Apple marshmallow homemade recipe. Berry marshmallows Can marshmallows be stored in the freezer?

Pastila is made from natural products. These are apples, plums, cherries, etc., so they have a short shelf life. If you wish, you can make this dessert with your own hands. But in order for the celebration not to be overshadowed by poisoning from stale food, you need to know how to store marshmallows at home.

This product has beneficial properties, which cannot be said about many other sweets, and therefore it can be given to children without fear. A high-quality pastille should have a dense structure and should not stick to your hands. For this purpose it is specially dried. This product is based on fruit or berry puree. Most often it is apple, but various additives can be made to it to add flavor and beautiful color. Dyes can be either artificial or natural. With their help, they make marshmallows with taste and aroma:

strawberries,
raspberries,
cherries,
lemon,
apricot,
plums,
blueberries, etc.

But making the sweetness is only one part of the task. The main thing is to know how to properly store homemade marshmallows. This will be discussed further.

How to store homemade marshmallows

There are several conditions under which the marshmallow can be stored for quite a long time. There is nothing complicated about this, as it might seem at first.

Store this dessert:

in glass jars;
fabric bags, which are then placed in tin cans. The bag should be pre-soaked in a salt solution and then dried. This is done so that insects do not breed in the bag.;
in parchment paper, which is then placed in a tightly sealed container.

If you choose the storage method in a glass jar, the marshmallow is first cut into small pieces or rolled into a roll. Next, it is placed in a container, while separating each layer with parchment paper. The jar should be tightly closed with a plastic lid.

If the sweets are placed in wooden or cardboard boxes, the bottom of the container should also be covered with parchment paper.

Storage temperature

Homemade marshmallows are stored at a temperature of + 13°C -+ 15°C and air humidity of no more than 60%. Before sending it for long-term storage, it is first dried well.

The best way to store apple marshmallow is in a square glass container. The sweetness is cut into rectangular pieces and placed in a container. This marshmallow can be stored for 40–45 days if the temperature is maintained (no higher than +18°C) and humidity is maintained (no more than 65%).

The marshmallow, if it is not packaged, will simply dry out at room temperature, and in the refrigerator, if it is placed in a plastic bag, it will become sticky.

Kinds

There are types of marshmallows that are made with the addition of beaten eggs. Belevskaya sweetness can retain its qualities for up to 1 year. But before that, it is heated in the oven, and then the shelf life of the marshmallow with the addition of whipped egg whites increases significantly.

The sweetness made on the basis of plum puree is softer than the apple one, and it also has greater elasticity. Therefore, it can be cut into strips and rolled into small rolls. In this form, plum marshmallows are placed in jars and tightly closed with a lid. A container with such sweetness can be stored in the refrigerator or on a kitchen shelf if the temperature there is not high.

Pastille will only become suitable for long-term storage if it is completely dry. This applies to products that were made in an oven or using a drying cabinet.

If there is excess moisture in the treat, it will begin to evaporate. Then condensation forms and, as a result, we get a spoiled product. Therefore, we can conclude that the shelf life of marshmallow is directly related to the technology of its preparation, and not just to what container to choose for storing it.

To keep this product longer, it is periodically dried in the oven, and then placed again in storage containers, overlaying the layers with fresh parchment paper.

Pastila, which has not yet expired, should retain its density and at the same time be soft. It should not fall apart in your hands. It is better not to eat sweets that have become sticky.

Can marshmallows be stored in the refrigerator and freezer?

It is not advisable to store marshmallows in the refrigerator, except in rare cases. This is due to high humidity. Humidity will cause the product to quickly become coated and begin to stick to your hands. You cannot keep marshmallows in a plastic bag for the same reason - they will quickly deteriorate.

How not to store marshmallows

As already stated, this product should not be left open; the product will dry quickly at room temperature. This will happen even faster if the sweetness is left in the sun.

Pastila very quickly absorbs all third-party aromas, so products with a strong, persistent odor should not be stored next to it.

The storage room must be well ventilated and not have high humidity. You should also make sure that it is not inhabited by various insects, such as black flies and ants.

In the refrigerator this product will quickly deteriorate, but in the freezer, on the contrary, it will last up to 1 year. It is important to remember that the marshmallow cannot be defrosted suddenly. First, it is moved to the refrigerator shelf for several hours, and only then placed on the table. Freezing preserves all the beneficial properties of the marshmallow; it retains its structure and consistency.

Conclusion

If you know some rules, the shelf life of marshmallows can be significantly increased. Despite the fact that when made at home, this product is made without preservative additives, it can be stored for quite a long time.

You can divide the sweetness into pieces, sprinkle them well with powdered sugar, and then roll them into rolls and pack them in a container. If the correct temperature and humidity are maintained, this product can be preserved for a long time, which not only has a wonderful taste, but also has a number of useful properties. As a dessert, you can put it on the table when guests arrive and be sure of its freshness at any time.

Period and methods of storing homemade marshmallows

kakxranit.ru

How to store marshmallows at home

Pastila is one of the most popular delicacies. The stores offer a huge selection, different tastes, colors, but, of course, they cannot compare with those prepared at home. This healthy “yummy” has only one drawback - it spoils quickly, so before you start preparing it yourself, it won’t hurt to find out how to store marshmallows at home.

