Marshmallow is an airy and incredibly tasty sweet that adults and children are always happy about. And the coolest thing about this marshmallow recipe is that it’s super easy and cheap! This is exactly the case when a culinary masterpiece comes out of practically nothing, and a LOT of it. From the specified amount of ingredients you will get a large dish of white airy sweets. Therefore, if you have a children’s party or a crowded party coming up, don’t forget to include marshmallows in the list of treats. You'll see how in demand this sweetness will be! So, I’m telling you the simplest recipe for making marshmallows at home.
Ingredients:
- 20 gr. gelatin
- 400 ml. water
- 1.5 cups sugar
- 1 tsp vanilla sugar
- 1 tsp lemon juice (optional)
- 100 gr. coconut flakes (optional)
- Since one of the main ingredients marshmallow is gelatin, which requires time to harden, we prepare this dessert in advance, preferably the day before a holiday or children's birthday.
- So let's get started. We measure out 2 tablespoons of gelatin (20 g.) I have gelatin in 10 g bags. in each bag.
- Pour in 200 ml gelatin. water. Stir, leaving the gelatin to swell. First, read on the packaging how long it takes for gelatin to swell. It is clear that to make marshmallows it is better to buy gelatin, which does not require much time to swell. Usually 10-15 minutes is enough.
- Pour 200 ml into a saucepan. clean water, add 1.5 cups of sugar to the water. Stirring, bring the mixture to a boil, cook the syrup for 10 minutes, turn off the heat.
- Pour the gelatin mass into the hot syrup. Stir until the gelatin is completely dissolved. If the gelatin does not dissolve well, the mixture can be heated, but this is usually not necessary.
- Pour the mixture into a large jug or large saucepan, in which it will be convenient for us to beat the gelatin mass (the blender glass is too small for this).
- Let the mixture cool to room temperature. This is where it’s important not to miss a beat. The mixture should become cold, but not completely frozen.
- While the mixture cools, prepare the mold. A rectangular shape or shapes work best. I have a small baking tray measuring 35x28cm. and 4 cm high. But you can use any shape.
- Grease the sides of the pan with butter, and be sure to place parchment on the bottom of the pan. This is done to make the frozen marshmallow easier to remove from the mold. By the way, it is advisable to put the mold in the refrigerator so that it cools, then the gelatin mass will set faster.
- But now the most interesting thing is that we will obtain a white and airy mass from a transparent liquid. To do this, take the completely cooled gelatin mass and start beating with a mixer or blender, using a broom attachment.
- The mixture literally immediately begins to lighten and increase in volume. But despite the quick result, beat the gelatin mass for at least 10-15 minutes. We beat well not only so that it is filled with air bubbles and becomes airy. It is important that the gelatin is distributed evenly throughout the entire volume of the mixture.
- Add vanilla sugar to the mixture, squeeze out a little lemon juice. Add lemon juice as desired; lemon removes excess sweetness.
- Take the cooled pan out of the refrigerator and pour the creamy mixture into it. Place the mold in the refrigerator overnight.
- When the gelatin has hardened properly, remove the soufflé from the mold. To ensure everything goes without a hitch, we proceed as follows:
- run a knife around the perimeter of the mold to separate the frozen marshmallow from the sides of the mold;
- sprinkle the surface with coconut flakes or a mixture of starch and powdered sugar (so that the marshmallow does not stick when turned over);
- cover the mold with a cutting board, and then turn the entire structure over so that the soufflé ends up on the board;
- remove the form;
- carefully remove the parchment. - Using a thin sharp knife, cut the marshmallow into cubes or as you like. To prevent the knife from sticking, periodically wet the knife in water.
- Then roll the mini marshmallows in coconut flakes. You can roll them individually, but it is much faster and easier to pour the shavings into a large bag, put some of the cubes there, close the bag and, shaking, simultaneously roll all the pieces in it in the shavings. Roll the next portion of marmushki in the same way.
- By the way, you can roll the pieces in a mixture of powdered sugar and corn starch, making the proportion 1:1. But I must say that marshmallows in coconut flakes turn out more delicious and unusual.
- Place the marmushki on a dish and serve. That's all, as you can see, making marshmallows at home is not at all difficult. Store at room temperature, preferably in a tightly closed box.
