Do you like sweets? Do not answer, because we know - of course, yes! Sweet is impossible not to love not only for the taste, but also for the mood, which rises due to candy or cookies up to heaven. One of the most "dietary" sweet options is marshmallow. Light and airy, it is not only in consistency, but also in caloric content. The fact is that unlike cakes and sweets, there are no fats in the marshmallow composition, but there is pectin, calcium, phosphorus and dietary fibers that help the digestion, which normalize the bowels.

Key Concepts Chemistry Boiling Point Food Science. Introduction If you gather around a campfire or drink hot chocolate after a day in the snow, nothing says anything about sweet, squishy fun, quite like a marshmallow! Even its name is soft and spongy! Have you ever wondered how marshmallows are made? People made marshmallows with marshmallow herb ingredients, but today we usually make them with other ingredients, namely gelatin, corn syrup and sugar. In this mouthwatering activity you will find out what ratio of sugar and corn syrup produces the best tasting and best textured marshmallows!

There are store products, it is difficult to understand what they are prepared from. Marshmallow is one such example, and immediately the thought arises of the abuse of industrial technologies or chemical additives. However, in fact, everything is very simple and you will not be difficult to prepare the store marshmallows at home! At the heart of the marshmallow is gelatin, it is he who makes the dessert so weightless. However, if you are cooking dessert at home, you can make it using a different recipe, for example, based on cream or fruit. However, no matter what recipe you choose, the resulting dish will turn out tasty and tender, like a little cloud!

Homemade marshmallows - preparing food and dishes

Background Marshmallow is an unusual type of sweet, spongy, sticky and slightly chewy. They have a melting point that is just above body temperature, so they begin to change from solid to liquid as soon as they reach the heat of your mouth or heat from the fire! They are also an ancient creation, originally originating from a plant with a tall marshmallow plant that grows in swampy fields and has a soft, spongy root. Its root contains mucus, a thick, sticky substance produced by some plants and microscopic animals to help with food storage and seed germination.

Homemade marshmallows - preparing food and dishes

What is curious, the marshmallow is a French delicacy (the word can be translated from French as “light wind”), which the chefs have converted from our Russian marshmallow. Therefore, the recipe of pastila and marshmallow is very similar.

Homemade marshmallow is easy to do, but in taste it will not be inferior to what is sold in the store. You will need gelatin, sugar or powdered sugar, vanilla - if we are talking about the usual marshmallow, which we used to see in the store. But also marshmallows can be made from fruits. In this case, you will need apples (the most common basis for dessert), strawberries, currants, raspberries.

Some cultures used the plant to make candy, while others used it to make medicine. The ancient Egyptians, for example, dried the root and mixed it with honey to make marshmallows, but the French experimented with using its sticky juice to soothe a sore throat.

Modern marshmallows no longer contain parts of the marshmallow plant. Instead, the store-bought version is basically a mixture of three ingredients: sugar, corn syrup, and gelatin. Gelatin replaces the thick, glue substance from the marshmallow plant. Changing the ratio of sugar to corn syrup can significantly affect what the resulting marshmallows are.

How to cook dessert? There are several options. You can leave the dessert in the fridge - then it will be more creamy, with a slightly wet middle. Such a marshmallow will resemble a marshmallow. Another option is to let the marshmallow dry in the open air or slightly dry in the oven. Then such a homemade marshmallow will be comparable in taste to a shop delicacy, only it will turn out to be more weightless and light.

Powder or confectionery sugar. Candy thermometer. Veterans testing. Use masking tape and pen or marker to mark the bottom of one pan 1, and the other. Pour a small amount of vegetable oil on a paper towel and lightly grease the inside of the pan. Be careful when heating the syrup mixtures in a saucepan. An adult should closely follow these steps.

Pour one sixth cup of cold water into a large bowl. Sprinkle a quarter ounce package of gelatin over cold water. Mix gelatin and water together for five seconds using a fork and set aside a bowl. This will give a gelatinous time to soften or “bloom.” Put the lid on the pan and turn the oven to medium heat. An adult should closely monitor all work from now on. Lift the lid and check the solution in the pan approximately every 30 seconds until it reaches a boil.

