Homemade marshmallow

Oh girls! do not believe it, an ordinary semi-finished bag with a slightly cut off corner ... wind it in spirals from the bottom up, like a pyramid Sami were surprised how interesting it turned out

All ingenious is simple

I wanted to make a marshmallow today, put the sugar on the fire, cook it over low heat, stirring it, by the end of 8 minutes my syrup turned into this state. Tell me, can you interfere or not? And is it possible to fix it somehow?

🔗

add that water and cook further, I had something like that, when I made the soufflé, the syrup was digested, then you should not be guided for a while, but by the state of the mass

[Suslya]

SuslyaThank you so much.

Most likely they took little water. This is how much of it would have to be cooked to such a state with the correct amount?

Most likely they took little water. This is how much of it would have to be cooked to such a state with the correct amount?

Initial sugar surplus -> boiling-evaporation -> solution oversaturation -> instant (fast) crystallization at a random center (seed, heterogeneity).
Physics...

I have reduced the recipe by 350 g. sugar, 70 ml of water, 12 gr. gelatin and 35 ml of water. I cooked it over low heat for about 8-9 minutes, okay I'll try again tomorrow. Thanks to all.

Thank you very much for the recipe, the result exceeded all expectations, a marshmallow tasted excellent from the minimum set of products, added 1 hour. l. for the taste of rose water, it turned out very pink, but my daughter will like it. I made half a portion, cooked the syrup for 5 minutes, I think the syrup crystallized with the previous speaker due to the fact that the amount of water in the syrup was reduced, so the water boils faster.

I'm glad you did it. And rose water, in the sense, real pink (and rose petals)?

Yes, real, last year I bought a 200ml bottle.

I envy

Hello girls, the marshmallow turned out to be nice, but the question is ripe, I really feel the taste of gelatin (((is this normal?

Tatiana, good evening! I made marshmallows today, but, unfortunately, it does not hold its shape (it spreads). I had to pour it on a tray like jellied meat. I departed from your recipe twice: I added 2 tbsp to the syrup. tablespoons of raspberry jelly, dissolved the gelatin over the fire, since it did not dissolve well. I waited a little, mixed with a mixer and added syrup. I stopped whipping as you recommended when the marshmallows began to float on the corollas. And then, before our eyes, everything came to a condition, and even despite the fact that the marshmallow at the end was already stretching with threads for the spoon, it blurred on the surface, did not keep its shape. I think the gelatin was bad. What do you think?

It seems to me that you have not finished off on the contrary. This is a universal recipe, I used it to make a gorgeous fluffy marshmallow a long time ago, for sure, twenty-five years ago, it seems to me that this is from those recipes where you cannot subtract, add and always have a wonderful result. I often added special powders for color and flavor, like Yuppie, "just add water", sachets of lemon or raspberry jelly, resulting in pink and yellow marshmallows. The setting time (setting of the upper crust) takes me, depending on the time of year, from 16 to 24 hours. All kitchen countertops are filled with marshmallows.

Just at the end, the marshmallow mass stretched with threads, it was not possible to put it even with a spoon. Then everything was in these threads. I had to pour it into the tray. Therefore, I decided that I should no longer beat it. And you have a marshmallow at the stage of giving it a shape of what consistency. And the taste is soft, airy, dense, without the feeling of grains?

The marshmallow is lush, tall, firm and just as perfect in cut and taste.I don't even know how this recipe can spoil the marshmallows. He is simply doomed to success.

I thought and thought ... Maybe it's the jelly after all? Who knows what's in the lineup.

Marshmallow came out cool !!! Zephyr is already the second week - I can not stop. I don't like morning coffee without marshmallows. From what I did not do - on mashed berries, plums, pears, carrots .... I pour sugar ONLY into syrup. I try not to cook the berries (fruits), but either bake or just raw. I don't bother with molding - into a regular bag and cut off the tip. Very tasty and healthy! Especially when they dry up and become toffee! Thanks to the author.

junior loves fresh casserole

And I got my hands on marshmallows. It is worth it, it dries up so the photo will be a little later))) I tried it a bit while whipping it and I can say that it is very, very tasty !!!

I hope that your family will also appreciate it.

Reporting: I prepared vanilla and strawberry marshmallows (instead of water, I took strawberry puree and a drop of flavoring). Some were planted with a pastry bag, others were simply poured into a square shape, dried and cut into squares. Delicious!

Appetizing, I immediately wanted to make strawberry ones.