Beneficial features

Perhaps no sweet is as healthy as marshmallows. The point is the high content of pectin in it. It not only normalizes cholesterol levels in the blood, prevents the appearance of gastrointestinal ulcers, removes salts from the body, but also perfectly fights various infections and viruses. In addition, marshmallows contain protein, monosaccharides, and dietary fiber, which, when consumed regularly, help improve digestion and have a positive effect on physical development and mental activity. Fruit marshmallows are perfect for children and are also a great substitute for harmful chewing gum.

A variety of marshmallows

The basis of the recipe for preparing the classic delicacy is puree from apples and other fruits and berries. Accordingly, the most common is apple marshmallow. But its taste can be diversified with the help of natural fruit and berry additives and all kinds of essences. To give the product an interesting color, you can add food coloring. You can buy it at the store or make it yourself

vanilla;
raspberry;
blueberry;
cherry;
lemon;
apricot, plum, blackberry and other types of marshmallows.

Storage rules

The buyer does not worry about how long to store store products. Firstly, it can be bought in the required quantity, and secondly, it contains preservatives that significantly extend the shelf life. In the case of the home option it is more complicated. There is no point in cooking for once, but how can you protect it from moisture and mold? There are many tips on how to properly store homemade marshmallows, but the best ones, undoubtedly, are an airtight glass jar or wax paper. Using these methods, the delicacy can be preserved for at least a month and a half.

No matter how the pastille is prepared: in the oven, or using a special dryer, when finished it must be absolutely dry, so that no moisture is released during storage and the product does not deteriorate. Thus, the shelf life of marshmallows depends not only on the correctly selected container, but also on the correct preparation.

Properly cooked fruit candies can be stored at home for quite a long time. Knowing how to preserve marshmallow for the winter, you can prepare it for future use. If the leaf is cut into portioned pieces, thoroughly sprinkled with powdered sugar, rolled into tubes, dried, put in an airtight container or jar and kept in the cold, then the marshmallow can be preserved this way even until the next harvest.

vkys.info

How to store marshmallows at home correctly

Desserts and sweets

Pastila is a very tasty and healthy product made from natural raw materials - apples, plums, berries. The history of pastila goes back to the distant 14th century, when in Kolomna they began to make a dessert from sour apples, nuts and honey. Later, honey was replaced with sugar, but this only provided that apples or other fruits were sour. It was a simple fruit pastille, which was boiled in an oven, and then rolled into thin cakes on stretched cloth and dried.

Well-prepared and high-quality dried marshmallow has a dense structure; it does not break or stick together. And of course, it stores well.

How to properly store marshmallows

At first glance, it may seem that storing marshmallows is quite difficult. But in fact, if only a few conditions are met, this product can be stored for quite a long time.

The best containers for storing marshmallows are:

glass jars;
canvas bags with further placement in tin cans;
wax paper and then place in airtight containers.

Storage temperature

The marshmallow should be stored at a temperature of 12-15°C and a relative humidity not higher than 60%

To store marshmallows at home, you need to dry them well. Apple marshmallow will be stored well in square glass jars, but to do this it needs to be cut into squares and stacked in a jar. If you have an airtight lid, marshmallows can be stored at home for a month and a half if the following conditions are met: a constant temperature of no higher than 20 degrees and humidity of no more than 65-70%. The marshmallow is stored well in a tin box, and if you use a canvas bag, it must first be soaked in salt.

It is not advisable to store marshmallows in the refrigerator, and even wrapped in a plastic bag. There it will quickly become sticky, and if you keep the marshmallow at home in the air, it will dry out.

Belevskaya marshmallow differs from the usual one in that beaten eggs are used in the preparation process. Such marshmallows can be stored at home for about a year, but they need to be placed in the same containers as for simple marshmallows. But if the marshmallow has been stored for 6 months or more, then it needs to be heated in the oven before use. If the marshmallow is made from plum, then you need to take into account that it turns out to be softer and more elastic than apple, so it needs to be cut and rolled into small rolls. It should be stored in a clean, dry jar with a tight lid. You can keep plum marshmallows in the refrigerator or in a cupboard at low temperature.

How to store marshmallows in winter

Properly cooked marshmallows can be stored at home for a long time. The marshmallow sheet must be rolled into tubes, which are cut into portions. Everything is neatly placed in a container with an airtight lid. When stored in a cool, dry place, marshmallows can be preserved almost until the next harvest.

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Is it possible to store marshmallows in the refrigerator: how much, where and how to store it

Where to store homemade marshmallows:

in a glass jar;
in a paper box;
in a wooden box;
in a food container;
in a canvas bag.

Have you chosen one of the proposed options, but have not yet figured out how to store the marshmallow? If it is a jar, then the delicacy needs to be cut into pieces or rolled into rolls, and then placed in a container, covering each layer with parchment, and closed with a lid. If it's a wooden box or box, you'll also need parchment paper. They need to line the bottom of the container. The canvas bag must be soaked in saline solution before placing treats in it.

At home, this product can be stored for 1.5–2 months, provided that the lid of the container in which it is located is tightly closed. The room temperature should not exceed 20°C and humidity –65%.

If you want to extend the shelf life of the marshmallow, then you need to dry it in the oven from time to time, and then hide it again, covering it with clean parchment.

How do you know if the marshmallow is still suitable for consumption? It should not break or crumble. When slicing, you should feel that the product is dense but soft.

The refrigerator is a place where it is prohibited to store marshmallows. In it, the delicacy will quickly become covered with a coating and become sticky to the touch. Reason: there is high humidity in the refrigerator, which this product is afraid of. You cannot put the marshmallows in a plastic bag. The same thing will happen to her there as in the refrigerator. Do not leave treats unpackaged. It will quickly dry out and lose not only its appearance, but also all its useful qualities.