Homemade Marshmallow Recipes:

Recipe 1: Homemade Marshmallow

Cooked marshmallows at a very simple recipe  based on gelatin and sugar. This recipe does not require baking or complex manipulations, but you have to wait a day before you can eat ready-made home-made marshmallow. The resulting dish will be very reminiscent of the marshmallow.

Start to measure the temperature of the syrup in the pan using a candy thermometer. Do not allow the thermometer to touch the bottom or side of the pan, but instead try to put the tip below the surface, near the middle of the pan. Continue heating your syrup until the temperature reaches 240 degrees Fahrenheit. How does the temperature rise? Is it growing fast at first? What happens when the syrup becomes more concentrated? How does the syrup mixture seem to change when it approaches this temperature?

Ingredients Required:

  • Gelatin 25 grams
  • Sugar 300 grams
  • Soda 1 tsp.
  • Vanillin

Cooking method:

  1. Gelatin pour half a glass of water, preheated. Leave it to swell.
  2. Mix half a glass of water with sugar and put the mixture in a saucepan on the fire. Boil syrup need about eight - ten minutes.
  3. In the syrup pour the swollen gelatin and stir.
  4. Remove the liquid from the heat and mix with a mixer. Beat seven minutes.
  5. Add citric acid. Beat another five minutes.
  6. Now turn soda and vanilla. Add more vanilla if you want to get a dessert with a bright vanilla flavor. Beat the mass for another four minutes.
  7. The finished white thick mass must be laid out on the form. Take a container with edges, grease with oil and cover with parchment paper. If you will use silicone mold, you can do without paper, but you should also lubricate it with oil, otherwise you will not be able to remove the marshmallow without damaging its appearance.

Pour the mass into the mold and leave it in the fridge for 24 hours. After this time, get the marshmallow, cutting it with a knife. Roll each piece of treat in powdered sugarso that the marshmallows do not bother with each other.

Gradually increase the speed of the mixer until it works at full speed. Continue to beat for about 11 minutes or until the mixture becomes very thick, glossy and warm. How does a mixture change when you mix it? Add one half teaspoon of vanilla extract, and then remove one more minute. Quickly use a vegetable spatula to scoop up the marshmallow mixture from the mixing bowl and place it in the prepared pan with cakes. Repeat the entire activity procedure, but this time add three quarters of a cup of sugar and one sixth cup of corn syrup to the pan.

Recipe 2: Homemade Marshmallow on Fruit Jelly


This recipe is simpler than the previous one. Using this method of cooking, you can make homemade marshmallows with any taste - depending on what kind of jelly you take. It is fruit jelly that will be at the heart of the treat.

Ingredients Required:

Homemade Marshmallow with Gelatin

In a mixing bowl, beat this recipe for the same amount of time. When it is ready, dig this marshmallow mixture out of the mixing bowl and into the prepared baking tray. After you firmly, turn the marshmallow pies, one at a time, onto a cutting board. Take a bag of marshmallow for a week after making the marshmallow. Try to find shapes that are as similar in shape and size as possible. Throw each marshmallow into the pan with hot waterby keeping track of which marshmallow was from each recipe.

  • Fruit jelly 1 pack
  • Gelatin 10 grams
  • Sugar 140 grams
  • Powdered sugar

Cooking method:

  1. Pour fruit jelly out of the package with water at room temperature (about half a glass). Stir and leave for 10 minutes.
  2. In a separate container, fill the gelatin with water and leave to swell.
  3. Put the mixture on the fire, add sugar, mix. As soon as the mixture boils, remove from heat. Cool to room temperature.
  4. Add the swollen gelatin to the sugar mixture. Begin to beat with a mixer. You need to beat about 15 minutes until you get a thick white mass.
  5. Take the form, cover with parchment (if the form is metal), brush with oil and pour the resulting mass into it. Leave the marshmallow in the fridge for 24 hours, then cut it with a knife, sprinkle each piece with powdered sugar and serve.

Recipe 3: Homemade marshmallow with gelatin-based baking


See how quickly each piece of marshmallow melts. Repeat this melting test three times. What part of the marshmallow melted first? During the week when you make marshmallows, collect your volunteers to test the taste in order to evaluate the marshmallows in taste and texture. What kind of marshmallows do they prefer? Which ones are the most creepy and which ones are the least chewing? You can try to investigate this more quantitatively. To do this, place a square marshmallow from one of the recipes on a cutting board.

