Vanilla marshmallow, berry variations based on it

[Natasha]

Natasha, so Olya may write, and I probably read it, but! there was no such photo with artistically arranged cinnamon sticks

So my sieve head reacted to the genius of adding cinnamon just on your post with a pretty marshmallow

OlgaU, Olga, and where are you? I didn't even stroke my head for marshmallows. Maybe notifications do not come

[Svetlenki]

Svetlenki, prona, Sveta, Natasha, what smart girls you are, a beautiful marshmallow turned out
Natasha, tell me, pliz, what pectin, how much did you add to the raspberries? And how did it turn out according to the internal structure? looks like you didn't powder it

Valuable, and then it will take a long time to search

Svetik, how to ask them? I was smart and thought that I could change the recipe myself, add this info, but I can't))

Added Thursday, 30 Mar 2017 11:19 am

Where are you?

Svetochka, mulberry, I'm mulberry))))))) I stroke and kiss on the top of the head, you are smart

what pectin, how much did you add to raspberries? And how did it turn out according to the internal structure? looks like you didn't powder it

In order
The pectin is unknown (I buy it in small packages), so I didn't cook it for a long time.
For 200 grams of raspberries, 7 grams of pectin (I think that 5-6 is possible).
It turned out denser than apple, I suspect that I put agar-agar on a gram and a half more + very thick puree. More like a store. But very bright and with a crazy raspberry flavor.
And sprinkled with powder, honestly, honorable word

[Olga]

Svetik, how to ask them? I was smart and thought that I could change the recipe myself, add this info, but I can't))

Olga, you can edit the recipe yourself, if I'm not mistaken, the first two days from the date of publication. After this time, you need to click on the "exclamation mark" icon next to "quote selection" at the very bottom of the recipe on the left and write everything that you need to add there!

I hope I explained it clearly.

prona, NatashaThanks for the raspberry experience! Also wrote down

I specially hid a couple of marshmallows to live for 3 weeks - nothing is sugar-coated! I'm glad! OlchikThanks again for the recipe!

Hello. D5vchat such a strange question. I do not like marshmallows and do not understand him. The girl orders the second time already. The first is apple and the second is cherry. About cherry, she said that it resembles foam when you cook jam. She tastes good. But I want to ask the professionals if this consistency is normal?

very bright and with a crazy raspberry flavor.

Oh, I can imagine ...)))))) Thank you, Natasha, for sharing her experience, I know what the girls did from black currant, but for the first time I see pure raspberry puree, by the way, did you make the puree yourself or did you buy it?

[OlgaU]

OlgaU, mash the case itself. I put the berries and 10% of their weight on the fire sugar, after boiling, grind with a submerged blender and let it boil for 5 minutes. After that, I pour it into containers and into the freezer until requested.

Olga, you can edit the recipe yourself,

Svetik, thanks, I wrote to the admins

nothing is candied!

fine! what we need!

Posted Friday, 31 Mar 2017 11:23 AM

mash the case myself

here I, too, myself, then with burnt hands, I have to stir the puree all the time, but it splashes like this ...)
thanks, Natasha!

Posted Friday, 31 Mar 2017 11:25 am

is this consistency normal?

Anya, I don't really understand what consistency we are talking about)) me and the girls laid out a cut of marshmallow, you can see its structure, see, please, does yours look like?

Posted Friday, 31 Mar 2017 11:25 am

Anya, I don't really understand what consistency we are talking about)) me and the girls laid out a cut of marshmallow, you can see its structure, see, please, does yours look like?

They said that the consistency is light and looks like foam when cooking jam, can you eat foam in childhood? I, too, vaguely imagine .. just the marshmallow does not dry, does not run out, does not burst almost like according to these parameters of the norms, but with the foam, the comparison stumped me. Is it the norm or not. Photo attached hopefully correctly

[img] #

[Anya-nya]

Anya-nya, Anya, we lost the last bracket, the photo is not visible) I think it’s about taste)) I also ate foam, cherry was my favorite. the taste is similar, yeah

I have long wanted to make marshmallows, then there was no attachment, then my hands simply did not reach. I saw Natasha's crimson on Instagram and that's it, lit up

Wow, a lot of it turned out Sorry for the background)

I started out in green form, but when I added syrup, the mass began to increase even more.

