Marshmallow: recipe and methods of preparation

The marshmallow recipe is quite simple, this delicacy can be cooked even at home. It will take sugar, water, gelatin, corn flour and vanillin.

In general, marshmallow is an invention of American cuisine. On the overseas continent, this delicacy has long been a favorite for both children and adults. They often fry pieces of marshmallow at the stake: they heat up when heated, darken from the outside and become viscous from the inside.

Marshmallow: a recipe for a basic level

To prepare, pour water (150 ml) of gelatin (15 g), leave it for swelling. Combine the sugar (half a kilogram) and water (250 ml), put on a small fire and heat, stirring constantly until it boils. Withstand 10-20 minutes, without switching off the fire, without stirring - the syrup will begin to drag on.

Swell the gelatin with a mixer, with a thin trickle while pouring syrup into it. After the ingredients are combined, continue to beat the mixture with a mixer for another 20 minutes. Add vanillin and stir for another two minutes.

Lubricate the form with vegetable oil, cover the bottom with paper for baking and once again lubricate it with oil. Sprinkle with powdered sugar and corn flour. Lay out the shape of the billets for the marshmallow, sprinkling them on top with the same mixture of flour and powder. Put the form in a cold place for about 5-6 hours. After that, you can take out the blanks, cut them with a knife into parts (cubes). To do this, the knife needs to be soaked in warm water. Roll the cubes in the remaining powder.

Marshmallow, the recipe of which can be diversified, is not only white, it can be given any shade with the help of confectionery paints, and also add flavor with the help of flavorings or natural extracts.

How to make marshmallow more original

You need to take two glasses of sugar, two-thirds of corn syrup, a little salt and half a cup of water. Mix everything and put it on the fire so that the sugar is completely dissolved. The mixture should be left without stirring for about eight minutes, until it reaches a temperature of 120 degrees.

Half a cup of cold water pour into a bowl, add in it 20 grams of gelatin, leave for 15 minutes for swelling.

Then it is necessary to pour the cooked hot syrup into gelatin, constantly whipping the mixture with a mixer to get a thick shiny mass (this will take about 15 minutes). You can add a little vanilla (or other, to taste) extract to the mixture.

The resulting mass is put in a mold, leveled with a spatula and left for four hours at room temperature, without covering it.

In another bowl, mix half a glass of powdered sugar and starch, sprinkle with a mixture of the table. Transfer the marshmallow to the table, sprinkle powder or sugar on top again. Cut into portions, giving them any shape to taste (for convenience, the knife should be greased with vegetable oil). You can give a marshmallow (the recipe allows here liberty) the shape of cubes, strips, and you can roll the mastic into a fairly thin layer and cut out the figurines from it.

Variant for the lazy: fast figures from the marshmallow

Sales in marshmallow shops are of different colors and shapes. To work at home, it's best to buy a marshmallow white (or some pastel) color. To give this material a shade can be with the help of food colorings absolutely any - so nothing will hold down imagination and it will be possible to experiment, not looking back at the given parameters of the source material.

To prepare the figures for this recipe, you will need to purchase a yellow and white marshmallow. Expand them in colors in different shapes. In the yellow material, add a little lemon juice and twenty seconds to heat in the microwave (you can use a steam bath for this), until it increases in volume. If there is a need to change the original color of the mastic, then the dye should be added after heating, so that you can knead the mass to a uniform shade.

In marshmallow in small portions add sugar powder, constantly mixing the spatula. When the mass becomes thick, it should be laid out on the table, previously sprinkled with powdered sugar, and continue kneading until it ceases to be sticky.

The resulting mass wrapped in a film so that the inside does not penetrate the air, and put in the refrigerator for half an hour.

To make figurines, the cooled mastic should be laid out on a table, sprinkled with starch, and thinly rolled. You can use molds or an ordinary knife for cutting.