Delicate, airy, delicious 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 rectangular pan measuring 16.5*26 cm with baking paper. Soak the gelatin in 2/3 cup. cold water (for time, see instructions on package). Mix sugar and 2/3 cup. cold water in a saucepan.
Heat, stirring, over low heat until the sugar is completely dissolved and the syrup becomes clear. Add the swollen gelatin along with water and heat, stirring, until the gelatin is completely dissolved.
Pour the mixture into a mixer 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 level the surface. Leave for 1-2 hours at room temperature to set.
Then remove it from the mold by the edges of the paper and cut it into 24 squares with a damp knife.
Place the coconut in a bowl and roll the marshmallows into it. Bon appetit!
Recipe 2: homemade marshmallow marshmallows (with photos 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 invert syrup. To do this, mix sugar (350 g) with hot water (160 ml), bring to a boil, add citric acid. Reduce heat to low, cover tightly, and 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.
Pour 100 ml of cold water over gelatin 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 mixture boils, boil for 8 minutes at 100 degrees. Pour the 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 high. Next, add vanilla and continue whisking until thick.
Next, use a piping bag to place marshmallow strips onto 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
There are enough mastic recipes today to choose 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. spoon
- lemon juice - 2 tablespoons
Sift the powdered sugar and starch into a separate bowl. I advise you to use exclusively store-bought mastic for making 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 tall container, since marshmallows increase in volume when heated. Add plums to them. oil and lemon juice. If you don't have lemon juice, you can replace it with a pinch of citric acid and a tablespoon of plain water.
How long does it take for marshmallows to melt? This time is individual, for some the marmalades are ready in a minute, and for others in two. In my microwave, with a power of 700 W, this process lasts exactly 2 minutes.
Your microwave may have a different power, so adjust the time! Or your portion is smaller, and therefore the time spent in the microwave will be shorter!
I don’t recommend overheating 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 candies have doubled or even tripled in volume, stir them first with a spoon and only then add the dry food mixture. Add powdered sugar in portions.
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 try to sprinkle it with powder, thereby kneading the mastic.
You should not knead the mastic for a long time, only until the mastic forms a lump. It will still be warm to the touch and slightly stick to your hands if you squeeze it tightly. But you don't need to do this.
Be sure to wrap the kneaded sweet dough in cling film or a regular bag and place it in the refrigerator 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. With the prepared mastic you can cover not only the cake, you can use it to mold small figures for the cake 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.
Place the chewy marshmallows in a bowl along with a piece of butter.
Melt the mastic mixture in a water bath or in the microwave. Let's mix.
Let's decide on the colors we will paint our mastic in. We divide the melted mass into as many parts as we want to get the number of colors of mastic. We add the dye little by little to get the desired shade.
Stir the mixture and see what we get. If you need a more saturated shade, then add more dye.
First, mix the mixture with a spoon in a bowl.
Add more powder to make the consistency thicker.
Then we put the powder on a cutting board, put the 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 to cover a cake, then it should be soft in consistency, and if for sculpting figures, then it should be 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 reserve);
- dye - optional.
In a saucepan, combine granulated sugar, invert syrup and water. Mix everything thoroughly on the stove at medium temperature. The sugar must dissolve completely, and it is better to help it to speed up this process. As soon as the sugar is completely gone, leave the syrup undisturbed and let it boil.
Pour the gelatin with a small amount of water and as soon as it swells, heat it over medium heat, without bringing it to a boil.
The mixture with the syrup has already boiled - leave it calm for a few minutes while we work on the gelatin.
We will need a lot of strength, so arm yourself with attachments for both cream and dough (if any). They are able to withstand even the most complex and dense mass, and that is exactly what they should do.
So, gelatin should be whipped using a kitchen mixer. I agree, the activity 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 beginning of marshmallows has been made and it is these small bubbles that will now create magic.
Pour warm syrup into the gelatin and continue whisking, constantly increasing the speed to maximum. You will see that the mass has become frankly white and increased in size. Is the mixer already hot? Give him a break and continue working. This is not all and we are not satisfied with this result.
I have already changed the attachments because the original ones absolutely stopped doing their job. It became childishly difficult to twist this mass; the attachments seemed to get stuck in the future soufflé and mix the contents of the dish with great difficulty. But we don’t give up here either – we continue to work! Do you know which option will suit us? Raise the nozzle with the future soufflé so that the mass remains at the top. Just stand: it should keep its shape well and not flow off the nozzle, not fall or settle. If your result is not yet so happy, continue working with the mixer, giving it a break from time to time. For now, with those who already have a lot of weight, let’s move on to the most interesting part.
