Pineapple Marshmallows

Pineapple Marshmallows

1. The pineapple is pureed with a blender without adding water

2. Pour the puree into the milk pan (non-stick pan is best)

3. Add white sugar to the puree and heat it over low heat

4. Part of the white sugar and apple gum are mixed and poured into the puree

5. Continue to heat and stir, be careful not to paste the bottom of the pot

6. Then add maltose and continue to stir

7. Heat until the puree appears translucent and bubbling. The thermometer measures about 107℃. Squeeze a little lemon juice and turn off the heat.

8. Pour the puree into the mold, smooth it with a spatula, or directly pour it into a flat plate, let cool overnight at room temperature

9. Dip with caster sugar after demoulding to prevent sticking

Tips:

1. I originally wanted to buy water syrup on the Internet, but I saw a Korean product of Yishui, and I decided to abandon it. The effect of maltose is also very good.
2. Apple gum should also be replaced with gelatin powder.
3. The amount of apple glue can only be more or less, I tried the 4g amount, basically it doesn't form, it can be used for making jam. The amount of 6g has just been molded.
4. Lemon juice plays the role of adjusting the taste, it can be left or not.
5. I did double the amount in the picture~
6. You can try other seasonal fruits, orange, strawberry, mango...