How to properly prepare fruit marshmallow at home? TOP 5 different recipes. Cooking secrets. Video recipes.
Fruit candy is a healthy sweetness that contains coarse fibers and pectin. If you regularly use this delicacy, you can normalize cholesterol levels, improve the functioning of the gastrointestinal tract, strengthen bones, nails and hair. A marshmallow is prepared from fruits and berries, with the addition of a small amount of sugar, or without it at all. Dessert is suitable for slimming girls and small children, because it is not only not harmful, but even useful. Now this ready-made delicacy can be purchased in specialized stores or any supermarket. But it is better to cook the marshmallow yourself at home. This is done simply, with minimal labor costs, and the cost of homework is several times lower than the industrial analogue.
Fruit candy at home - secrets and features of cooking
- The most common homemade marshmallow is apple or plum. These fruits already contain pectin, which is a gelling agent. Therefore, in most cases, agar or gelatin is not used to prepare pastilles.
- For the recipe, Antonovka apples are ideal.
- Choose good quality fruit for the marshmallow.
- An important point, the fruit puree should be well-beaten and aerated.
- Pastila can be prepared only from apples or plums, but also from any forest or garden berries: raspberries, strawberries, blueberries, cranberries. They can be used alone or mixed with applesauce.
- The taste of the marshmallow depends entirely on the raw material. If the fruit is sweet, the marshmallow will be sweet. If the fruit is sour, but you want a sweet treat, add a little sugar.
- Eggs are often added to applesauce or fruit puree; take them fresh. Then the whites will beat better. They will also beat better if you cool them beforehand and add a pinch of salt.
- First, beat the protein without sugar, then add sugar to 1 tsp.
- Instead of granulated sugar, you can use powder, then the whipping process will be faster and easier.
- Prepared fruits are first boiled with the addition of a small amount of water. Water should be added so that the fruits do not burn at the beginning of cooking.
- Spices, nuts, seeds, and other additives can be added to the cold-cooked fruit puree.
- Spread the finished fruit mass for drying on the parchment with a layer of about 1 cm.
- It is best to use white parchment, as yellowish is difficult to remove, and sometimes it is impossible to remove without water.
- If you want a thick layer of marshmallow, dry it in several stages. After the bottom layer has dried, spread the next one on it. Thus, apply the required number of layers, bringing the pastille to the desired thickness.
- The pastila is considered finished. When completely dry, it remains flexible and does not stain your hands. Overdried marshmallow breaks.
- Cut the finished pastille into squares or strips and roll in powdered sugar.
- If the sliced marshmallow turns out to be raw inside, dry the already sliced dessert in the oven.
- Store homemade marshmallows in your kitchen cabinet at room temperature in a lidded glass jar, cardboard box wrapped in parchment paper.
- Observing the storage conditions, the candy is stored for about a year, so it can be prepared for future use.
- To make the delicacy more original, cut out the finished marshmallow using molds in the form of any figures.
Apple pastila
Hand-made apple marshmallow is an excellent natural product with useful trace elements, glucose and vitamins.
- Calorie content per 100 g - 62 kcal.
- Servings - 1
- Cooking time - 23 hours
Ingredients:
- Apples - 1 kg
- Sugar to taste
- Water - 100 ml
Making apple marshmallows:
- Peel the apples, cut out the insides, cut into pieces and put in a saucepan. If the skin is rough, cut it off so that delicate berry puree gets into the marshmallow.
- Add sugar to the apples, drain the water and cook them over low heat until soft.
- Then grind the contents of the pan until smooth, rubbing the mass through a sieve or chopping in a blender or meat grinder.
- If the apples are juicy and the mashed potatoes are runny, continue boiling them until thick.
- Line a baking sheet with parchment paper. If you are not sure about the quality of the parchment, brush it with a little vegetable oil.
- Put the apple mass on paper and spread evenly over the entire area.
- The thickness of the fruit layer should be 5 ml so that the pastille dries quickly.
- Place the baking sheet in a preheated oven to 50-70 ° C for 20 minutes.
- Then turn off the oven, open the door slightly and leave the marshmallow for 2 hours.
- Repeat the heating so that the mass dries up in a single layer, does not break or tear.
