How to cook apple marshmallow. Cooking a dish step by step with a photo

Good day to all.

And immediately the question is: do your children like marshmallows? We always have 2 types of it at home. One on fructose in thin slices, and the second in the form of a lush cake - Belevskaya. Children enjoy cracking both of its types.

But the real revelation for them was the pastila that my grandmother cooks. Remember her, in big rolls drying on newspapers on the porch? This is how she treated them in the winter. It was just a delight. Now grandma knows exactly what to take on the gifts.

And now, watching the slow ripening of fruits on apple trees, I thought, why make only juice from apples and, after all, you can easily cook marshmallow yourself.

There are 5 recipes in the selection, but I think that most will only use the first one, because it is the easiest.

Apple pastille at home: a simple recipe in the oven without sugar

My grandmother never used an oven when making pastila. Previously, there was no gas in the villages, but now, when it appeared, she still does not favor it, preferring the good old brick stove.

But the use of the oven allows you to significantly speed up the process, which in turn makes it possible to recycle large quantity apples, which is very convenient when the harvest is really rich.

Cooking:

1. For cooking, we only need apples. They need to be peeled and seeds removed, cut into slices and put in a pan in which they will be cooked. The number of apples is determined easily - how many fit into the pan, we take as many.

The pan should be thick-walled (cast iron) or aluminum. In ordinary enameled apples, they will burn.

2. Put the pan on medium heat, add 1 cup of water and cook for half an hour under a closed lid to soften the fruit.

It is not advisable to stir at the same time, but if you are afraid that it may burn, then mix gently, trying not to turn the apples into puree ahead of time, since after cooking the liquid will need to be drained and I would not want a lot of pulp to go along with it.

3. After 30 minutes, we check that the pulp is completely boiled and is easily pierced with a fork, remove the pan from the heat and drain the resulting liquid.

4. We interrupt the pulp with a blender to the state of air puree.

5. Next, take a baking sheet, cover it cling film or parchment paper (parchment paper seems more environmentally friendly to me, but here you need to carefully read the instructions for using cling film - is it safe when heated) and apply puree on it in a thin layer, no more than 0.5 cm thick, and even thinner.

6. Turn on the oven on the smallest fire (something around 60 degrees) and send the future marshmallow into it. You can make several such baking sheets at once, depending on how many fit into the oven.

Drying is carried out for about 10 hours with the door ajar, so that the moisture released by the fruit evaporates.

If cooking took place in the evening, then we dry the marshmallow for a couple of hours, but turn off the oven at night without taking out the baking sheet. We continue in the morning.

7. Pastila will be ready when it is no longer sticky. Then it must be carefully removed from the film, rolled up and cut into portions that are convenient for storage.

It is easiest to store in plastic containers with a lid.

Apple marshmallow at home without a blender according to an old recipe

And here is my grandmother's recipe, according to which they cooked in my childhood, when they still did not dream of any electric kitchen helpers. All hands.

Cooking:

And again, we only need apples. And sugar, if the variety is sour.

1. Apples are peeled and seeds are cut into small pieces (to simplify further cooking) and put in a cauldron or other thick-walled dish. Turn on medium heat, pour a glass of water and cook for 20 minutes under a closed lid.

2. After 10 minutes, add sugar and mix gently. It is difficult to say how much you need, on average they recommend 1 cup (200 ml) per 4 kg of peeled apples.

3. Once cooked, the apples are soft enough to be mashed with a mallet. It is no longer necessary to drain excess water, since sugar is dissolved in it. And there shouldn't be too many.

The resulting puree should be tasted and, if necessary, add sugar and mix thoroughly while the puree is still hot.

After that, we wait for complete cooling.

4. Using a spoon, apply the cooled marshmallow on parchment paper with a thin layer and leave to dry in the sun for 2-3 days.

There are two important points here:

The paper should be thick so that the finished marshmallow can be easily separated from it.
It is necessary to dry it in the sun, and not in a warm room, otherwise the marshmallow will simply become moldy.

5. Pastila is ready the moment it stops being sticky. It is easiest to store it rolled up.

Step by step photo recipe for making marshmallows with honey

There is a widespread misconception that replacing sugar with fructose in meals makes them healthier and more dietary. This is a dangerous misconception that has grown on the fact that diabetics replace sugar with fructose. Fructose does not really increase blood sugar and allows people with diabetes to enjoy sweets. But this has nothing to do with "dietary".