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 put the mass into a mold, from a pastry bag, in any shape.
To make everything very simple, in the future, cover the mold with cling film, preferably lightly oiled. And on top, on the cling film, you should sprinkle a small amount of powdered sugar and potato starch, which we have not used yet - the marshmallows will simply bounce off such a surface.
After the marshmallow mold has stayed overnight for about six hours at room temperature, we can cut it and roll it in a mixture of powdered sugar and potato starch that we still have left (you can not use these ingredients right away, the quantity is indicated with a reserve and it can be turn out to be more than necessary).
Here they are, small and dense ready-made marshmallows. They hold their shape perfectly, you can squeeze them a thousand times and they will still return to their original appearance; they also have great stretch, but with great force, 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: tender marshmallow cake (step-by-step photos)
- water - 6 tbsp.
- lemon - 0.5 pcs
- butter - 80 g
- baking powder - 5 g
- vanilla sugar - 4 tbsp.
- lemon zest - 10 g
- potato starch - 100 g
- 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 coating the finished product
For the syrup:
- 175 grams sugar
- 75 grams of water
- pinch of citric acid
- a pinch of soda
I poured sugar into the pan.
She poured in water.
I took a saucepan with a thick bottom (well, that’s what I thought), put it on low heat and gently, heating it, began to stir until the sugar was completely dissolved.
And after the allotted 40 minutes - bingo! - my syrup is ready. Readiness is checked this way: you need to touch a drop between your fingers - if it stretches like a thread, it’s ready, if not, then it’s not. I took it off the stove so that God forbid nothing bad would happen to it and added a pinch of soda right there and stirred it. As a result of the reaction of soda with citric acid, such bubbles are formed, this is normal.
After 5-10 minutes they will settle and you can continue working, 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.
I added the remaining sugar directly into the same pan where my invert beauty had cooled down, added water and stirred again over low heat until the sugar dissolved. You can’t stir it any further, you can just wait until it boils and leave it alone, but with caution, for exactly 8 minutes. During this time, I 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.
And then carefully, just down the side, pour the syrup into the bowl, not immediately, but in portions, and immediately increase the speed to maximum. Somewhere in the depths of my consciousness there was a thought that gelatin should not be introduced into a very hot liquid, but I actively pushed it, relying on the experience of the same bloggers (looking ahead, I will 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? Steady white peaks. I had to beat everything for a little over 20 minutes.
I poured the contents into the mold.
I leveled it out and dripped some dye on top.
Then, with a sushi stick, I chaotically drew many, many lines through the drops in different directions (if you made a “heart” design on your nails in the 00s, then the technology should be clear).
That's all for today. I let this matter freeze. I returned to my epic only the next day. The mixture was still sticky, but that's how it should be. 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 feel pleasant and very elastic).
Then use a knife (knife in the mixture) and run along the edges of the mold. She turned it over and shook it all out onto the table. The mass came away from the walls quite easily, by the way, but to tear it off the paper I had to sweat. Then I cut thin strips and cut each into small pieces.
This is quite a tedious task - 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 - that 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!
Lovers of sweets in our country are unfamiliar with many types of desserts that are popular in Europe and the USA. Even if such delicacies are present on store shelves, not everyone knows about their beneficial properties. For example, marshmallows - what is it? This exotic name hides a lot of interesting things!
Description and composition of the miracle treat
Long ago, in some African countries it was practiced making candy for sore throat and colds based on a thickener made from marshmallow root syrup. By the way, marshmallow root, or marsh mallow, is a translation from English marsh mallow.
Now gelatin is used instead of syrup. Since the second half of the last century, this delicacy has been ranked first in popularity in America. What marshmallow looks like - look at the photo.
America's favorite sweet, marshmallows, is also sold in our stores. Contains a confectionery product– corn syrup, gelatin, sugar and glucose.
All ingredients are thoroughly whipped while hot. The output is a substance resembling a sponge. After cooling, it is cut into pieces, and they are sprinkled with powdered sugar and starch so that they do not stick together.
You can buy marshmallows packaged in bags in the store, or by weight. As a rule, sweets are white, but they are also found in soft shades. There are types of marshmallows dipped in caramel or chocolate glaze, with nuts inside.
Marshmallows and marshmallows - is there a difference?
