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.

• Before you start working, you should make gelatin and fill it with a small amount of water; Determine the time according to the instructions on the package.
• So, now let's start preparing marshmallows: take glucose syrup, water and granulated sugar and heat them over low heat, stirring constantly, until the sugar is completely dissolved. On average, this entire process takes about 8 minutes, after which the equipment should be removed from the fire, to the side.
• Heat the gelatin over low heat, as usual, without bringing it to a boil. Remember that gelatin loses its gelling properties at hot temperatures; while agar-agar, on the contrary, acquires the necessary properties during boiling.
  
• Beat the melted gelatin at low speed for about 1-2 minutes.
  
• Now, add syrup to the melted and whipped gelatin. We continue to beat, but this time the speed should be increased. The mass will begin to turn white right before your eyes. We continue to beat.
  
• There comes a certain point at which whipping will become an unbearable process, and you will want to give up everything, since the mass has already become stringy. But give yourself and the mixer a break and continue beating until the future marshmallow holds its shape. In the last minutes of whipping, you can add dye to the entire mass, or to some part of it.
  
• Lift the beaters and see how the mass stands. It must stand exactly, not fall to the right or left, and in no case, not drain! As soon as you have achieved the main condition, put the future marshmallows, in parts, into the cornet.
  
• From the cornet, marshmallows should be squeezed onto a board, preferably covered with cling film and sprinkled with a small amount of powdered sugar and starch. To prevent the powder from concentrating in certain areas, use a small strainer.
  
• About 6 hours at room temperature and the marshmallows will be ready. All that remains is to sprinkle it with a mixture of powdered sugar and starch, then cut it and serve.
  
• But I didn’t stop there and prepared marshmallows of a different color, left them for a couple of days and only then served them. Believe it or not, the longer they lie at room temperature, the better their “stringency” becomes and the more they look like store-bought marshmallows. About two days later, I finally got the perfect marmalades.

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How to make marshmallows with Baileys and dark chocolate:

1. If you don't have ready-made corn syrup or invert syrup, then make your own invert syrup. Mix 120 g of sugar with 50 ml of water and a tablespoon of lemon juice in a thick-bottomed saucepan. Stirring constantly, bring the mixture to a boil. Reduce the heat to low and, with the lid tightly closed, simmer the syrup for half an hour until it reaches the consistency of liquid honey. Cool the syrup to room temperature. We need invert syrup so that the sugar does not crystallize when preparing marshmallows.
2. Pour 100 ml of cold water over gelatin and leave to swell for 30-40 minutes. Then the gelatin needs to be heated a little so that it completely dissolves.
3. In a saucepan, combine sugar, invert or corn syrup, salt and 100 ml water. Stirring, bring everything to a boil. Then simmer the syrup over low heat for 8 minutes, no need to stir it.
4. Pour the dissolved gelatin into a deep bowl. Pour hot syrup into it in a thin stream, while whisking the mixture with a mixer. Start beating at the lowest speed. As you add more syrup, increase the mixer speed to high. Beat the mixture for 10-12 minutes until it doubles in volume and becomes white, dense, fluffy and viscous.
5. Add vanilla essence (vanilla sugar) and Baileys to the mixture and beat for another 2-3 minutes until the ingredients are completely mixed. Leave the mixture to cool briefly.
6. Take a baking dish, cover it with foil, cling film or baking paper and grease it with odorless vegetable oil. Transfer the marshmallow mixture into the mold, leveling it with a spatula. Cover the top tightly with foil or cling film. Leave the mixture at room temperature for at least 6 hours, preferably overnight (you can put the marshmallow mold in the refrigerator).
7. Mix starch and powdered sugar and sift through a fine sieve. Pour some of the candy coating mixture onto the table and place the frozen marshmallow mixture there. Sprinkle the boning mixture on top as well.
8. Grease a knife with vegetable oil and cut the marshmallows into squares or shapes of any shape. Roll the candies in a mixture of powdered sugar and starch to prevent them from sticking to each other.
9. Finely chop the dark chocolate and melt in a water bath or in the microwave. Dip each marshmallow halfway into the melted chocolate and place on a plate lined with baking paper. Let the chocolate harden. Marshmallows with Baileys and dark chocolate are ready!

P.S. If you don't add Baileys and chocolate, you'll get regular vanilla marshmallows.

