Apple pastille at home is simple. Homemade apple pastille

Apple pastille - cooler than any candy! How to cook apple marshmallow at home and dishes with it

Pastila is a delicacy from childhood.

Previously, a homemade product was valued for its affordability.

Now the main trump card of marshmallow is naturalness.

There is nothing harmful, chemical and dangerous in it.

Let's cook healthy dessert yourself?

Apple pastille - general principles cooking

Any fruit is suitable for marshmallow: small, large, overripe, beaten. Wormy places and damage can always be trimmed. Apples are steamed, baked or stewed until soft, then chopped. Sometimes it is more convenient to grind the fruit first, then boil it. Then the puree is smeared with a thin layer and dried. Use the oven or put a treat in the sun.

In addition to thin marshmallow, there is a magnificent dessert on agar-agar. Sometimes it is replaced with gelatin. The recipe also includes egg white, which gives a special structure and airiness. Such marshmallow does not need to be dried, it is left for several hours to solidify.
classic marshmallow from apples without sugar

The recipe for the simplest pastille, which has been prepared for many years. Sugar is not even added to it, which makes the delicacy even healthier and more natural. For harvesting, you only need apples in any quantity.

Cooking

1. Cut the washed apples into pieces with skins. We discard the cores with seed boxes immediately.

2. We put the fruit in a cauldron or in a saucepan with thick walls. If the apples are not very juicy, then you can pour in a couple of glasses of water, it will boil away later anyway.

3. Turn on the fire, cover and simmer until the skins are soft. Depending on the variety of apples, this will take from 1.5 to 4 hours.

4. Cool the apple mass and grind it into puree. We do it with a blender. Can be twisted through a meat grinder.

5. We take a sheet of parchment, put it on a baking sheet and spread the puree. If there is any doubt whether the paper will come off, you can lubricate with a drop of oil. The maximum layer thickness is 7 millimeters, but it is better to do it thinner.

6. Put the marshmallow in the oven. We make the temperature minimal, it should not rise above 100 degrees.

7. Or take out in the sun and dry until tender.

8. Then turn the sheet upside down and sprinkle with water. The paper comes off easily. We twist the marshmallow with tubes.

Apple marshmallow at home with protein

A variant of a very tender apple marshmallow at home, which turns out to be lush and soft. It will take any applesauce, it is better to cook it yourself. What's more, it's very easy to do. Fruits are steamed and crushed in any way.

Ingredients

0.5 kg puree;

1 crude protein;

0.17 kg of sugar;

A little powder.

Cooking

1. Put the puree in a bowl, add granulated sugar and stir. If the apples were prepared on their own, then it is better to pour sand into a warm mass, then cool.

2. In a clean bowl, beat the protein until a strong foam.

3. Combine the egg white with the apple mass and beat together for a few more minutes.

4. We shift the tidbit onto a baking sheet, which must be covered with parchment.

5. Align the layer with a spatula, which should turn out to be about three centimeters.

6. We put in an oven preheated to 70 degrees, bake for about five hours.

7. Cool the marshmallow, cut into small pieces with a knife. So that the blade does not stick, you can wet it in cold water.

8. Roll the treat in powder, and it's ready!

T thin apple pastille with sugar

The recipe for sweet thin apple marshmallow at home, which is prepared using a slightly different technology.

Ingredients

1 kg of apples;

0.1 kg of sugar;

50 ml of water.

Cooking

1. Take apples, cut into pieces. There goes the weight pure product without ponytails and seed boxes with cores.

2. We twist through the meat grinder along with the skins.

3. Put on the stove, pour in water and add granulated sugar. Let the mass boil.

4. We make the fire below medium and cook the mass for about half an hour. We do not go far and stir regularly, mashed potatoes can burn.

5. We cool the mass.

6. We cover the baking sheet with oiled parchment, spread a thin layer of apples about 4 millimeters. It is convenient to do this with a flat spatula.

7. Dry in any way until cooked.

Apple marshmallow at home with agar-agar

The recipe for a lush and soft apple marshmallow, reminiscent of marshmallows. It is often sold in stores, and few people know that it is very easy to prepare a delicacy on your own. You will need agar-agar, which can be bought in the baking section.

Ingredients

4 apples;

0.4 kg of sugar;

60 ml of water;

4 grams agar;

1 protein;

Vanilla, powder.

Cooking

1. We combine agar-agar with prescription water, leave to dissolve.

2. Remove the middles from apples, cut the fruit in half, bake in the oven until soft. But you can also use the microwave. In it, apples will be ready in five minutes.

3. We take out the pulp from the apples, discard the skins.

4. Add 250 grams of sugar to apples and throw a pinch of vanilla for flavor. Beat the mass with a blender until smooth.

5. Add the remaining sand to the agar-agar, put on fire and cook the syrup. We boil for a minute.

6. Add protein to the cooled puree and beat at maximum mixer speed until the mass is light and fluffy.

7. Enter hot syrup, stir with a mixer for another minute.

8. We take any form, cover the inside cling film.

9. Pour out the apple mass and leave to solidify at room temperature three hours.

10. The finished marshmallow is cut, rolled in powder.

Spicy apple and plum marshmallow with cinnamon

To prepare such an apple marshmallow at home, you will also need plums. We take fruit equal number. But if something is more or less, then it's not scary.

Ingredients

1 kg of apples;

1 kg plums;

0.15 kg of sugar;

1 tsp cinnamon;

Oil, parchment.