Some people mistakenly believe that marshmallows are a type of marshmallow. But, despite the external similarity, these two types of delicacies differ from each other. The sweet does not contain applesauce or egg white.
A treat indeed It tastes like marshmallow, but it is softer, more tender, and melts in your mouth. Another difference between marshmallows and marshmallows is the shape of the product. As you know, marshmallows are round, and the favorite American sweet has the form of small peas, cubes and cylinders, as well as very large barrels the size of a saucer.
Marshmallows – we cook it ourselves
For those who believe that store-bought sweets are harmful, as well as for those who like to work magic in the kitchen, there is a marshmallow recipe that you can make yourself. To do this you will need:
- water 150 ml and for adding to marshmallows 250 ml;
- citric acid for adding to syrup – 2/3 tsp;
- powdered sugar – 0.5 cups;
- starch - 0.5 cups;
- gelatin – 20 g;
- soda - on the tip of a knife;
- sugar – 400 g for syrup and 400 g for marshmallows;
- salt on the tip of a knife.
Cooking steps:
The treat is ready! The dessert should be stored at room temperature in a sealed container.
Children love to feast on cute sweet figures just like that. A small bag of marshmallows bought in a store is eaten in literally five minutes. But for adults, there are many ways to use sweets.
Small, beautifully packaged heart-shaped marshmallows will make a cute gift addition for Valentine's Day or March 8th.
Marshmallows will also be a great addition to fruit salad and ice cream.
How to decorate a cake? Of course, with marshmallow fondant!
Marshmallow mastic - what is it?
Marshmallow mastic - what is it and how to prepare it? You can make the dish yourself, although it is not easy. Usually they do this:
- Prepare marshmallows at home. The composition of such a product is much higher quality than that purchased in a store, and the taste will be significantly different.
- They buy ready-made candies and prepare mastic.
Let's talk about how to make mastic.
If you need the mixture to prepare decorations for the cake, remove it from the refrigerator and let it sit for several hours until it reaches room temperature.
Decorate a cake or cupcake with marshmallow fondant - it will be amazingly beautiful!
Benefit or harm?
Unlike marshmallows, which is recommended by nutritionists as a low-calorie dessert, marshmallows are not considered a light product. 100 g of delicacy contains as much as 400 kcal! Therefore, those who care about their figure should not get carried away with marshmallows. It is better to replace such sweetness with marshmallows.
But despite this, the product has a lot of useful properties. It contains agar-agar and gelatin, which contain vitamins and microelements. These substances have a positive effect on the nervous system and gastrointestinal tract and strengthen the immune system. Although marshmallows contain a lot of sugar, they have almost no fat. Therefore, America's favorite dessert can easily be classified as a healthy sweet.
Marshmallow - what is it?? A product that will bring back a good mood. Brew coffee, add a few sweets and enjoy the delicious taste! And life will become beautiful and amazing again!
How much does marshmallow cost (average price per 1 kg)?
Moscow and Moscow region.
Marshmallow Marshmallow is a fairly new and unknown product in our country. This is an analogue of such a common sweet as marshmallow, but the recipe does not contain eggs. Sometimes it is called mini-marshmallow, but despite its external resemblance to this delicacy, it is not one, since marshmallow necessarily contains applesauce and egg white, but Marshmallow does not have such components. They are just similar in taste and structure, hence the name.
It is believed that the first candies that resembled modern marshmallows began to be made in Ancient Egypt. There they were made from marshmallow, extracting juice from this plant, which was mixed with honey and nuts. Whether this is true or speculation is a mystery, but in the 19th century, French confectioners came much closer to the modern version of this chewy marshmallow.
It is interesting that the very name of this sweet “Marsh mallow” can be translated as “Marsh mallow”, which is marshmallow. From the root of this plant they began to obtain a white jelly-like sticky mass for making sweets, and then it was replaced with starch. After all, the modern chewing marshmallow Marshmallow first appeared in America in the 50s of the 20th century and immediately became extremely popular.
American kids just love putting marshmallows in hot cocoa. In addition, we cannot fail to mention the most famous and somewhat stereotypically traditional way of consuming this sweet product in the USA - frying puffed pastilles over an open fire during a forest picnic. As it warms up, Marshmallow marshmallows increase significantly in size, becoming viscous and very airy inside, and crispy and almost black on top.
For some time now you can buy these sweets from us, in bags or by weight. Most often, Marshmallow marshmallows in their homeland are white, but in Russian stores it is easier to find multi-colored flagella. The calorie content of Marshmallow is about 330 kcal per 100 grams, which is quite a lot even for a sweet product.