Watch a video on how to make your own marshmallows:

This is a French version of marshmallows, as they are made using egg whites. As a result, the sweets are more tender and airy. As a gift for February 14th - just right!

Ingredients for Raspberry Hearts marshmallows:

How to make Raspberry Hearts marshmallows:

1. Soak gelatin in half the norm of cold water (175 ml) for 30-40 minutes.
2. In a heavy-bottomed saucepan, combine sugar, corn syrup or invert syrup, salt and remaining water. Cook the syrup over low heat, stirring constantly until the sugar dissolves. Then turn the heat to medium and, without stirring, cook the syrup for 8-12 minutes until a solid ball forms (up to 125° C). If you don't have a kitchen thermometer, you can easily check the readiness of the syrup: scoop up a little boiling syrup with a spoon and put it in cold water. If the syrup can be rolled into a hard ball, then the syrup is ready. If the ball is very soft, you need to cook it a little more. If the ball can no longer be rolled, then the syrup is overcooked. In this case, add a little water to the syrup and cook the syrup to the desired consistency.
3. Beat the egg whites until stiff peaks form.
4. Remove the syrup heated to 125°C from the heat, pour in the soaked gelatin and beat with a mixer at low speed until the gelatin is completely dissolved.
5. Slowly pour the sugar syrup with gelatin into the whipped egg whites in a thin stream and beat the mixture, gradually increasing the speed of the mixer, for 5-7 minutes until a white, dense and viscous mass is obtained.
6. Add flavors (vanilla, liqueur) and coloring to the mixture. Beat for another 2-3 minutes. Now let the mixture cool down a little.
7. Cover the baking dish with cling film, baking paper or foil and grease with odorless vegetable oil. Pour the slightly cooled marshmallow mixture into the mold and smooth the top with a spatula. Leave the mixture to harden for at least three hours (you can put it in the refrigerator).
8. Mix starch and powdered sugar and sift through a sieve. Pour some of the mixture onto the table and place a layer of marshmallows there. Sprinkle the sugar-starch mixture on top too.
9. Grease a heart-shaped mold (you can take molds of different diameters) with vegetable oil and cut out marshmallow candies in the shape of a heart. Roll the resulting raspberry hearts in a mixture of starch and powdered sugar.
10. Cut the remaining marshmallows into arbitrary pieces with a greased knife and also roll in the sugar-starch mixture. Use these pieces to add to hot chocolate or cocoa, sweet salads and desserts, or to decorate homemade cakes and pastries.

P.S. You can also make pink marshmallow hearts in other flavors - strawberry, cherry, cranberry, rose. For example, you can divide the marshmallow mass into several parts and add your own flavor to each.

The marshmallow recipe is quite simple; this delicacy can be prepared even at home. You will need sugar, water, gelatin, and vanillin.

In general, marshmallows are an invention. On the overseas continent, this delicacy has long been a favorite of both children and adults. There, pieces of marshmallow are often fried over a fire: when heated, they expand, darken on the outside and become chewy on the inside.

Marshmallow: Basic Level Recipe

To prepare, add water (150 ml) to gelatin (15 g), leave it to swell. Combine sugar (half a kilogram) and water (250 ml), put on low heat and heat, stirring constantly, until it boils. Let stand for 10-20 minutes, without turning off the heat, without stirring - the syrup will begin to stretch.

Beat the swollen gelatin with a mixer, pouring syrup into it in a thin stream. After combining the ingredients, continue to beat the mixture with a mixer for another 20 minutes. Add vanillin and stir for another two minutes.

Grease the mold with vegetable oil, cover the bottom with baking paper and coat it with oil again. Sprinkle powdered sugar and cornmeal on top. Arrange the marshmallow pieces in the mold, sprinkling the same mixture of flour and powder on top. Place the mold in a cool place for about 5-6 hours. After this, you can remove the workpieces and cut them into pieces (cubes) with a knife. To do this, the knife must be moistened in warm water. Roll the cubes in the remaining powder.

Marshmallow, the recipe for which can be varied, is not only white, it can be given any shade with the help of confectionery colors, and also added flavor with the help of flavors or natural extracts.

How to make marshmallows more original

You need to take two glasses of sugar, two thirds a little salt and half a glass of water. Mix everything and put on fire until the sugar completely dissolves. The mixture should simmer without stirring for about eight minutes until it reaches a temperature of 120 degrees.

