Giraffe
Well, vanillin is added to the taste, and it depends on the quality of the vanillin. If the real one is on the tip of the knife. And if you have vanilla sugar, you can take sugar into account in the norm. Now I have vanillin, which is positioned as real, but we need more. So navigate here yourself.
Njashka
Giraffe, I see, thanks!
I'll go look in the store for vanillin, and a culinary bag
TatianaSa
Tatyana, Tanya, what did I do wrong? I got it, as it were, sprinkled with powder on top after hardening.
Helen
Quote: Giraffe
I adapted the recipe for a home mixer
sugar 750 grams
water 150 grams
gelatin 25 grams
hot water 75 grams
citric acid or lemon juice
Glass 250 ml
citric acid or lemon juice
Glass 250 ml

This is not clear to me ??
Taia
Helen3097, in the recipe, the author writes: citric acid or lemon juice to taste.
The author of the recipe poured 1 tbsp. l.
Further
Some of the ingredients (water) in the recipe are measured in glasses, the author specified that the glass is 250 ml.
Helen
Quote: Taia
The author of the recipe poured 1 tbsp. l.
Further
I understood this ... but what does the glass have to do with it when everything is written in grams ...
Giraffe
Because at the beginning of the recipe, the original proportions are written and the water is there in glasses, and in the adapted version, to the mixer, in grams
Giraffe
Quote: TatianaSa

Tatyana, Tanya, what did I do wrong? I got it, as it were, sprinkled with powder on top after hardening.
Oops, but there was no notification. Probably a little more interrupted and a layer of sugar came out. I have a marshmallow, which is more than a year old for sure (well, it so happened that they didn't eat it right away, and then they forgot it. 0. It is now like a bezeshka, you put it in your mouth and soften. , I dip and eat a couple of marshmallows.It also becomes softer from hot glaze ...
Helen
Quote: Giraffe
proportions and water there in glasses
now I understand !!!
Tata2306
Girls, has anyone tried to add berries to marshmallows (for example, frozen cranberries) and then plant them?
Giraffe
I definitely haven't tried it. But like this, thinking ... it seems to me that it will become limp. But with marmalade it should be quite real.
In general, let's wait for the experimenters.
ooksusha
: girl_cleanglasses: Tanya, hello! YOU wrote about the mixer, I didn't understand ... do you need 1 whisk, or is it 2?
Giraffe
I have a mixer with two beaters.
ooksusha
Thank you, Tanya! I will try again, as I love marshmallows! Yesterday it didn’t work ... I think I didn’t do it and I still had a lot of gelatin, but I didn’t put in enough water ... the rubber product came out ...
ooksusha
Today I made it to the full according to the recipe .... But the lush mass still did not work out .... the mixer is weak ... Chinese, it has already melted. But the mass is more magnificent today, not so rubber. I laid it out in one layer, as it spreads. I will wait until it dries up. I'm probably, as a Countryman, destined to spread on a waffle cake
Giraffe
If it spreads, then it is definitely undershot. Well, nothing, cut the cake figuratively.
Irina_MP
Everything was fine with me, until I added the lemon, everything crawled out, here the mixer is pounding for about 20 minutes and the mass is so liquid, I really don't know what to do
Irina_MP
Maybe citric acid dissolved in water 250 ml is a bit too much?

Here I am a fool then !!!!! In the recipe, the volume of the glass is indicated, and I thought of citric acid, everyone left to cry, and then for gelatin
Giraffe
I hope you won't mix it up the second time. Stop crying, let this be the biggest grief in your life.
Irina_MP
Hurray, everything worked out, it dries up, the child licks the dishes, the corollas, so that it turned out without waste Tanechka THANK YOU for the recipe and for your support
Irina_MP
My report, for some reason is not inserted
Giraffe
Well, that's nice, I'm glad that everything worked out.
Irina_MP
Homemade marshmallow
OOOOOOOOO it turned out !!!!
Giraffe
Great view, but how do you taste?
Irina_MP
Quote: Giraffe