Confectioners use this chewy marshmallow in different ways: you can add sweet pieces to desserts, fruit salads, ice cream, but most often our housewives make mastic based on it, which is used to cover cakes and sculpt various edible figures to decorate them.
Composition of Marshmallow
We have already found out that Marshmallows and marshmallows are completely different products, but I would like to know what these airy candies are made of. It is known that Marshmallow contains granulated sugar or corn syrup, as well as gelatin softened in hot water. In addition, Marshmallow contains dextrose and a considerable amount of flavorings. All these components are thoroughly whipped, which provides such an interesting airy-spongy consistency of this chewy marshmallow.
Due to the high sugar content, the calorie content of Marshmallow is quite high, therefore, despite the deceptive lightness of this sweet product, you should not abuse it if you do not want extra centimeters on your waist.
Calorie content of marshmallow marshmallows 318 kcal
Energy value of marshmallow marshmallows (Ratio of proteins, fats, carbohydrates - bju).
Marshmallow is an airy and incredibly tasty sweet that adults and children are always happy about. And the coolest thing about this marshmallow recipe is that it’s super easy and cheap! This is exactly the case when a culinary masterpiece comes out of practically nothing, and a LOT of it. From the specified 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 coming up, don’t forget to include marshmallows in the list of treats. You'll see how in demand this sweetness will be! So, I’m telling you the simplest 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 requires time to harden, we prepare this dessert in advance, preferably the day before a holiday or children's birthday.
- So let's get started. We measure out 2 tablespoons of gelatin (20 g.) I have gelatin in 10 g bags. in each bag.
- Pour in 200 ml gelatin. water. Stir, leaving the gelatin to swell. First, read on the packaging how long it takes for gelatin to swell. It is clear that to make marshmallows it is better to buy gelatin, which does not require much time to swell. Usually 10-15 minutes is enough.
- Pour 200 ml into a saucepan. clean 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 necessary.
- Pour the mixture into a large jug or large saucepan, in which it will be convenient for us to beat the gelatin mass (the blender glass is too small for this).
- Let the mixture cool to room temperature. This is where it’s important not to miss a beat. The mixture should become cold, but not completely frozen.
- While the mixture cools, prepare the mold. A rectangular shape or shapes work best. I have a small baking tray measuring 35x28cm. and 4 cm high. But you can use any shape.
- Grease the sides of the pan with butter, and be sure to place parchment on the bottom of the pan. This is done to make the frozen marshmallow easier to remove from the mold. By the way, it is advisable to put the mold in the refrigerator so that it cools, then the gelatin mass will set faster.
- But now the most interesting thing is that we will obtain a white and airy mass from a transparent liquid. To do this, take the completely cooled gelatin mass and start beating with a mixer or blender, using a broom attachment.
- The mixture literally immediately begins to lighten and increase in volume. But despite the quick result, beat the gelatin 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 distributed evenly throughout the entire volume of the mixture.
- Add vanilla sugar to the mixture, squeeze out a little lemon juice. Add lemon juice as desired; lemon removes excess sweetness.
- Take the cooled pan out of the refrigerator and pour the creamy mixture into it. Place the mold in the refrigerator overnight.
- When the gelatin has hardened properly, remove the soufflé from the mold. To ensure everything goes without a hitch, we proceed as follows:
- run a knife around the perimeter of the mold to separate the frozen marshmallow from the sides of the mold;
- sprinkle the surface with coconut flakes or a mixture of starch and powdered sugar (so that the marshmallow does not stick when turned over);
- cover the mold with a cutting board, and then turn the entire structure over so that the soufflé ends up on the board;
- remove the form;
- carefully remove the parchment. - Using a thin sharp knife, cut the marshmallow into cubes or as you like. To prevent the knife from sticking, periodically wet the knife in water.
- Then roll the mini marshmallows in coconut flakes. You can roll them individually, but it is much faster and easier to pour the shavings into a large bag, put some of the cubes there, close the bag and, shaking, simultaneously roll all the pieces in it in the shavings. Roll the next portion of marmushki in the same way.
- By the way, you can roll the pieces in a mixture of powdered sugar and corn starch, making the proportion 1:1. But I must say that marshmallows in coconut flakes turn out more tasty and unusual.
- Place the marmushki on a dish and serve. That's all, as you can see, making marshmallows at home is not at all difficult. Store at room temperature, preferably in a tightly closed box.