What else is marshmallow afraid of:

direct sunlight - it dries quickly;
products with a specific smell that are near it - it is saturated with these aromas.

All these factors must be taken into account before storing marshmallows at home.

Pastille cannot be stored in the refrigerator, but in the freezer it can last for a long time - up to 1 year. At the same time, it does not lose its beneficial properties.

How to store pastila? It turns out that there is nothing complicated in this matter. By following all the rules and listening to our advice, you can preserve this delicacy until the next fruit harvest.

www.wday.ru

Apple marshmallow - 8 recipes on how to make it at home

Apple marshmallow is a traditional Russian delicacy. There is even a “Pastila Museum” in Kolomna, but it appeared thanks to the landowner Ambrose Prokhorov. It was he who suggested beating the apples and drying them in the oven, for which he was awarded a medal at the gardening exhibition in St. Petersburg. Today, such a delicacy can be bought in any store or prepared at home - you will need few products, but a lot of time.

Apple pastille in the oven

Homemade fruit marshmallow is a real tasty dessert, rich in nutrients and vitamins. Therefore, instead of purchased marmalade, it is better to prepare a natural product that will appeal not only to the youngest gourmets, but also to their parents.

Cooking method:

Take two kilos of apples, put them in a deep baking tray, pour half a glass of water, turn on the oven at 170°C and bake for 40 minutes.
Cool the baked fruits and grind them into puree using a sieve.
Place the applesauce in a saucepan and cook over low heat until the mixture becomes thick.
Next, beat the mixture with a blender along with a glass of sugar until the sweet granules are completely dissolved. The mass should increase in volume and lighten.
Now take a baking sheet and cover it with parchment, onto which we spread the thickened mass. We level it and dry it in the oven for 6 hours (temperature 50°C), then turn it over and dry it a little more.
The baking paper from the finished marshmallow will not be so easy to remove, so moisten it with water and leave for a few minutes. This simple technique will help maintain the smooth surface of the dessert.

Apple marshmallow can be rolled or cut into squares.

Cooking in a slow cooker

You can quickly prepare apple marshmallows in a slow cooker. For the recipe you will need a kilo of apples, a spoonful of honey and a little water.

Cooking method:

To speed up the cooking process, peel, core and cut the fruit into small pieces.
Now place the resulting slices together with two tablespoons of water in a bowl, select the “Baking” option and set the time to 40 minutes.
After this time, you need to remove the released juice and cool the contents of the bowl.
Add honey to the baked fruits and beat the mixture with a blender until pureed.
We spread the mixture thinly on a baking sheet and dry it in the oven or on a regular windowsill.

If you want to make a sweeter marshmallow, replace the honey with regular sugar. The finished product is best stored in a glass container.

Apple pulp treat

You can make two useful products from apples at once - juice and marshmallows. The pulp of the fruit will be used for juice, the cake will be used for the delicacy under discussion. But you will learn right now how to prepare a natural dessert from seemingly already processed raw materials.

Cooking method:

Place the apple pulp in a saucepan, add two glasses of water and cook for half an hour.
The cooled mass should be spread on a baking sheet in a thin layer and dried in the oven for an hour at a temperature of 100°C and with the door open so that the pastille does not turn out baked.
During the cooking process, you can add sugar, sweet powder or honey to the marshmallow. But even without all the sweeteners, this dessert turns out very tasty and low in calories. To give it a little sweetness, simply cut the marshmallow into squares and sprinkle them with powdered sugar.

Recipe for electric dryer

Is it possible to compare a natural and healthy dessert even with the most expensive sweets? Moreover, fruit marshmallows can be prepared at home. Especially today, when there are many different appliances that work real miracles in the kitchen.

One of them is an electric dryer, which allows you to quickly make marshmallows from apples. As a rule, such devices have trays without holes on which fruits will be dried. If there is no such addition, then you can buy special sheets for dryers or use a regular silicone mat.

Pastila can be prepared with sugar or honey, but we will tell you how to prepare the dessert without additives.

Cooking method:

Peeled pieces of fruit need to be crushed into puree in a meat grinder or blender.
You need to drain the juice from the resulting mass, and spread the puree itself on a tray in a thin layer.
We place the tray with the contents in the dryer, turn on the device and dry it. The readiness of the marshmallow should be checked by touching it in the center - if the product does not stick, then the dessert is ready.
Roll the warm marshmallow into a roll or simply cut it into squares.

Natural applesauce paste

If you already have ready-made puree, then the process of making marshmallows becomes even easier. The main thing is to observe the correct heat treatment regime. If the house has a modern electric stove, then there is no need to worry, but with an old gas stove, difficulties may arise. But there is one secret that will allow you not to spoil the dessert - just do not close the oven door completely during drying.

Cooking method:

Add sugar or honey to taste to the finished applesauce, beat until the mass doubles.
Pour the sweet fruit mixture thinly onto a baking tray lined with baking paper and dry in the oven for 6 hours (temperature 80°C).
Cut the finished pastille into pieces.

With powdered sugar

You can make a very tasty, but at the same time healthy dessert from apples, sweet powder and egg whites. Write down the recipe, everything is simple here.

Ingredients:

1.3 kg apples;
three glasses of sugar;
four egg whites;
60 g sweet powder.

