Marshmallow

Ingredients

• invert syrup
• sugar syrup 350 g
• drinking water 150 g
• citric acid 2 g
• baking soda 2 g
• marshmallow
• cold water (boiled) 200 g
• granulated sugar 400 g
• invert syrup 150 g
• gelatin 25 g
• salt 1 g

Cooking

Step 1

Preparation of Invert syrup: Dissolve sugar with water in a thick-walled saucepan (ladle). Bring to a boil, reduce the heat to a minimum, add citric acid, mix and leave on low heat under the lid for 40-45 minutes. As a result, the syrup should turn out to be a beautiful yellowish color. Add soda. Be careful, the mixture foams profusely. Stirring occasionally, wait for the foaming to stop. This usually takes about 15 minutes. The syrup is thick, similar to liquid honey. does not freeze and does not crystallize during long-term storage. Store in a glass container in the refrigerator. This syrup is enough for 2 servings of marshmallows.

Step 2

Preparation of marshmallows: Soak gelatin in 1/2 tbsp. water, leave to swell.

Step 3

Pour water, invert syrup, sugar, salt into a saucepan and mix thoroughly. Put on fire and bring to a boil while stirring. After boiling, boil for about 10 minutes. on slow fire.

Step 4

Heat gelatin, but do not bring to a boil. Pour into mixer bowl and start beating at low speed.

Step 5

Very carefully add the sweet mass (syrup) in a thin stream into the mixer bowl without ceasing to beat. Increase the mixer speed to maximum, avoiding splashing.

Step 6

Beat the whole mixture for at least 10-15 minutes. (the better the gelatin, the less beaten). Initially, the mass increases in volume, then it begins to acquire a white color and a smooth structure. As a result, a white elastic mass that sticks to the whisk. The mass is quite dense and retains its shape.

Step 7

We line it with cling film, having previously greased a rather flat form with odorless vegetable oil and pour the hot mixture. Everything must be done quickly: the mass hardens quickly. Flatten, cover with cling film and refrigerate overnight.

Step 8

Separate from the film, cut into pieces with scissors, roll in starch or powdered sugar and the dessert is ready.

Step 9

For those who work with mastic - this mixture should be reheated and mixed with powdered sugar.