Homemade marshmallow

Well, I now have only two versions: a whisk and gelatin. I added about the whisk above. Was gelatin filled with hot water? And if you check the quality of gelatin? Pour a little hot water over, stir and leave. Mine, when I forgot it for an hour, became natural rubber

I will buy another gelatin from another company and compare the two, and I will take into account the mixer, thanks for the advice, I will try it in the evening.

I wish everything turned out without problems

Wow! More recently, I remembered this recipe from my notebook with recipes from my school days! And now he's here! Super! ... Then I did it with a hand mixer - and it worked! Whipped for a long time!

... Then I did it with a hand mixer - and it worked! Whipped for a long time!

And in the 90s, I even made it for sale. Its manual 150W. Long is not the right word, but he survived and even this summer moved to work with his mother. And I bought myself a new one. Still, the quality of the equipment used to be at the level. It has never been repaired, only the wiring if it breaks off at the bend.

thanks for the recipe
Tell me, can agar be used instead of gelatin?

I didn’t do it, but today I found on the internet the information that gelatin is replaced with agar, only the dosage should be halved, and the technology of using agar should be used.

[giraffe]

giraffe, thanks for the recipe! Yesterday I cooked it, it seemed like a marshmallow. Mine liked it. I did everything as you wrote, I took the gelatin from Dr. Oetker. I put it out of the bag on a silicone mat, the marshmallow was removed from it wonderfully.

[Vitalinka]

Vitalinkahow smooth it turned out. (y) I'm glad my family liked it.

I went to soak the agar-agar ... I will probably soak the gelatin too and make a double portion. Let's compare

[Kubanochka]

I went to soak the agar-agar ... I will probably soak the gelatin too and make a double portion. Let's compare

That's right, that's the thing !!! And thanks to Kubanochka, find out the difference ( _{maybe it doesn't exist at all} )

[kubanochka]

And my agar-agar is already getting wet for half a day and at least a little swollen. I will also wait for the results kubanochka

Girls, why are you wetting agar? You need to boil it))

Girls, why are you wetting agar? You need to boil it))

Soak first to swell.

In MK Protein Custard https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44563.0 Cake writes ... "If there is no agar, then the syrup is ready, turn off the heat. If there is, stir it vigorously for 5-10 seconds. The syrup will rise with a cap, but then calm down." And there she pours it dry powder ... after all, agar shows its gelling properties when boiled ...
Girls, who makes protein custard, tell me how you make it ?!

[Dilute agar agar in 4-5 teaspoons of water. Let it swell for 10-20 minutes]

Here is the souffle Tortyzhki https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.0 and soaked there

And by your link Dilute agar agar in 4-5 teaspoons of water. Let it swell for 10-20 minutes.

giraffe, Tanya, you opened my eyes !!!!!!!!! The only time I tried to make a Bird, but it didn't work out for me ... but I sprinkled the agar dry ...
It's good that you posted the recipe for marshmallows, I've been walking around it for the 3rd day, licking my lips, but I didn't dare to do everything, all the failure with the Bird haunted me)
Now we need to rehabilitate ourselves)))

Girls who have already tried to make this marshmallow, please tell me: does it taste very different from the store-bought marshmallow, which contains pectin? It's just that, from what I've heard, real marshmallows are made with applesauce. So it confuses me that won't it look like a marshmelo? I just love marshmallows very much, but I don’t like marshmelo too much ...

Giraffe, thanks for the interesting marshmallow recipe! It's nine in the evening, my eyes are closing, I want to sleep. And in my head is the recipe for your marshmallow, my hands are itching to make it just horror. I got out of bed and trudged to the kitchen. And where did the energy come from? I did everything very quickly, the marshmallow was already a little dry, it tasted exactly like marshmallow, not marshmallow. Now I'm not sleeping, I'm chewing marshmallows, happy.Very tasty and not troublesome! THANK YOU!

I also have dry pectin, but I don’t know how to work with it. I bought it on purpose, suddenly I’ll learn how to make marshmallows. Who will tell you: you also need to boil it, along with sugar syrup?

It's good that you posted the recipe for marshmallows, I've been walking around it for the 3rd day, licking my lips, but I didn't dare to do everything, all the failure with the Bird haunted me)
Now we need to rehabilitate ourselves)))

Waiting

Now I'm not sleeping, I'm chewing marshmallows, happy. Very tasty and not troublesome! THANK YOU!

But what about sweet for the night?

good recipe.