Cooking method:

First of all, place the fruit in a deep baking tray and place in the oven until soft (temperature 170°C).
Make puree from baked apples. To do this, you can use a regular sieve.
Beat the egg whites into a thick foam, mix the applesauce with regular sugar, then combine the protein and fruit mixture.
Cover the baking tray with baking paper and pour the resulting mixture onto it. Flatten it and dry it in the oven for 12 hours (temperature 60°C).
Cut the finished dessert into small pieces and sprinkle with sweet powder.

How to cook outdoors

If the sun is baking with might and main outside in the summer, then it’s time to prepare dried desserts. So, without ovens or special electric dryers, you can prepare apple marshmallow.

Cooking method:

We begin the cooking process by removing the peel from the apples, clearing them of seeds and cutting them into small pieces. Place the slices in a saucepan, add water and simmer the fruit until soft.
Strain the boiled fruit through a sieve to remove all the liquid, and grind it into a puree.
Spread the thick mass in a thin layer on a baking sheet with cooking paper and place in the sun.
As a rule, this drying technology takes from three to five days; it is better to put the marshmallows in the house at night. As soon as the top side is dry, turn the dessert over and leave it in the sun for another few hours.

Homemade apple pastille with honey

Since fruit marshmallows are a natural product, sweeteners should have the same beneficial properties. So, instead of regular high-calorie sugar, it is better to use nutritious vitamin honey.

Cooking method:

Peel the apples, chop them and simmer with water until soft.
Then we turn the pieces of fruit into puree, add honey to taste. You can also add a little cinnamon for flavor.
We spread the aromatic mass on a baking sheet with parchment and dry it in the oven, in an electric dryer or simply in the open air. Cooking time depends on the selected drying option.

The finished marshmallow can be stored for several months, just wrap the dessert in paper and put it in the refrigerator. True, whether such a delicacy will remain intact until the end of the term is a rhetorical question.

attuale.ru

How to store pastila?

Pastila translated from Latin means “flatbread”. In other words, it is a confectionery product prepared by beating fruit and berry mass with egg whites and granulated sugar and then mixing with hot sugar syrup, molasses, agar or marmalade mass.

This airy and tender delicacy came to us a long time ago and has been known since the fourteenth century. Previously, only 2 products were used to prepare it: honey, which was later replaced with sugar, and Antonov apples. Pastila is not only a very tasty sweet, but also healthy. It does not contain fat at all, but it does contain pectins, which normalize cholesterol levels in the blood, remove salts from the body, prevent the occurrence of stomach ulcers and fight viruses. Let's find out how to store homemade marshmallows.

How to properly store marshmallows?

How to properly store marshmallows so that they do not spoil and always remain soft and fresh. Remember that marshmallows are very sensitive to moisture, so when purchasing, pay attention to the tightness of the packaging. Fresh and good marshmallow should be elastic and not crack when pressed. If it is sticky, it means that the product was stored incorrectly and was exposed to sunlight.

How to store apple marshmallows?

Dried apple marshmallow is best stored in clean glass jars, after cutting it into portioned strips or rolling it into a roll. Properly dried marshmallows may feel slightly damp to the touch at first, but they should not stain your hands. When cutting, the delicacy should be cut softly and easily; if the pastille breaks, it means it is a little burnt or too dry. If the inside of the mass is raw and smears a little, then you need to cut the strips dry a little more.

How to store Belevsky marshmallow?

This pastille keeps well for a whole year. You just need to put it in an airtight container and place it in a dry and dark place. Under no circumstances should marshmallows be stored in a plastic bag, as it will quickly become sticky and spoil. To prevent insects from getting into the marshmallow, you can store it in canvas bags, pre-soaked in a saline solution. If the delicacy has been lying around for six months, then for prevention, warm it up in the oven. Pastila goes amazingly with coffee, tea and is used instead of sweets as a natural fruit treat.

womanadvice.ru

Apple marshmallow at home: simple step-by-step recipes

Good day everyone.

And immediately the question: do your children like marshmallows? We always have 2 types of it at home. One with fructose in thin slices, and the second in the form of a fluffy cake - Belevskaya. Children enjoy cracking both types of it.

But the real revelation for them was the marshmallow that my grandmother prepares. Remember it, in large rolls drying on newspapers on the veranda? This is what she treated them to in the winter. It was just a delight. Now grandma knows exactly what to buy for gifts.

And now, watching the slow ripening of fruits on apple trees, I thought, why make only juice and jam from apples, you can easily make marshmallows yourself.

There are 5 recipes in the collection, but I think that most of us will use only the first one, because it is the simplest.

Apple marshmallow at home: a simple recipe in the oven without sugar

My grandmother never used the oven to make marshmallows. Previously, there was no gas in the villages, but now that it has appeared, she still does not favor it, preferring the good old brick oven.

But using an oven can significantly speed up the process, which in turn makes it possible to process a larger number of apples, which is very convenient when the harvest is really rich.

Preparation:

1. For cooking we only need apples. They need to be peeled and seeded, cut into slices and placed in a pan in which they will be cooked. The number of apples is easy to determine - we take as many as fit into the pan.

The pan should be thick-walled (cast iron) or aluminum. In a regular enamel oven, apples will burn.

2. Place the pan over medium heat, add 1 glass of water and cook for half an hour under a closed lid until the fruit softens.

It is not advisable to stir in this case, but if you are afraid that it may burn, then stir carefully, trying not to turn the apples into puree ahead of time, since after cooking the liquid will need to be drained and you would not want a lot of pulp to go with it.