With fructose, you will gain weight just as quickly as with regular sugar.

Therefore, honey, containing practically only fructose, is of course very tasty, but not at all safe. In everything, it is important to observe the measure.

To prepare 1 baking sheet of marshmallow we need:

Apples - 6 medium
Honey - 1 tbsp
Lemon juice - 2 tbsp

1. We need lemon juice so that the apples do not turn black while they are waiting for their turn. Therefore, before cutting them, we take a bowl with cold water and dissolve in it 2 tablespoons of lemon juice.

2. Peel the apples and seeds and cut into slices.

3. Then we shift the apples into a saucepan (water with lemon juice need to be drained), add half a glass of clean cold water and turn on medium heat.

Cook under a closed lid, stirring occasionally, for 15-20 minutes until the apples become soft and translucent.

4. After that, remove the pan from the heat, wait until the fruits have cooled, and then interrupt them in a blender.

5. Add honey and beat again.

6. Distribute the resulting puree evenly over a baking sheet covered with parchment paper or a silicone mat.

It is important that the paper covers the baking sheet completely, including the sides.

Preheat the oven to 60 degrees and put a baking sheet in it for 5-6 hours. Leave the oven door ajar.

7. Ready pastille is easily separated from the substrate and does not stick to hands.

8. Roll up a tube from the marshmallow and cut into portions of the desired size.

Ready. Bon appetit!

Video on how to cook marshmallow in an electric dryer

Well, if you are a happy owner of an electric dryer (or scientifically a dehydrator), then for you the process of making marshmallows at home will become even easier and more enjoyable.

I suggest watching a video on this topic.

A quick recipe for making apple cinnamon marshmallows

In the manufacture of pastilles, you can use a large number of products. It can be other fruits like plum or apricot, or even vegetables like pumpkin. You can add raisins or nuts.

This interesting options, which I will consider in more detail in other collections, but for now I offer the easiest way to make marshmallow more fragrant - add cinnamon to it.

And again, for cooking, you need very few ingredients:

Apples
Sugar
Cinnamon

1. Peel the apples (optional), remove the seeds and cut into slices. We put them in an aluminum pan and cover with sugar.

About 1 cup of sugar is needed for a filled pan with a volume of 5 liters. Glass - 200 ml.

2. Pour 1 glass of water into the pan, put it on medium heat and cook for 15-20 minutes under a closed lid until the fruit is completely softened. If the pan is not aluminum or thick-walled, then you need to stir constantly so that the apples do not burn.

3. Then knead the fruit with a blender to a puree state. And continue to evaporate the puree for another 20 minutes over low heat to remove excess moisture.

It is especially important to continue stirring here, because. without stirring, the puree begins to “gurgle”, splashing pieces of apples around it.

Then take the puree off the heat and let it cool down.

4. Take a baking sheet, line it with parchment paper, sprinkle with cinnamon and evenly distribute applesauce.

Here is an interesting point: the thicker the layer, the sweeter the marshmallow will be. And the thinner, the correspondingly more sour.

5. We send the baking sheet to the oven, heated to 80 degrees for 3-4 hours. As in all previous recipes, we do not close the door all the way so that condensate does not accumulate inside.

Periodically check the marshmallow by pressing on it with your finger and as soon as it stops sticking to it, take out the baking sheet, carefully separate the marshmallow from the paper and fold it into a tube.

As you can see, making marshmallow is not at all difficult. You just need to be patient and do not forget to get it out of the oven in time.

And in the next article, we will take a closer look at how to cook Belevsky marshmallow. I wanted to add her to this collection, but she deserves a separate one.

And that's all for today, thank you for your attention.

2 years ago

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Apple harvest season is about to begin. It's time to stock up on recipes on how to cook delicious apple health benefits. I think no one will remain indifferent to or apple marshmallow. Probably few people cook pastila now. But in vain! It is not only very tasty, but also useful, especially for children. Great replacement for store bought sweets. I highly recommend stocking up for the winter. For everyone who wants to try, I will tell you in detail how to cook apple marshmallow at home.

Compound:

apples
sugar (optional)

Pastila from apples in the oven

Pastila can be made from any apple, even fallen ones, if you grow apple trees yourself. The amount depends on what kind of utensils for cooking apples you will use. I have a 5-liter pan, so I cook as many apples in it as it comes in. I'll tell you straight away that they don't fit. enamel pots. Apples in them burn with prolonged heating.

