Multicolored or white, sweet or sour in taste, this delicacy is considered an oriental sweetness. Apple candy - elastic cubes or slices that we will learn to cook today.
Recipe content:
- Apple candy - how to cook?
- How to make apple marshmallow - a classic recipe
- Raw apple candy at home
- Apple candy in the oven
- Sugar-free apple marshmallow
- Video recipes
Of all the varieties of marshmallow, it is apple that is considered the founder of this delicacy. Thanks to her, other types of this famous sweetness appeared. Pastila is somewhat reminiscent of Turkish delight, but still refers to Russian national desserts, which appeared in the 14th century.
In a real Russian pastille, the main ingredient was Antonovka's sour apples or wild apples. Thanks to the pectin they contained, it was easy to convert the fruit into a dense, sweet mass without even using sugar. Apple marshmallow was prepared in Russian ovens, and ripened for 2 days. Now, in order to cook it, you need to spend much less time and labor on sweetness.
In general terms, the preparation of marshmallow consists in boiling or baking sour varieties of apples, which are then wiped through a sieve and beaten with long wooden spoons until fluffy. Then a mass saturated with small air bubbles is spread on a canvas and dried in the sun or in an oven. To make a multi-colored marshmallow, all kinds of berries are added to the apples, such as raspberries, blueberries, lingonberries, currants. Honey was used to give the pastille a sweet taste, and later they began to put granulated sugar. And to get a pleasant white color, egg white was added to the mixture. Real marshmallow is stored for up to two years. At the same time, it easily returns to its consistency. It is enough to put the dried slices in a room with high humidity and after a while they will return to splendor and freshness.
Apple candy - how to cook?
- Usually marshmallow is prepared from "Antonovka", which grows in our latitude. But besides her, other varieties are also used: "Titovka", "Skryzhapel" or "Gorskaya Zelenka". These blocks are small in size, green in color and have a special density. Any fruit will do: small, large, broken, overripe, etc. Wormy and damaged places are cut off.
- Thin pastille sheets must be thoroughly dried. Then it will be designed for long-term storage.
- When drying in the oven, be sure to open the door, otherwise moisture will not come out and the drying process will take a long time.
- When drying marshmallows in natural conditions, in the sun, the mass can be spread on cellophane sheets. Then it will be easy to remove the finished product from them.
- The taste of the marshmallow depends on the raw material. If the apples are sweet, then the marshmallow will be sweet, add sugar to sour varieties if you like sweet foods.
- You can grind apples together with the skins, in the finished dish it is not felt at all.
- If the cooked mass is liquid, then it can be thrown onto a sieve so that the apple juice flows out.
- You can add any spices, nuts, seeds, sugar to the grated applesauce.
- If you want to make a thick pastille, which you then plan to cut into pieces, then dry it in stages. Apply the first coat, dry and apply the next coat. Continue this procedure until the desired thickness of the product.
- The finished pastille is well-dried, non-sticky and elastic. If it breaks, then it is overdried.
- The product is stored in glass jars or cardboard boxes at room dry temperature.
How to make apple marshmallow - a classic recipe
The classic recipe for the simplest marshmallow does not even involve the addition of sugar, which makes the delicacy more useful and natural.
- Caloric content per 100 g - 46 kcal.
- Servings - Any
- Cooking time - about 6 hours
Ingredients:
Apples - any quantity
Step by step cooking:
- Wash the apples and cut into pieces without removing the skin. Discard seed boxes and stubs.
- Place the fruits in a thick-bottomed saucepan. If the apples are not very juicy, then pour in a few glasses of water, it will boil away anyway. Cooked fruits will significantly decrease in volume, so place them in a pan in a slide.
- Turn on the stove, cover the pan and simmer until the skin is soft. Depending on the variety of apples used, this process will take 1, 5-4 hours.
- Cool the finished apple mass. Strain through cheesecloth. Drink the juice, and grind the mass in puree using a blender or fine sieve. Also, apples can be twisted in a meat grinder.
- Line a sheet of parchment on a baking sheet and spread the puree no more than 7 mm thick. As a safety net, so that the pastille does not stick, the parchment can be greased with a thin layer of oil.
- Heat the oven to 100 ° C and put the marshmallow. Dry it until tender. On warm days, you can take the baking sheet out into the sun. The marshmallow will dry in about a day in good sun.
- After turning the parchment sheet upside down, sprinkle a little water so that the paper peels off easily.
- Roll the pastille up and store in a dry place.
Raw apple candy at home
If you've only eaten commercial marshmallow, you probably don't know its true taste. Homemade marshmallow dried in the sun is much more natural and healthier. And the recipe is very simple!
Ingredients:
- Apples - 2 kg
- Honey - 1-2 tablespoons
- Ground cinnamon - 1 tsp
Step by step cooking:
- Remove the stems and pith from the apples. Dip them in a blender and chop them to a puree consistency.
- Add cinnamon and honey and mix well.
- Cover the baking sheet with baking paper or cling film.
- Place the applesauce on paper and spread in a thin layer about 1 cm over the entire surface. If the layer is thicker, the marshmallow will dry for a long time.
- Dry the dessert on the top of the oven with the door open at a minimum temperature of no more than 100 ° C.
Apple candy in the oven
Big apple harvest? Not sure where to apply the abundance of apples? Prepare your long-forgotten homemade marshmallow.
Ingredients:
Apples - 20 pcs
Step by step cooking:
- Wash the apples, cut into 4-6 parts, peel from the cores with seeds, cut off the tails. Do not peel off the peel.
- Spread the fruit on a baking sheet and send to bake in the oven at 180-200 degrees for 20-30 minutes.
- Cool the baked apples a little and grind with a blender or grind with a crush.
- Line a sheet of parchment paper on a baking sheet and spread the resulting mixture in a layer of 5 mm.
- Heat the oven to 100 ° C and send the apples to dry for 2, 5 hours. Open the oven door slightly so that the mass dries better.
- The finished pastille will be elastic, dry and brown in color. If it sticks to the crayfish, keep drying it.
- Remove the yummy from the paper, it will easily come off, cut into strips, wrap in tubes, put in a glass jar, close the lid and store the dessert in a dry place for up to 2 years.
Sugar-free apple marshmallow
The simplest, easiest, and fastest recipe for applesauce is sugar-free candy. This delicacy is perfect as a sweet dessert for tea.
Ingredients:
- Apples - any quantity
- Water - if needed
Step by step cooking:
- Peel the fruit, remove the seed box and cut into wedges.
- Place apples in a saucepan with a thick bottom, add a little water so that the layer is about 1 cm.
- Put the apples on the stove to stew. If the variety is sweet and soft, then they will cook within an hour, harder and sour fruits will take up to 2-3 hours.
- When the fruit has dissolved into the puree, remove the pan from the heat and cool.
- Strain the mass through a fine sieve and rub through it. The puree should be brown.
- Cover a baking sheet with parchment and lay out applesauce 3-5 mm thick,
- Preheat the oven to 100-120 degrees and send the marshmallow to dry, while keeping the door slightly open so that moisture comes out
- When the mixture is dry, turn it over and continue drying for another 2-3 hours.
- Remove the finished pastille from the parchment, cut into ribbons and roll or cut into squares.
Video recipes:
