Marshmallow - recipe with photos at home step by step

What is marshmallow?

Many people call elastic marshmallow lozenges marshmallows, but strictly speaking, this is not so. Marshmallow has a different composition from marshmallows: it does not contain egg whites or applesauce. The spectacular name actually turns out to be quite prosaic. The word marshmallow in English refers to marsh mallow, better known as marshmallow.

Back in ancient Egypt, marshmallow root syrup was used as a thickener for sweets that were taken for sore throats and other colds. Today, the syrup has been successfully replaced with more accessible gelatin, which is soaked in water and beaten with sugar or corn syrup. Since the 50s, this delicacy began to be mass-produced in the USA, and now it can confidently be considered a traditional American sweet.

Classic marshmallows are snow-white, but you can also buy multi-colored lozenges.

You can also find marshmallows on sale in different sizes: from crumbs slightly larger than a pea to large puffs that take up almost the entire palm.

Puffed marshmallow recipe

Dessert

It is made from sugar, molasses and gelatin, whipped into an airy foam, so it has a delicate melting taste and an airy chewy consistency.
Unlike classic marshmallows and marshmallows, the composition of airy marshmallows excludes egg whites and applesauce.
Due to the absence of egg whites, marshmallows are more elastic and their shelf life increases to 12 months. For comparison, the shelf life of classic marshmallows and marshmallows does not exceed three to four months. Airy marshmallows can be easily prepared at home. We suggest taking note of the following recipe for airy marshmallows. It contains invert syrup - a worthy replacement for corn syrup, glucose, maple syrup and molasses.

Ingredients for invert syrup:

— granulated sugar — 175 g;

- water - 75 ml;-

citric acid - 2 g;-

baking soda 1.5 g.

Ingredients for fluffy marshmallows:

gelatin 25 g;
cold boiled water 220 ml;
sugar 400 g;
invert syrup 160 g;
food coloring;
corn starch 0.5 tbsp;
powdered sugar 1.5 tbsp.

How to eat marshmallows?

Marshmallow is not very common in Russia, so many people don’t even know how to eat it or what can be done with it. There are many options, and we will enlighten you.

You can eat it just like that

Opening the package and filling your mouth with soft, sweet lumps is a purely childish pleasure, which, however, is not alien to many adults. Marshmallow is a completely ready-to-eat product, so you don’t have to invent anything and enjoy it just like that. The lozenges are sprinkled on the outside with a thin layer of starch, and on the inside they are tender and melt in the mouth.

If your children try this delicacy, then you won’t have much of a chance to do anything fancy with marshmallows - the open package will be empty very quickly.

Marshmallow and cocoa - made for each other

A cup of hot chocolate in America is considered incomplete without a few pieces of marshmallows. Little white lumps melt without a trace in hot cocoa - children love it. This is not to say that adding marshmallows has any significant impact on the taste of cocoa (other than some sweetness), but there is something wonderful and cozy about this tradition. You can also put a small marshmallow in your coffee, this is an option for adults.

Roast marshmallows on fire

American schoolchildren spend another interesting experience with marshmallow candies on hikes, country walks and home picnics. However, it can also be arranged in the yard at the dacha, the main thing is to light a fire.

To roast marshmallows over a fire, just place the candy on a wooden stick and hold it over the fire for a while. It suddenly begins to swell. In this case, a crispy layer of caramel is obtained on the outside, and an airy, viscous mass is formed on the inside. Try taking a pack of marshmallows to your next picnic. Your children will definitely be delighted.

In this video you can learn how to cook marshmallows over a fire, although the video is in English, you can still clearly see what happens to marshmallows when heated:

The marshmallow melted over the fire is then often placed between two cookies or crackers, often with an additional piece of chocolate added. This sandwich is called a s'more, and no camping trip with children in America is complete without this dessert.

In principle, the same can be done at home using an oven or microwave. All you need to do is put a marshmallow between two crackers and melt it in the microwave. Fast, tasty, effective, even a child can do it!

Decorating cakes and cupcakes

Small sweet lumps of marshmallows, white and multi-colored, are widely used by confectioners and housewives to decorate various desserts. The decoration can be simple, but effective - just throw snow-white marshmallows on the surface of the cake in a contrasting color. Or you can come up with something more complicated.

Small, neat marshmallow pieces are also great for decorating small portioned desserts. For example, take a look at these cupcakes.

Marshmallows are also used to make more fancy decorations, for example, for children's parties. White lozenges make excellent sheep and snowmen.

How to make Homemade Marshmallows

1. 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.

2. Pour gelatin with 100 ml of cold water and leave to swell. Next, melt it in a water bath, stirring constantly.

3. 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.

4. 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.

5. 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.

6. Next, roll them in powdered sugar and cut into small pieces. Bon appetit!

Marshmallow cake mastic

And now another secret of lozenges. What could the humble looking marshmallows have in common with these luxurious cake toppers?

It's hard to believe, but all this splendor is created with the direct participation of these sweets. Marshmallow mastic has long become the main assistant for confectioners. The plastic mass molds perfectly and retains its shape, even if it is in a warm room.

Covering and decorating cakes with marshmallow fondant is a classic in confectionery. This art has been mastered not only by professionals, but also by ordinary housewives who want to please their loved ones with beautiful holiday desserts.

Try making marshmallow mastic yourself: the recipe is amazingly simple, but requires care and adherence to technology. The result should be a mass similar to plasticine. Here is one simple option.

How to make mastic from marshmallows

Ingredients:

white marshmallows - 320 g;
powdered sugar - 1 - 1.5 cups;
lemon juice or water - 1 tbsp;
food coloring.

Melt the marshmallows in a water bath or in the microwave (10-30 seconds at maximum power) until they swell. There is no need to overexpose it. When heated for a long time, the marshmallow loses its elasticity and the mastic will not hold its shape.

Next, remove the bowl from the pan and, while stirring the mass, gradually add powdered sugar into it. When it becomes difficult to stir with a spoon, use your hands. Add powder until you get an elastic sweet dough that does not stick to your fingers.

The mastic should be tightly wrapped in film and allowed to stand for 30 minutes in the refrigerator. After this, you can roll out the covering and make decorations.

Attention! Dye is added to marshmallow mastic in several ways. If you need a large amount of colored mastic for covering, it can be added to the melted candies. If you want to make multi-colored figures and decorations, it is better to mix the dye into ready-made pieces of mastic, cut for specific elements.

Here's another recipe for mastic. Here the yield of the finished product is greater due to the addition of gelatin and butter with the same amount of marshmallows:

Marshmallow mastic: recipe and video master class

By the way! The mastic can be stored for quite a long time. It does not spoil in the refrigerator for 1.5 months. The freezer will keep the product fresh for up to six months.

Now that you've learned how to make marshmallow fondant, it's time to dive into the internet to learn how to create exquisite decorations with it.

How to make delicious and tender marshmallows at home

Hello everyone, Eduard Rafikov is in touch! Dear friends, today I wanted to talk about the sweets that we love so much. Lately, we are increasingly buying everything ready-made from stores for our children. But I remember very well my childhood and how my mother made sweets for us herself, these were cockerels on sticks, marshmallows, marshmallows, toffees and the like.

So, having already become parents, I want to please my children with sweets, but in such a way that they have pleasant memories in the future. Therefore, let’s not be lazy and start preparing tasty treats for our kids, especially since the New Year is just around the corner.

Marshmallow is very common in America, but here we often just buy it in the store. But believe me that homemade marshmallows are much tastier and consist only of natural products.

What good can sweets do when you see an expiration date of 2 years on the box; anyway, they add some kind of chemical to prevent them from spoiling. So let's quickly start cooking, let's go.

To prepare we will need:

Gelatin - 10 g + 60 ml. water
Sugar - 220 g + 60 ml. water
Lemon juice - 20 g (optional)
Starch - 1 tbsp. spoon
Powdered sugar - 1 tbsp. spoon
Vegetable oil - for lubrication
Food coloring - to give desired color

So, let's start cooking, we will need only 3 main ingredients: water, sugar and gelatin. If you want, you can add lime juice, this is for those who like sourness. It turns out very tasty, I liked it that way.

Pour gelatin with cold water, mix and leave to swell for the time indicated on the package.

In order not to waste time, let's prepare our form for you right away. Our form size is 20/20 centimeters. Lightly grease the bottom of the mold with plain water and place cling film on top. Then lubricate the surface of the film with vegetable oil so that the marshmallows do not stick.

Also, do not forget to lubricate the other part of the film with which we will cover our marshmallows.

Take a saucepan with a thick bottom, add sugar and fill with water.

If desired, add lemon juice and mix everything.

Place over medium heat and heat, stirring until the sugar is completely dissolved and our syrup boils.

Our gelatin has swollen well and now we will need to dissolve it to a liquid state. Transfer it to another bowl.

Under no circumstances should you overheat or boil it, otherwise it will lose its properties.

I will dissolve gelatin in a water bath

To do this, take a saucepan, pour in some water and bring to a boil.

Place the bowl on top and wait until it completely dissolves to a liquid state.

That's it, the gelatin has completely dissolved. Remove it from the fire.

Meanwhile, our sugar also completely dissolved and began to boil. The whole process took about 6 minutes. Now remove the syrup from the heat.

And now immediately pour hot syrup into the bowl with gelatin in a thin stream. Be careful not to burn yourself on the pan.

First, beat at low speed for about 1 minute. And then we switch to maximum mode and beat on it for about 8-9 minutes.

Gradually cooling down, the mass becomes more airy, light, fluffy and very beautiful. This is how the mass should turn out.

Now add a couple of drops of food coloring to give it the color you want. To make marshmallows look brighter.

And beat again until the color is uniform.

Now we can’t hesitate, we immediately transfer our consistency into a pre-prepared form.

And quickly level it with a spatula.

Then cover the top with greased cling film.

And put it in the refrigerator until completely frozen for several hours.

In a cup, mix 1 tablespoon of starch and 1 tablespoon of powdered sugar.

Sift onto a work surface. This is necessary so that the marshmallows do not stick to your hands.

We spread our marshmallows out of the mold and remove the cling film.

We also sprinkle the prepared mixture of starch and powder on top.

And cut into portions

First along and then across.

It turns out very cool. And after squeezing in the hands, they return to their shape.

They are very soft and airy. Our kids are just crazy about these marshmallows and they really like them.

Enjoy your meal. If you liked the recipe, don’t forget to share with your friends on social networks and click on the buttons below so that you can keep this recipe.

Well, I say goodbye to you until we meet again on the pages of the Internet. Bye, bye everyone!

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