- When preparing marshmallows, you can add a little cocoa to the whipped mixture, then you will get very tasty and unusual chocolate candies.
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How to make marshmallows with Baileys and dark chocolate:
- If you don't have ready-made corn syrup 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 thick-bottomed saucepan. Stirring constantly, bring the mixture to a boil. Reduce the heat to low and, with the lid tightly closed, simmer the syrup for half an hour until it reaches the consistency of liquid honey. Cool the syrup to room temperature. We need invert syrup so that the sugar does not crystallize when preparing marshmallows.
- Pour 100 ml of cold water over gelatin and leave to swell for 30-40 minutes. Then the gelatin needs to be heated a little so that it completely dissolves.
- In a saucepan, combine sugar, invert or corn syrup, salt and 100 ml water. Stirring, bring everything to a boil. Then simmer the syrup over low heat for 8 minutes, no need to stir it.
- Pour the dissolved gelatin into a deep bowl. Pour hot syrup into it in a thin stream, while whisking the mixture with a mixer. Start beating at the lowest speed. As you add more syrup, increase the mixer speed to high. Beat the mixture for 10-12 minutes until it doubles in volume and becomes white, dense, fluffy and viscous.
- Add vanilla essence (vanilla sugar) and Baileys to the mixture and beat for another 2-3 minutes until the ingredients are completely mixed. Leave the mixture to cool briefly.
- Take a baking dish, cover it with foil, cling film or baking paper and grease it with odorless vegetable oil. Transfer the marshmallow mixture into the mold, leveling it with a spatula. Cover the top tightly with foil or cling film. Leave the mixture at room temperature for at least 6 hours, preferably overnight (you can put the marshmallow mold in the refrigerator).
- Mix starch and powdered sugar and sift through a fine sieve. Pour some of the candy coating mixture onto the table and place the frozen marshmallow mixture there. Sprinkle the boning mixture on top as well.
- Grease a knife with vegetable oil and cut the marshmallows into squares or shapes of any shape. Roll the candies in a mixture of powdered sugar and starch to prevent them from sticking to each other.
- 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 plate lined with baking paper. Let the chocolate harden. Marshmallows with Baileys and dark chocolate are ready!
P.S. If you don't add Baileys and chocolate, you'll get regular vanilla marshmallows.
Watch a video on how to make your own marshmallows:
This is a French version of marshmallows, as they are made using egg whites. As a result, the sweets are more tender and airy. As a gift for February 14th - just right!
Ingredients for marshmallows “Raspberry Hearts”:
How to make Raspberry Hearts marshmallows:
- Soak gelatin in half the norm of cold water (175 ml) for 30-40 minutes.
- 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 turn the heat to medium and, without stirring, cook the syrup for 8-12 minutes until a solid ball forms (up to 125° C). If you don't have a kitchen thermometer, you can easily check the readiness of the syrup: scoop up a little boiling syrup with a spoon and put 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 it a little more. If the ball can no longer be rolled, then the syrup is overcooked. In this case, add a little water to the syrup and cook the syrup to the desired consistency.
- Beat the egg whites until stiff peaks form.
- 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.
- Slowly pour the sugar syrup with gelatin into the whipped egg whites in a thin stream and beat the mixture, gradually increasing the speed of the mixer, for 5-7 minutes until a white, dense and viscous mass is obtained.
- Add flavors (vanilla, liqueur) and coloring to the mixture. Beat for another 2-3 minutes. Now let the mixture cool down a little.
- Cover the baking dish with cling film, baking paper or foil and grease with odorless vegetable oil. Pour the slightly cooled marshmallow mixture into the mold and smooth the top with a spatula. Leave the mixture to harden for at least three hours (you can put it in the refrigerator).
- Mix starch and powdered sugar and sift through a sieve. Pour some of the mixture onto the table and place a layer of marshmallows there. Sprinkle the sugar-starch mixture on top too.
- Grease a heart-shaped mold (you can take molds of different diameters) with vegetable oil and cut out marshmallow candies in the shape of a heart. Roll the resulting raspberry hearts in a mixture of starch and powdered sugar.
- Cut the remaining marshmallows into arbitrary pieces with a greased knife and also roll in the sugar-starch mixture. Use these pieces to add to hot chocolate or cocoa, sweet salads and desserts, or to decorate homemade cakes and pastries.
P.S. You can also make pink marshmallow hearts in other flavors - strawberry, cherry, cranberry, rose. For example, you can divide the marshmallow mass into several parts and add your own flavor to each.