- When preparing marshmallows, you can add a little cocoa to the whipped mixture, then you will get very tasty and unusual chocolate candies.
The product is new to Russia, so the question: “marshmallow - what is it” is very relevant. The airy pillows resemble the marshmallows we are used to from childhood, but, in fact, they are not at all similar to them in composition and properties. They do not contain applesauce, eggs, or dairy ingredients.
Composition of marshmallow and a little history
Large manufacturers (for example, Guatemalan candies or The Marshmallow Company) strictly monitor the preservation of the classic recipe of white marshmallows with a light vanilla aroma. The shape of the finished candies can be cylindrical, square, round or even spiral.
The sweets got their name from the English words “marsh mallow”, which are translated as “marsh mallow”. It was this plant that was part of the original composition of marshmallow.
Classic marshmallows
Main ingredients:
- sugar;
- corn syrup;
- gelatin;
- water.
In addition to white ones, yellow-pink spirals for tea, coffee or sweet cocktails are very popular in the USA and Europe. In general, marshmallows come with nuts, glaze, fruit toppings and fillings - the choice is huge.
Flavored coffee How to use
But knowing that marshmallows are a sweet means knowing almost nothing. There are many ways to consume this traditional American delicacy, here are the main ones:
- Large white cylinders or cubes are fried over a fire until a caramel crust appears. The first mention of this method of preparing s'mores (from the English s'more - a little more) dates back to 1927 (American Girl Scout Directory).
- Adding small marshmallows to hot coffee or chocolate. The sweets will melt a little and create a fragrant thick foam.
- Incredible delicious discoveries can be made by using sweets as an addition to fruit and berry salads, ice cream, yogurt or chocolate fondue.
- Use as the main ingredient when making homemade ice cream.
- Cookies with marshmallows and chocolate. Making them is very simple: put marshmallow on half of the cookies and chocolate pieces on the rest. We heat them up (205 degrees, 5 minutes) and, after the filling has melted, take them out and connect the halves. Bon appetit!
- In large supermarkets you can also find marshmallow cream, which is spread on biscuits or sweet crackers.
- Application in confectionery - making mastic for cakes and pastries.
Burning sweetness 
Ice cream 
Homemade cookies How to select and store
Choosing candies is easy. High-quality marshmallows are elastic, viscous, homogeneous sweets, packaged in transparent bags or jars.
Candies should be stored in a cool place, protected from moisture and air. They also tolerate freezing well for longer storage.
Spirals Airy marshmallow pillows are something that will bring joy to the whole family and will successfully complement both everyday and holiday menus. Children's parties, parties, outdoor picnics and just morning coffee will become brighter and tastier. Hurry up and try it!
Marshmallow calories
Composition of marshmallow
www.calorizator.ru
edim.guru > Sweets > Marshmallow - what is it, what is marshmallow made from, how to eat it
Lovers of sweets in our country are unfamiliar with many types of desserts that are popular in Europe and the USA. Even if such delicacies are present on store shelves, not everyone knows about their beneficial properties. For example, marshmallows - what is it? This exotic name hides a lot of interesting things!
- Marshmallows – we cook it ourselves
- What do you eat marshmallows with?
- Benefit or harm?
Description and composition of the miracle treat
A long time ago, in some African countries, it was practiced to make sweets for sore throats and colds using a thickener made from marshmallow root syrup. By the way, marshmallow root, or marsh mallow, is a translation from English marsh mallow.
Now gelatin is used instead of syrup. Since the second half of the last century, this delicacy has been ranked first in popularity in America. What marshmallow looks like - look at the photo.
America's favorite sweet, marshmallows, is also sold in our stores. The confectionery product contains corn syrup, gelatin, sugar and glucose.
All ingredients are thoroughly whipped while hot. The output is a substance resembling a sponge. After cooling, it is cut into pieces, and they are sprinkled with powdered sugar and starch so that they do not stick together.
You can buy marshmallows packaged in bags in the store, or by weight. As a rule, sweets are white, but they are also found in soft shades. There are types of marshmallows coated with caramel or chocolate icing, with nuts inside.
Marshmallows and marshmallows - is there a difference?
