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 tasty 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.

First, soak leaf gelatin (17 g) in a glass of ice water. If you are using powdered gelatin, soak it in 100 grams of water.

In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn syrup, glucose or molasses) and water (80 g). Place on medium heat.

Check the temperature with a thermometer. It’s very difficult to do without it here, because we need syrup at a certain temperature.

Pour the whites (110 g) into the mixer bowl.

Start beating on low speed. Gradually add a pinch of salt and vanilla extract (2 tbsp, optional).

When the syrup temperature is close to 100 degrees, increase the mixer speed to high.

At this time, melt the squeezed sheet gelatin (or the entire gelatin mass of the powder) in the microwave. Pulses for 10 seconds. Only until the gelatin becomes a liquid mass.

Pour syrup into the whites until it reaches 118 degrees.

Then the gelatin mass.

Continue beating until the mixer bowl comes to room temperature. By this time the mass will be thick, airy and dense.

Transfer the mixture into the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can put it in round shapes. The main thing is that you have a layer thickness of at least 2 cm.

Gently level the top with a wet spatula or spoon.

In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g).

Beat on high speed for 3-5 minutes. At this time, sift soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour.

Add eggs (2 pcs) into the oil mixture. Using a paddle attachment, beat until smooth.

Add flour mixture.

Whisk.

At some point the dough will begin to come together in large pieces.

Divide it into 2 parts. Shape each into a rectangular piece.

Wrap each in parchment and roll out to a thickness of 3-4 mm.

Place in the freezer for 25 minutes. Then take out and cut out the cookies into any shape.

Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and lightly crusted.

Let the products cool. At this time, prepare die cuts slightly smaller than those used to cut out the cookies. Roll them in powdered sugar.

Take out the marshmallows and cut out blanks from it. Constantly roll the die cut in powder.

To connect the pieces, drop something sticky (caramel, honey, melted chocolate, jam) onto the cookies.

Combine the pieces and serve. They can be stored in a container for a week.

The cookies turn out very tasty, and the marshmallows are incredibly springy.

The first snow has fallen outside: light white snowflakes float across the sky and fall to the ground, like ballerinas bowing. What a pity that you can’t take fluffy snow home and admire it while sitting in front of the fireplace in the evening.

... And here you can! True, our snowflakes are pale pink, sweet and not at all cold.

Raspberry marshmallows from Andy Chef

Sometimes I find a mood when I want something tender, pink and thoughtful. It’s not clear what might fit the description, but it’s definitely something magical. HBS invites you to visit the food blog and watch how he makes a little pink miracle - raspberry marshmallows. If you wish, you can repeat it at home, because the recipe is not at all complicated.

First of all, the maestro prepares raspberry puree, for which he combines raspberries and sugar in a saucepan and cooks them for 2-3 minutes, and then strains the puree through a sieve to get rid of the seeds.

Raspberries, sugar, corn syrup and gelatin

The second step Andy Chef soaks the gelatin sheets in cold water. While the gelatin is taking a bath, our chef combines half the raspberry puree, corn syrup and sugar in a saucepan and heats them to 110 degrees. Then, transferring the mixture to a tall bowl, he adds the gelatin and, once it has dissolved, more raspberry puree and corn syrup. Now everything needs to be thoroughly beaten. Continuing to whisk, Andy Chef pours the syrup from the saucepan in a thin stream.

Whisk raspberry puree and add syrup

He pours the mixture, which has lightened and increased in volume, into a mold, sprinkles it with powdered sugar and leaves it for three hours. When the marshmallow has hardened, all that remains is to cut it into small squares and place it on a beautiful dish.

First, soak leaf gelatin (17 g) in a glass of ice water. If you are using powdered gelatin, soak it in 100 grams of water.

In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn syrup, glucose or molasses) and water (80 g). Place on medium heat.

Check the temperature with a thermometer. It’s very difficult to do without it here, because we need syrup at a certain temperature.

Pour the whites (110 g) into the mixer bowl.

Start beating on low speed. Gradually add a pinch of salt and vanilla extract (2 tbsp, optional).

