Vanilla marshmallow, berry variations based on it

Vanilla marshmallow, berry variations based on it

Category: Confectionery

Ingredients
applesauce	400 g
sugar	280 g
egg white	75 g
water	160 ml
agar	9 g
sugar	350 g
glucose syrup	140 g
citric acid or lemon juice	taste
vanilla essence	1 tbsp

Cooking method

• Marshmallow is my favorite sweet, I never thought that you can cook it at home, and even so simply and quickly)) The main thing here is to gain strength and wait for it to stabilize, and not gobble it straight out of a pastry bag. There will be a lot of words, and the process itself condition of pre-prepared puree will take 20-25 minutes
• I will tell you in detail how to make the main recipe - vanilla marshmallow based on applesauce, and then it's a matter of your imagination, sea variations: you can add any fruits, berries, spices ...)
• It is easier to make marshmallows in a stationary mixer, but I only got it recently, and before that I made it using a regular manual Bosch)
• Let's start with making applesauce, I don't have any photos, because I make a lot of it in advance and freeze it. Sour apples like Granny Smith are best, cut them in half, remove the middle, put them in a baking bag and cook in the oven for about 40 minutes. We let it cool, and then we remove the skins in any way convenient for you, I do it simply with my hands, in a practical way it turned out that this is the most waste-free way, I just squeeze all the pulp out of the skin) The juice obtained during baking will also go into business. Next, you need to carefully punch the pulp with a blender and rub through a fine sieve. Divide the mashed potatoes 400 g each into containers and put them in the freezer. When we are going to cook marshmallows, we just take out the amount of mashed potatoes we need and defrost it.
• Agar is a plant-based gelling agent derived from algae. It looks like the smallest powder of a slightly creamy color, in theory it does not require pre-soaking, but it was experimentally found that 10 minutes of soaking speed up the process of preparing the syrup. First of all, we soak the agar in a saucepan, preferably with high sides, the syrup greatly increases in volume during cooking.
• 
• This time I did half the portion, if you do it according to the recipe, everything will look different)) I have a 6.7 L mixer bowl, when I prepare a full portion, it is full
• Put all the applesauce, 280 g sugar and half the protein in the mixer bowl
• 
• We turn on the mixer at maximum speed and beat until whitening, add the rest of the protein and continue beating at maximum speed until it increases in volume by 4 times, the finished mass will keep its shape perfectly. This is after 4 minutes:
• 
• In parallel, we begin to cook agar syrup. We put our saucepan on fire, with constant stirring, bring to a boil, simmer for a couple of minutes. After boiling, the syrup will thicken, something will look like a jelly. After 2 minutes of boiling, add 350 g of sugar and cook until sample per thread, it takes about 8-10 minutes. How I check the readiness: I tear off the scapula upwards from the surface of the syrup, it should stretch with a thin thread, I cannot catch this moment in the photo. Today it is very cloudy, I had to run to the window with a saucepan to take more or less decent photos, the syrup looks completely different on the stove, it is covered with many bubbles, one might say white foam. Do not forget to stir the syrup all the time along the bottom of the saucepan. Something like this a thread test looks like:
• 
• The syrup does not drip, but flows down in a thin continuous thread. Add glucose syrup or its substitute (corn syrup, invert syrup, caramel syrup).Without syrup, my marshmallows are candied. After adding glucose, cook the syrup for another 3-4 minutes. If you have a thermometer, bring the syrup to 110 degrees. I pour it in immediately, without cooling. Firstly, the agar is stabilized already at 40 degrees, and secondly, we use crude protein, the hotter the syrup, the more reliable the protein pasteurization will be.
• While we were cooking the syrup, our apple-protein mass was whipped to this state, it keeps its shape perfectly, this stage is VERY important: if it is not good enough to beat the puree with protein, the marshmallow will be loose, it will dry badly, and after assembly it can release water.
• 
• Without turning off the mixer, pour the syrup in a thin stream into the apple-protein mass. Then I had to move to the mixer, darkness)))
• if you have a hand mixer, slightly reduce the whisking speed, do not pour on the whisks, the syrup will follow them in a continuous ribbon) I poured the syrup in a circle directly onto the apple-protein mass, rotated the bowl with marshmallows, gradually grabbing the syrup ... I don't know, did you understand it)
• 
• Pour in all the syrup, beat for about another 7-8 minutes at maximum speed, a distinct trace will remain from the whisk. I like it when there is a little sourness, so at this stage I add either citric acid dissolved in a small amount of water (1/4 - 1/3 teaspoon + maximum half a teaspoon of water), or lemon juice, but do not overdo it with the amount me once the mass became very liquid, poured too much juice. And a tablespoon of vanilla essence, I have Mexican vanilla. If you do not beat it enough, the marshmallow will not hold its shape well. If it takes too long, it will be very difficult to set it off. The whipping time depends on the temperature in the room, on how long you have been pouring in the syrup, etc., etc. Here everything is only empirically.
• 
• for marshmallows, I use large attachments and a silicone bag, the mass is very dense, disposable bags tear
• 
• 
• When you make cakes, there is always styrofoam at home)) I use it for marshmallows, wrap it tightly with cling film, about 2 kg is placed on one sheet) Size and shape as you wish) I love tall marshmallows
• 
• We leave it at room temperature for about a day, sometimes it may take more time, I look at the internal structure. If you beat the apples with protein well enough, then a day will be enough to dry. The dried marshmallow easily leaves the film, connect 2 pieces and roll in powdered sugar.
• If you replace part of the applesauce with berry, then we get currant, raspberry, strawberry, banana, cranberry, etc. marshmallows) I usually make the proportions of 250-280 grams of applesauce: 120-150 g of berry. I boil the berries, then punch them with a blender and boil them with constant stirring for 4-5 minutes, rub them through a fine sieve. You can add cinnamon, lavender to apples, in general, experiments are welcome))
• This is black currant, my favorite
• 
• this is a raspberry
• 
• Applesauce should be thick, it should not drip from the spoon, it should fall .. I don't know how to explain))) in general, if you have a liquid puree, take a tablespoon of sugar, add pectin to it, I added a teaspoon 0.5 kg, bring the puree over the fire to a temperature of about 40 degrees, pour in a thin stream well-mixed sugar and pectin, bring it to a boil with constant stirring and cook for at least a couple of minutes, if it takes longer, great, but the mass is very hot, splashes in a terrible way, I just didn't manage to cover it with a lid, the puree burns instantly. then cool the puree, check for density, if everything suits you, then use it further as intended.
• Bon Appetit!