Arrange a small cookie cutter so that it can sit on top of the square. On top of the cookie cutter is a small plastic or paper cup. Put 20 pennies in a cup, one at a time. Did a cookie leave a noticeable impression? Try this with a marshmallow square from another recipe.

We already know how to make homemade marshmallows on the basis of gelatin, but in the previous case we considered the option when preparing marshmallows without baking. The disadvantage of this method is that dessert takes a long time to wait, the whole day! Thanks to this recipe, we can cook a dessert in just one hour.

Ingredients Required:

  • Packing gelatin (20 grams)
  • Sugar 3 glasses
  • Water 1 cup
  • Citric acid 1 tsp
  • Soda 1 tsp.
  • Powdered sugar

Cooking method:

Did a piece of biscuit cut out a more or less noticeable impression? Observations and results Were the pieces of marshmallow from recipe 1 fluffy, softer and less sweet than the pieces from recipe 2? Did marshmallows get from recipe 1 faster than recipe 2 pieces?

In the sugar and corn syrup solutions that you have heated, the sugar made the solutions with boiling points higher than that of pure liquid water. The greater the concentration of sugar in the solution, the higher its boiling point. Therefore, the marshmallow pieces from recipe 1 should have a lower boiling point than the pieces from recipe 2, which makes the previous melt faster than the last one when it is placed in hot water. The final concentration of sugar in the syrup determines the structure of the candy that is formed. Think of caramels and lollipops The syrup used to make caramel is prepared until it reaches 87% of the sugar concentration in the solution, while the syrup used to make the candies reaches a concentration of 99% sugar in the solution.

  1. Gelatin fill with water and leave to swell for ten minutes.
  2. At this time, cook the syrup from sugar and water. As soon as the mixture of sugar and water boils, pour the gelatin into it, remove from the heat and quickly begin to mix with a mixer. We mix about seven to ten minutes.
  3. Add citric acid, mix for another four minutes.
  4. Add soda and vanilla. Mix another four minutes.
  5. A baking sheet on which you will bake marshmallows, moisten with water.
  6. Spoon, but rather a pastry syringe, lay out the mass in portions of the mass on the deck.
  7. Put the marshmallows to dry in the oven for thirty to forty minutes at 120 degrees.
  8. Combine the resulting halves of marshmallow and roll the product in powdered sugar.

Recipe 4: Homemade Strawberry Marshmallow


When making marshmallow, the syrup is prepared until the syrup contains 85% of the sugar concentration and the corn syrup is added to prevent the formation of crystals from forming in the cooled syrup. The marshmallow bags of recipe 1 should have been fluffy, softer, less sweet, and more like purchased marshmallows than the recipe pieces.

Gelatin is a protein that comes from collagen, the main protein in the connective tissue of animals. It has a special quality that can coagulate when it is beaten or whipped. When the hot concentrated syrup is crushed into gelatin using a mixer, bubbles form in the mixture, and gelatin coagulates around the bubbles, stabilizing their walls so that they do not fall apart.

The recipe for this homemade marshmallow can be tried out in the summer when ripe red berries are commercially available.

Ingredients Required:

  • Strawberry 480 grams
  • Sugar 180 grams
  • Egg protein 6 pieces
  • Gelatin 1 tablespoon
  • Vanilla

Cooking method:

  1. Gelatin fill with water and leave to swell.
  2. My strawberries and mash through a sieve in mashed potatoes.
  3. In a strawberry puree pour sugar and cook for about seven minutes on the stove until thickened.
  4. Egg whites need to cool, then beat with a pinch of salt in a thick foam.
  5. Mix the proteins with the cooled strawberry puree, add gelatin and mix all the time with a mixer for about six to seven minutes.
  6. We spread the mass on a baking sheet moistened with water and leave for a few hours.

Recipe 5: Homemade Apple Marshmallow


Cook sugar syrup

Cleaning Enjoy delicious dishes  from marshmallow! If they are stored in an airtight container, they should be good for a week. To clean any fur products, try to dissolve and wash them off with warm water. Food scientist Dan Kohler shows you how easy it is to make your marshmallows at home.