Pour half a glass of cold water into a bowl, add 20 grams of gelatin to it, leave for 15 minutes to swell.

Then you need to pour the prepared hot syrup into the gelatin, constantly whisking the mixture with a mixer to obtain a thick, shiny mass (this will take about 15 minutes). You can add a little vanilla (or other, to taste) extract to the mixture.

Place the resulting mass in the mold, level it with a spatula and leave for four hours at room temperature, without covering it with anything.

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

Option for the lazy: quick marshmallow figures

Marshmallows sold in stores come in different colors and shapes. To work at home, it is best to buy white marshmallows (or any color). You can give this material any shade using food coloring - this way nothing will hamper your imagination and you can experiment with the given parameters of the source material.

To prepare the figures for this recipe, you will need to purchase yellow and white marshmallows. Arrange them by color in different shapes. Add a little lemon juice to the yellow material and heat for about twenty seconds (you can also 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 must be added after heating so that the mass can be kneaded to a uniform shade.

Add powdered sugar to the marshmallows in small portions, stirring constantly with a spatula. When the mass becomes thick, you need to put it on a table, previously sprinkled with powdered sugar, and continue to knead it with your hands until it stops being sticky.

Wrap the resulting mass in film so that air does not penetrate inside and place in the refrigerator for half an hour.

To make the figures, place the cooled mastic on a table sprinkled with starch and roll it out thinly. You can use molds or a regular knife for cutting.

Marshmallow is an airy dessert similar to marshmallows or marshmallows. As a rule, the size of this delicacy is small, which is why it is also called “mini marshmallows” or “marmies”. Candies can be of a wide variety of shades and shapes: striped, two-colored, braided, made in the form of barrels, etc. Many people are interested in the question of whether marshmallows can be made at home. The recipe for this cute dessert will be presented in our article.

Cooking secrets

The assortment of marshmallows on store shelves is quite wide. The most famous candies from this series are Bon-paris. An airy dessert is prepared from a special mass. It consists of hot gelatin, whipped into a very dense foam, diluted in water, and sugar syrup consisting of fructose, sucrose and glucose. Various food colorings and flavorings are also used in the production of marshmallows. They give candies different tastes and aroma. It is quite possible to make marshmallows on your own. A recipe with a photo will help novice housewives understand all the intricacies of preparing this dessert.

Homemade marshmallows. Ingredients

To make marshmallows you will need:

• gelatin powder - 400 grams;
• boiled water - 1 glass;
• syrup (invert or corn) - 160 grams;
• sugar - 2 cups;
• food coloring;
• salt - a quarter of a teaspoon;
• food flavoring;
• potato starch and powdered sugar - 1/2 cup each.

Cooking marshmallows

The dessert recipe involves the following steps:

1. First of all, gelatin must be poured into 1/2 cup of water, stirred thoroughly and left to swell for 30-40 minutes.
2. Then mix water, sugar, syrup and salt in a saucepan. The resulting mixture must be kept on fire until it boils. After this, you need to reduce the temperature and cook the syrup for about eight minutes.
3. Now the swollen gelatin needs to be beaten in a mixer. This must be done at the slowest speed. Syrup should be gradually added to the gelatin mass. After each fresh portion, the speed of the mixer must be increased, eventually reaching maximum. At maximum speed, the fluffy mass must be beaten for another 15 minutes. At the final stage, you can add flavoring and coloring to the gelatin mixture to taste. The resulting stiff foam should be left until it cools completely.
4. Next, you need to carefully line the mold with foil so that there are no tears or folds on it. Refined vegetable oil must be applied on top of it. The cooled mass should be placed in a mold, covered with another sheet of foil on top and left to harden at room temperature for six hours.
5. After this, in a separate bowl you need to mix powdered sugar and starch. Then the resulting mixture must be sifted through a sieve. Snow-white powder should be poured onto the table.
6. Now you need to very carefully separate the viscous mass from the foil and place it on a surface sprinkled with powder and starch. Next, with a knife lubricated in vegetable oil, you need to cut the sweet substance into small portions. This should be done carefully, in small batches.
7. Then individual pieces of dessert must be carefully rolled in snow-white powder and set aside. Only after this can you start cutting the next batch of candies.

You now know how to make homemade marshmallows. The dessert recipe is quite labor-intensive. But the result obtained and the process of preparing the delicacy itself will bring you and your household great joy.