The dish is designed for

1 kg

Time for preparing:

25 minutes

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[Olga]

Olga, Olga, dear, thank you very much for the recipe !!! : girl_claping: I was waiting for him !!! : girl_love: I seem to have read it carefully)): girl-yes: And how much water do you take for agar? Do you soak it or pour it over and immediately on the fire?

Class! We must try to do it. Question - and ready-made puree, such as how can you use for baby food?

How much water do you take for agar?

oh, Natasha, she was so worried as she gave birth to her fourth child

all water that is prescribed in the recipe goes into syrup, 160 ml.
I soak for 5-10 minutes, I wrote that when soaking, the process of cooking syrup is accelerated

Added Thursday, 09 Feb 2017 19:50

and ready-made puree, such as how can you use for baby food?

Valentine, you can) just look, mashed potatoes can be with sugar. Then take less sugar

I was so worried as I gave birth to my fourth child

Olga, but what a recipe! : drinks_milk: Everything is clear and beautifully designed !!! Forgive me please - I read "so carefully" that I did not see anything)))

Olya, thank you very much for the tasty treat! I love marshmallows. I have my own canned applesauce, do you think it will work?

Ol, I read excitedly in one breath, well, what are you clever: and told in detail, and showed beautifully!
Even me, to the marshmallow Pts calm, it became interesting)))

Olga, but what a recipe!

Natasha, I wrote so much of everything, it's not surprising at all that not the first time all the information is perceived, I just tried to take into account and explain all the points)) I'm really looking forward to the report

really looking forward to the report

Next week I will definitely do it and report back)))

[eye]

do you think?

Irina, will do)

Added on Thursday, 09 Feb 2017 20:12

eye, Tanya, thank you homemade marshmallow is sooo different from the store one, it's such a delicate cloud, maybe you can try it?))))

Added Thursday, 09 Feb 2017 20:13

Next week I will definitely do it and report back)))

Olya, what can you replace glucose syrup with?

[Olga]

OlgaI am always wary of newbie recipes. But you cannot be called a beginner. what is the basis for this statement?

Add glucose syrup, or corn syrup, or invert, or caramel syrup. Without syrup, the marshmallow is candied.