- Check the readiness of the dessert by lifting the corner of the workpiece: the marshmallow should freely depart in one layer. Usually the pastille dries up in 1 day.
- Cut the dried pastille into layers of a convenient size directly on the paper and send it to storage.
Belevskaya sugar-free apple marshmallow
Belevskaya marshmallow has been the hallmark of the Tula region for 150 years. It is prepared only from Antonov apples, which give the dessert a surprisingly delicate taste with a slight sourness.
Ingredients:
- Apple puree - 500 g
- Egg whites - 4 pcs.
Cooking Belevskaya marshmallow from apples without sugar:
- Wash the apples, cut in half, cut out the seed pods and, without removing the peel, put in the pan.
- Send the apples to a preheated oven at 180 degrees to bake for 30 minutes.
- Chill the apples to a comfortable temperature and use a spoon to remove all the pulp from the skin and rub it through a fine sieve.
- Using an immersion blender, beat the flesh of the baked apples until a smooth puree consistency.
- In a separate bowl, use a mixer to beat the egg whites until they become fluffy foam.
- Combine both masses and beat them well with a mixer until smooth and fluffy.
- Put the airy, but slightly elastic and voluminous mixture on a baking sheet covered with parchment.
- Put the mashed potatoes on parchment and flatten with an even rectangle with a thickness of 1, 5 to 2, 5 cm. The thinner the layer, the more fragile the marshmallow will turn out, but the thicker, the longer it will dry.
- Put the marshmallow in the oven with the door ajar and turn on the temperature to 70 degrees. Dry the treat for 6-8 hours.
- Cool the finished Belevskaya marshmallow on parchment, then remove it and cut it into slices.
Plum Pastila
Basic recipe for plum marshmallow, you can vary and add different flavors. While cooking plums, you can add spices: cloves or cinnamon. And replace sugar with honey.
Ingredients:
- Plums - 1 kg
- Sugar - 250 g
Cooking plum marshmallow:
- Wash the plums, remove the seeds, put them in a saucepan and cook for one hour.
- Cool the mass and rub through a fine sieve, removing the skin.
- Return the resulting puree to the saucepan and continue to cook for 2 hours, stirring occasionally.
- Pour sugar half an hour before cooking and stir until it dissolves.
- Cool the resulting thick plum mass and place on a baking sheet lined with parchment paper so that the paste is as thin as possible.
- Dry the plum marshmallow in the oven at 80 degrees for 15 hours.
- Cut the finished marshmallow into pieces and send for storage.
Pear Pastila
The process of making pear marshmallows is quite simple. Dessert can be prepared only from pear fruits alone or diluted with apples, which will add a slight sourness to the delicacy.
Ingredients:
- Pears - 1.5 kg
- Antonovka apples - 0.5 kg.
- Sugar - 1 tbsp.
Cooking pear marshmallow:
- Wash the pears and apples, peel the stalks with seeds, put them in a fireproof container and put them in the oven.
- Bake fruits at 170-180 degrees until they "float" and become soft.
- Then remove them from the oven and pass them through a fine sieve.
- Add sugar to the fruit mass and beat with a broom or blender.
- Line a baking sheet with baking paper and spread the fruit mixture in a thin layer.
- Send it to the oven and dry it at 100 degrees. Drying time 7 hours with the door ajar.
- Carefully separate the finished pastille from the paper, cut into pieces and store at room temperature.
Sugar-free pastilles
To make the dessert not only tasty, but also healthy, prepare sugar-free apple marshmallow. Of course, this is not a classic option, but the recipe is suitable for those who monitor the calorie content of dishes or want to lose weight.
Ingredients:
Apples "Antonovka" - 1 kg
Cooking sugar-free marshmallows:
- Wash the apples, dry them, cut them into pieces, remove the stalk and seeds.
- Place them in a saucepan, place them on the stove and simmer over low heat.
- When the apples are tender, pass them through a sieve to remove the skins and remaining seeds.
- Then beat the resulting puree with an immersion blender to the consistency of an airy puree.
- Line a baking sheet with parchment paper, line the apple mass in a thin layer and send to the oven.
- Dry the pastille without sugar at a temperature of 100 degrees for about 6 hours with the door ajar.
Video recipes:
Apricot pastille
Pastila with apples and egg whites