Remove seeds from apples and cut into small pieces or slices. If the peel of apples is hard and dense, then you can peel the apples.

I put the apples in a saucepan, pour water. For this number of apples to start 1 glass. Put on fire, cover with a lid and bring to a boil. I add 5 tablespoons of sugar. This is according to taste and desire.

Stir the apples from time to time so that they heat evenly. If there is very little liquid or it has evaporated, then I add a little water so that the apples do not burn.

I cook until the apples turn almost into porridge.

Then I puree the apple mass with an immersion blender. At the same time, I do not remove the pan from the minimum heat.

I boil the resulting puree further to get rid of excess liquid - the mass should thicken. I do this while constantly stirring the apple mass over low heat so that it does not burn. Now be careful! When applesauce boils, it gurgles violently and hot sprays fly out. I take the pot off the fire.

How to make apple marshmallow

I line the baking sheets with baking paper. I note that it is better to take thick paper. I don’t know if simple tracing paper is suitable for this, because it is very thin and, I think, it will have time to get soaked while the marshmallow is being prepared. I spread the apple mass all over the baking sheet layer no more than 0.5 cm. From this number of apples, I get 2 baking sheets.

Important nuances!

I put the apple marshmallow to dry in the oven at a temperature of 80-90 degrees. I turn on the top and bottom heat of the oven.
Dry with the oven door slightly ajar. To do this, you can insert a pencil between the door and the oven body. This is necessary in order to be able to release wet steam.
I turn on the convection mode so that the heating is uniform. Especially if I put 2 baking sheets at the same time.
Cooking apple marshmallows with this temperature regime takes about 3-4 hours. And this is the fastest way.
BUT, in order to preserve more vitamins, it is better to dry the marshmallow at a temperature of 60-70 degrees. It will take longer, about 5-6 hours.
How to check the readiness of pasta? Take out the baking sheet and touch the marshmallow with your hand. Ready marshmallow does not stick to the hand and should not be soft. If there are such areas, then you still need to dry the marshmallow for some time.
Since everyone's ovens are different, you need to control the process accordingly. It really shouldn't scare you. In the process of cooking, you will definitely feel everything yourself - how much, in what mode and what time is needed for cooking in your oven. Do it once, the second time will be much easier.

I cool the finished sheet of apple marshmallow a little and carefully remove it from the paper. This is done quite easily.

If there is a need to dry a sheet of marshmallow on the other side, then I turn it upside down, spread it on a new sheet of paper and dry it again in the oven.

Homemade apple pastille in the oven is ready. Can be rolled up and cut.

Keep chopped apple marshmallow can be in a closed dry container. Rolls in a dry place.

Sweet option

You can grease a sheet of apple marshmallow with liquid honey, sprinkle with chopped nuts, roll up and cut. This paste is not for long-term storage.

P.S. By the same principle - pureeing and drying - you can prepare marshmallows from different fruits and berries. No need to cook! Peel all fruits before pureeing.

Possible combinations:

pear, kiwi, banana
peaches, plums, apricots
raspberry, currant
strawberries, seedless grapes, etc.

Cook with pleasure and eat healthy!

With love for you

Used video https://goo-gl.ru/BUq

Healthy delicacies have won the recognition of consumers for a long time, so they do not need to be introduced. Today we are considering apple marshmallow, it can easily be made at home. Here's a simple recipe and a few more delicious variations!

Sugar-free apple pastille in the oven - a simple recipe

apples of the Antonovka variety - 1.5-2 kg.

1. Apple marshmallow cooks quickly in the oven. The first thing you need is to free the fruit from the cores and peel, and then chop it into slices.

2. Prepare a thick-bottomed cooking pot and move the apples there. It is better not to take enameled dishes. A heat-resistant pan made of aluminum or cast iron is suitable.

3. Pour in water so that it rises about 3-5 cm from the bottom of the dish. Cover the contents with a lid. Turn on the burner to the middle mark, boil the apples for 30 minutes.

4. Try not to mix the contents so that porridge does not turn out. After the allotted time, pierce the slices with a fork and evaluate how steamed they are.

5. Switch off the hotplate. Cover the bowl with a lid and drain off any excess liquid. Arm yourself with a blender, immerse it in a saucepan to make the composition puree and airy.