But my giant bag came in handy


True, it is liquid, but I sin on a fairly liquid applesauce and 100g of currants were too lazy to boil, it would just burn.
And, I also added lemon not at the end, but foolishly poured it into the syrup. So it didn't work out to the bone, I added glucose syrup when I smelled sugar, its color was amber and the temperature was under 130. So I didn't really boil it, but just interfered))


And here is the result. Tomorrow I'll unsubscribe if it's dry

Thanks to all the girls who experimented with banana and raspberries ... Today I made 100% banana and raspberry puree, without apple cider .... I boiled the puree with 15 grams of pectin and 70 grams of sugar, I didn't add any more sugar ... During the process of cooking syrup, a question arose - I have agar-agar forms a film at the bottom of the pan ... Then, when washing, I directly remove it from the bottom .... What am I doing wrong?

[silva2]

In the process of boiling the syrup, the question arose - my agar-agar forms a film at the bottom of the pan ... Then, when washing, I directly remove it from the bottom .... What am I doing wrong?

silva2, Elena, I stepped into the recipe to see the proportions of pectin on the puree and saw your question. I do not Olga, but I will answer - I also have such a film. This is normal. Agar (syrup) freezes when cooled, so you film it and tear it off the bottom when washing.

Olga, I'm sorry I got in

[OlgaU]

OlgaU, Olga, I really want your marshmallow, but it didn't work out. Why could this be? Made from raspberries, boiled with pectin. Raspberries were whipped with protein, at first everything was fine: the mass greatly increased in volume, was dense, but then it suddenly began to liquefy and settled to its original state. Of course, nothing came of it. What's wrong?

Hello everyone.
I report, I made marshmallows. It's apple.

But with currant somehow it did not work out. After adding the syrup, at first everything whipped well, and then it became thinner. In general, I did not keep my form. I just poured it into the mold. So after solidification, a gorgeous dense marshmallow turned out. Not wet, not loose. But why didn't he keep his shape? Made for 120 gr. applesauce plus 80 gr. currant. Currant also contains a lot of pectin.

[Maryka]

Maryka, tuskarora,

girls, I have an assumption that the technology of working with meringue is violated - you killed the protein-fruit mass before the syrup was introduced. This question was sorted out on the shelves in the topic "Well, very preparatory class", when creams based on whipped proteins were passed. A lot of valuable theory on this matter gave Lena fffuntic

I don't think I interrupted. I beat it with a hand mixer. Clearly, by the time the syrup is ready, the protein mass just began to stably hold the peak. So this is probably not the reason.
But here's another point. I made currant puree from grated currants with sugar. I rubbed it through a sieve to get rid of the seeds. By itself, this mass is very very thick, it is cut with a knife. But maybe the hot syrup somehow melted it and there was more moisture than needed?

Tomorrow I'll try to make it with pure currant. And I will watch.

My apple-currant was also watery.You need to add pectin.

I only made currants - everything turned out great, I did not add pectin) There is a lot of it in currants ...

[Nataliya]

Nataliya, different types of apples, currants, different amounts of pectin)

different types of apples, currants, different amounts of pectin)

I knew for apples, but for currants I didn't even think that it could have a different content)))

[Olga]

Olga, came with gratitude and a report. I did it twice and both times apple-currant. For the first time, I kept the shape so-so and after a day the dense structure was gone, it began to turn into a sponge (this upset me very much, since the previous recipes I tested gave such a result). The second time I cooked the fruit part with the addition of pectin, everything worked out, the marshmallow settled well, it did not turn into a sponge after a couple of days, then it just ended. True, the final quantity of marshmallows for some reason turned out to be less than yours
Both attempts were on store-bought baby puree and ready-made blackcurrant puree with 10% sugar.