[Irishkina]

Irishkina, I'm certainly not the author of the recipe ... I just made marshmallows only with sugar without invert syrup, it was very tender and tasty, but after 1-2 it just got sugar ... It is better to do it with some kind of syrup (invert, glucose, etc.) etc.)

[Nataliya]

Nataliya, doing syrup

sorry typo

marshmallow has been constant for several years. I have it always and everywhere. and never with syrup. and NEVER has it been candied for sure.

[OlgaU]

OlgaU, Olya, where do you get glucose syrup? I can't even imagine where it can be sold ...
And I love marshmallows very much and with sourness! They are so cool, and you just want to bite off ... I've been going to find a recipe for a long time and cook it myself, but everything somehow does not grow together ... I hope it is your recipe that will encourage this!

here is a marshmallow on plum puree with MUCH less sugar, which was kept in the refrigerator for a month. where is he sugared?

glucose syrup?

corn syrup, caramel syrup is what you can buy. but you can cook invert syrup

Added Thursday, 09 Feb 2017 20:48

is this statement justified?

only experience))) added in the recipe that this is my experience
plus the use of glucose syrup increases the shelf life of the marshmallow.

month in the fridge

Irina, why did you store it in the refrigerator?

Added on Thursday, 09 Feb 2017 20:50

Olya, where do you get glucose syrup?

Svetlana, we sell it in almost any store as a sugar substitute. now the best price in the Metro, if you cannot find glucose, cook invert

and NEVER has it been candied for sure.

Irinka, and I had it 2 times !! I read the girls on OK and saw MK on YouTube, they did it with syrup so that it would not be sugared ... I will do it according to this recipe - I will unsubscribe)))
Maybe because you have mashed potatoes with much less sugar, that's why everything is ok? I did it strictly according to the recipe, and there is a lot of it)))

Irina, why did you store it in the refrigerator?

but because I have it or from fruits or vegetables and sugar, the amount of mashed potatoes I use is more than half as much. But I didn't have a nozzle - I press it from a cellophane bag.
and I strongly disagree with the statement about sugaring.

Added Thursday 09 Feb 2017 8:57 PM

Maybe because you have mashed potatoes with much less sugar, that's why everything is ok? I did it strictly according to the recipe, and there is a lot of it)))

what's the point? and also syrup

Added Thursday 09 Feb 2017 9:04 PM

added in the recipe that this is my experience

another thing. otherwise one phrase crosses out the same hard work of everyone who exhibited marshmallow recipes here.
here is a great marshmallow recipe. and nobody there complained about the sugaring. Olya, you are not a beginner and should have run through the search engine

Zephyr according to GOST (N @ T @)

I significantly reduced the sugar in mine and made sure that this does not affect the shape and quality. the most important thing is to beat well. and there are many more derivative recipes.

[Tumanchik]

Tumanchik, Irina, I have derived this ratio of mashed potatoes: sugar for myself empirically, I also do not like sugary sweet marshmallows. Therefore, I did not write guests and so on in the title)) It is in this ratio that everything suits me: consistency, softness, structure, shelf life .. When I added less sugar, my marshmallow lost its shape after a couple of days, it fell apart or something ... I believe that the consistency of our result is significantly different.

Olya, you are not a beginner

thanks, of course, but this is my first attempt to share my work with the girls
If you are satisfied with the result, it's wonderful that each of us has found our own recipe.

Girls, do not quarrel! Let's live peacefully !!! Here is such a friendly site! I love you all!!!

and nobody there complained about the sugaring.

read almost everything) complain about sugar, and molasses or syrup is added to avoid it.
I don't even know, if my recipe is not needed, there are so many pages of information in another, maybe it can be deleted? I was not going to upload it, the girls asked for my proportion ..

[Olga]

Olga, so your recipe differs from Natasha's only in syrup. The rest of the ingredients plus-minutes 50 gr. they won't do the weather. Since you make marshmallows often, you should have noticed this already. And I was only embarrassed by the bold statement about sugaring. Maybe there is some data, but we do not know. Well, since these are your personal notes and you indicated this, then there are no questions. Your recipe is your option.
The similarity or difference of our results cannot be determined unambiguously from the photo. In addition, I repeat - I have no attachments.

If you are satisfied with the result, it's wonderful that each of us has found our own recipe.

I have already explained what confused me. you fixed it. Thank you.

Maybe there is some data, but we do not know.