6. It's time to bake apple marshmallows. At home, for this purpose, a baking sheet covered with parchment is used. A simple recipe: pick up the mixture with a fork, roll out on paper. The layer should be no more than 4 mm.

7. Send the baking sheet inside oven. Set the temperature to 60 degrees. Open the door slightly to prevent moisture from accumulating. Record 10 hours, all this time the marshmallow will languish.

8. Readiness is determined by the surface. Touch the rolled layer. If the skin does not stick, then the delicacy is ready. Pry off its edge, remove it from parchment, roll it into rolls. Cut into pieces and keep in containers.

Apple marshmallow in the dryer

apples (sour-sweet or sour) - 1 kg.

Apple marshmallow can be cooked in a fruit dryer. The treat retains all valuable elements, since there is no heat treatment.

1. Prepare the fruits: wash them, remove the cores, chop them into slices.

2. Pass through the processor / meat grinder / blender to get a puree composition. Cover the bowl with a lid, drain the juice in this way.

3. Prepare the tray of the electric dryer. Smudge apple porridge in an even layer of 4-5 mm.

4. Put the tray into the cavity of the device, turn on the dryer. Cook the treat until it stops sticking to the skin (touch the center of the marshmallow).

5. As soon as this happens, turn off the device. While the treat is still warm, remove it from the surface of the tray with a leaf. Roll up, chop into portions and close tightly.

This is how easy it is to make apple marshmallows at home. Agree, simple recipe!

Pastila from apples in a slow cooker

water - 50-60 ml.
sweet and sour apple - 1 kg.
honey - 30 gr.

Above, we examined how apple marshmallow is made in an electric dryer. Now we offer to study the recipe using a slow cooker.

1. By analogy with the previous methods, prepare raw materials. Free the fruit from the middle and peel. Chop into orange slices.

2. Send to the multicooker bowl, add water in the amount according to the recipe. Set the "Baking" function for 40 minutes. Stir contents from time to time.

3. When the fruit is baked, drain the resulting liquid. Cool the mass, then arm yourself with a blender and grind it. Add honey. This completes the work of the multicooker, then you have to work with the oven.

4. Spread the gruel on a lined baking sheet so that the thickness of the layer does not exceed 4-5 mm. Leave the treat for 10 hours in the oven to bake at a temperature of 60 degrees.

Apple marshmallow is aged in an airtight container at home. This is not the easiest recipe, but if you have a slow cooker, you partially facilitate cooking.

Apple marshmallow according to an old recipe

sour apples - 4 kg.
granulated sugar - 0.2 kg.

Apple marshmallow has been prepared at home using this technology since ancient times. old recipe passed down from generation to generation, but is now publicly available.

1. So, after cleaning and washing, the fruit must be cut into slices and placed in a cast iron pan or cauldron. The dishes are installed on the burner, the contents languish under the lid for a third of an hour at medium power.

2. After 8-10 minutes have passed since the start of languishing, add granulated sugar. You don't need to mix. Wait for the end of boiling, do not drain the separated juice.

4. Now it's time to spread the composition on a baking sheet covered with parchment. Remember that the layer should not exceed the 5 mm thick mark.

5. Drying is carried out in the open sun, and not in the shade, for 2.5-3 days. Do not leave the mass in the room, otherwise it will become moldy.

6. Readiness is easy to detect: apple marshmallow does not stick to the skin, easily separated from the paper. At home, all you have to do is roll the treat into a roll and place it in a container. This is such a simple recipe!

Sugar-free apple pastille quick recipe

apple variety "Antonovka" - 1 kg.

apple marshmallow according to this recipe, cooking is considered dietary. At home, it is prepared by people who care about the figure.

1. Leave only the pulp of the fruit, cutting off the peel and removing the middle. Chop the finished halves into pieces of equal size.

2. Set the power of the burner to a level between the average and the minimum. Send fruits to the pan, boil them.

3. When the slices are steamed and soft, drain the liquid. Turn the pieces of fruit into porridge with a blender so that the mass becomes voluminous.

4. Heat the oven to 100 degrees. Spread the mass on parchment placed on a baking sheet. Plate thickness - 4 mm.

5. Send the future treat to the oven, do not close the door tightly, leave a gap. Note 6 hours - that's how long it takes for quick drying.

Pastila from apples with honey

honey - 20 gr.
apple - 6 pcs.
lemon juice - 40 ml.

Apple pastille is a favorite delicacy. It can be prepared at home with the addition of honey. This is a very simple recipe.

1. Take a cup, fill it with cool water and stir in the lemon juice. Peel the apples and cut into slices. Put in a bowl with a solution so that the fruit does not darken.

2. Pour 150 ml into a suitably sized saucepan. water and put fruit in it. Set the stove to medium power. Stew apples with the lid closed for about a third of an hour. Don't forget to stir.

3. Fruit should soften and become translucent. Switch off the burner and wait for it to cool down. Puree apples with a blender.

4. Enter honey into the gruel and mix again. Line a baking sheet with parchment paper and spread applesauce evenly over it. Bake the marshmallow for about 1 hour at 60 degrees.

5. During cooking, it is recommended to open the oven door a little. The finished delicacy will not stick to the skin and will easily fall behind the parchment. Roll up the pastille and cut.

Apple marshmallow with walnuts

apple - 2 kg.
granulated sugar - 160 gr.
water - 110 ml.
walnuts (peeled) - 1 cup

Pastila from apples "Oriental" at home is prepared with nuts. A simple recipe will not cause you additional questions.

1. Peel the fruit and cut into pieces. Place in a container and pour in water. Boil them until soft, turn into puree. Continue to boil the mass until it darkens.

2. Grind walnuts and add to puree together with sugar. Simmer the components for 10-12 minutes.

3. In parallel, line the baking dish with parchment and heat the oven to 70 degrees.

4. Spread the mass over the entire surface of the baking sheet. Bake with the door open for about 7-8 hours.

5. Cooking apple marshmallow is over. Do-it-yourself treats at home can be sprinkled with powder if desired. Cut it up and try it.

Pastila from apples with cinnamon

ground cinnamon - in fact
granulated sugar - 250 gr.
water - 230 ml.
apples - 4 kg.

If you want to make an unusual apple marshmallow, you should use cinnamon at home. Consider a simple recipe.

1. Chop the apples and put them in a fireproof container. Pour in water and add sugar. Boil the fruit for a third of an hour over medium heat with a lid. Stir constantly.

2. When the apples are soft, puree them with a blender. The finished mass must be boiled over a lazy fire for another third of an hour to completely get rid of excess moisture. Constantly stir the mass.

3. Remove the container from the burner and wait for it to cool down. Line a baking dish with parchment paper and sprinkle with cinnamon. Roll out the apple mass. Bake for several hours with the door open at 80 degrees.

Belevskaya pastila from apples

granulated sugar - 0.1 kg.
apples ("Antonovka") - 2 kg.
powdered sugar - 10 gr.
egg - 1 pc.

1. We prepare fruits in the same way as the previous recipes. Immediately spread the apples on a baking sheet and send to the oven. Bake at 100 degrees until completely softened.

2. After cooling, turn into a homogeneous gruel. Pour into mashed potatoes 50 gr. sugar, beat for 8-10 minutes with a mixer. Beat separately egg white with the rest of the sand. It should be a dense mass.

3. Mix 2 types of mixtures and beat with a mixer. Remove part of the mass (100 gr.) In the cold. Spread the apple mass about 15 mm thick on a baking sheet with parchment.

4. Now the apple marshmallow is baked at home for about 5 hours. This is not the easiest recipe, but you will certainly cope with it.

5. The temperature of the heated oven should be about 70 degrees. Don't forget to open the door. Take out the blanks and wait for cooling.

6. Finished cakes should be impregnated with a pre-set mass. As a result, you will get a biscuit in 3-4 layers.

Kolomna pastila from apples

egg - 1 pc.
granulated sugar - 180 gr.
sour apples - 0.8 kg.
powdered sugar - 12 gr.

1. Prepare the apples and send the slices to bake at 180 degrees. Grind the fruit into a smooth puree through a sieve. At the exit, you should get about 0.5 kg. masses.

2. Add sugar to warm puree and mix thoroughly. It must dissolve. Wait for the mass to cool down room temperature. Then add the egg white to the puree.

3. Beat the ingredients for 7-9 minutes with a mixer. Put in the refrigerator about 130 gr. finished mass. From the rest of the workpiece, make a cake. Spread it out on a baking sheet lined with parchment.