3. After 30 minutes, check that the pulp is completely cooked and can be easily pierced with a fork, remove the pan from the heat and drain the resulting liquid.

4. Blend the pulp with a blender until it becomes an airy puree.

5. Next, take a baking sheet, cover it with cling film or parchment paper (parchment paper seems more environmentally friendly to me, but here you need to carefully read the instructions for using cling film to see if it is safe when heated) and apply a thin layer of puree on it, no more than 0 .5 cm, or better yet thinner.

6. Turn on the oven to the lowest heat (about 60 degrees) and place the future marshmallow into it. You can make several of these baking sheets at once, depending on how many will fit in the oven.

Drying is carried out for approximately 10 hours with the door slightly open so that the moisture released by the fruit evaporates.

If the cooking took place in the evening, then dry the marshmallow for a couple of hours, but turn off the oven at night without taking out the baking sheet. We continue in the morning.

7. The pastille will be ready when it stops being sticky. Then you need to carefully remove it from the film, roll it up and cut it into portions convenient for storage.

The easiest way to store is in plastic containers with a lid.

Apple marshmallow at home without a blender according to an old recipe

And here is my grandmother’s recipe, which was used in my childhood, when we had never even dreamed of any electric kitchen assistants. All by hand.

Preparation:

Once again, we only need apples. And sugar, if the variety is sour.

1. Peel and seed the apples, cut them into small pieces (to simplify further cooking) and place them in a cauldron or other thick-walled container. Turn on medium heat, add a glass of water and cook for 20 minutes with the lid closed.

2. After 10 minutes, add sugar and mix gently. It is difficult to say how much is needed; on average, they recommend 1 cup (200 ml) per 4 kg of peeled apples.

3. After cooking, the apples will soften enough to be mashed with a mallet. There is no need to drain the excess water, since sugar is dissolved in it. And there shouldn’t be a lot of it.

You should try the resulting puree and, if necessary, add sugar and mix thoroughly while the puree is still hot.

After this, wait for it to cool completely.

4. Using a spoon, spread the cooled marshmallow onto parchment paper in a thin layer and leave to dry in the sun for 2-3 days.

There are two important points here:

The paper should be thick so that the finished marshmallow can be easily separated from it.
You need to dry it in the sun, and not in a warm room, otherwise the marshmallow will simply become moldy.

5. The pastille is ready the moment it stops being sticky. The easiest way to store it is folded.

Step-by-step photo recipe for making marshmallows with honey

There is a widespread misconception that replacing sugar with fructose in dishes makes them healthier and more dietary. This is a dangerous misconception that grew out of the fact that diabetics replace sugar with fructose. Fructose really does not increase blood sugar and allows people with diabetes to enjoy sweets. But this has nothing to do with being “dietary.”

With fructose, you will gain kilograms just as quickly as with regular sugar.

Therefore, honey, which contains almost only fructose, is of course very tasty, but not at all safe. It is important to observe moderation in everything.

To prepare 1 tray of marshmallows we will need:

Apples - 6 medium
Honey - 1 tbsp
Lemon juice - 2 tbsp

1. We need lemon juice so that the apples do not turn black while they are waiting for their turn. Therefore, before cutting them, take a bowl of cold water and dissolve 2 tablespoons of lemon juice in it.

2. Peel and seed the apples and cut into slices.

3. Then put the apples into a saucepan (the water and lemon juice must be drained), add half a glass of clean cold water and turn on medium heat.

Cook under a closed lid, stirring gently occasionally, for 15-20 minutes until the apples become soft and translucent.

4. After this, remove the pan from the heat, wait until the fruits have cooled, and then blend them in a blender.

5. Add honey and beat again.

6. Distribute the resulting puree evenly on a baking sheet lined with parchment paper or a silicone mat.

It is important that the paper covers the pan completely, including the sides.

Preheat the oven to 60 degrees and place a baking sheet in it for 5-6 hours. Leave the oven door ajar.

7. The finished marshmallow easily separates from the substrate and does not stick to your hands.

8. Roll the marshmallow into a tube and cut into portions of the desired size.

Ready. Bon appetit!

Video on how to prepare marshmallows in an electric dryer

Well, if you are the happy owner of an electric dryer (or, scientifically speaking, a dehydrator), then the process of making marshmallows at home will become even easier and more enjoyable for you.

I suggest watching a video on this topic.

A quick recipe for making apple cinnamon marshmallow

When making marshmallows, you can use a large number of products. This could be other fruits, such as plums or apricots, or even vegetables, such as pumpkin. You can add raisins or nuts.

These are interesting options, which I will consider in more detail in other collections, but for now I suggest the easiest way to make marshmallow more flavorful is to add cinnamon to it.

And again, you don’t need a lot of ingredients to prepare:

Apples
Sugar
Cinnamon

1. Peel the apples (optional), remove the seeds and cut into slices. Place them in an aluminum pan and cover with sugar.

A filled 5 liter pan requires about 1 cup of sugar. Glass - 200 ml.

2. Pour 1 glass of water into the pan, put it on medium heat and cook for 15-20 minutes under a closed lid until the fruit is completely softened. If the pan is not aluminum or thick-walled, then you need to stir constantly so that the apples do not burn.

3. Then mash the fruits with a blender until pureed. And we continue to evaporate the puree for another 20 minutes over low heat to remove excess moisture.

It is especially important to continue stirring here, because... Without stirring, the puree begins to “gurgle”, scattering pieces of apples around it.

Then remove the puree from the heat and let it cool.