Some people mistakenly believe that marshmallows are a type of marshmallow. But, despite the external similarity, these two types of delicacies differ from each other. The sweet does not contain applesauce or egg white.
The delicacy actually tastes like marshmallows, but it is softer, more tender, and melts in your mouth. Another difference between marshmallows and marshmallows is the shape of the product. As you know, marshmallows are round, and the favorite American sweet has the form of small peas, cubes and cylinders, as well as very large barrels the size of a saucer.
Marshmallows – we cook it ourselves
For those who believe that store-bought sweets are harmful, as well as for those who like to work magic in the kitchen, there is a marshmallow recipe that you can make yourself. To do this you will need:
- water 150 ml and for adding to marshmallows 250 ml;
- citric acid for adding to syrup – 2/3 tsp;
- powdered sugar – 0.5 cups;
- starch - 0.5 cups;
- gelatin – 20 g;
- soda - on the tip of a knife;
- sugar – 400 g for syrup and 400 g for marshmallows;
- salt on the tip of a knife.
Cooking steps:
The treat is ready! The dessert should be stored at room temperature in a sealed container.
What do you eat marshmallows with?
Children love to feast on cute sweet figures just like that. A small bag of marshmallows bought in a store is eaten in literally five minutes. But for adults, there are many ways to use sweets.
Small, beautifully packaged heart-shaped marshmallows will make a cute gift addition for Valentine's Day or March 8th.
Marshmallows will also be a great addition to fruit salad and ice cream.
How to decorate the cake? Of course, with marshmallow fondant!
Marshmallow mastic - what is it?
Marshmallow mastic - what is it and how to prepare it? You can make the dish yourself, although it is not easy. Usually they do this:
- Prepare marshmallows at home. The composition of such a product is much higher quality than that purchased in a store, and the taste will be significantly different.
- They buy ready-made candies and prepare mastic.
Let's talk about how to make mastic.
- Warm the candies in the microwave or in a water bath. While they are heating, pour a little water, milk or citric acid solution into the mixture. To prevent the future product from being brittle and sticky, add a little butter.
- When the mixture is heated, stir it with a spoon, gradually pouring powdered sugar into it. It will be better if you use powder and starch in equal parts. Please note that the more starch, the worse the taste of the product, but the quality of the resulting mastic is better. Therefore, you can dilute powdered sugar and starch in a 3:1 ratio.
- While the mixture is still liquid, add food coloring while mixing it to give the product the desired shade. If the mass has already thickened, when adding dye, you will need to spend a lot of time kneading so that the dye is distributed evenly.
- When the mixture thickens greatly, begin stirring the product by hand. Transfer the product to a board sprinkled with powdered sugar and roll in the mixture.
- A few minutes after mixing, the product stops sticking to your hands. When the mass acquires the consistency of plasticine, the preparation comes to an end. Wrap the resulting mastic in cling film and put it in the refrigerator. The product can be stored there for several months.
If you need the mixture to prepare decorations for the cake, remove it from the refrigerator and let it sit for several hours until it reaches room temperature.
Decorate a cake or cupcake with marshmallow fondant - it will be amazingly beautiful!
Benefit or harm?
Unlike marshmallows, which is recommended by nutritionists as a low-calorie dessert, marshmallows are not considered a light product. 100 g of delicacy contains as much as 400 kcal! Therefore, those who care about their figure should not get carried away with marshmallows. It is better to replace such sweetness with marshmallows.
But despite this, the product has a lot of useful properties. It contains agar-agar and gelatin, which contain vitamins and microelements. These substances have a positive effect on the nervous system and gastrointestinal tract and strengthen the immune system. Although marshmallows contain a lot of sugar, they have almost no fat. Therefore, America's favorite dessert can easily be classified as a healthy sweet.
Marshmallow - what is it? A product that will bring back a good mood. Brew coffee, add a few sweets and enjoy the delicious taste! And life will become beautiful and amazing again!
What is marshmallow
edim.guru
Marshmallow marshmallow benefits and harm - how to make (recipe)
Marshmallow Marshmallow is a wonderful sweet treat translated from English as marshmallow (or swamp mallow). The origin of its manufacture dates back to the times of Ancient Egypt. To get wonderful sweets, people combined honey, nuts and marshmallow (mallow). Then this idea in the 19th century. picked up in France, but the confectioners of this country slightly changed the components of this delicacy. Or marshmallow was replaced with powder made from gelatin and potato starch.