4. Dry the marshmallow at 70 degrees for about 6 hours. After cooking, leave the cake to cool. Next, you need to cut sharp knife into 3 equal parts. Keep in mind, the cake is very loose.

5. Thoroughly soak each part with the workpiece that you put in the refrigerator. As a result, the cake will be smeared on all sides and even on top.

6. Such a cake should be sent back to the oven for another 50-60 minutes. The temperature stays the same. Sprinkle pasta after cooking powdered sugar from all sides. Cut into thin sticks.

Now you can easily make apple marshmallows. Consider at home a simple recipe and a few other variations. Delight the household with a favorite childhood treat.

The recipe for this natural fruit delicacy should especially appeal to moms. The fact is that homemade apple marshmallow consists exclusively of apples and does not contain sugar. Such a marshmallow can be given even to small children, and even older children will definitely appreciate the marshmallow.

Apple marshmallow without sugar is perfectly stored for quite a long time, so you can prepare this wonderful dessert for the future for the winter. Especially if you have a chic crop of apples, and you don’t know where else to attach them.

By the way, the taste and aroma of this natural dessert can be varied. For example, add to applesauce ground cinnamon, cardamom, cloves, vanilla. Then the finished pastille will be not only very tasty, but also insanely fragrant.

Ingredients:

Cooking step by step with photos:

To prepare homemade apple marshmallow, we only need fresh apples. I give 1 kilogram of apples already prepared, that is, only the pulp with the skin (without ponytails and seed boxes). But again, you can take as many fruits as you have. This amount is enough for 1 standard baking sheet for a 60x60 cm stove.

So let's get the apples ready. For a recipe for thin apple marshmallow without sugar, absolutely any is suitable, both varieties and conditions. Broken, crumpled - everything will go into action. Well, it’s clear that we throw away the rotten ones, and cut off the wormy ones.

Now we need to decide how we will process apples. Since we need a uniform apple jam, you can pre-grind the fruit with a meat grinder (like me) or stew them until soft, and then pierce with a submersible blender.

Simmer the apples in a thick-walled saucepan over low heat until they are soft and the skin is soft. If the apples themselves are dryish, add some water - it will boil away during the stewing process anyway. Depending on the variety of apples, it can take from 2 to 3 hours. Do not forget to stir the applesauce from time to time so that it does not burn.

When the apple jam becomes completely thick, that is, there is no visible liquid, it will need to be dried. To do this, take a baking sheet and cover it with baking paper. If you are not sure about your paper (sometimes not very good quality), brush it with a thin layer of refined vegetable oil. We spread apple jam on paper and level it with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will dry for a very long time, and then it will not curl. Try to make sure that the jam is distributed in an even layer in thickness, otherwise the marshmallow may burn in thin places, while the thicker ones will not be ready yet.

We dry the apple marshmallow in the oven at the lowest temperature (no more than 100 degrees) with the door ajar. Depending on the thickness of the apple layer, the time may be needed in different ways. I dried the marshmallow for about 4 hours. When the apple jam stops sticking to your fingers, the marshmallow is ready.

Let it cool completely, and then turn the marshmallow upside down and moisten this very paper with water - let it lie down for about 5 minutes. Due to such manipulation, the parchment is perfectly removed. Without this, you can hardly remove at least a piece of apple marshmallow - it stuck tightly.

Multi-colored or white, sweet or sour, this delicacy is considered oriental sweetness. Apple marshmallow - elastic cubes or slices that we will learn how to cook today.
Recipe content:

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. Pastila is somewhat reminiscent of Turkish delight, but still belongs to the Russian national desserts, which appeared in the 14th century.

In real Russian pastille, the main ingredient was sour apples antonovka or wild apples. Thanks to the pectin contained in them, it was easy to transform the fruit into a dense sweet mass, and even without using sugar. Apple marshmallow was prepared in Russian ovens, and ripened for 2 days. Now, in order to cook it, it is necessary 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 rubbed through a sieve and beaten with long wooden spoons until fluffy. Then the mass saturated with small air bubbles is spread on canvas and dried in the sun or in an oven. To make multi-colored marshmallows, all kinds of berries are added to apples, such as raspberries, blueberries, lingonberries, and currants. Honey was used to give the pastille a sweet taste, and later granulated sugar was added. And to get a nice white color, egg white was added to the mixture. Real marshmallow will keep 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 marshmallow - how to cook?