4. Take a baking sheet, line it with parchment paper, sprinkle with cinnamon and distribute the applesauce evenly.

There is an interesting point here: the thicker the layer, the sweeter the marshmallow will be. And the thinner, the correspondingly more sour.

5. Place the baking sheet in the oven, preheated to 80 degrees for 3-4 hours. As in all previous recipes, do not close the door all the way so that condensation does not accumulate inside.

We periodically check the marshmallow by pressing on it with a finger and, as soon as it stops sticking to it, take out a baking sheet, carefully separate the marshmallow from the paper and roll it up into a tube.

As you can see, preparing marshmallows is not at all difficult. You just need to be patient and remember to take it out of the oven on time.

And in the next article we will look in detail at how to prepare Belev marshmallow. I wanted to add it to this collection, but it deserves its own.

That's all for today, thank you for your attention.

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In the city of Belev, Tula province, lived the merchant Prokhorov. A long time ago, his ancestors supplied bast to the northern capital of the Russian Empire - St. Petersburg. For this they received a good monetary reward from Tsar Peter.

The money was spent on the purchase of land in the Tula province in the city of Belev.

And a huge apple orchard was founded. The Antonov apple trees were planted. Then the family was engaged in drying apples and supplying these products for the needs of the Russian army.

There were always a lot of apples, and the apples did not always ripen perfectly.

It was necessary to figure out how to use and not lose large harvests of apples. They were baked, soaked, and dried. Until they came up with the idea of making marshmallows from baked apples.

According to another version, one day they baked so many apples that they didn’t know where to put them. So we decided to beat apple whites with sugar, combine them with baked apples and dry them. This could increase the shelf life of applesauce.

I really liked the resulting delicacy.

The recipe was finalized and industrial production of marshmallows began. Then the famous Belev marshmallow began to be supplied to Europe. In France it was served with champagne, and in England with tea.

During Soviet times, the marshmallow factory was expropriated, and the son of the merchant Prokhorov was offered the position of chief engineer of the factory. He refused and was repressed for this.

Fortunately, the recipe for producing Belyovskaya marshmallow has been preserved.

Let's try to recreate this delicious delicacy at home.

I would like to present you with two recipes for making Belev marshmallow. Classic and modified by me.

So, we prepare Belevsky marshmallow according to the classic method.

Ingredients:

apples - 1.5 kg (about 500 g of applesauce is obtained); sugar - 200 g; egg white - 2 pcs.

I immediately depart from the rules of the classic recipe, since I take a different variety of apples; “Antonovka” does not grow in my dacha, although at one time I bought an “Antonovka” seedling.

But instead of Antonovka, another variety of apples grew. I was deceived or made a mistake during the sale. But that's another story!

It's OK. But if you come across Antonovka apples, prepare a marshmallow from these wonderful apples with a unique aroma.

I used delicious Simirenko apples.

I took illicit apples, with spots and wormholes, which I later removed. There were a few apples and other varieties. But it is not important.

Wash the apples, cut out the unwanted parts, cut them into quarters, cut out the middle with the seeds. Line a baking tray with baking paper and lay out the apples. Bake in the oven until the apples soften, 20-30 minutes. Rub the apples through a sieve until smooth. Beat the puree with a mixer.

Gradually it brightens and increases slightly in size. Beat 2 egg whites with a mixer until thick foam. When the protein has increased in volume well and is almost ready, only then add sugar in small portions; when the sugar has dissolved, add the next portion of sugar. Beat until the egg whites and sugar “stand”; if you turn the bowl over, the protein mass with sugar will not pour out and will not change its shape. To ensure that the egg whites are well beaten, follow the following rules.

Eggs must be fresh, without cracks, well chilled (from the refrigerator). The yolk should not get into the white, not even a single drop. Beat egg whites only in dry containers, glass, ceramic, or enamel.

Add sugar when the whites are well beaten and almost ready. Add the whipped whites to the finished applesauce, mix well and beat thoroughly with a mixer again. Grease the baking sheet a little with vegetable oil so that the sheet of baking paper sticks well. Spread applesauce with whipped egg whites and sugar on it. Moreover, we leave a little of the apple mass (approximately a third part) to lubricate the layers of marshmallow. The layer of puree on the baking sheet is about 1 cm, otherwise it will take a long time to dry. We put it in the oven and dry it at a temperature no higher than 100 degrees, about 6 hours.

I dry the marshmallows with the oven fully open. If the temperature is higher, the marshmallow may burn. The finished layer should not stick to your hands.

Cool the marshmallow layer completely. Turn over and remove the sheet of paper. Next, cut into plates. In my case, it turns out from one sheet of marshmallow - 3 parts.

I coat the marshmallow with a layer of the remaining raw puree. I stack one layer on top of another. Do not grease the top layer. Place in the oven for another 1-2 hours, at a temperature no higher than 100 degrees. Let cool completely.

Cut into small pieces. You can rub the marshmallow with powdered sugar. Yummy!

I decided to change the recipe a little. Add nuts and reduce the amount of sugar, as my apples are sweet.

So, I offer my recipe for making marshmallows with whipped egg whites and nuts.

Ingredients:

apples (per 500g of applesauce); 2 egg whites; 2 tablespoons of sugar; a handful of roasted peanuts.

