Homemade marshmallow

Homemade marshmallow

Category: Confectionery

Ingredients
Initially, the proportions were like this
sugar	3 Kg
water	3 glasses
gelatin	100g
hot water	1.5 cups
lemon acid
I adapted the recipe for a home mixer
sugar	750 grams
water	150 grams
gelatin	25 grams
hot water	75 gram
citric acid or lemon juice
Glass	250 ml

Cooking method

• Pour gelatin with 75 g of hot water and let it swell
• At this time, pour sugar 150g of water, add vanillin and put on fire
• After boiling, reduce the heat and let it simmer for 8-10 minutes
• I turn on the mixer, first at low speed I stir the swollen gelatin, then, adding speed, I slowly pour in hot syrup
• And the whipping process begins. The speed can already be set to maximum.
• The color begins to change before our eyes
• When the mass becomes about this, you can add citric acid to taste.
• Personally, this time, I added lemon juice, about a tablespoon
• The mass very quickly takes on this form
• We transfer to a bag with a nozzle and set aside
• 
• After drying, we glue them in pairs
• put in a vase, plate, etc. and serve.
• Bon Appetit!

The dish is designed for

700 grams without marriage and what is left on the walls of the bowl and rims.

Time for preparing:

30-40 minutes

Note

Of course, in terms of ingredients, it's not exactly a marshmallow, but that's what we've been calling it for about 40 years. This is how long this recipe lives in our family. And my mother doesn't remember where he got to us. Previously, we made it exactly for 3 kg of sugar, and for whipping there was a homemade attachment for an electric drill
You can adjust the amount of whipping as you like. The main thing is to keep in shape, if you interrupt, it will dry out faster.

PS: what was left on the walls of the bowl and the whisks I poured with water and used when kneading the dough into buns. The buns turned out to be very tasty.

Bon Appetit! I hope you will like it.


Marshmallow - fruit and berry confectionery; kind of marshmallow. It is made by churning fruit and berry puree, egg whites and sugar with the addition of a small amount of butter and yolks. The resulting dough is deposited in molds and steamed. It has a more lush texture than marshmallow (density should not exceed 0.6 g / cm3), white or pink color. The surface of the marshmallow can be glazed with chocolate. "

Similar recipes

Marshmallow lavender (ang-kay)

Sugar Free Marshmallow (Serenity)

Blueberry marshmallow (ang-kay)

Very interesting!! Looks very appetizing !!
Tanya, and what kind of softness is he? Is it similar in elasticity to a real marshmallow or is it more suitable for meringue dryness?

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.

Well then, ZEPHIR !!
Tanya, but another question is ripe. We were taught that gelatin is soaked only in very cold water. Otherwise, it will not give up its properties and will not gel. And your recipe is the opposite

[Giraffe]

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.

Giraffe, thanks for such an easy and certainly delicious recipe. Today I will definitely pamper home. Tatyan, I have a question for you - how is it "provided it is stored correctly" and how long does it take to dry the marshmallow (I understand that it depends on the size, well, at least approximately, based on the size of your marshmallow).Thank you in advance

We were taught that gelatin is soaked only in very cold water. Otherwise, it will not give up its properties and will not gel.

Well, we weren't taught, so we do it. There was even such a situation: I soaked it in very hot water and forgot for an hour, was distracted. When I remembered there was rubber in the cup, I warmed it up in the microwave and further along the text. Everything worked out. ... So I can't say anything about cold water, I didn't do it.

Tatyan, I have a question for you - how is it "provided it is stored correctly" and how long does it take to dry the marshmallow (I understand that it depends on the size, well, at least approximately, based on the size of your marshmallow).

While I was dropping the last ones, the first ones were already ready. I store it in plastic containers with a small ventilation hole. In Soviet times, it was stored in enamel pans and made immediately for 3 kg of sugar. The latter, of course, have already gnawed

While I was dropping the last ones, the first ones were already ready. I store it in plastic containers with a small ventilation hole. In Soviet times, it was stored in enamel pans and made immediately for 3 kg of sugar. The latter, of course, have already gnawed

Thank you, it's great that they dry so quickly. And one more thing - to measure the water in grams or is it in milliliters?

And one more thing - to measure the water in grams or is it in milliliters?

Previously, they measured in glasses, but now, if I have scales, I weigh it right away. Although for water grams = milliliters

Previously, they measured in glasses, but now, if I have scales, I weigh it right away. Although for water grams = milliliters

thanks, from me a report))))

I'm looking forward to it. You will succeed

Thanks for the recipe! And tell me, about how long do you whip the marshmallows?