Marshmallow mastic. Ingredients

Cakes decorated with fondant are becoming increasingly popular these days. This dense and at the same time airy substance allows you to create real masterpieces on confectionery products. It is known that the easiest way to make mastic at home is from marshmallows. The recipe and photos of making this delicacy are published in this article. To make a sweet substance you will need:

• marshmallow candies - 90-100 grams;
• powdered sugar - 1 cup;
• starch - 1/2 cup;
• milk or lemon juice - 1 tablespoon;
• butter - 1 teaspoon.

Marshmallow mastic. Cooking process

1. First you need to combine powdered sugar and starch. After this, the snow-white powder must be sifted through a fine sieve.
2. Then you need to melt the marshmallows. Place the candies in a heat-resistant container, add liquid (lemon juice or milk) and butter and place in a water bath or microwave.
3. After this, the resulting viscous mass should be thoroughly stirred and a few drops of food coloring should be added to it.
4. Now you need to gradually (one tablespoon at a time) add starch and powdered sugar to the sweet mixture. The substance must be thoroughly mixed.
5. As soon as it becomes difficult to mix the mass, you should put it on a board covered with snow-white powder.
6. With buttered hands, you need to start kneading the mastic. In this case, starch and powder must be constantly added to the mass.
7. Next, you should catch the moment when the mastic becomes smooth and stops sticking to your fingers. Now you shouldn’t add powder to it, otherwise the mastic will become too dense and lose the necessary elasticity.
8. The finished substance must be packaged in cling film and placed in the refrigerator for half an hour. After this, you can take out the mastic, let it sit for a while and start making various decorations from it.

Secrets of storing mastic

Mastic wrapped in film can be stored in the refrigerator for up to one and a half months. When stored in the freezer, this period can be increased, according to various sources, from two to six months. If the mastic has been removed from the refrigerator after long-term storage, it should be warmed at room temperature for at least an hour without unrolling the cling film. If a plastic bag is used to package a sweet substance, then you must first remove all the air from it and tighten it on the product as tightly as possible. Otherwise, a dry crust will form on the surface of the mastic.

This is how marshmallows can be used in such an unusual way. The mastic recipe will allow chefs to create not only delicious, but also very beautiful desserts in their own kitchen.

Chocolate marshmallow mastic

The list of ingredients for making chocolate mastic from marshmallows is as follows:

• dark chocolate - 200 grams;
• powdered sugar - 150 grams;
• marshmallows - 180 grams;
• cream (milk) - 3 tablespoons;
• butter (margarine) - 1 tablespoon;
• brandy, liqueur or orange juice - 1 tablespoon.

The process of making chocolate mastic

1. The first step is to melt the dark chocolate in a water bath.
2. Then soften the marshmallows in the microwave and combine with the chocolate mixture. There you also need to add butter, cream and liquid (brandy, orange juice or liqueur).
3. After this, you need to stir all the ingredients until a homogeneous mass is obtained. Then you should add powdered sugar to the chocolate mixture and beat everything until it becomes a dense and elastic substance.
4. Next, the finished product needs to be cooled slightly, placed on a greased table, and rolled out in the manner of ordinary dough.

So the marshmallow chocolate mastic is ready. The recipe for its preparation is simple; any housewife can make this delicacy at home without any problems. The features of storing mastic have already been discussed above.

Cocoa with marshmallows

The recipe for this dessert is simple. You will need the following ingredients:

• chocolate wafers - 2 pieces;
• marshmallows - 8 grams;
• cocoa powder - 2 teaspoons;
• chocolate sauce (topping) - 1 teaspoon;
• milk - 180 milliliters;
• dark chocolate - 5 grams.

Method for making cocoa with marshmallows

1. First, heat the milk in a small saucepan.
2. Then you need to dissolve chocolate and cocoa powder in it.
3. Next, place chocolate cookies or waffles on the bottom of the mug. On top you need to pour cocoa cooked in milk over everything. The liquid should be at a distance of 1-1.5 centimeters from the edge of the cup.
4. Now you can place the cocoa marshmallows on the surface. The container should be placed in the oven with a grill on the upper level and the airy dessert should be baked at 180 degrees for two minutes.
5. After the marshmallows acquire a golden hue, remove the cup of cocoa from the oven, pour chocolate syrup on top and serve.

Now you know the marshmallow recipe. You can easily prepare this delicious delicacy at home. Get down to business with confidence. Bon appetit!