[Caprice]

I also have dry pectin, but I don’t know how to work with it. I bought it on purpose, suddenly I’ll learn how to make marshmallows. Who will tell you: you also need to boil it, along with sugar syrup?

Caprice I also have pectin, I would soak it in a small amount of water and add it to the mixture while whipping, I would not boil it.

Wonderful recipe - I will definitely reproduce, but without agar it is simple. To be honest, I just recently received agar and still don't know how to use it and why. Ordered for rye bread. But rye like "beer black", I don't want to bother with another one yet

Ordered for rye bread.

I missed something in the bread kingdom. I'm going to look for what agar is in the bread.

[Giraffe]

I missed something in the bread kingdom. I'm going to look for what agar is in the bread.

Giraffe, don't go ... Bread needs agram, not agar

I replaced gelatin with agar ... Something I probably did wrong ... The mass was reaching for everything it came into contact with, I most likely overdid it, I think so. My marshmallow did not want to keep the shape, that is, I could not plant it in the shape of a marshmallow. And I made a marshmallow out of it, poured it into a rectangular silicone mold, overnight it hardened, and I cut it into cubes, sprinkled it with powdered sugar and ... with such pleasure we ate it with our daughters. We liked it!

Today I will make on gelatin

I also think, what is agar-agar in bread for?

Girls, excuse me, I got confused: I ordered agram (i.e. sourdough), not agar. By ear, agar is agram, AND THESE ARE TWO DIFFERENT PRODUCTS...
I have not yet reached agar, that is, I have not found

I have not yet reached the agar, that is, I have not found

Today I saw powder 6500 tenge per kg. Russian 1300. release not less than 500 grams. My toad doesn't give money.

And I made a marshmallow out of it, poured it into a rectangular silicone mold, overnight it hardened, and I cut it into cubes, sprinkled it with powdered sugar and ... with such pleasure we ate it with our daughters. We liked it!

Well too good, already a new recipe

[Caprice]

Caprice I also have pectin, I would soak it in a small amount of water and add it to the mixture while whipping, I would not boil it.

Pectin is added to jam. That is, it needs to be boiled in order for the gelling substances to open.

a wonderful recipe for pampering yourself in Lent !!! I'll report back soon.

So my neighbor was glad that she would not be left without sweets during the post

I took the recipe to the bookmarks, as the time appears, I will definitely do it.
Only, in my opinion, it should not be eaten during fasting, in the same place there is gelatin. I even specifically looked at Wikipedia: "Gelatin (French gelatine, from Latin gelatus" frozen "; less common form: gelatin) is a colorless or yellowish protein, a transparent viscous mass, a product of processing (denaturation) of animal connective tissue (collagen) . "

Well, I can’t help here. As my Sunday school neighbor told me, it's up to the individual. And the gelatin is definitely not made artificial?

Algae Gelatin - Agar. How are your experiences?

Algae Gelatin - Agar. How are your experiences?

With bird milk, they failed again: (I took agar 2 times more than according to the recipe and nothing froze. While boiling the algae became transparent, but in the finished souffle they chew like cellophane. My daughter has already offered to ask the Russians for help in purchasing agar. powder at a price of 6500 per kg. For rubles it is 1300. But they are selling at least 500 grams, and what if it's also of poor quality? I'm trying to get a company together for a joint purchase, so far to no avail.

Tanya, we are selling 50 grams 75 rubles. You want to take it. But I'm afraid the shipment will pull a lot. If only with some opportunity to transfer.

Yes, I will try to convince you to sell me 100 grams first. I often stock up in this department, they know me. I want to come with my electronic scales. And then they are afraid of errors, although I checked their scales with a coin, it's normal. I don’t have any opportunity from Moscow, and shipping is really expensive. Now the books will be sent to me, shipping is almost as much as the books themselves cost. But in the summer, if everything goes well, there will be an opportunity. How I love bird milk, who would know.

Tanya, we are selling 50 grams 75 rubles. You want to take it. But I'm afraid the shipment will pull a lot. If only with some opportunity to transfer.

Wow !!! What are the prices? Oh, sorry, it's rubles. I almost lost my mind. We have 215 hryvnias, they let go skoko like.

I immediately took it to the bookmarks.
I wonder if you can have it with a dye?

Specially made with dye. Dye since Soviet times, powder. Someone privatized me and my mother from somewhere, although in those days they did not know such a word. :) I just poured the powder and it turned out to be this color, but if you add a drop of water to the powder, the color will be bright yellow .. At first I wanted to pour gelatin with cold water, but then I did not dare, after all I did it with boiling water all my life.


