Many people think that making marshmallow at home is difficult. But this is not the case. I am sharing a recipe on how to make marshmallow, even if you have no experience at all.
My mother-in-law doesn't like sweets. And the only dessert she eats is marshmallow. She keeps marshmallows in a crystal vase with a lid and eats a piece once a day with a cup of coffee.
When I found out about this, I decided to please her and make homemade marshmallows. It didn't work out very well the first time. But I didn’t give up and for the fifth time achieved the desired texture, taste and sweetness.
My mother-in-law really likes my marshmallow. It turned out that she even hides her so that no one else encroaches on her treasure. I will not delay, let's cook.
To begin with, I suggest that you familiarize yourself with the video of the cooking process. This will help you better understand the recipe.
Step-by-step recipe on how to make marshmallow
Ingredients:
- Applesauce 250 g
- Sugar 200 g
- Egg white 40 g (1 egg)
- Syrup
- Sugar 400 g
- Water 140 g
- Agar-agar 8 g
I send the applesauce, sugar and egg white into a container and beat with a mixer until lightening and increasing the mass in volume.
I set aside the whipped applesauce and now I'm going to make the syrup. To do this, I send all the ingredients into a ladle and put on medium heat.
I bring it to a boil, stirring occasionally so that it does not burn. I cook to a temperature of 110 ° C or to a flowing thin thread (see. photo below).
When the syrup is ready, pour it in a thin stream into the apple mass. Whisk with one hand, pour in the syrup with the other. If I took a stationary mixer, it would be more convenient.
Beat for 2-3 minutes so that the syrup is completely distributed throughout the mass.
I pour the mass into a sliding rectangular shape. For the base of the mold, I have a cutting board, on top of which I have laid a silicone mat.
I distribute the mass evenly inside the mold using a spatula. Then I leave it at room temperature for 10 hours to stabilize.
After this time, I carefully remove the sliding form. Then I cut the marshmallow and roll each block in powdered sugar. I spread it on a wire rack and leave it to dry for 2-3 hours. Let's show what I did.
At the edges, the marshmallow dried up and covered with a thin crust, but inside it remained tender and soft. To prevent the marshmallow from drying out, I put it in an airtight box. But usually it is eaten very quickly.
Did you know that marshmallow can be made at home?