Cocoa and marshmallows

[Marshmallow]

Cocoa and marshmallows

Category: Confectionery

Ingredients
Marshmallow
gelatin	30 grams
water for gelatin	120 milliliters
sugar	400 gram
glucose (invert) syrup or starch syrup	160 grams
water for syrup	100 milliliters
vanilla or other flavoring	taste
Cocoa
milk	250 milliliters
sugar	2 tsp
cocoa powder	2 tsp
cinnamon	1/2 tsp
-------
corn starch	50 grams
powdered sugar	50 grams
--------	-----
baking paper or silicone mat
vegetable oil b / s
thermometer probe
pastry bag
large nozzle with round hole

Cooking method

• Marshmallow
• Pour gelatin with boiled water at room temperature. Let it swell and dissolve in a water bath or microwave. We do not overheat. Pour into a bowl for beating.
• In a bowl, mix all the ingredients for the syrup (water, sugar, invert syrup). We put on fire and bring to a boil. Stir. Cook to a temperature of 110-112 degrees.

• As soon as the syrup has boiled, at low speed, we begin to beat the gelatin. We are gradually increasing the speed. The gelatin will become similar in color to whipped egg whites. Will be wrapped around the corollas. But in consistency it will be more chewing gum (well, it seems to me).

• Without stopping whisking in a thin stream, pour in the syrup. We try not to get on the corollas. We increase the turnover to the maximum. Add flavoring.

• At first nothing will happen. As it cools, the mass will begin to turn white and increase in volume. It will look like whipped egg whites. It will be very delicate and airy. Whisking time may take 15-25 minutes. It all depends on the room temperature and the power of the mixer. Let the whipped mass cool slightly.

• Grease the paper abundantly with vegetable oil. If you have a silicone mat, then lubricate that too. We transfer the mass into a pastry bag and place it in strips. Let stand at room temperature for 3-4 hours.

• Mix powder with starch, sift. This will be our breading so that moisture is absorbed and the marshmallows do not stick together.

• Cut the finished strips. It's more convenient for me to do this with kitchen scissors. Dip in a starch-sugar mixture, roll on all sides and remove. It is better to remove it with a strainer in order to immediately remove excess breading. Do everything in small portions (cut and bread).

• We put it in a dish that can be sealed. Sprinkle with the remaining mixture on top and mix.

• Cocoa

• Mix cocoa powder with sugar and cinnamon. Since cocoa dissolves well in milk and does not give lumps.

• We breed cocoa with cold milk. Stir.

• Bring milk to a boil, pour in cocoa and bring to a boil.

• Pour cocoa into a cup, pour a handful of marshmallows on top, take a book, wrap ourselves in a blanket, put a container with marshmallows next to it, because one handful will not be enough and enjoy a delicious dessert on a cold winter evening)

• 
• How good it was that there was still something to be changed!
• Today I prepared marmyshki with invert syrup without soda, beat with a planetary mixer. The result is better than before. The form is kept during jigging. I planted it with a large "asterisk" nozzle, even the strips are visible and do not spread. We had to work quickly. I immediately spread the mass into three bags, and then I just inserted them into a pastry bag with a nozzle. Excellent. Today, it seems to me, the output of marshmallows is greater, because I have collected almost everything. Dry. Then I'll weigh and show you.
• Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

650 gram

Note

The site has a recipe for marshmallows Natasha Prona but with a completely different dosage. I think the result is slightly different.

Marshmello (clouds - toffee) (prona)

INVERTED SYRUP WITHOUT SODA.

Invert syrup to replace honey (molasses) in cooking, baking and baking (Tumanchik)

To say that it is delicious is to say nothing. This is delicious. Make homemade gummy marshmallows. You will feel the difference between it and the store. Recommend!



Cocoa is a powder produced from the seeds (cocoa beans) of the tropical evergreen cocoa tree. It belongs to the most ancient cultures. It was cultivated in the territories of modern Guatemala. another 2 thousand years BC. e. Cocoa trees are currently grown in 28 regions of the world.

In the former USSR, they grow only in greenhouses. The main suppliers of cocoa beans to the world market are Ghana, Brazil, Nigeria, Cameroon, Cote d'Ivoire (formerly Ivory Coast).