Preparation:

I washed the apples, cut them into quarters, cut out the seeds and spoiled places. I put them in a stainless steel pan, added a little water so that the apples did not burn and cooked apple puree. Rubbed it through a sieve. Beat it with a mixer. Beat two egg whites with two tablespoons of sugar. Mixed applesauce with whipped whites. Beat it well with a mixer. Spread a sheet of baking paper on a baking sheet, having previously greased it a little on both sides with vegetable oil. Part of the puree (where the third part) was left for lubricating the layers of marshmallow.

I placed the rest of the puree on a baking sheet. The thickness of the puree on the baking sheet should not exceed 1 cm, or less. And I left it to dry for 6 hours at a temperature no higher than 100 degrees. We take out the finished layer.

After cooling, peel off the paper. We cut the layer into three parts. Chop the roasted peanuts a little.

Lubricate the marshmallow layers with the remaining puree and sprinkle with nuts. We lay one layer on top of another. Do not grease the top layer. Place in the oven for another 2 hours. When the marshmallow has cooled, cut it into strips and rub with powdered sugar.

It turns out very tasty. Natural delicious sweet dessert, without dyes, preservatives, taste and smell enhancers. Both adults and children will enjoy this healthy natural storehouse of vitamins.

You can store it in boxes or containers, lined with baking paper. Shelf life up to a year in a dark place. At room temperature.

I store such marshmallows in tins of imported cookies, layering the marshmallows with paper.

Treat your guests to a marshmallow made from Belyovskaya apples with tea, or you can offer this marshmallow to a liqueur made from cherry plum fruits.

It will be delicious!

Berry marshmallow is a simple, tasty and healthy treat..

Historical reference

The term "marshmallow" comes from the Latin word pastillus (flatbread). According to another version, the word “pastila” (postila, as they said until the beginning of the last century) denotes the principle of preparing the delicacy (fruit and berry puree is spread on a flat surface and dried).

Be that as it may, this confectionery product is an original Russian invention. Marshmallow appeared in the fourteenth century (presumably, the residents of Kolomna were the first to make it).

Kolomna marshmallow was made from grated apples of sour varieties, such as titovka, antonovka, etc. Over time, berries (lingonberries, currants, raspberries) also began to be used.

In addition to fruit or berry puree, honey was used when preparing marshmallows (it was eventually replaced with sugar).

Since the fifteenth century, egg white has become one of the ingredients of marshmallow. Thanks to this additive, the delicacy acquired high plasticity.

Russian pastila was dried in an oven (the puree, mixed with honey, was applied in a thin layer to a cloth stretched on wooden frames). After the first drying stage, the product was subjected to a second procedure: the layers were layered on top of each other and placed in a cooling oven.

Beginning in the nineteenth century, marshmallows began to be exported to European countries. Over time, the delicacy began to be produced on an industrial scale.

Technology for making homemade marshmallows

Making homemade marshmallows is a fairly simple process. Many housewives do not even use sugar, honey or syrup (the level of acidity is determined by the selected fruits and berries).

At the first stage, the raw materials are sorted, washed and processed (ground into puree). Then it is boiled, removing excess moisture, placed in oiled flat trays or on paper-lined baking sheets and dried in an oven or dryer until plastic (the layer of puree at the edges is thicker than in the center of the tray). Sometimes the berries are preheated and only then ground.

The readiness of the marshmallow is determined by bending the dried layer. If it does not stick to your hands and remains elastic, the pastille is ready. If the layer breaks, the treat is overdried.

How to store marshmallows?

Most often, the finished product is stored in glass jars with tight-fitting lids or other sealed containers.

Before placing the marshmallow there, the layers are cut and sprinkled with powdered sugar. It also pays to store the marshmallow in the refrigerator (you don’t have to cut it, but roll it up). I store it mostly in plastic wrap in a dry place.

It is important to remember: berries with a lot of seeds make a fragile marshmallow. They should be combined with fruit puree.

Application of marshmallows

Pastila is not only a low-calorie snack and a favorite children's treat. It can be used to prepare sweet and sour berry sauces - to do this, just soak it in water or juice (the optimal proportion is 1:1). It is also quite acceptable to make jam from marshmallows (in this case, 3 parts marshmallow to 1 part boiling water). We mostly eat it as is)

Berry marshmallow recipes

Wash and peel the required amount of berries and fruits (for example, peel bananas, pit cherries) and blend in a blender. Pour the resulting mass into a saucepan, add the remaining ingredients (sugar, honey, seeds, water) and heat to 30 degrees to melt the sugar. It is important not to overheat so as not to destroy the vitamins. Mix thoroughly. Pour the resulting mass onto drying sheets and level it. The second option is marshmallow without sugar, water and heat, and in recent years I have been using this. It is suitable for marshmallows containing sweet and juicy ingredients: watermelon, banana, sweet apples, pears. And, perhaps, this is the most delicious and healthy marshmallow.

I cook pastille on the Isidri dryer. The recipe indicates the quantity of products for a sheet with a diameter of 34 cm. Drying time is 10-15 hours at a temperature of 50 degrees (medium).

Apple and watermelon pastille

1.5 cups of apples
1.5 mugs

Pastila from apples, watermelon, banana

1 cup of apples
1 mug of watermelon
1 banana

Blackcurrant, grape and apple marshmallow

1 mug
1 mug of black seedless quiche
1 cup chopped apples
2 tablespoons sugar (no heaping)
1 tablespoon water

Blackcurrant and banana pastille

2 mugs of black currant
2 bananas
1 tbsp. Sahara
1 tbsp. water

Lingonberry and melon pastille

1 mug
2 cups chopped melon
1 tbsp. l. Sahara
1 tbsp. water

To make the marshmallow multi-colored, heat the lingonberries separately with sugar and water and pour them onto a baking sheet with spoons, then pour the melon into the empty spaces. Move a spoon over the marshmallow to create streaks.