Dan Kohler shows you how to make your own marshmallow at home. Sprinkle gelatin over water and let stand for at least 15 minutes. This is called “flowering”, and this is the process during which gelatin proteins hydrolyze, that is, they are linked to water.

This is another option for making homemade marshmallow with fruit, only this time apples will be the basis of the dessert. Apples should be baked well in the oven, then the finished dessert will be very gentle and regular shape.

Ingredients Required:

  • Protein from fresh eggs 1 piece
  • Apples 5-6 medium sized pieces
  • Cream 300 ml (fatty and thick)
  • Sugar 1.5 cups
  • Citric acid 1 tsp

Cooking method:

Stir over medium heat until everything is dissolved, continue cooking, until the sugar syrup reaches 240 degrees, about 10 minutes. Slowly increase the speed of your mixer and continue to beat until the mixture becomes very thick and stiff for about 15 minutes.

Sift the generous portion of this mixture onto the work surface and turn the leaf of your marshmallow into a powder board. Sift more powder mixture from the top, then cut the marshmallows into cubes and throw them into the remaining powder mixture. Our guests eat a variety of flavors: vanilla, chocolate, coffee, almonds and green tea.

  1. My apples, clean the tails and the middle, then bake in the oven. Baked chilled apples fray through a sieve.
  2. Chilled egg white for about five to six minutes, beat with a pinch of salt, then add to it apple sauce, citric acid and sugar. Continue to beat for another 5 minutes.
  3. In a separate container, whip the cream at medium speed. Combine them with apple mass and mix with a spoon.
  4. Put the resulting mass in molds and let it cool in the fridge.

Recipe 6: Homemade Lemon Marshmallow


Tips for creating different tastes. Strawberries: Stir 10 ounces of jam into sugar until boiling up to 240. Birthday cake: use almond extract instead of vanilla, mix in sprinkles, as soon as the sugar syrup and gelatin are completely beaten.

Or secretly eat in the rocky road crystal bars, always delight the crowd. It's like a nibble! All you need is a handful of pantry ingredients and a little patience, as marshmallows have to sit for several hours before you can dig. This is a fun project, especially for him. Bring to a boil over high heat, stirring to dissolve the sugar. Allow the mixture to cook for another 9 minutes without stirring.

If you liked the marshmallow from the previous recipe, then this variation of homemade marshmallow will not leave you indifferent! Try making lemon and apple marshmallows with gelatin.

Ingredients Required:

  • Sugar 200 grams
  • Lemon juice 1.5 tsp
  • 6 egg white
  • Apples sweet variety of 5-6 pieces
  • Gelatin 1 tablespoon

Cooking method:

Meanwhile, melt the gelatin in water in a double boiler, remove the vanilla with a standing mixer and add the previous mixture of corn syrup, salt and granulated sugar. Now pour into the cooked dish and iron with an offset spatula. Put aside, uncovered, until firm.

Sift 1 cup of the pastry “sugar on a clean surface and defrost the marshmallow on confectionery". When the marshmallows are ready to be cut, pour the sugar on 1 cup of confectionery sugar onto a clean surface and wash the marshmallows on the sugar. Use a sharp knife, lightly buttered, and cut the marshmallows into 2-inch squares.

  1. Wash the apples, remove the core and bake on the moistened baking sheet. Strain through a sieve and mash them.
  2. Puree put in a saucepan and put on fire. Add sugar and boil until the mixture is thick.
  3. Gelatin cover with water and let it swell.
  4. Beat egg white with a mixer until thick. Put it in chilled mash and mix with a mixer.
  5. Add lemon juice and swollen gelatin, mix.
  6. Spread the resulting mass into forms and leave it to dry in the fresh air. Pre-moisten the molds with water.

Recipe 7: Homemade Marshmallow Berries


Note: Store in an airtight container. Rage is proof that toasted marshmallows are always fantastic. Put the sugar in a saucepan with cold water 125 ml, a pinch of salt and golden syrup. Heat over medium heat, stirring until sugar is dissolved.

Place the gelatin in the bowl of the free-standing mixer and add 125 ml of cold water. Leave it wet while you make sugar syrup. Securely attach the cuvette and gelatin-gelatin mixture at low speed to combine. If you are using food coloring, add a few drops at this stage.

