Making marshmallows at home
Marshmallow was invented by French chefs, and instantly won the hearts of sweets lovers. The snow-white and airy-looking ball simply could not leave indifferent those who tried it at least once. But, like all ingenious preparations of marshmallows at home, it turned out to be quite simple and not too expensive.
Ingredients:
• granulated sugar – 2 cups,
• Hot water – 1/2 glass,
• gelatin – 25g,
• citric acid – 1/2 teaspoons,
• baking soda – 1/4 teaspoons.
Cooking method.
1. Pour gelatin with cold water. Let it swell.
2. Pour sugar into a saucepan and pour in half a glass of hot water. Place the pan over low heat and melt the sugar, stirring constantly.
3. After boiling, wait three minutes and add gelatin. It boils for another minute. Remove from heat, let cool for just a couple of minutes and beat the sugar syrup with a mixer while hot, gradually increasing the speed.
4. Add citric acid and soda.
5. As it cools, the mass will begin to turn white and thicken.
6. Beat two more times for 5 minutes with a break of three to five minutes.
7. When the marshmallow mass becomes thick enough, spoon it onto dishes greased with water.
8.The marshmallow halves harden within 3-4 hours.
9. After hardening, remove and glue the halves of the treat together.
10. Yield – 15 marshmallows (30 halves)
It is better to add citric acid and soda to a still warm and thin syrup - this way it dissolves better. And before placing the halves on a dish, it is advisable to use cling film; water, if you overdo it, can wet the base of the marshmallow halves and you will end up with a swamp underneath them.
Ingredients:
• granulated sugar – 2 cups,
• Hot water – 1/2 glass,
• gelatin – 25g,
• citric acid – 1/2 teaspoons,
• baking soda – 1/4 teaspoons.
Cooking method.
1. Pour gelatin with cold water. Let it swell.
2. Pour sugar into a saucepan and pour in half a glass of hot water. Place the pan over low heat and melt the sugar, stirring constantly.
3. After boiling, wait three minutes and add gelatin. It boils for another minute. Remove from heat, let cool for just a couple of minutes and beat the sugar syrup with a mixer while hot, gradually increasing the speed.
4. Add citric acid and soda.
5. As it cools, the mass will begin to turn white and thicken.
6. Beat two more times for 5 minutes with a break of three to five minutes.
7. When the marshmallow mass becomes thick enough, spoon it onto dishes greased with water.
8.The marshmallow halves harden within 3-4 hours.
9. After hardening, remove and glue the halves of the treat together.
10. Yield – 15 marshmallows (30 halves)
It is better to add citric acid and soda to a still warm and thin syrup - this way it dissolves better. And before placing the halves on a dish, it is advisable to use cling film; water, if you overdo it, can wet the base of the marshmallow halves and you will end up with a swamp underneath them.
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