I'm looking forward to it. You will succeed

Tatiana, thanks for the recipe !!!! In general, I got it)))) When my husband tried it, he said it was from the store, just give him in chocolate.
The most difficult thing turned out to be deposited, since it quickly solidifies. As a result, we also got 700 grams of pure marshmallow.
Here is my report:

In general, I did it)

I am very glad that everything worked out! Isn't it really okay?

The most difficult thing turned out to be deposited, since it quickly solidifies.

To not freeze so quickly, you need to beat a little less. It will be even more tender.

You can cover it with chocolate, you need to pamper your husband

Oh, well, wow. So great!
Is it true that you can pour chocolate? Will they melt?

[Tanyusha - Giraffe]

Tanyusha - Giraffe, and if you add applesauce to the mass, then, probably, you get a real store marshmallow (which is according to GOST)? What do you think?

I am very glad that everything worked out! Isn't it really okay?

The most difficult thing turned out to be deposited, since it quickly solidifies.
To not freeze so quickly, you need to beat a little less. It will be even more tender.

You can cover it with chocolate, you need to pamper your husband

It's okay, but you should try with chocolate. Thanks for the advice

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

[Zhivchik,]

Zhivchik, Ira-Chadeyk has in LJ "Zephyr in accordance with GOST" with applesauce:

🔗

I wonder if you can have it with a dye?

It is very possible, they did pink and yellow. There were no other dyes.

Thanks for the recipe! And tell me, about how long do you whip the marshmallows?

It was with this mixer that it took me no more than 10 minutes, and the old one was weaker, it could beat for half an hour. And even without a bowl

[Tanyusha - Giraffe]

Tanyusha - Giraffe, and if you add applesauce to the mass, then, probably, you get a real store marshmallow (which is according to GOST)? What do you think?

Honestly I do not know. I have never done this, but at least try to make that recipe for a start. And first wait for your apples :) for mashed potatoes.

[Zhivchik,]

Zhivchik, Ira-Chadeyk has in LJ "Zephyr in accordance with GOST" with applesauce:

🔗

I can't say anything about the recipe. LJ is closed for Kazakhstan

An interesting recipe. but it is embarrassing that gelatin should be poured with hot water, but we were taught that it is better to pour cold water for swelling. no matter how I tried to pour hot water, it was always made in lumps.

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

[nika77]

An interesting recipe. but embarrassed that gelatin is poured with hot water,

I can't say anything about this, we have been pouring it hot for almost 40 years. Ask nika77as she did.

Tell me, can agar be used instead of gelatin?

I don’t know, I saw agar for the first time a year ago and it turned out to be not of the best quality. Always made with gelatin. But who is stopping you from experimenting?

[Tanyusha]

I can't say anything about the recipe. LJ is closed for Kazakhstan

Tanyusha, I'll copy it now and drop it in a personal note.

and we were taught that it is better to pour cold water for swelling.

I wonder ... who taught you and Husky?

I'll wait for the recipe. Or maybe they were taught correctly, but we unknowingly succeed.

[Tanyusha]

Or maybe they were taught correctly, but we unknowingly succeed.

No, I also pour boiled chilled water and always adhere to a certain proportion. But no one taught me, but she herself searched and studied all the information.

Tanyusha, already sent.

[nika77]

I can't say anything about this, we have been pouring it hot for almost 40 years. Ask nika77as she did.

Sorry, no one asks, but I can't remain silent, I did everything strictly according to the recipe (that is, I filled it with almost boiling water) and EVERYTHING worked out

no matter how I tried to pour hot water, it was always made in lumps.

Lumps do not form from hot water, but from the fact that they are not well mixed.
I have to soak gelatin - a whole procedure.
I pour water into a bowl. Then I constantly stir it with a spoon and at the same time pour gelatin in a thin stream with a second (dry) spoon. After that, I stir the mixture for some time, so that the gelatin gets tired a little to seize (swell).
And there are never lumps.

[giraffe]

giraffe! Thank you for such a simple, fast and delicious marshmallow !!!

Made half of your portion, 350g sugar. The whole action took 40 minutes with dishwashing. (however, the PM washes the dishes) Or you can add more lemons, it's very sweet !!!

A wonderful marshmallow turned out. Citric acid can be added to taste. I remember, once in childhood, they made oh-oh-very sour: DA As for very sweet, you have sweet sugar. Please accept my congratulations. Mine this time even to me is normal, but I do not like sweets

[Zhivchik]

Zhivchik, Tanya, I got the recipe, studied it, I can't do it. I took out agar a year ago, but it turned out to be bad. I tried to make bird milk, nothing came of it. There are no other agar options.