A delicious "summer" marshmallow takes you to the most desirable time of year. This is another option for making fruit delicacy, but this time for the base of the dish, take black currants and raspberries. The peculiarity of this recipe that we will serve marshmallows not just like that, but in the form of cakes on a biscuit.

Ingredients Required:

  • Cream fat and thick 400 ml
  • Sugar 170 grams
  • Currant 1 cup
  • Raspberry 1 cup
  • Lemon peel
  • 1.5 tsp lemon juice
  • Thin biscuit or biscuit as a base

Cooking method:

  1. Wash berries and strain through a sieve (or chop with a blender).
  2. Take two containers of different diameters. Pour more ice into the container, pour the cream into a smaller container. Beat in cold with a cream mixer at medium speed until they turn into a thick mass.
  3. Add sugar, lemon juice, zest, berry to cream. Stir with a spoon.
  4. The resulting mass is put in a silicone mold and send in the refrigerator for three to four hours.
  5. To make the marshmallow easy to remove, lower the form into cold waterthen turn over. Serve the finished delicacy by cutting it into pieces and putting the biscuit or cookies into pieces.
  1. If you make a homemade marshmallow using egg white, then know that it will beat up much more magnificently if you add a pinch of salt. In addition, in the tank, where whipped proteins should not be liquid, and protein before you beat, put at least a few minutes in the fridge.
  2. Cooked dessert should be stored only in a dry and not warm place.
  3. Do not forget to ready homemade marshmallows roll in powdered sugar - this must be done so that it does not stick together during storage.
  4. Marshmallow can be made in the glaze. To do this, combine cocoa, sugar and water, boil the mixture in a saucepan. Dip the marshmallow in the resulting icing and put it in the fridge.
  5. Homemade marshmallows can be used as a cream base for the cake, especially if you make it on cream.
  6. Replace one-fourth of the sugar in the recipe with molasses and then you extend the "life span" of marshmallow for a week. When drying, such a marshmallow will have a tender and airy center.
  7. If you are cooking marshmallow on the basis of apples, then the most suitable variety is Antonovka. Mashed potatoes should be thick, then the finished marshmallow will long keep its shape.
  8. Another secret to the perfect shape of a marshmallow is the long whipping of ingredients. Do not regret not sludge, not time! That is why each stage in the recipe has its temporary definition of how many minutes you need to beat the ingredients with a mixer. In addition, the mass should be a perfect homogeneous consistency, no matter what components you use - fruit or gelatin with sugar.

Many sweet tooths with the word “marshmallow” represent airy colored pieces of something like a cloud. Marshmallows are pink, green, yellow, with chocolate or without. Creamy, coffee, lemon. But have you ever wondered what a marshmallow is made of, and so it has such a rich color and so delicate taste.

Useful and harmful properties of marshmallow

About the dangers and benefits of this delicacy between nutritionists are deeply debated. The composition of the marshmallow includes pectinwhich is the main beneficial ingredient.

  1. What is its benefit?
  • Takes part in the metabolism and stabilizes redox processes.
  • Lowers cholesterol.
  • Improves blood circulation.
  • Eliminates dysbiosis.

Given these properties of pectin, it can be concluded that marshmallow helps to lose weight and improve the work of the circulatory system and gastrointestinal tract.

What else can be useful marshmallows?

  • Improves hair condition.
  • Makes skin velvety.
  • Increases immunity.

And that's not it! This sweet delicacy can boost your spiritsif something suddenly darkened him. And this is an important indicator of utility.

  1. And what's the harm?
  • Each eaten marshmallow can be deposited in the hips and waist.
  • It can raise the level of sugar, if you suffer from diabetes - it is better not to risk it.

The most important thing when eating a marshmallow is to observe its measure and not to overeat.


How to choose and how to store marshmallows?

When buying a marshmallow in the store, note the following specifications:

  • If there is an opportunity, you need a little pressure on the marshmallow and see if the surface quickly returned to its place, then the product is most likely fresh.
  • Icing sugar, which is sprinkled with marshmallows, should not be stuck together, and the pattern smeared.
  • If frozen dairy products, soda or even vinegar were used in the manufacture, the color will be grayish.
  • Too bright color says about the application a large number  dyes, perhaps in order to disguise some defects. This marshmallow white.
  • An improperly cooked marshmallow will have a viscous consistency. This product is inconvenient to eat.

