Homemade Marshmallows

Name: Homemade Marshmallows
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Caster sugar; 65g maltose; 30g syrup; 1/2 teaspoon Lemon juice; 6g Isinglass powder

by Junzhi

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Before posting this blog post, I was actually a bit hesitant, because although this marshmallow is very delicious and the production process looks simple, it is still quite troublesome to actually operate this season. In addition to many details that need to be paid attention to, the fudge needs to be dried in a cool and ventilated place for 72 hours before it is finally shaped. This is also a test of our patience.
Therefore, I posted a "trailer" on Weibo a few days ago to see how everyone reacted to such a troublesome thing. It turned out that I was completely worrying about myself and underestimated the creation of family DIY enthusiasts. Power and mobility. Everyone is not afraid of troubles. As long as there are interesting snacks, they have to do it without creating conditions. In addition, the so-called marshmallows on the market either don't have any juice at all, or the additives in the ingredient list can't be counted by both hands. What is more attractive than the real marshmallows made by yourself? Therefore, there is only one answer to all-hurry up and down.
So, let's get to the topic now and see how this legendary marshmallow is made~

Ingredients

80g Caster Sugar
65g Maltose
30g Syrup
1/2 teaspoon Lemon Juice
6g Isinglass Powder

Homemade Marshmallows

1. First prepare the ingredients. 150g canned apricots in syrup (weigh after straining the syrup), mash the puree with a food processor

2. Add 6 grams of isinglass powder to 60 grams of apricot puree, mix well, and let stand for a while

3. Pour cooking syrup, lemon juice, caster sugar, maltose and the remaining apricot puree in a small pot

4. Sit the pot on the fire, heat and stir over a medium-to-small fire, so that the sugar is completely dissolved and becomes a syrup. Continue heating until the syrup boils

5. After the syrup has boiled, continue to heat it for a while on a small fire, until the syrup turns darker in color and golden yellow, then remove from the fire.

6. Cool the syrup from the heat for a while to lower the temperature slightly, then pour the apricot puree fish glue powder mixture in step 2

7. After pouring, keep stirring until the isinglass powder is completely melted and becomes a relatively clear sugar liquid

8. Cover the square mold with tin foil or grease paper, then pour the syrup into the mold and put it in the refrigerator for 3-4 hours until it sets. Take out the solidified soft candy, demould and tear off the tin foil/grease paper. The sugar at this time is very soft and sticky. Cut the sugar into 3-4 large pieces and place in a cool and ventilated place to air-dry for 72 hours, until the gummy is not sticky to the touch and is tenacious. Then cut the fudge into small pieces, put it in the fine sugar and roll it around, so that the surface is dipped in the fine sugar, and the marshmallow is ready

Tips:
1. This soft candy is made with isinglass powder. Because the coagulation ability of isinglass powder will be reduced at high temperatures, it is not possible to put the isinglass powder and syrup together in a pot and boil, but first use a part of the fruit puree to soften the isinglass powder, and then mix it with the boiled syrup. Stir until it melts;
2. The syrup needs to be boiled to the right heat, heat it on a low heat and cook until the syrup becomes darker in color, but also be careful not to overcook the sugar to caramelize. If there is a high-temperature thermometer, it is most appropriate to measure the temperature of the syrup to 107°C;
3. Although isinglass powder can make the syrup solidify into soft candy, it should not be added too much, otherwise the taste of the soft candy will become worse;
4. For the cooking syrup in the recipe, you can also use golden syrup, glucose syrup or inverted syrup (there are always children's shoes asking what inverted syrup can do besides making moon cakes. Now it is useful.)
5. The most important and difficult point in making this soft candy is that the soft candy needs to be air-dried slowly to form the best taste. The air-dried place must be ventilated and cool. Such occasions are easier to find in autumn and winter, but not easy to find in summer. The alternative method is to put the fudge in the refrigerator compartment (no covering on the surface of the fudge). At present, most household refrigerators are air-cooled refrigerators. The fudge placed in the refrigerator will slowly be air-dried (provided that the refrigerator No peculiar smell will not cause odor, and it is spacious enough). PS: The smaller the volume of the soft candy, the faster the air-drying speed, so please divide the soft candy into small portions before air-drying.
6. If you don't dry the fudge and eat it directly, it is also a good snack, but at this time the fudge is relatively wet and sticky, and needs to be stored in the refrigerator. The surface cannot be dipped in fine sugar, otherwise the moisture in the sugar will be Melt the caster sugar;
7. Normally air-dried soft sweets can be stored for a long time without deterioration, and can be stored at room temperature. If stored in a cold storage, the shelf life will be longer;
8. In addition to apricots, other canned fruits can also make gummies with corresponding flavors. It is recommended to use canned fruit. If you don’t want to use canned food, fresh fruit can be used, but you need to boil it before use.