And I will report to you. For a very long time I was going to cook this marshmallow. Today I finally made up my mind. Somehow at once it did not work out for me: 3 times the sugar "ran away" from the stove, until it poured it into a large saucepan. When the sugar was boiled, it was the turn to beat the gelatin, I had it as a dense lump, and not the same mass of liquid mass as in the photo. Well, that's it, I thought, we won't eat marshmallows today. But we are above failure, she continued. While I was adding hot sugar, everything was burned out, but it became a matter of honor to bring the matter to the end. The result: delicious, tender, airy marshmallows turned out. The children and my husband ate with pleasure, but I just took a bite to try (I decided to lose some weight, I limit myself to sweets and starchy foods, otherwise I "grew fond of" something from your sweets). Thank you for the recipe, now I will never buy marshmallows, but will make my own.

The fact that the gelatin was a lump is not scary. You add hot syrup to the gelatin and thereby melt it.
But I'm thinking about whether such a marshmallow is suitable for outdoor recreation? Summer, hot, wondering how gelatin will behave, probably soften the marshmallows a little, what do you think?

But, I wonder if someone tried to bake in the heat. It's cool here now, the marshmallows "feel" well. But, on the other hand, if they dry well, they shouldn't float.

I made a marshmallow on a very hot June day ... nothing floated, the marshmallow is just amazingly delicious! : victory: And even after a few days (there was an experiment with hiding 2 marshmallows) it was charmingly delicious! Doesn't even dry up, always as fresh!

Thanks for the answer!

Girls, I have another question: if you put less gelatin - can you get marshmallow cream? Softer in consistency than marshmallows? Or does the consistency not depend on gelatin?

It happened before, for some unknown reason, that the marshmallow did not freeze, but this was back in the times of the Soviet Union. What was the reason then, I don't know, maybe the quality of gelatin (scarce at that time), maybe something else ...

Basically, it won't turn to stone quickly anyway, so why not try it? Only, I think, the cakes should be made less sweet. However, to be guided by the lover of sweets.

Thank you, let's check this theory))) I'll try to reduce gelatin and sugar. From what I get, I'll make a cupcake hat.

I got a hat! I proceeded from the proportions for 500 g of sugar. My changes: I took sugar for 2 tbsp. l. less, gelatin took 10g instead of 16g.
Probably, it was worth reducing the amount of water, otherwise, together with liquid dyes, a strange result turned out: after the cream was deposited, it very quickly took on a crispy crust and looked more like meringue than marshmallow, although it remained soft inside. T. to.it was an edible composition, then I was quite satisfied with this option - outwardly like a cream, but in fact there are fewer problems: no need to look for a refrigerator for storage, suitable for hot weather, since it does not lose its shape and at the same time everything is edible But I will still experiment because what I planned did not achieve

Gorgeous presentation!

Thank you!

hello girls.
thanks, Tanya, for the recipe. but somehow it turned out completely wrong for me ((the mass came out so viscous and viscous that I barely stuffed 2 spoons into the bag, then it stuck together in one lump, somehow squeezed out 2 pieces. I fought with the remaining substance for another half hour, scraping it off from the bowl, then from the spoon, then from yourself))
Well, how do you squeeze it out so smoothly, does it not stretch like an elastic band? what is wrong - I don’t understand ((

Maybe a lot of gelatin turned out?

all by prescription - 25 g.
I’m thinking, I added lemon to the syrup, in vain, yes, I guess?

Well, how do you squeeze it out so smoothly, does it not stretch like an elastic band?

Stretches, of course! But here it is important to find your consistency: if you need marshmallows in pieces (to pour, and then cut), then I beat it very well, and if I want to plant the marshmallow from the bag, it needs to be slightly under-beat.

Well, I don’t know, as an elastic band I definitely don’t stretch.

I agree, not like an elastic band, but a little stringy.

Girls, did anyone do it with agar?

Damn, I have like a real gum, so it stretched. interrupted, probably. Whipped for 10 minutes. I have a 1000 watt unit. and, you know, it is very shiny. here are all your pictures, you have matte.

Whipping it was necessary to focus on the mass. I showed in the photo to what state

I’m thinking, I added lemon to the syrup, in vain, yes, I guess?

Well, how to put it this way .... lemon is added during the whipping process.

Girls, did anyone do it with agar?

Natasha, made with agar, recipe from here: 🔗
Everything worked out, it was tender, tasty, but as always happens in such cases - not enough !!!!

Thank you!
And little is an eternal problem-)

I did it to my kids - they liked it! And me too, because the process itself does not take much time, and the result is excellent!

I'm glad the kids appreciated it!

excellent marshmallow, recently tried to make it - it turned out even better than expected))

I am very glad...

[Giraffe]

Giraffe,
I read the whole Temka, and how much vanillin I didn’t find according to the recipe.
Please clarify!