilla sugar to it.

And beat another 5 minutes. The mass should be 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 into strips on sheets of parchment (to make marshmallows easier to separate from the paper, smear it with a thin layer of vegetable oil). You can also put the mass into a paper-covered form and leave it to solidify as a large layer. Leave the marshmallow for 4-5 hours or overnight until it freezes.

How to cook marshmallows

Frozen marshmallows sprinkled 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 marshmallow when cutting not strongly stuck to the knife, brush the blade with lightly oil.

The resulting pieces from all sides roll in powder with starch.

Chill the excess dry mixture.

Homemade marshmallows are ready, store them in a container with a tight lid.

Serve a treat with coffee or cocoa.

As you can see, cooking marshmallows at home is completely easy, on the contrary – it is fascinating and interesting!

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