Marshmallow "Vanilla"

Marshmallow "Vanilla"

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Ingredients for the preparation of marshmallows "Vanilla"

  1. Sugar 600 grams
  2. Distilled pure water 240 grams (for syrup - 150 milliliters, for gelatin - 90 milliliters)
  3. Gelatin 15 grams
  4. Citric acid 1.5 teaspoons
  5. Baking soda teaspoon
  6. Vanillin ¼ teaspoon
  • Main Ingredients
  • Serving 1 serving
  • World Cuisine


Stove, Casserole, Deep casserole, Deep bowl - 2 pieces, Wooden kitchen spatula, Teaspoon, Tablespoon, Measuring cup for water, Mixer, Pastry bag with nozzle, Baking tray, Parchment paper, Plastic container with a lid, Refrigerator, Large flat dish

Cooking marshmallows "Vanilla":

Step 1: prepare gelatin and prepare sugar syrup.

First of all, turn on the stove 2 burners to the middle level. On one of them we put a pan half full of ordinary running water. In a deep bowl we put 15 grams of gelatin and pour it with pre-boiled and cooled to room temperature clean distilled water. Set the container with gelatin in the pan. We take another, but already deep pan, pour 150 milliliters of pure distilled water into it and add 600 grams of granulated sugar to it. We put the container with the ingredients on the second ring and bring the liquid to a boil. The water in two containers boils at the same time, so periodically stir the gelatin with a wooden kitchen spatula until completely dissolved, and with one eye we look at the boiling syrup. After the water with sugar boils, cook the sweet mass for 7 minutes Then remove the pan from the stove and pour the syrup into a deep bowl, pour the dissolved gelatin there.

Step 2: beat the marshmallows.

Set a bowl with two liquids under the mixer blades and beat the mass for 10 minutesby turning on the kitchen appliance at medium speed. After, without stopping the mixing process, we introduce into the gradually whitening mixture the right amount of citric acid, soda and vanillin. Continue whipping the ingredients for another 15 minutes, turning on the mixer at a high speed. If the mass does not thicken, increase the mixing time by another 5 to 7 minutes. Of course, the marshmallow mass should not be too thick, but after high-quality mixing it will be quite stable on the mixer blades.

Step 3: form the Vanilla marshmallow.

We take a pastry bag and set the nozzle on its narrow end. Using a tablespoon, we place the marshmallow inside the pastry bag and squeeze it onto a baking sheet previously covered with parchment paper. We form marshmallows at a short distance from each other, that's enough 2 to 3 centimeters. Leave it to dry on a baking sheet at room temperature for 2 to 3 hours. After, if desired, sprinkle the finished marshmallows with powdered sugar, transfer the candies to a plastic container with a tight lid and put in the refrigerator. Homemade marshmallows should be consumed within 6 to 7 days.

Step 4: Serve the Vanilla Marshmallow.

Marshmallow "Vanilla" served chilled or at room temperature. Before serving, the candies are laid out on a large flat dish with a slide and presented to the sweet table in the form of a dessert. This aromatic dish can be supplemented with different types of syrups, for example, chocolate, fruit, and berry. Savor vanilla marshmallows under a cup of hot tea, cocoa or with warm milk. Enjoy it! Enjoy your meal!

Recipe Tips:

- - It is better to use gelatin in the plates for the preparation of this type of marshmallow, its quality is much higher than bulk gelatin.

- - Instead of pure vanilla, which, if not properly proportioned, will give the finished product a bitter taste, you can use liquid vanilla extract, for the above amount of ingredients 1 - 1.5 teaspoons.

- - The amount of citric acid can be adjusted.

- - Instead of baking soda, you can use 1 - 1.5 teaspoon of baking powder.