Glucose syrup is used precisely to prevent sugaring, quote from Wikipedia, I don't know if you trust her:

"Molasses are often understood to mean various sugar-containing syrups, including molasses and golden syrup, a type of invert sugar, as well as starch syrups such as glucose syrup, maltose syrup. , starch syrup and corn syrup

[Olga]

and strongly disagree with the statement about sugar

Absolutely in vain ... Chadeyka also mentions molasses and refers to GOST. Here's what she says:

I want to note that the original uses syrup with molasses, but it can be replaced with sugar.The marshmallow still turns out to be very tender, that is, I personally had no complaints.
But if you can, replace a third of the sugar in the syrup with molasses or glucose syrup. So the marshmallow will be stored longer and even when it dries, the middle will remain tender.

Olga, Thank you! It was in your recipe that I found the amount / ratio of sugar and molasses! Now go ahead! I got sugar ...

Execution is excellent

cook invert

Oh, so you can cook it yourself! Class! (y) Tomorrow I will go and read ...

ability to slow down crystallization of sucrose

not prevent, but slow down! and this is not unambiguous and not categorical.

replace a third of the sugar in syrup with molasses or glucose syrup

replace, not add

Added Thursday, 09 Feb 2017 10:07 PM

I showed a photo of marshmallow, which was stored for a month.
I say again that this recipe is the author's recipe. to her taste and opinion. and it has the right to be like everyone else.
earlier it was simply categorically stated that otherwise (without syrup) the marshmallow is candied. I argued with this and showed the photo. There are many recipes and many developments on the site - this is also someone's work. It is incorrect to refute it. Olga corrected it, I thanked.

Hurray! Gorgeous recipe. I just wanted to try making a fruity marshmallow. And here's the recipe!
Only now my stationary mixer is dead. Interestingly, manual will come out?

Homemade marshmallows have not yet reached their hands, but this recipe, I feel, will encourage him to make! Thank you very much, the marshmallows are beautiful, even, just wonderful!

or inverted

home is it good? Irina-Tumanchik has offered us

tempting recipe, it seems like there is less sugar than in other recipes

marshmallows just begging for hands - soooooooooooooooooooooooooooooooooooooooooo what about them, so delicious

🔗

[OlgaU]

OlgaU, thanks for the recipe. I will try to do it. According to GOST Natalia Zefir's recipe was made several times. My husband is delighted with him, but for me there is too much sweetness in him. As for the sugar, I didn't have time to notice, because I didn't stay with us. But in the last marshmallows, the middle dried up slightly.
Now I will try this recipe and compare.

[Olga]

Olga, the recipe is detailed. 🔗 Maybe when I will, if I decide. Because mine are indifferent to marshmallows, however, as I am. Bookmark recipe

[OlgaU]

OlgaU,

I don’t even know, if my recipe is not needed, there are so many pages of information in the other, maybe it can be deleted?

Do not delete, please)))

And I heard about the use of glucose syrup to avoid sugaring at a master class on making marshmallows and marshmallows. Then I bought syrup and do it with it. I have to do something - I haven't done something for a long time

[OlgaU]

OlgaUI remembered that I have maple syrup. Will it fit?

[OlgaU]

OlgaU, thank you very much for the recipe, it is beautifully and intelligibly stated. I didn't see it, or maybe I read it inattentively, we cool the syrup with agar or pour it hot.
And do not pay attention to incorrect statements, we are all different.

[Olga]

Olga, thanks for the recipe. I'm taking away to bookmarks !!! I also love with the addition of berries!

I'll come to you for a marshmallow, Olga. Maybe your recipe will push me to cook
marshmallow
Thanks for the recipe!

[Olga]

Olga, very beautiful marshmallow! Thanks for the recipe! Bookmarked!

Olya, wonderful marshmallow !!! And I love it when there is no extra sweetness. The most THAT!

[Rada-dms]

Let's live peacefully !!!

Sveta, I agree!
we are just discussing, and the truth is born in disputes, I've found documentary evidence of my experiments

By the way, we are fellow countrywomen, my happiest childhood was in the North Caucasus, I just adore Pyatigorsk

Posted on Friday 10 Feb 2017 12:34 pm

Now go ahead!

Svetlana, good luck! I hope everything will work out the first time! and no sugaring!

Posted on Friday 10 Feb 2017 12:36 PM

Interestingly, manual will come out?