Cocoa seeds have a bitter, astringent taste due to the presence of tannins and theobromine. They also include starch, lipids, sugars, caffeine, proteins, various vitamins and minerals. To improve the taste, freshly harvested seeds, freed from the pulp, are subjected to fermentation, which lasts 2-7 days. Then the beans on the plantations are dried in the sun or heated air. Fermented and dried cocoa beans are further processed in a confectionery factory, where they are roasted. Under. the effect of high temperature in the beans is complex physicochemical transformations; a specific pleasant taste and aroma are formed, they acquire a brown color (of different shades).

Cocoa - A valuable, very tasty and aromatic food product containing 17.5% fat, protein, starch, sugar, tannins, organic acids, mineral salts, theobromine, caffeine. Hot and cold drinks are prepared from cocoa, it is added to sweet dishes (creams, ice cream), pastry creams, fondants, glazes, etc. Cocoa beans are the main raw material for the production of chocolate and grated cocoa. Cocoa powders "Golden Label", "Silver Label", "Prima", "Our Mark" with the addition of vanillin are produced. They are obtained by grinding partially defatted cocoa beans.

Cocoa preparation. Stir cocoa powder with sugar (1 teaspoon of powder per glass of drink, sugar to taste) and dilute with a small amount of boiling water or milk. Then, while stirring continuously, pour in hot milk, add a spoonful of whipped cream or whipped egg whites with sugar to each portion. A good drink can be prepared from the canned product "Cocoa with Condensed Milk". Put 2-3 teaspoons of cocoa with condensed milk in a glass or a cup, pour in a little hot water, stir and add boiling water.

Thank you, Angela, for the recipe))) I love such goodies))) I took it to bookmarks)

Yes, it's really delicious. Not at all like a store one. But I had a problem - a lot of humidity in the xart and he cried at me (((

[Nataliya]

Nataliya, Olga, thanks for stopping by. This is delicious.

a lot of humidity in the xart and he cried at me (((

Of course it is sad. If I forget to close, on the contrary, it dries up.

[Nataliya]

Nataliya, Olga, thanks for stopping by. This is delicious. Of course it is sad. If I forget to close, on the contrary, it dries up.

But in cocoa, I did not guess to throw it! I see, I see that in vain! We will improve!
Thanks for such a great idea!

[Ol,]

Ol, try with cocoa or coffee. I think I will like it)

[Angela]

Angela, And in order to have a colored marshmallow, you need to drop a dye into it or will natural juices work?

The dye is needed. I saw somewhere in the program that gelatin was poured with spinach and carrot juice and the syrup was boiled not with water, but with this juice.

Thank you! I have already read in the atashin recipe that it is necessary to take a dye and make the color bright, since it then fades when both mixtures are whipped)

This is probably such a category of people who "into battle"))) the other will think, he will scratch his turnip, and suddenly it will not work .., but I need it ..,
There are NO impossible tasks for you !! I am amazed at such a variety and desire to please myself, loved ones and us at the same time with all sorts of delicious foods

Oh, Angela, this recipe is just for my husband: he loves this.
And finally, I'm already tired of admiring you! It seems that this is the most beautiful recipe and the most artistic photography, and the next day you post something even more interesting!
I can't even imagine when you have time to find all this, cook, take a picture, draw up a recipe, and then eat it! I don't even have time to read all your work, and you ...

Girls, Angela, but somewhere there was something to replace the inverter syrup, I can't find anything

[Angela]

Delight! Angela, I just recently discovered Marshmello for myself, before our HP did not know the exact name

but somewhere there was something to replace the inverter syrup,

also very interested

[Jeanne]

Jeanne, OlgaThank you for such kind words addressed to me. I'm so pleased oooo)

delight yourself, loved ones and us at the same time with all kinds of delicious treats

Jeanne, yes you are the same! I just really like it. While there is at least some opportunity to buy and cook at least something, I use

I hope it will not come to this, but soon you will need recipes for a look

when you have time to find, cook, take a picture, draw up a recipe, and then eat it too!

Eating is just not a big problem. I cook in small portions, and we eat three times a day and every day Sometimes they help

how to replace inverter syrup,

Ol, the site has recipes for invert syrup, and the Internet is full. You can cook it yourself. Tumanchik definitely had a recipe.