In the middle of the last century, Americans made airy Marshmallow candies for the first time and they are currently on sale. In terms of taste, they are similar to marshmallows or marshmallows, but they are distinguished from marshmallows by the absence of eggs, and from marshmallow delicacies by the absence of apple puree. They began to appear in Russia relatively recently, but are already enjoying unprecedented popularity.
Useful properties of marshmallows Marshmallow
Marshmallow ingredients contain gelatin, which promotes the regeneration of normal cartilage joints. It is especially useful for fractures, dislocations or simply weak bones. Collagen improves the structure of the hair and makes the nail plates stronger, and it also has a positive effect on the state of the nervous system, alleviates stress levels and helps get rid of depression, improves brain function under heavy mental stress, normalizes the digestion process, normalizes the functioning of the liver, kidneys, gastrointestinal tract, and also strengthens the cardiovascular system.
Harm from eating marshmallows
Despite all the positive properties of using the product, there are also disadvantages. Although it has a certain airiness, it is still not worth abusing it too much. It is possible that extra pounds will appear, since sugar contains fast carbohydrates that are deposited inside the body, and it can be quite difficult to consume them. If you have allergic reactions to consuming the product, then you should refrain from eating heavily, but this depends on the individual characteristics of the body. It is worth limiting the consumption of marshmallows for people with prohibitively high body weight.
How to make marshmallow marshmallows
As strange as it may seem, you can make these wonderful candies yourself at home.
Products needed for preparation: - Boiled water -300 ml; - Granulated sugar – 750 grams; - Gelatin -25 grams; - Citric acid – half a teaspoon; - Salt – a quarter tablespoon; - Baking soda; - Flavors; - Vanillin – 1 gram; - Dyes;
Powdered sugar and starch for coating cooked marshmallows.
Preparation process: pour 150 ml of water into a bowl with a thick bottom, then add 350 grams of granulated sugar. and bring to a boil. It is important to stir constantly to prevent burning. Then add citric acid and close the container tightly, then cook over very low heat. To accurately determine when the mass is ready, you need to control its color, and it should be light golden. Then remove the lid and add baking soda after 10 minutes from the start of cooling. Foam will form due to the reaction, but don't be alarmed by it. Then you should stir constantly until complete transparency is achieved. Pour into a jar.
Afterwards, gelatin should be soaked in water and allowed to swell. This will take about half an hour. Then mix 400 grams of sugar, 150 ml water, salt and the prepared syrup and continue cooking for about 10 minutes. Then the prepared gelatin must be dissolved in a steam bath and beat with a mixer at high speed. Then add the syrup and add vanillin. You need to beat until thick. Then add flavors and dyes.
Afterwards, the mass must be poured into a specially prepared container, pre-lubricated with vegetable oil. Place in the refrigerator. Keep it like this until it thickens completely. As a rule, this wait takes 3 or 4 hours. Now you need to take the prepared marshmallows out of the refrigerator, carefully cut into small pieces and roll in a mixture of powdered sugar and starch. Marshmallow is ready to eat.
Conclusion
Today it is not necessary to buy sweets in stores, and their prices are unreasonably high. You can prepare everything yourself. Moreover, all the necessary ingredients for this are on sale, and mixers and blenders are also available in every family. A homemade product will always be fresh. The main thing is not to be lazy, and you can achieve unprecedented savings. Your friends and family will certainly appreciate your hard work and ability to create culinary masterpieces.
o-polze.com
Marshmallow 03/18/2016 15:06
Description
Marshmallow is a delicacy that gets its name from the English “marsh mallow”, which translates as “marsh mallow” or marshmallow.
The history of marshmallows began in Ancient Egypt. Where sweets were obtained by combining marshmallow juice, honey and nuts. In the 19th century, the French began to produce candies more similar to modern marshmallows, changing the recipe and simplifying the production process. After some time, marshmallow began to be replaced with gelatin and starch. So in the 50s of the 20th century in the USA, the Kraft company released the first “airy” marshmallows, which are still produced to this day.