Usually marshmallow is prepared from Antonovka, which grows in our latitude. But besides it, other varieties are also used: Titovka, Skryzhapel or Gorskaya Zelenka. These blocks are small, green in color and have a special density. Any fruit will do: small, large, broken, overripe, etc. Wormy and damaged places are cut off.
Sheets of thin marshmallow must be thoroughly dried. Then it will be intended for long-term storage.
When drying in the oven, the door must be opened slightly, otherwise moisture will not come out and the drying process will be delayed for a long time.
When drying marshmallows in vivo, in the sun, the mass can be smeared on sheets of cellophane. Then it will be easy to remove the finished product from them.
The taste of 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 skins, in ready dish she is not felt at all.
If the cooked mass is liquid, then it can be thrown onto a sieve to flow out Apple juice.
Any spices, nuts, seeds, sugar can be added to grated applesauce.
If you want to make a thick marshmallow, which you then plan to cut into pieces, then dry it in stages. Apply the first layer, dry and apply the next layer. Continue this procedure until the desired thickness of the product.
The finished marshmallow is well dried, not sticky to the hands and elastic. If it breaks, then it's too dry.
The product is stored in glass jars or cardboard boxes at room dry temperature.

How to cook 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 healthy and natural.

Calorie content per 100 g - 46 kcal.
Number of servings - any
Cooking time - about 6 hours

Ingredients:

Apples - any number

Step by step preparation:

Wash the apples and cut into pieces without removing the skin. Discard seed pods and cores.
Place fruit in a thick bottomed bowl. If the apples are not particularly juicy, then pour in a few glasses of water, it will boil away anyway. Cooked fruits will decrease significantly in volume, so put them in a pan in a slide.
Turn on the stove, cover the pan with a lid and simmer until the peel is soft. Depending on the variety of apples used, this process it will take 1.5-4 hours.
Cool the prepared apple mass. Strain through cheesecloth. Drink the juice, and grind the mass into a puree with a blender or a fine sieve. You can also twist apples in a meat grinder.
Lay a sheet of parchment on a baking sheet and spread the puree no more than 7 mm thick. For safety net, so that the marshmallow does not stick, the parchment can be greased with a thin layer of oil.
Heat the oven to 100°C and place the marshmallow. Dry it until done. IN warm days you can take out the baking sheet in the sun. The marshmallow will dry in about a day in good sun.
After the parchment sheet is turned upside down, sprinkle a little water so that the paper comes off easily.
Roll the marshmallow into tubes and store in a dry place.

If you've only eaten store-bought marshmallows, you probably don't know them. real 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 preparation:

Remove stems and cores from apples. Place them in a blender and puree until smooth.
Add honey and cinnamon and mix well.
Line a baking sheet with parchment paper or cling film.
Put applesauce on paper and spread a thin layer of about 1 cm over the entire surface. If the layer is thicker, then 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.

Big apple harvest? Not sure where to apply the abundance of apples? Prepare the long forgotten homemade marshmallow.

Ingredients:

Apples - 20 pcs.

Step by step preparation:

Wash the apples, cut into 4-6 parts, peel the cores with seeds, cut off the tails. Do not peel off the skin.
Spread the fruit on a baking sheet and bake in the oven at 180-200 degrees for 20-30 minutes.
Cool the baked apples a little and chop with a blender or crush with a pusher.
Lay a sheet on a baking sheet parchment paper and spread the resulting mass 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 a little so that the mass dries better.
The finished marshmallow will be elastic, dry and brown in color. If it sticks to the crayfish, then continue to dry it.
Remove the yummy from the paper, it will easily come off, cut into strips, wrap in tubes, put in glass jar, close the lid and store the dessert for up to 2 years in a dry place.

The simplest, lightest and quick recipe apple marshmallow is sugar-free marshmallow. This delicacy is perfect in the form of a sweet dessert for tea.

Ingredients:

Apples - any number
Water - if needed

Step by step preparation:

Peel the fruit, remove the seed box and cut into slices.
Place the apples in a heavy-bottomed saucepan, 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 be cooked within an hour, harder and more sour fruits will take up to 2-3 hours.
When the fruit breaks down into a puree, remove the pan from the heat and cool.
Strain the mass through a fine sieve and wipe through it. The puree should be brown.
Cover a baking sheet with parchment and lay out applesauce 3-5 mm thick,