Lumps do not form from hot water, but from the fact that they are not well mixed.
I have to soak gelatin - a whole procedure.
I pour water into a bowl. Then I constantly stir it with a spoon and at the same time pour gelatin in a thin stream with a second (dry) spoon. After that, I stir the mixture for some time, so that the gelatin gets tired a little to seize (swell).
And there are never lumps.

I have nothing against hot water. I also pour cold boiled water, and stir with a spoon and add dry, and when I tried to use hot water, in lumps and no diligent stirring helps.

[Zhivchik,]

I can't say anything about the recipe. LJ is closed for Kazakhstan

Zhivchik, and if you try to type in Google

cache:

Somewhere I came across that in countries where LiveJournal is closed, they get into it through Google's cache. Try it, maybe it will become available to you through the cache.

And I was taught to do this at the Kalinar College. Soooooooooooo cold. Well, the fact that it should be boiled is a matter of course. After all, gelatin does not tolerate boiling, but only - "bring to a boil", as it is written in all instructions.

Hello everyone! I ask for help: all the prepared mass refuses to whip at all, and now I don't know what to do with it

Tanya, cool recipe !!! I took it to the bookmarks.
Tanya, somebody, drop me a recipe with agar, pliiiz!

[Lyudmilka]

And I was taught to do this at the Kalinar College.

There it is ... so you are with us, Lyudmilka, scholar trained.

Soooooooooooo cold. Well, the fact that it should be boiled is a matter of course. After all, gelatin does not tolerate boiling, but only - "bring to a boil", as it is written in all instructions.

Exactly. I also read about it and gelatin never poured hot boiling water. water.
People, I just thought that Tanya can do it, because she does not boil gelatin, but only pours it with boiled water. In fact, water is obtained not 100 degrees, but less, because part of the rate. takes away a cold cup.
By the way, sometimes I do not overlook, and the gelatin boils a little in a saucepan and nothing, the jelly freezes, like a pretty one.

Tanya, somebody, drop me a recipe with agar, pliiiz!

Tanyusha-Kamusik, catch ...

Hello everyone! I ask for help: all the prepared mass refuses to whip at all, and now I don't know what to do with it

It's almost the same for me, since I did at least half a portion. The mass whipped up, but after a few seconds the peaks spread out and did not keep their shape. The whole mass became so thick that it began to wrap around the corollas and crawl up, but the peaks still spread out. Then I took a part into a bag and squeezed it out onto parchment, the figures crawled and the question arose how to remove them from paper later, I decided to grease it with oil under a couple of pieces, nothing helped. I put the remainder in the refrigerator for half an hour, it became thicker, it became a problem to put it in the bag, and the mass became kind of rubbery and stubbornly reached for a spoon, but I persistently stuck and blew out the piles, but the figures still stuck, lies in the refrigerator, crumbled to the bamaz stuck, but you can peel it off with your finger like chewing gum .... I understand ... It looks like chewing gum for me. Cool but not marshmallow what could be wrong?

The mass whipped up, but after a few seconds the peaks spread out and did not keep their shape.

In this case, you just stopped whipping early. We stop the mixer after the peaks keep their shape.

I just thought that Tanya can do it, because she does not boil gelatin, but only pours it with boiled water. In fact, water is obtained not 100 degrees, but less, because part of the rate. takes away a cold cup.

The kettle is boiling, I turn it off and fill it up. The cup is plastic, I don't think it will lower the temperature much. Certainly not 100 degrees, but hot

Hello everyone! I ask for help: all the prepared mass refuses to whip at all, and now I don't know what to do with it

How did you do it in more detail? The power of the mixer and how much did you beat? I beat it for a long time with my 150 watt mixer. Now I have 450W.

There may be such a nuance. Have you noticed that sometimes jelly does not freeze as it should? There is gelatin with low gelling properties. In my memory I remember once came across. So in those days we made portions for 3 kg of sugar.

How did you do it in more detail? The power of the mixer and how much did you beat? I beat it for a long time with my 150 watt mixer. Now I have 400W.

I did it according to the recipe, before combining all the ingredients are similar as in your photos, I don't have a mixer separately, I used a Vitek food processor, a whisk attachment, it looks like a regular whisk, the power of the combine is 700W. I whipped with interruptions, looking to see if the desired consistency was obtained, but the color turned out to be white, and the consistency turned out to be like that of a viscous.

Have you forgotten the citric acid? Is gelatin good? How long did you whip? And then a thought came to mind: one whisk, not two? Didn't I succeed in single? Rather, it turned out, but it took a very long time to beat.

one whisk, put acid, it seemed to me, even a little sour, but I don't know about gelatin - I took it from the supermarket