Today, chewing candies are produced under this name, which in their structure and taste resemble marshmallows and marshmallows. They are sometimes called mini-marshmallows (calorizer). But unlike marshmallows, they do not contain eggs. Marshmallow necessarily contains applesauce and egg white, which are not found in marshmallows. Therefore, despite their similarities, they are completely different products.
They appeared in our country relatively recently and are still little known. These marshmallow-like candies are often white (less often multi-colored). There are options with glaze (chocolate, caramel) and with nuts. They have different shapes: round, square, cylinders and even four-colored “flagella”. The size also varies.
Marshmallow calories
The calorie content of marshmallows is 318 kcal per 100 grams of product.
The nutritional value
- Proteins, g: 1.80
- Fats, g: 0.20
- Carbohydrates, g: 81.30
Composition of marshmallow
Their composition includes: sugar or corn syrup, gelatin and water. If it is necessary to obtain this delicacy of different colors and with different tastes, then flavorings and dyes are added. All of the listed components are whipped until it becomes a sponge, which acquires a soft, non-porous consistency and is very light.
Beneficial properties and harm of marshmallows
Gelatin, which is part of marshmallow, performs the function of restoring cartilage and protecting joints. Due to its high collagen content, it improves the condition of hair and nails; normalizes the functioning of the central nervous system and brain; promotes good metabolism; strengthens the heart muscle.
Their airy lightness is deceptive, so you should not eat marshmallows in large quantities. This product contains quite a lot of sugar, which significantly increases its calorie content and negatively affects the figure.
Use of marshmallows in cooking
This version of chewing marshmallow can be eaten plain, and can also be used to decorate various desserts and confectionery products (mastic is made from them). They are added to salads and ice cream.
In America, marshmallows are eaten in a rather unusual way: they are fried over a fire, placed on a stick. In the process, they become larger, fry until brown, and inside they become airy and stretchy (calorizator). An equally traditional way to consume them is to add them to a cup of hot chocolate, coffee, cocoa, etc.
How to make marshmallows at home
This unusual delicacy can be prepared at home.
For this you will need: 1 tbsp. boiled water, 2 tbsp. sugar, 25 grams of gelatin, 160 grams of syrup (corn or invert), 1/4 tsp. salts, flavoring and coloring.
To roll the finished lozenges, mix half a glass of starch and powdered sugar.
What is it and what do you eat it with?
Marshmallow is a delicacy that gets its name from the English “marsh mallow”, which translates as “marsh mallow” or marshmallow.
They appeared in our country relatively recently and are still little known. These marshmallow-like candies are most often white, although other colors are also available. There are options with glaze (chocolate, caramel) and with nuts. They have different shapes: round, square, cylinders and even four-colored “flagella”. The size also varies.
The history of marshmallows.
The history of marshmallows began in Ancient Egypt. Where sweets were obtained by combining marshmallow juice, honey and nuts. In the 19th century, the French began to produce candies more similar to modern marshmallows, changing the recipe and simplifying the production process.
After some time, marshmallow began to be replaced with gelatin and starch. So in the 50s of the 20th century in the USA, the Kraft company released the first “airy” marshmallows, which are still produced to this day.
Today, chewing candies are produced under the name "Marshmallow", which in their structure and taste resemble marshmallows and marshmallows. They are sometimes called mini-marshmallows. True, unlike marshmallows, they do not contain eggs. Marshmallow necessarily contains applesauce and egg white, which are not found in marshmallows. Therefore, despite their similarities, they are completely different products.
What are they made of?
Marshmallows are made from sugar (or corn syrup), gelatin and water. Dyes and flavorings are used to add flavor and color.
The benefits and harms of marshmallows
Gelatin, which is part of marshmallow, performs the function of restoring cartilage and protecting joints.
Due to its high collagen content, it improves the condition of hair and nails; normalizes the functioning of the central nervous system and brain; promotes good metabolism; strengthens the heart muscle.
The airy lightness of marshmallows is deceptive, so you shouldn’t eat them in large quantities. This product contains quite a lot of sugar, which significantly increases its calorie content and negatively affects the figure.
How to use it correctly?
This version of chewing marshmallow can be eaten plain, and can also be used to decorate various desserts and confectionery products (mastic is made from them). They are added to salads and ice cream.