Great view, but how do you taste?
It tastes great! Gentle, airy, does not stick to the teeth. The first child tried, asked him what it looked like, said: marshmallow, what else! The husband is also delighted, but he is not so simple, he asks to cover the marshmallows with chocolate, but I’m wondering if the marshmallows will melt from hot chocolate?
Giraffe
I'm still not going to make a chocolate icing, so I can't say anything. But I can say that if by chance a part of the marshmallow stale and dries up. Even to the state of a stone. That in the mouth, almost immediately, it becomes like a bezeshka. Now I specially make a part of the marshmallow small so that it can be sent whole without biting
Irina_MP
Great! I'll keep it on mind
anna-kolt
I love the site Bread maker! I learned how to bake bread, thanks to the advice of Admin and other masters. Finally I registered. Giraffe, thanks for the recipe! The first time I didn't succeed. As many write, the mass was like rubber and spread. At the same time, it was thick, the mixer did not pull. When I washed the mixer and the saucepan, it turned out that the gelatin did not dissolve, but wrapped around the mixer and settled to the bottom of the saucepan. Probably depends on gelatin. Then I tried to pour it into the syrup, and not vice versa. Stir well and begin to beat. In appearance, the mass was similar to whipped meringue proteins, kept its shape well. Dried up, tried it. The taste is real marshmallow, although, to celebrate what happens, I forgot to add lemon juice, but it's still delicious.
Giraffe
I am glad that, although from the second time, I still managed to get the result.
Alevtina
Hello, thanks a lot for the recipe. Everything is very easy, quickly Beautiful view.) The only thing that is very sweet for me, I feel just one sugar, I couldn't eat more than 2x (that's why for me it doesn't look like marshmallows, but more like bezeshki. On the second day they became hard How can you reduce sugar and what can this affect?
Homemade marshmallow
Giraffe
It seems to me that if you reduce the sugar, it will either not keep its shape and harden, or it will become rubbery.
And yet, in a dried state, when it has long been lying and turned into stone, it also reminds me of bezeshki. But as soon as you put it in your mouth, it turns from a stone into a normal meringue. Therefore, I now make it smaller and do not worry about the leftovers. Sometime eaten under a different guise
Guldar
Thanks for the recipe !! it would be necessary to beat more. but my old mixer started to smell ... delicious !!
Giraffe
I'm glad I liked the taste. If there is a lot for the mixer in the recalculation that I give, make the proportion even smaller. Then the mixer will withstand and you will get the desired result. And the mass will go astray, by the way, faster.
AlinkaM
tell me, can you replace 250 ml of lemon juice with another juice ??? so that the taste was different?
Giraffe
And where is it written about 250 ml? It is needed to give sourness and for crystallization ... What will happen with the other juice I cannot say, I did not. But I know for sure that somehow we forgot to put the lemon and marshmallows and then ate with spoons, did not freeze.
Lagri
Tatyana, the marshmallow turned out very tasty, thanks for the recipe! Indeed, it prepares very quickly. Great! Did half the recipe. Got the skill, now you can cook a complete recipe.
Homemade marshmallow
Giraffe
Oh, how glad I am ... And it turned out so beautiful, lovely sight.
Lagri
Tatyana, I liked it so much that I easily prepared the marshmallow, but with the remnants of marshmallows (from the bag, from the cup, from the mixer beaters, and they were completely covered with marshmallows, etc.), to be honest, I ate too much, it was a pity to drain it into the sink ... Now I think, as with less losses and in order not to overeat with the remnants of the marshmallow mass, cook it next time. Everyone liked the marshmallow very much and will definitely do it more than once, and often.
Giraffe
You simply pour the remains of marshmallows on the walls of the dishes and whisks with water, and then put the dough for buns on this water.
Lagri
You can, thanks.


Added Sunday, March 20, 2016 12:26 PM

Tatyana, the next day they became even tastier, well, a little different or something ... on top with a crust, so thin, pleasant, but inside like fluff, airy. Thanks again for the great recipe!
Anya-nya
I re-read the topic, did not find the question that I had. How long does it take to dry? did at half your half rate. In consistency, you have like a soft curd, I have sour cream holding its shape. Squeezed out easily, holds the shape easily. It's been 2 hours. I touch them slightly, they are stringy but stick to my hands .. wait yet? or didn't it work?
Giraffe
Anya, well, how, what in the end?
AlinkaM
I did it yesterday (I confess I don't like marshmallows) it turned out ooooooochen sweet)))) maybe we need more lemons ???
and for some reason the top winds up when it cools ... and yes, to mine it looks more like a marshmallow
Giraffe
If there is a lot of lemon, it will be sour. But what prevents to try And about winding ... The surface should dry out a little, so that it can be taken in your hands.
AlinkaM
and what can be done to make it not so sweet?
Giraffe
Sometimes sugar is not sweet. I don’t know, after all, sugar is the main ingredient. He can do, for himself, small marshmallows and you will not have time to feel the sweetness so much.
Anya-nya
Quote: Giraffe

Anya, well, how, what in the end?

Well, in general, I did something wrong, probably all the same .. although the consistency is the same as yours, only you have grains in the photo and I have without .. or grains then appear ?. For a day he stood soft and sticky, he kept the form properly - my ate from the fork - deliciously soft but sticky on top. After 2 days, it dried into a hard meringue.
Giraffe
Maybe it's the gelatin? I didn't have any grains, it is evidently a photo like this ... The mass should be homogeneous and tender.
Nelchik
Quote: Giraffe

I'm glad I liked the taste. If there is a lot for the mixer in the recalculation that I give, make the proportion even smaller. Then the mixer will withstand and you will get the desired result. And the mass will go astray, by the way, faster.
Everything worked out, the shape, everything is class, but the taste of a grain of sugar, like everything right now, there is no that softness inside, but everything is candied ,,,, what is wrong, ??? so I want a real one, not a store one ,,, (((
Giraffe
Well, I do not know...

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