When the syrup temperature is close to 100 degrees, increase the mixer speed to high.

At this time, melt the squeezed sheet gelatin (or the entire gelatin mass of the powder) in the microwave. Pulses for 10 seconds. Only until the gelatin becomes a liquid mass.

Pour syrup into the whites until it reaches 118 degrees.

Then the gelatin mass.

Continue beating until the mixer bowl comes to room temperature. By this time the mass will be thick, airy and dense.

Transfer the mixture into the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can put it in round shapes. The main thing is that you have a layer thickness of at least 2 cm.

Gently level the top with a wet spatula or spoon.

In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g).

Beat on high speed for 3-5 minutes. At this time, sift soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour.

Add eggs (2 pcs) into the oil mixture. Using a paddle attachment, beat until smooth.

Add flour mixture.

Whisk.

At some point the dough will begin to come together in large pieces.

Divide it into 2 parts. Shape each into a rectangular piece.

Wrap each in parchment and roll out to a thickness of 3-4 mm.

Place in the freezer for 25 minutes. Then take out and cut out the cookies into any shape.

Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and lightly crusted.

Let the products cool. At this time, prepare die cuts slightly smaller than those used to cut out the cookies. Roll them in powdered sugar.

Take out the marshmallows and cut out blanks from it. Constantly roll the die cut in powder.

To connect the pieces, drop something sticky (caramel, honey, melted chocolate, jam) onto the cookies.

Combine the pieces and serve. They can be stored in a container for a week.

The cookies turn out very tasty, and the marshmallows are incredibly springy.

First, soak leaf gelatin (17 g) in a glass of ice water. If you are using powdered gelatin, soak it in 100 grams of water.

In a saucepan, combine sugar (200 g), invert syrup (100 g, you can take corn syrup, glucose or molasses) and water (80 g). Place on medium heat.

Check the temperature with a thermometer. It’s very difficult to do without it here, because we need syrup at a certain temperature.

Pour the whites (110 g) into the mixer bowl.

Start beating on low speed. Gradually add a pinch of salt and vanilla extract (2 tbsp, optional).

When the syrup temperature is close to 100 degrees, increase the mixer speed to high.

At this time, melt the squeezed sheet gelatin (or the entire gelatin mass of the powder) in the microwave. Pulses for 10 seconds. Only until the gelatin becomes a liquid mass.

Pour syrup into the whites until it reaches 118 degrees.

Then the gelatin mass.

Continue beating until the mixer bowl comes to room temperature. By this time the mass will be thick, airy and dense.

Transfer the mixture into the mold. I have a square frame 20x20 cm, lined with parchment, generously sprinkled with powdered sugar. You can put it in round shapes. The main thing is that you have a layer thickness of at least 2 cm.

Gently level the top with a wet spatula or spoon.

In a mixer bowl, combine brown sugar (165 g, white can be used) and soft butter (175 g).

Beat on high speed for 3-5 minutes. At this time, sift soda (1/2 tsp), baking powder (1 tsp), wheat (220 g) and whole grain (220 g) flour.

Add eggs (2 pcs) into the oil mixture. Using a paddle attachment, beat until smooth.

Add flour mixture.

Whisk.

At some point the dough will begin to come together in large pieces.

Divide it into 2 parts. Shape each into a rectangular piece.

Wrap each in parchment and roll out to a thickness of 3-4 mm.

Place in the freezer for 25 minutes. Then take out and cut out the cookies into any shape.

Bake in an oven preheated to 180 degrees (top and bottom) for 8-10 minutes, until cooked and lightly crusted.

Let the products cool. At this time, prepare die cuts slightly smaller than those used to cut out the cookies. Roll them in powdered sugar.

Take out the marshmallows and cut out blanks from it. Constantly roll the die cut in powder.

To connect the pieces, drop something sticky (caramel, honey, melted chocolate, jam) onto the cookies.

Combine the pieces and serve. They can be stored in a container for a week.

The cookies turn out very tasty, and the marshmallows are incredibly springy.