In America, marshmallows are eaten in a rather unusual way: they are fried over a fire, placed on a stick. In the process, they become larger, fry until brown, and the inside becomes airy and stretchy.
An equally traditional way to consume them is to add them to a cup of hot chocolate, coffee, cocoa, etc.
Marshmallows are a sweet and fluffy treat with a soft texture. The products are very similar to marshmallows. Making marshmallows at home is very easy.
Homemade marshmallow turns out delicious: even children can give natural sweetness.
How to eat marshmallows
Marshmallows can be added to:
- cocoa;
- coffee;
- baking.
Cocoa with marshmallows on a cold winter evening will help create a cozy atmosphere. Marshmallows are placed on top of cocoa in a mug and enjoy the taste. The same applies to sweets with coffee.
Classic marshmallow recipe
Required ingredients:
- 400 g sugar;
- 25 g gelatin;
- 160 g invert syrup;
- 200 g water;
- 1 tsp vanillin;
- 0.5 tsp salt;
- corn starch and powdered sugar for sprinkling.
For invert syrup:
- 160 g water;
- 350 g sugar;
- ¼ l. soda;
- 2 g citric acid.
Cooking steps:
- Prepare inert syrup. Mix water and sugar in a heavy-bottomed saucepan. Stir constantly and wait until it boils. When stirring, sugar crystals may fall on the walls of the dish. Using a soft and slightly damp brush, rinse them off.
- When the syrup boils, add citric acid. Cover the saucepan tightly with a lid and cook for half an hour. The syrup should take on a slightly golden hue. The fire on the stove should be low.
- The finished syrup should cool slightly. Dissolve baking soda in two teaspoons of water and pour into syrup. Leave for 10 minutes to allow any foam to settle.
- Now it's time to start making the marshmallows. Pour gelatin and 100 g of boiled cold water.
- Prepare the syrup. In a saucepan, mix invert syrup, a pinch of salt, sugar and water, bring, stirring, to a boil. Cook the syrup for 6 minutes over low heat.
- Heat the swollen gelatin over a fire (you can use a microwave). Gelatin should dissolve completely, but it should not be brought to a boil.
- Pour the gelatin solution into a large bowl and beat for 3 minutes with a mixer.
- While whisking the gelatin mass, carefully pour in the hot syrup. Beat at maximum mixer speed for 8 minutes. Add vanilla, beat for another 5 minutes. You should get a viscous and dense mass.
- Use a pastry bag: pour the prepared mixture into it. Pipe into strips onto parchment paper. To make marshmallows easily separated from the paper, first grease it with vegetable oil. Leave the strips on overnight.
- Mix starch, powder and sprinkle frozen marshmallows. Separate the strips from the paper using gentle movements and cut into pieces with scissors or a knife. To prevent the marshmallows from sticking when slicing, grease the blade with oil.
- Roll the pieces well in starch and powder and shake off the excess mixture by placing the marshmallows in a sieve.
Ingredients:
- 15 ml. corn syrup;
- 350 l. water;
- 450 g sugar;
- 53 g gelatin;
- 2 squirrels;
- 1 tsp starch (potato or corn);
- food coloring;
- ½ cup powdered sugar;
- ½ cup potato starch.
Preparation:
- Soak gelatin for 30 minutes in 175 ml. water.
- Combine water, sugar and corn syrup in a saucepan and place on heat.
- Beat the whites until white foam, add a spoonful of sugar and beat again.
- Pour the heated syrup into the gelatin. Beat carefully with the mixer on low speed.
- When the gelatin in the syrup has completely dissolved, slowly pour the sugar mixture into the whites, while whisking at high speed.
- When the mixture becomes like a fluffy thick foam and has cooled a little, pour it into a bowl with a thick bottom. Distribute the mixture evenly and let cool completely.
- Cut into pieces, roll in a mixture of powder and starch.
At the last stage of cooking, you can add berry or fruit syrup, vanilla or another flavoring to the mass. Marshmallow marshmallows with proteins, prepared at home, are airy and sweet.
Marshmallow recipes at home do not contain harmful additives, so it is better to make marshmallows yourself than to spoil your health with store-bought products. And it’s easy to make marshmallows: you just need to follow the proportions and follow the recipe.
