As they are not called –
tender lozenges, chewing sweets, aromatic marshmallows. They can be chewed
just like that, they can decorate jelly, ice cream and cakes. They can be cooked
different sizes and different shapes. Hurry up to try this dessert and you won’t be able to
- Gelatin 25 g
- Granulated sugar 400 g
- Water 200 ml
- Invert syrup 160 ml
- Salt 1/2 tsp
- Vanilla sugar 1 tbsp
- For invert syrup:
- Granulated sugar 350 g
- Water 150 ml
- Soda 2 g
- Lemon acid 2 g
- For sprinkling:
- Powdered sugar 1/2 cups
- Potato starch 1/2 cups
How do we make tender marshmallows? We start with the preparation of invert syrup (what it is and what it can be used for, there is information on the Internet). Take a stewpan for this. ALUMINUM DISHES TO USE IT IS IMPOSSIBLE! Pour water into the stewpan and pour sugar and citric acid.
Turn on the fire under the saucepan and stir the heating mixture with a silicone spatula until the sugar is completely dissolved. When all this boils, cover the stewpan with a lid.
Cook the syrup for 45 minutes. The mixture should acquire a beautiful yellowish color. Then we dilute soda in a teaspoon of water and pour in small portions into syrup. The syrup foams a lot, this soda neutralizes citric acid. Cook for another 10 minutes, …
… that is, until the gas evolution process stops.
Remove the stewpan from the heat and filter the syrup through a small metal sieve into a jar with a tight-fitting lid, in which we will store it. Invert syrup is ready.
Pour gelatin in advance with water and leave for half an hour to make it swell. In addition, we read the manufacturer’s instructions on a bag of gelatin. Then, in a water bath, slightly heat, stirring until the gelatin dissolves. You do not need to boil it.
We start preparing the marshmallows themselves. Pour water into the pan, add salt, sugar and invert syrup (the amount of syrup that remains unused can be stored in the refrigerator for other dishes).
We put the mixture on medium heat. Stir constantly with a silicone spatula and bring to a boil. Cook for 10 minutes and remove the syrup from the heat.
In a suitable pan in which we will beat the gelatin with syrup, beat the dissolved gelatin with a mixer, gradually increasing the speed.
Then little by little we add the prepared hot syrup along the wall with a trickle, without stopping whipping. At the end, add vanilla sugar and whisk again.
After 10 minutes, the syrup will turn into a thick lush mass that looks like whipped whites.
The mold in which we will pour this mass is covered with baking paper, lubricated with refined oil. Pour the mass and carefully distribute it with a spatula over the surface of the mold. We cover with baking paper and put the mold in the refrigerator for the night.
In the morning we take out the form from the refrigerator, cover it with a cutting board and turn it over. We remove the form. Remove the paper, sprinkle with a mixture of starch and powdered sugar. With a very sharp knife moistened with water, cut into pieces as large as we want. Blend them in a mixture of starch and powdered sugar.
It is recommended to store marshmallows in a container with a lid in the refrigerator. You can decorate a cup of hot chocolate with fragrant sweets (see photo), jelly, cake. We wish you success in preparing such an incredibly tasty treat!