Added on Tuesday 17 Jan 2017 05:35

only recently discovered Marshmello for myself, before our HP did not know the exact name

Lenochka, you are not alone! We often call it "clouds" or chewing marshmallows. Not so long ago I went to the store, I had to buy them. Did not have. I went to the market, knowing that there was definitely this marshmallow, packed in bags. I asked the seller, and she answers me that there is no such thing, only there is this ... and gives me a marshmallow. Then they laughed for a long time. She said that for the second time in her life she heard this word.

also very interested

The site has how to cook. I'll go find and insert links.

Added on Tuesday 17 Jan 2017 05:38

Here. Found it.

Invert syrup to replace honey (molasses) in cooking, baking and baking (Tumanchik)

There is such a syrup in the open spaces without soda. Google it if needed.

There is such a syrup in the open spaces without soda.

And on our website there is a cool recipe in Mousse Cakes, I did it and everything turned out great, and without soda)

[Angela!]

What beauty and deliciousness, Angela! I ran to bookmark the recipe. It is imperative to pamper yourself (and your little men, of course) until spring comes with her spring work on the ground and with seedlings.

And on our website there is a cool recipe in Mousse Cakes, I did it and everything turned out great, and without soda)

Brick, throw a reference, pzhlsta!
Angela, what kind of inverter are you doing, with or without soda?

[Olenka,]

Olenka, I use industrial starch syrup. I haven't cooked it myself yet. But the very soda-free option is praised. I hope that Natasha will throw off the link here.

Girls, here's the recipe-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417337.0

[Natasha,]

Natasha, Thank you. Inserted into the recipe)

[Angela]

Angela,

Thanks for the recipe

The eldest daughter is very fond of cocoa "nesquik" with them, but only with small ones, but for some reason it is difficult to buy them from us, they are large in stores, but I just saw "mini" in Auchan and buy them in a bookstore

I did it yesterday - they do not taste different from the store ones I also made invert syrup myself, just overexposed it, a little caramelized

The only thing - I tried to plant it on a baking sheet - it spreads, it is liquid, and if you dry it a little, it does not overlap (I had to flood it), it is difficult to catch the moment when it becomes elastic, but not yet so solidified.

In the end, I poured them onto the bottoms of the plates and then cut them into small pieces.

To cut better - roll well before slicing :) does not stick to your hands and less to the knife.

Didn't understand about drying? Allow to cool until well warm. The baking sheet had to be covered with paper. They swim a little, I can see it, but they don't turn into one lump. Of course, you can just put it in a covered form, let it "harden", move it along the edges and turn it over.

they do not differ in taste from the store

Here I do not agree. They differ. Homemade tastes better.

roll until slicing is good :) does not stick to the hands and less to the knife.

Here I agree. You can sprinkle it on top before slicing. I cut the strips with scissors. It's more convenient for me.

Today I prepared marmyshki with invert syrup without soda, whipped with a planetary mixer. The result is better than before. The form is kept during jigging. I planted it with a large "asterisk" nozzle, even the strips are visible and do not spread. We had to work quickly. I immediately spread the mass into three bags, and then I just inserted them into a pastry bag with a nozzle. Excellent. Today, it seems to me, the output of marshmallows is greater, because I have collected almost everything. Dry. Then I'll weigh and show you.

[Angela]

Angela, We are waiting for pictures)

thanks for the recipe!

[Pchela maja]

That's how cool! Yet the planetary mixer is power. Invert syrup also works very well, although I was very afraid that it was thin compared to my starch syrup.

Added Sunday Jan 22, 2017 3:16 PM

thanks for the recipe!

Pchela maja, to health)

planetary mixer is power.

So far only in dreams))
Angela, how great it turned out)

[Nataliya]

Nataliya, Thank you. I have the most ordinary Klatronic mixer. I bought about 4 years ago for 1200 gr. The price was quite normal. Looks like the dollar was 8.

Class, took it to bookmarks.
I want to make marshmallows for a long time.

Thank you!

[Miranda]

Miranda, Thank you. Be sure to do it! Tasty and simple)

[ang-kay]

ang-kay, I will definitely do it!