Natural marshmallows will have a delicate flavor with a fruity touch.

For proper storage  Marshmallow is better to choose a cool place without access to light, if it is not unpacked. Thus, it can lie for up to 1.5 months.

If you have already opened its packaging, then it is better to shift the product to a vacuum container, otherwise it will flash and dry.

If you keep the marshmallow in a warm place, it will melt and lose its shape.


Slimming Marshmallows: How Does This Product Help?

In fact, even though marshmallow is a good present and sweet joy, this is a low-calorie product: there are 326 calories per 100 grams, which is not much for a sweet delicacy. For those who are dieting, marshmallows are suitable for nothing else. to relieve dietary stress, as pampering with something sweet. How to do it better?

  • You need to buy only high-quality, manufactured by all the rules product. It helps cleanse the body and eliminates harmful toxins.
  • Do not abuse, 1 things a day is enough.
  • It is better to divide one marshmallow into two steps, in the morning and in the evening. So you can please yourself after waking up and before bedtime.

If you are already tired of eating marshmallows in the classic form, you can make a cake out of it. To do this, grind the marshmallow with a mixer, add butter  (200 g), flour and condensed milk (250 g). You can add your favorite fruits by dividing the resulting dough across the structure into the lower and upper halves, between which you put the stuffing. Without baking, put it all in the fridge. Marshmallow at low temperatures will thicken and make a cake.


What make marshmallows: composition

The choice of marshmallow today is extremely diverse: glazed, unglazed, two-colored and decorated. What is it cooked from and how to get such a variety?

The product is obtained by whipping and grinding egg white with sugar and fruit puree. Forming components are: pectin, gelatin or agar-agar.

The cooking scheme itself looks like this:

  • Classic option:
  2. Preparation of sugar-fruit puree or berry syrup with the addition of agar-agar.
  3. Kneading marshmallow mass.
  4. Drying marshmallow halves.
  • A variant of marshmallow on pectin:
  1. Preparation of the components.
  2. Preparation of fruit and sugar mixture with the addition of pectin.
  3. The formation of marshmallow mass.
  4. Marshmallow

Simply put, marshmallows are made from fruit and berry dough with the addition of any formative componentbut without flour.


What are marshmallows and marshmallows made of?

Many people don't see the difference between marshmallow and marshmallow, and it exists, though not large. What makes them different: of course, the composition and technology of preparation.

  • Marshmallow contains less apple or berry puree than candy and more formative ingredients. Classical fruit candy in general such components do not imply in its composition.
  • Pastille was originally made without adding egg bek, marshmallows were always prepared only on its basis.
  • Marshmallow dough is laid out in forms, and marshmallow is spread with layers and dried.
  • The form. Marshmallow has always been a round shape, the candy has the same in the form of elongated strips.
  • Pastila is harder in its consistency.
  • Marshmallow is glazed with chocolate, the pastille has not yet been made glazed.

So adherents of such an opinion that a marshmallow is a round marshmallow, one can say it is not so! Marshmallow is a separate confectionery product.


How to make marshmallows at home?

You can make marshmallows at home. Such a product will be of high quality, and therefore really useful. Give an example cooking classic marshmallows:

  • Sugar (1 kg) pour in a small saucepan, cover with water and boil.
  • Soak gelatin (60 g).
  • Transfer the soaked gelatin to a boiling sugar syrup, then remove it from the heat.
  • Beat with a mixer. Wait 5 minutes and whisk again.
  • Add citric acid (1 tsp.) And soda (0.5 tsp.). Beat up.
  • Let sit for 20 minutes.
  • Form roundels and lay them on a wooden board.
  • Let the marshmallow frost. This can take from 1 to 5 hours.


As you can see, the preparation of delicacies is not such a laborious process.

In this article, we looked at everything that is known about marshmallow and even compared it with marshmallow. Now you can tell everyone with confidence that the marshmallow is not a marshmallow, and the marshmallow is not a marshmallow and why. And knowing what marshmallows are made of, you can cook it yourself at home.

Video lesson: making marshmallows at home

In this clip, chef Elena Bazhenova, will tell what they usually make marshmallows, will show step process  Cooking Apple Marshmallow: