How to make marshmallows at home

Marshmallows are one of my favorite sweets. I often buy they in the store and never wonder how to do it. When I gave birth to a child, I could not eat sweets, because I was nursing. I could not deny myself the sweet and started to learn, what I can eat. One of the most "diet" options considered sweet are marshmallows. Light and airy it is not only in consistency, but also in terms of calories. The fact is that unlike cakes and sweets in the composition of the marshmallow no fat but there is help in digestion pectin, calcium, phosphorus and dietary fiber which normalize intestines work. There are store-bought marshmallows, it is difficult to understand what it's cooked. However, the reality is very simple and you can prepare store-bought marshmallows at home!

Recipe:

In this recipe agar CANNOT be replaced by gelatin or pectin.
Agar-agar is a gelling product of vegetable origin, obtained from brown and red marine algae. It is not soluble in cold water, so it makes no sense to pre-soak. Completely dissolved at a temperature of from 95 to 100 degrees. At 35-40 degrees, solidifies after curing it can be heated to a temperature of 90 degrees, and it will again become liquid.

To 150 grams of finished applesauce taking 350-400 grams of fresh peeled apples
130 g sugar
1/4 TS ground cinnamon
1 protein

For the syrup: 170 gr sugar, 100 ml of water, 6 g agar, 80 g invert/corn/glucose syrup

Apples cut into slices, pour a small amount of water and cook on medium heat until the consistency of mashed potatoes. Then RUB the puree through a sieve, add sugar and cinnamon and cook until the sugar is dissolved. Add the cooled puree and whisk with one protein. Boil the syrup and add it, beat for another couple of minutes. Put the mass into a pastry bag and press out marshmallows. Leave the marshmallows for 8-12 hours.

Bon appetit!

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