And this time I asked myself a question: why, with initial products of 1000 g, it turns out ready-made 700 g? What is left on the corollas does not even pull up to 50 grams, for 10 minutes of boiling the syrup will also not evaporate so much, and will not have time to dry out, since it weighed immediately, as it was connected in pairs. And this is literally 10 minutes after the start of planting on the board. While the last ones have been planted, the first ones have to be removed.

[giraffe]

giraffe, thanks for the recipe, very tasty !!!!!!
at the time of preparation there was no gelatin, but with agar, I still did not make friends properly, took a pack of jelly, spread 45 g of mountains of water
for 1 tbsp of sugar and 90 g of water.
in silicone molds, hardened the next day, white with a light green tint. 12pcs

That is, you can even do this, just adjust the water quantity

But from this place in more detail What glass by volume? How much sugar and water for the syrup. How much water is there in a 45 gram bag of jelly? The idea is interesting, I have cherry jelly at home now, I'm already on fire to try it. And where is the photo?

If I counted correctly, then for 1 st of sugar = 250 ml you need 50 g of water 8 g of gelatin and 25 g of mountains of water
to make jelly, fill a pack of jelly with 2 glasses of water,
since there is also sugar in the composition (in a pack)
therefore, the amount of sugar for marshmallows will be more than 1 tbsp
and I poured 45g of water into jelly, and syrup from 1 st sugar and 90g of water

I think I didn’t whip it up, so it froze for a long time, or less water is needed
and it was not necessary to immediately put it in the refrigerator, but let it dry, and then in the bag in the refrigerator.
it felt like rubber
after a night in the refrigerator, in the morning I took out the molds from the strength, and it began to dry before my eyes, by lunchtime there was already a crust on top, then turned it over and by the evening those that remained from the tasting were right

of course, in a pack of jelly there are all sorts of byaki (stabilizers, preservatives) in the composition, but without fish and crayfish, as they say
as a one-time action - not fatal

It turns out that the products have been reduced three times, but in 1 glass of sugar not 250 grams, but 200 grams, and then 40 ml of water is needed for the syrup. Because the proportions have changed not 3, but 3.75 times. I do not store ready-made marshmallows in the refrigerator.And even when we made it with 3 kg of sugar, it was stored in a tightly closed saucepan or enamel bucket at room temperature. But I can't even imagine how much gelatin is in a pack of jelly. Rubber marshmallows should not be in any case. And beat until you stop the mixer, and the combs only slightly begin to float, while you put them in a bag, it comes to a condition.

it means that I didn’t beat it, I have an old Soviet mixer, one whisk only turns normally
it was not necessary in the cold, and the forces of the form also do not allow to dry out, it was just that these 12 things were easier for me to decompose into molds than to deposit
no photo

Or you can put a spoon, there will be such picturesque heaps

In terms of elasticity, it is marshmallow Even after a week, provided it is stored properly, it will not come close to meringue, it will remain soft and elastic. We even sell marshmallows of one Kazakhstani firm, very similar. Although there is pectin in the recipe.

Thank you very much for the quality recipe.
I confess that at first I did it not as a marshmallow, but as a cream for a cake Monastyrskaya hut. The sour cream dries up, and if you spread it with marshmallow on top, you get a pretty decent "snowdrift" and the cake does not dry))))
I put the remaining cream in the refrigerator, and in the morning I received a blank for sweets. I cut a fishing line into squares, filled it with chocolate, it turned out very tasty, but not enough. But I made a real marshmallow in shape again a week later and on order, people say better than a store one.

With bird milk, they failed again: (I took agar 2 times more than according to the recipe and nothing froze. While boiling the algae became transparent, but in the finished souffle they chew like cellophane. My daughter has already offered to ask the Russians for help in purchasing agar. powder at a price of 6500 per kg. For rubles it is 1300. But they are selling at least 500 grams, and what if it's also of poor quality? I'm trying to get a company together for a joint purchase, so far to no avail.

I have experience with agar .... not a single printed word, not even abusive articles.
Firstly, it is unjustifiably expensive, I paid almost thirty for three packages of 28 grams. $ 30.
Secondly, it dissolves strangely and slowly, boils for half an hour, but the flakes float anyway.
Thirdly, the marshmallow simply did not work out, I made it according to a recipe with apples, they needed agar.
The final diagnosis: well, it's in the forest.

But I made a real marshmallow in shape again a week later and on order, people say better than a store one.

Such words are very flattering to read. I'm glad that everything worked out and even the experiment with sweets was successful. After eating Easter cakes, I will also try to make sweets.