Lena, it will come out! the vanilla and currant marshmallows in the photo were made just by hand Bosch)) the only thing, you need an assistant, because whipping apples with protein and at the same time stirring the syrup is not very convenient and you need to prepare a surface for marshmallows and a bag with a nozzle in advance

Posted on Friday 10 Feb 2017 12:43 pm

Rada-dms, thank you very much, be sure to try, this is such a delicate yummy

Posted Friday 10 Feb 2017 12:45 pm

home is good

Irina, I have never done it with him, I have never done it, because glucose is always at hand for mastic, mirror glaze.

Added Friday 10 Feb 2017 12:53 PM

Now I will try this recipe and compare.

Nelya, try your health! if you don't like sugary, make berry, for me black currant is especially good, there is such a pleasant sourness

Now I will try this recipe and compare

woo, this is the right approach
you can replace glucose with maple syrup, but it will give its taste in the finished product. probably it will turn out even more interesting

Posted on Friday 10 Feb 2017 12:54 PM

Antonovka, Lena, so I came to this on an intuitive-experienced level)))) I will also make a marshmallow today

Added Friday 10 Feb 2017 12:55 PM

Pavla, Tanya, I don't cool the syrup, pour it in a thin stream of good luck right away!

Added Friday 10 Feb 2017 12:58 PM

Matilda_81, Loksa, Rusalca, Irina Dolars, Gulnara, Oksana, Anya, Irina, girls, thank you for visiting the marshmallow! I will be very glad if you cook it

[Tatyana]

I didn't see it, or maybe I read it inattentively, we cool the syrup with agar or pour it hot.

Tatyana, it is not necessary to cool - the agar begins to solidify / solidifies at a temperature of 38 degrees. If you cool the syrup, the marshmallow will cool down very quickly during whipping. Difficulty settling down

Olga, I'm sorry I got in

Olga, a very good recipe. I saw the previous recipe, cooked according to it, apparently I lacked some nuance, I didn't succeed. Your presentation is closer and clearer to me, I love the details in the presentation, sometimes they make the whole recipe. Thank you for your vision of marshmallow))) What kind of agar do you use?

[Svetlenki]

Svetlenki, Svetlana, I'm only FOR)))) especially since we do the same thing, I have already answered Tatyana that I pour the syrup right from the stove

Added on Friday 10 Feb 2017 09:23 PM

Beetle extractor, thanks for your attention to the recipe, I tried to explain everything in as much detail as possible, the recipe seems to be simple, but there are quite a few nuances

I use agar-agar from Bioset, our Bulgarian manufacturer. most likely, of course, just a packer

[OlgaU]

OlgaU, Olya, thanks for such a gorgeous marshmallow recipe !!
Maybe I'll force myself to make a marshmallow !!
Thanks again!

[Olga]

Olga, thanks for the recipe, I'll try to make it your way, otherwise it has recently stopped working

[OlgaU]

OlgaU, if you add currant puree, then how much? 1/3 (130 gr and the rest apples) - ok?

Added Sunday 12 Feb 2017 11:45 am

Sorry, I already saw the answer on mashed potatoes!
Another small question, at what speed is mashed potatoes with proteins whipped? and then with syrup, is the speed the same? Let's say I have 12 speeds? which one is better to use?

[Loksa]

Loksa, Oksan, I beat everything at the maximum, I have 10 speeds. if you pour the syrup along the wall, you don't have to switch the mode to a lower speed.
with syrup is also at the maximum, but there the mass will thicken, make sure that the mixer does not overheat

now I will add information on speeds to the recipe

Added Sunday 12 Feb 2017 12:58 PM

Masinen, prona, Maria, Natasha, girls, do it and let it always turn out perfect

I don’t even know, if my recipe is not needed, there are so many pages of information in the other, maybe it can be deleted?

Olya, for me personally this recipe was VERY NECESSARY! I tried several recipes from different sites, with different proportions, but without glucose syrup - SUGARED! I tried yours (which was given in the Very preparation class), yes, this is what I was looking for! So THANKS !!!

[OlgaU]

OlgaU, Olga, and at what temperature do you bake apples?
I've been looking at marshmallow recipes for a long time, but I don't dare to do everything. And yesterday I read your recipe, went straight to cook invert syrup. Maybe I'll dare to make your marshmallow.Now we need to deal with apples, never baked apples and did not make mashed potatoes. I bought applesauce in the store, but it is liquid, I think that it will not work with marshmallows.

[Irina.]

cooked invert syrup.

Irina., what recipe was used for cooking?