[ang-kay]

ang-kay, Angela, I finally cooked it !!! It is so delicious !!! I did everything according to a recipe using homemade invert syrup. I beat everything with a hand mixer (after pouring in all the syrup, it took me 14 minutes).
Now these beautiful stripes are drying.

After only 1.5 hours, I couldn’t stand it and made myself a coffee with yummy !!! Super!!! I liked it very much !!!

Angela, thank you very much for the wonderful recipe !!! I think my kids will be delighted! They love these sweets !!!

[Nataliya]

Nataliya, you did very well! Well done. I'm glad that I liked the result, but that the kids will be delighted, definitely)

you did very well!

Thank you!! : rose: Can they be made strawberry or whatever ?? Or just multi-colored with dye?

The girl made with banana and cocoa. Says classic is best.

classic is best.

Understood))

[Angela]

In a bowl, mix all the ingredients for the syrup (water, sugar, invert syrup). We put on fire and bring to a boil. Stir. Cook to a temperature of 110-112 degrees.

Angela, and if there is no thermometer, what to do?

When the thread starts to pull out of the syrup, approximately the desired temperature will be.

[ang-kay]

ang-kay, Angela, thank you very much.

[ang-kay]

ang-kay,

Angela, I don't know how much information is needed, but in fairness I want to say: according to Tumanchik's recipe, really invert syrup is cooked (sucrose is hydrolyzed with citric acid to form a mixture of glucose and fructose, which does not crystallize, the syrup remains liquid; according to the recipe without soda, just sugar syrup is obtained, no inversion occurs here (there is no hydrolysis of sucrose to glucose and fructose). Lemon is added as an anti-crystallizer. Such syrup can sometimes crystallize spontaneously.
In your recipe, as I understand it, this is not particularly important - starch syrup (glucose + maltose + dextrins) and inver syrup (glucose + fructose, recipe with soda), and sugar syrup (sucrose, recipe without soda) work. But in principle, let the information be, suddenly it will be useful to someone sometime.

[Elena]

Elena, Thank you. I am not a chemist at all and I practically did not understand anything. But one thing is clear that the recipe works with any syrup.

sometimes crystallize spontaneously.

It happened to me. I cooked a couple of times and ... there was sadness. I haven’t tried it according to Ira's recipe.I buy stupidly. Not so expensive with us. I bought 5 kg of glucose and 5 kg of caramel syrup (only to be honest, I'm not sure if it is her) for ridiculous money. For rubles for everything about 430 rubles. This wholesale counts)
Linen, and starch syrup, corn syrup and caramel are the same thing?

I do not know .
In theory, starch is a by-product in the production of potato and corn starch. But this is more and more food production than biochemistry. About caramel is here

🔗Syrup

... It turns out that this is about the same thing, with some differences in chemical composition.

Thank you)

[Angela]

Angela, this mess! How did I get past such a wonderful recipe? Well, of course I will not stop praising you, this is understandable .. I have one word for your recipes - MASTERY!
Right now, right now, we urgently need to make them, but not simple ones, but in molds? Do you think silicone will work?

[Olya]

Olya, Thank you. It will work out. Only the forms need to be lubricated.

Hurrah!! I have this syrup ..

will it go?

[Olya]

Olya, I have not seen this. If it's corn, glucose or invert, then it will go)

In general, I think that this recipe is not deservedly lost! So I'll make a pretty girl (if possible) and everyone will be jealous!
On the packaging they write dark syrup. Now I wrote to a specialist, maybe she will answer what kind of beast ?!

Girls, I need your help. I made a marshmallow, but something went wrong with me. I'll make a reservation right away, I cooked syrup without a thermometer. The end result came out like melted gum, it was impossible to put it anywhere, it was sticky to everything it touched, barely laid it out and leveled it with wet hands. And then there is still left in the mixer bowl. So it became already on the 5th minute of beating in a planetary mixer. Made on invert syrup according to the recipe Tumanchik, Mriya gelatin 25g.

[natasha]

natasha, I suspect the syrup was at a higher temperature than needed. Need to do with a thermometer. natashawhen it stabilizes, write me what it looked like.