Gooseberry, melon and nut pastille

1 mug
2 cups chopped melon
1 tbsp. Sahara
nuts for decoration

When the marshmallow is dry but still sticky, add the nuts.

Cherry, banana, melon pastille

1 mug
1 banana
1 cup chopped melon
1 tbsp. Sahara

Cherry and melon pastille

1 cup cherries
2 cups chopped melon
1 tbsp. Sahara

Pastila from currants, bananas and apples

1 cup of currants
1 banana
1 cup chopped apples
3 tbsp. Sahara
1 tbsp. water

Pastila - croissant made from currants, bananas and apples

Raspberry and banana paste

1 mug
2 bananas
1 tbsp. Sahara
1 tbsp. water

Cherry, banana, sesame pastille

1 cup cherries
2 bananas
1 tbsp. honey
1 tbsp. water
2 tbsp. sesame

I roll some of the marshmallow into a tube and pack it in cling film and store it in the closet.

I cut some of the marshmallow into triangles (rolled like croissants), squares, etc., sprinkle with powdered sugar and store in containers.

Berry marshmallow is a delicacy that has a truly Russian character. This healthy sweet can replace high-calorie and low-health confectionery products.

Which is described below, is a sweet product made from different types of fruits and berries. It is noteworthy that until the beginning of the twentieth century this word was written with the letter “o”, that is, “postila”. In those days it was understood as something spread out or laid down.

What is marshmallow made from?

There is not a single person in our country who would not try this dish. After all, it is originally Russian.

So what is marshmallow made from? According to the recipes, this product may include completely different products. Pears are also the most popular. This product is also very tasty from plums and peaches. Among other things, it is made from various berries (for example, currants, gooseberries, strawberries, etc.). It is impossible not to say that, regardless of the raw materials, the technology for producing marshmallows always remains unchanged.

How to make homemade apple pastille?

As mentioned above, apple marshmallow is the most popular among residents of our country. This is due, first of all, to the fact that every year the harvest of the mentioned fruit becomes richer and richer. And to prevent apples from spoiling, they are actively used to make tasty and, most importantly, healthy marshmallows.

So, to prepare this sweet product, we will need:

sweet and fresh apples;
ground cinnamon.

The quantities of these products can be used “by eye”. In addition to apples, it is recommended to add cranberries, strawberries, currants and other berries. They will contribute to obtaining a bright and rich color of the marshmallow. If you don’t have these ingredients on hand, you can easily do without them.

Preparing the base

How to make fruit To prepare such a sweet product, you need to wash all the apples well, and then peel them, remove the stems and core. After this, the processed fruits should be placed in a blender bowl and pureed at the highest speed. It is at this stage that cinnamon and honey are added to the apples. Their quantity is determined by the cook himself (according to taste and discretion).

How to make sure that you get a bright and fragrant homemade marshmallow? The composition of this dessert should include various berries. They should be pureed together with apples.

How to dry?

After the fruit puree is ready, you can safely use it to prepare delicious marshmallows. Three different methods are used to dry the product:

oven;
Sun;
electric dryer.

Which of the presented methods to use is up to you. However, it should be noted that drying applesauce in the sun can take several days or even weeks. As for the first and last options, thanks to these devices, the marshmallow will become suitable for consumption after just a few hours.

We form the product and dry it in the oven

Homemade marshmallow, the composition of which is determined only by the cook himself, dries quite quickly in the oven. Therefore, we decided to use this particular device to prepare this product. After all, not all housewives have a special electric dryer.

So, to prepare homemade marshmallows, you need to use a large baking sheet. It is covered with a culinary sleeve, and then the previously prepared puree is laid out. The layer of this product should not be higher than 1 centimeter. Otherwise, the product will take a very long time to dry.

Once placed on a baking sheet, it should be immediately placed in the oven. It is recommended to prepare homemade marshmallows with the door slightly open for several hours. In this case, the temperature in the oven should be no more than 160 degrees. Otherwise, the sweet product may burn.

How to properly clean and store homemade marshmallows?

As you can see, homemade apple marshmallow requires the use of a minimum of ingredients and time. After it is completely dried in the oven, it should be taken out and cut into several long and wide strips. Finally, they need to be wrapped in a tube and knitted with cotton thread.

You can use apple marshmallow immediately after drying it or throughout the winter. In this case, it is advisable to knead the finished products wrapped in tubes tightly and then put them in the refrigerator.

Pastila: composition of a store-bought product

We talked above about what ingredients homemade marshmallow includes. However, a similar product purchased in a store may have completely different ingredients. Thus, marshmallows from some manufacturers, in addition to fruit puree, include granulated sugar, wheat flour, as well as animal products such as chicken eggs. In addition, some careless entrepreneurs add various dyes and flavors, emulsifiers, preservatives and fillers to this product.

Well-prepared and high-quality dried marshmallow has a dense structure; it does not break or stick together. And of course, it stores well.

How to properly store marshmallows

At first glance, it may seem that storing marshmallows is quite difficult. But in fact, if only a few conditions are met, this product can be stored for quite a long time.

The best containers for storing marshmallows are:

glass jars;
canvas bags with further placement in tin cans;
wax paper and then place in airtight containers.

Storage temperature

The marshmallow should be stored at a temperature of 12-15°C and a relative humidity not higher than 60%