Marshmello (clouds - toffee)

Marshmello (clouds - toffee)

Category: Confectionery

Ingredients
water	120 + 120 ml
gelatin	20 g
sugar	225 g
salt	pinch
glucose syrup	200 g
flavoring
food coloring
mixture for sprinkling
corn starch	150 g
powdered sugar	150 g

Cooking method

• Dissolve gelatin in 120 ml of water. Warm up in the microwave. Place in a mixer bowl along with 100 g of glucose syrup. Whisk. You should get a high white mass.
• In the meantime, put all the other ingredients on the fire (glucose, sugar, water, salt, flavor (I have orange) and color). The color should be very saturated, since it will fade when mixed with gelatin. Stir until sugar and glucose dissolve. Bring to 112 ℃ and remove from heat.
• Now we have a mixer with a white whipped mass (we didn't turn it off ?!) and 112 ℃ syrup. We reduce the speed of the mixer and pour in the syrup in a thin stream. We increase the speed and continue to beat until the mass is slightly warm. I have Kesha, it takes about 10 minutes.
• Meanwhile, take a mold (preferably a disposable one made of foil) and sprinkle very generously with a mixture of powdered sugar and cornstarch. And now one more time. Otherwise, then do not pull out.
• We spread the finished mass in a mold, level and sprinkle with the mixture. We put it at least overnight, or even better for a day in a dry place (I have an empty oven). In the morning we take it out, we go through the edges of the form with a knife! Very important, otherwise it will tear. Fold back the corners and turn them onto the board. Cut into small cubes and put them in a hermetically sealed container, pouring the mixture.
• Store in a cool dry place, not refrigerated. Once every couple of days, you can touch and lightly sprinkle with the mixture again. Sprinkle with icing sugar when serving.
• 

The dish is designed for

lot

Time for preparing:

30 minutes

Cooking program:

mixer

Note

If the mixer bowl is deep, first beat the gelatin with a hand mixer. Corn starch is a must, it absorbs moisture and prolongs the shelf life, does not allow sticking together.
It is impossible to paint in several colors at once. The dye will not be distributed evenly, there is a chance that the mass will harden and it will not be possible to put it in the mold evenly, so we work quickly! For those who do not like dyes, suggest adding coconut to the sprinkling.
P.S. I did not find this recipe on our forum. If it is, then I ask the moderators to remove it.
Bon Appetit

Where to get glucose syrup? On the Telecafe channel, where chefs are trained, I often hear about him, but no one says where to buy.

[Ludmila]

Ludmila, should be checked in specialized stores for pastry chefs.

[Natasha]

Natasha, looks like Turkish delight. And what kind of toffee are obtained And glucose syrup where can I get

must be checked in specialized stores for pastry chefs.

I don't even know if there are such shops in Togliatti !?

[Albina]

AlbinaThere is another recipe for Turkish delight. There are very big differences in the recipe.
Since I am from another country, I cannot help with a specific store

Added on Friday, 25 Mar 2016 5:46 PM

[And what kind of toffee are obtained

You also sell marshmello, you can make mastic from them. But these tastes much better.

found on the Internet how to make glucose syrup yourself:
Ingredients:
Sugar - 300 Grams
Water - 130 Milliliters
Citric Acid - 1.7 Grams
Baking soda - 1.2 grams
To begin with, take a not very deep saucepan and pour sugar into it.
Fill in granulated sugar with the specified amount of water.
We put the mass on fire and bring it to a boil.
After the syrup boils, add citric acid to it and again bring the mass to a boil.
Then we make the lowest heat under the pan and cook the syrup for 30-35 minutes.
When our syrup has cooled down a little, soda should be added to it, after which small bubbles will appear on the surface of the syrup.
When the bubbles are almost completely gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for a long time.
I hope I didn't break the rules, if anything, I'm sorry

[Nelya]

Nelya, thank you very much, very useful information!

[prona]

prona, and thank you for the recipe! I really wanted to do it for my granddaughters, so curiosity is the engine of knowledge and drove me to search the Internet for a recipe for syrup. Now I will definitely do it!

[Nelya]

Nelya, good luck! If you have a good mixer, one or two can be done.

[Lucilia]

Lucilia, Ludmila, this is invert syrup. Nelja, Nelya, gives the recipe for it.

[Natasha]

Natasha, wonderful recipe 🔗

I just don't like sweets, but my husband and sons eat more sweets.

[Albina]

Albina, Thank you! I also only try

How much can be stored?

[Elena]

Elena, depending on humidity and temperature, but in any case not for long. About a week or more. The internship in the banquet hall ends very quickly. Days 2-3 and that's it. At home, about a week or so, it ends. It is also very important to adhere to the recipe. Deviations from the temperature of the syrup / cooling of the mass affect the overall quality of the finished product (it may simply leak), then you need to sprinkle it again with the mixture and use it faster.

it is invert syrup. Nelja, Nelya, gives the recipe for it.

Sorry, I didn't mean to be misled, but the article was about glucose syrup. So I posted it. It remains to be hoped that someone knowledgeable will lay out the correct recipe.

[Nelja]

Sorry, I didn't mean to be misleading, but the article was about glucose syrup. So I posted it. It remains to be hoped that someone knowledgeable will lay out the correct recipe.

Nelja, Nelya, everything is correct. Only

When our syrup cools down a little, soda should be added to it, after which small bubbles will appear on the surface of the syrup.

soda is a must! dissolve in 1 tbsp. l. water, and then into syrup. If you do not dissolve the foam, there will be a lot and it will not settle (from personal experience).

[Natasha]

Sorry, I didn't mean to be misled, but the article was about glucose syrup. So I posted it. It remains to be hoped that someone knowledgeable will lay out the correct recipe.

Glucose is a simple carbohydrate, and glucose syrup is a solution of glucose in water. There can be no recipes for its preparation at home. You need to know the concentration of glucose in the syrup and that's it.

NatashaThanks for the marshmello recipe. My daughter loves them very much!

Above is Nelja's invert syrup recipe. This is not glucose syrup. But they are both anti-crystallizers and in this case replacement is possible. And invert syrup can be replaced with Trimolin (a brand of industrial invert sugar), glucose syrup, molasses, corn syrup, honey.
I advise you to make 1 liter at once. Store easily and for a long time in a closed jar in the pantry. Housewives always need to use it in baking (it is softer with invert syrup, does not stale so quickly), there is no sugar in jams during storage, in the preparation of sweets, sweets .... An excellent thing.
I give my proportions for the output of a container in 1 liter.
sugar 1000g
water 440g
citric acid crystals (grind into powder) 4g
baking soda 5g

The pan is high, made of stainless steel with a thick bottom. Sugar + water. Stir until dissolved. Boil + citric acid. Stir. Minimum fire. Cover the saucepan and cook for about 30 minutes. It is important to reach 107-108C (this is the stage of the big thread: if you dip in cold water, and then very quickly in syrup, put your thumb and forefinger together, and then separate them, you can see a stretching thread 5mm thick).But it is better to measure with a thermometer. Cool to 90C and neutralize with baking soda (stir baking soda in syrup). Ready syrup of yellow color and the consistency of young liquid honey, odorless and tastes like ordinary sweet syrup without acid taste. Pour into a container for storage. It can be stored for a long time at room temperature. Thicker over time.

[Natasha]

Natasha, thanks for the comment, I always buy ready-made. Although, of course, I overpay at times ...

Girls, you don't need to stir anything and cook for 30 minutes, you don't need soda either.

Glucose syrup, it is invert, is prepared very quickly and easily. In a saucepan with a thick bottom, pour 300 g of sugar in a slide, pour 130 ml of water, DO NOT Stir ANYTHING! We put on maximum heat, as it boils, add 1 g (1/3 tsp. Without a slide) of citric acid. Cook on maximum heat until it reaches 108 degrees in syrup or sample on a soft ball, this is about 10-12 minutes (depending on your stove). Remove from the stove, cool. You can store in a closet up to 1 month, in a refrigerator up to 6 months. Maybe longer, I haven't tried it.

In the note, I wrote about coconut sprinkling. I propose with her and with the help of a pastry bag to make decorations for a cake, cake or something else ...



We do not paint the mass, everything else is unchanged. Prepare a few boards or baking sheets, sprinkle with the mixture and generously with coconut on top. After turning off the mixer, put the mass in a pastry bag with a round nozzle and squeeze out the droplets and lines. You have a few minutes for this, then the mass will harden. Sprinkle the coconut on top immediately. It will be possible to sprinkle the mixture later, since now the counting goes on for minutes. First I recommend making drops, and then flagella. Use the remaining mass as in the recipe.

[prona]

prona, tell me, do you use gelatin powder or sheet?

[AlenKa]

AlenKa, powder. I never worked with sheet metal, because we don't have it on sale.

[Natasha]

Natasha, Thank you!. need to try..

[AlenKa]

AlenKa, try it, very tasty

[Natasha]

Natasha, please tell me, in comparison, for example, with the marshmallow mass, is the load on the mixer the same or stronger? When I whipped the marshmallows, the whisk of the plastic base cracked. I'm afraid to take risks now.

[Elvira]

Elvira, in my opinion less. As a senior, she beat me with a low-power mixer, but he did it too, though toooooh. Kesha is managed in 15 minutes.

Yesterday I tried the recipe, everything seemed to work out, but my mass does not dry, the surface even began to get wet. I cooked the syrup up to 112 C, as required, beat until warm. Natasha, how to dry?

[Elvira]

Elvira, sprinkle on top with more starch and powdered sugar (50/50). Should stand in a cool and dry place. Close tightly either with film or foil.
In my heat, I can behave ugly then cut into small squares and sprinkle it very generously with the mixture, repeat the procedure a couple of times. Then the situation can improve.

[Natasha]

Natasha, I have already sprinkled it twice, they still get wet, so I left joy for children for home use.

[Elvira]

Elvira, maybe you whipped a little?

It seems not, at least the texture inside is correct. You know, what's interesting, those toffee that I closed in the dishes got wet, and those that I left just sprinkled on the table turned out to be drier.

I sometimes place them on a parchment / silicone mat sprinkled with mixture, flagella or cakes. Sprinkle on top with something colored if necessary and sprinkle on top with a mixture. I leave it in the oven for a day. These dry out the best.

thanks for the advice

Natasha, mixed and painted！

[Elena]

Elena, well done! Pretty ones!

[prona]

prona, Natasha, 5-liter bucket at the exit

Come on?! How many servings did you make ?!

All according to the recipe, for 20 grams of gelatin. I only reduced the water to 100 grams.

Something turned out a lot, but a lot is not enough

Natasha, sooo gentle！ But my mixer is powerful too ...

[Elena]

Elena, I see you are using my recipes
And if marshmello lies a little in the air, then a small crust will appear. The mixer certainly affects

Natasha, after all, there are competent recipes, professional！ I rewrite and master ... Treasury！ Thank you very much again！ It's so comfortable to work on your recipes！ The result is ALWAYS happy！

[Elena]

Elena, Thank you very much for your kind words.
It all started with HP, so whenever possible I try to share

tried to combine meringues with marshmallows.

Did Marshmello and nothing came of it. I cannot say with 100% accuracy, but the "sausage" did not work out, it turned out too liquid mass. Maybe due to the fact that invert syrup is watery. I cooked it myself, up to 112 °. Maybe you need to catch up with more degrees? There is syrup boiled at 125 °, it is like honey, thick. Here are my sausages

Tomorrow I'll see what happened. I'm afraid it won't freeze in the container at all. Beat the mass of gelatin + invert syrup well. With a mixer, I beat it for about 20 minutes, the mass turned white, increased in volume, even began to climb up the rims.



Now there was a thought, maybe gelatin is weak? I bought "Every Day" in Auchan, I don't know what quality it is.

[Marina]

Marina, sadness
There are several options:
1. Didn't beat after syrup injection. The mass should be thick, like a meringue
2. Gelatin. Either the gelatin is weak, or an error in its quantity (little).
3. Somewhere there was an error in technology

Invert syrup is needed so that the product is not sugar-coated. Even if it is a bit garish, this should not affect, because there is gelatin.

Natasha, maybe the first. Masa was not the same as on the meringue, it was flowing out of the bag. I put gelatin at the rate of two sachets of 10 grams, I even weighed it separately on jewelry scales. Tomorrow I'll take a look and unsubscribe. Even if it doesn't work out, I will still do it until it works!