[Maryka]

Maryka, tuskarora,

you killed the protein-fruit mass before the syrup was introduced.

It looks like it.

The recipe is just perfect! With my inability to cook syrups and carelessness (I skipped comments about the thickness of raspberry puree), it seemed to work! And also the phrase that it will take 20 minutes to cook marshmallows prompted the preparation. Made from half a portion. From raspberries.

How to store marshmallows? How much time is kept?
It turned out unsuccessfully, they keep their shape, but there is no airiness and stability.
I also tried it, bought kotani agar (but I read that the weakest of agars, I booted all 10 grams at half the rate. I made it from an apple. I'll see what happens tomorrow

In the process of boiling the syrup, the question arose - my agar-agar forms a film at the bottom of the pan ... Then, when washing, I directly remove it from the bottom .... What am I doing wrong?

Of course, a lot of time has passed, but if it is still relevant and the author does not mind, then try to heat the syrup to 117 * C.
Before, I also always had an agar crust on the bottom of the saucepan. Then I read from Chadeyka about the need to boil the syrup to 117 degrees. I tried it, the crust at this temperature and dissolved. Now that's the only way I do Try it.

For those who love mint, I can reveal the secret of natural mint marshmallow, my favorite.
It is necessary to brew a strong infusion of mint (a bunch in a glass of water), strain and boil syrup with agar on this infusion. And according to any (favorite) recipe, make an apple marshmallow, if you wish, tint with a dye (I have Kreda the color of tarragon)

Sorry, I didn't find any other photos, I took them to school, my daughter gave them to teachers.

[Fotka]

Fotka, Elena, thanks for the mint marshmallow! I will definitely do it. Marshmallow boxes are wonderful!

[Olga]

Olga, I love marshmallows very much and I often buy it, and now I will try to make it at home

And I have a raspberry marshmallow !!! It’s so delicious that it’s beyond words))) And the smell: girl_dance: I did it only on raspberry puree) I added a little pectin, so there are no clear edges ...


It stabilized very quickly - in 10 hours)))

[Nataliya]

Nataliya, I ask, if it's easy, to hide a couple for a month somewhere, and then try and write off your impressions. You are welcome))). I have fresh - delicious, everything is fine, no complaints, but after a month it dried up, but did not blow away, however, in the presence of glucose in the composition, it became sugared, no longer marshmallow.

[shoko11]

shoko11, Elvirochka, I would love to ... but there is nothing to hide)))) I made 1/2 portion for a sample, they ate it in an instant))) I don't know, but maybe it shouldn't be as fresh in a month, there are no preservatives, no chemistry ... I have, on the contrary, only with the presence of invert syrup (I do it myself), it does not become candied for 7-10 days, I did not keep it longer ... And without it in 2-3 days, it is not marshmallow, but solid sugar)))

[shoko11]

shoko11, Elvira, my apple-strawberry marshmallow, two weeks ago. The top has become a little denser, but the inside is not sugared. I like this one more than fresh, so I do a lot at once, it lies calmly for 2-3 weeks.

[Tatyana]

Tatyana, from the photo my currant looked like both the surface and the structure. And inside is a dense sugar sponge. In general, you still have to try.

Elvira, I cannot say that it is dense or that it has become denser than it was originally and not sugar-free, for sure. Perhaps I have nothing to compare with, although I often do it according to different recipes, but in comparison with marshmallows from the store, mine is more airy. And, also, I do not boil mashed potatoes, I add a couple of tablespoons of raw.

And, also, I do not boil mashed potatoes, I add a couple of tablespoons of raw.

I have been boiling down lately, because if you skip this stage, then the relief during jigging does not happen anymore.

Yes, that's right, but the taste, it seems to me, is more aromatic, especially with wild strawberries, but this is how I do if apples + 1-2 tablespoons of puree, if more, I boil

Yesterday I tried to portray apple-currant marshmallow ... but, it is very airy, sticky and flavorful. I read the whole topic, but the answer to my question is WHY STICKY? did not find. Did it on albumin (experiment), instead of protein and without glucose syrup. The puree was thick. The author, girls, advise, help to find the reason.

Girls, I probably have a stupid question, but still. To what state should marshmallows be dried, is there some defining feature? Yesterday, closer to the night, I made half a portion, put it on a silicone mat, now it lags well behind the mat, inside it is very marshmallow, but it is sticky and very delicate on top, so I don’t know, can you sculpt or wait a little?

It seems to me that it remains sticky if the agar is not entirely successful, but this is only an assumption.

So it shouldn't be sticky? Must be completely dry?

Has brought some marshmallow-apple-currant !!! How delicious it is !!! Olechka, thank you again for the recipe !!!

[OlgaU]

OlgaU, Olga, thanks for the recipe, I really love marshmallows!

[Selenia_Irisha]

my dear girls, I have a glitch again, notifications from the topic do not come ..) you brought so much marshmallow delicious

Selenia_Irisha, Irish, great! I like it so much that a lot of it comes out of this portion, just a tube-in-a-tube in a 6.7 liter mixer bowl

agar forms a film on the bottom of the pan

I also have a film at the bottom, but it's too small, I diligently clean the syrup with a silicone spatula, and the main thing is, don't throw this film down the drain, clogs the pipes, remove it from the saucepan and into the trash)

tuskarora, Lena, did you boil the currants?

girls, pectin starts working after boiling, so be sure to boil the berry puree for at least 30 seconds after boiling!

by the way, my marshmallow from pure applesauce turns out to be much softer and more airy, and, accordingly, it is more in volume than with the addition of berries) by weight the same result

baby puree

Elechka, I would not make marshmallows on baby puree, in my opinion it is liquid, the puree should not drain from the spoon, it should fall. the thicker the puree, the more stable the result

How to store marshmallows? How much time is kept?

I do not store it, honestly, I just adore it, marshmallows and marmalade are my favorite desserts)))) but if needed, I would put it in a cardboard box so that there was air access. if left open, it will continue to lose moisture and dry out. by storage time no more than 1-1.5 weeks. there is only sugar as a preservative, so I think it shouldn't take longer)





Fotka, Lena, very beautiful boxes turned out!

mamo4ka, Larissa, it turns out that you have a completely different recipe))) how long did you give for stabilization? you need at least a day. I have it easily removed after 30 minutes, but there is still a lot of excess moisture in it, it will release moisture, get wet, especially if you fold it into an airtight container

is there any defining feature?

Maria, the determining factor is time) day, girls! if you really need it, I used to take it off after 5-6 hours, but then do not tightly close the container in which you are folding it!

Must be completely dry?

it will be sticky, powdered sugar will easily stick to it

How delicious it is !!!

Natalochka, to your health !!! I'm very glad that you like the recipe!
I want to stir up a quince now, my husband brought 20 kg



Eugene, Evgenia, use your health!

[Olga]

Olga, and I, by the way, did not dry out normally. I sin on agar, or because the puree was watery. Later I read that it is desirable to add pectin.

marshmallow and marmalade are my favorite desserts)

Olga, how are you making marmalade? Can you share with us ??
Will you tell us later what kind of marshmallow you got from quince?)
I don't know how this marshmallow can be stored for a long time - it's like a drug))) The hand stretches itself)))

I want to stir up a quince now, my husband brought 20 kg

Japanese quince or common quince? And then I have a Japanese one)

Olya, tell me, can I use gelatin instead of agar?

instead of agar, I can use gelatin

Natalia, no, you can’t ..)) Agar goes into marshmallows.
Olga, forgive me for answering in your Temko))

Virgo, hello. Zephyr made apple, raspberry, strawberry. And now we ordered a mango. I read on the internet that mango contains little pectin and many do not get marshmallows from it. Has anyone done it? Share your experience.😊

[Barbara]

Barbara, just boil mashed potatoes with pectin, it was often said in this thread)