Cooking

1. Cut the apples large pieces, throw into the pan. We discard the stubs.

2. Divide the plums in half, remove the seeds. We send to apples.

3. Pour in a glass of water, steam until soft under the lid. Stir occasionally.

4. Cool, wipe through a large sieve.

5. Add sugar and cinnamon, stir the puree.

6. Smear on oiled paper with a layer of about five millimeters.

7. Leave to dry in the sun or send to the oven.

8. We release the finished marshmallow from paper, twist it into tubes, cut it into pieces.

Apple marshmallow at home on gelatin

Another option for soft and white apple marshmallow at home. This recipe is for those who have not been able to find agar-agar. To taste, such a marshmallow is very similar to chewing marshmallow marshmallows.

Ingredients

0.4 kg of sugar;

0.5 kg of apples;

60 ml of water;

20 grams of gelatin;

1 crude protein;

Cooking

1. We cut the apples into 4 parts, remove the middle, put them on a dish for microwave oven and bake at maximum power for no more than 6 minutes.

2. Cool, take out the soft pulp.

3. Combine gelatin with water, let it swell for half an hour.

4. Add 250 grams of prescription sugar to applesauce.

5. Put the rest of the sugar in the gelatin and heat it in a water bath until all the grains dissolve. Never let the syrup boil.

6. Beat the protein and combine with applesauce.

7. Immerse the mixer and beat together for about five minutes.

8. Introduce gelatin in a thin stream, stir with applesauce at low speeds. You can throw in some vanilla.

9. Pour the marshmallow into a mold covered with foil, leave to harden in the refrigerator. This will take about five hours.

10. Ready-made delicacy take out, remove the film, cut into pieces and roll in powder. Store gelatin marshmallow in the refrigerator.

Delicate salad with apple and banana pasta

For the salad you need airy marshmallow on agar-agar or on gelatin. As a dressing, low-fat sour cream is used.

Ingredients

100 grams of marshmallow;

2 bananas;

2 tablespoons of nuts;

100 ml sour cream;

Powder to taste, vanilla.

Cooking

1. Peel bananas, cut into cubes.

2. We clean the kiwi, cut it a little smaller and transfer it to the bananas.

3. Cut the apple marshmallow into cubes. So that the delicacy does not stick, we moisten the knife. You can dip each cube in powder. We shift to fruits.

5. Fry nuts, chop. Mac can be used.

6. Sprinkle the salad with nuts and you can serve. The same salad can be collected in layers, it will look more interesting.

Roll with apple marshmallow at home

The recipe for an oriental marshmallow roll, for the filling of which you will need boiled condensed milk. You can buy a jar in a store or cook it yourself. Condensed milk should be thick.

Ingredients

150 grams of walnuts;

1 sheet of marshmallow;

1 can of condensed milk.

Cooking

1. We sort through the nuts, put them in a pan and fry. We cool, we cut in small pieces.

2. Lay out a sheet of marshmallow on the table. The larger it is, the thinner the roll will turn out.

3. Open the condensed milk, knead until smooth.

4. Lubricate the marshmallow with condensed milk, leave 2 centimeters intact from the opposite edge.

5. Sprinkle the thickened layer on top with nuts.

6. We take the nearest edge and twist a tight roll.

7. Put in the refrigerator for two hours.

8. We take out the roll, cut it sharp knife into cross sections. Any size.

9. Put on a dish, serve with tea.

Sweet rolls with cottage cheese and apple marshmallow

An amazing recipe for sweet rolls, which are made from thin marshmallows. Curd filling on gelatin. If the cottage cheese is weak in consistency, then we take less milk.

Ingredients

Marshmallow sheet;

300 grams of cottage cheese;

Sugar to taste;

1 banana;

70 ml of milk;

1.5 tsp gelatin.

Cooking

1. Pour gelatin with milk, leave to swell according to the time indicated on the package.

2. We heat the milk with gelatin to a liquid state.

3. Beat cottage cheese with sugar to your liking, add melted gelatin. We stir the cream.

4. Spread a sheet of marshmallow and grease with curd cream.

5. Cut the banana into long strips, put them in a row at the nearest edge.

6. We twist the roll.

7. We put it in the refrigerator for 3 hours until it hardens.

8. Cut the sweet rolls into 2 cm pieces, put them beautifully on a plate. Serve with condensed milk, jam, whipped cream.

Apple pastille - helpful tips and tricks

If thin marshmallow is being prepared for long-term storage, then the sheets must be thoroughly dried. Otherwise, mold may appear in them.

If the pastille is dried in the oven. That door must be opened. Otherwise, moisture will not come out, and the process will drag on for a long time.

Pastila turns out more tender if the fruit is rubbed through a sieve and the skins are discarded. But on the other hand, it freezes faster if you cook a delicacy with a peel.

If the pastille is dried in vivo, then you can smear the prepared mass on sheets of cellophane. The layers are easily removed from them.

Baby puree in jars can serve as the basis for cooking great dessert- pastilles. In this case, you do not need to spend time preparing its base, since the manufacturers have already done everything for you baby food. In this article, you will learn about the most popular recipes making pasta from baby puree.

In the recipes for making ordinary marshmallows from berries and fruits, puree is prepared by grinding fresh food blender or meat grinder, and to get rid of the peel and seeds, filter the mass. Making pastille from already ready-made puree, you are freed from unnecessary worries, since the product in the bank is already completely ready and has a homogenized appearance.

A wide range of purees presented by different manufacturers allows you to cook low calorie dessert With different taste. For marshmallow, applesauce, apricot, banana, pear, and even with milk and cream in the composition are suitable.

Ingredients:

• puree - 2 jars of 200 grams;
• sugar - 1 tablespoon;
• powdered sugar for sprinkling.

Cooking:

The fruit mass is laid out in a saucepan and sugar is added to it. If the puree is liquid, then it is boiled over low heat until thickened, with constant stirring. If the mass is initially quite thick, then it is only boiled for 3 minutes, and the sugar crystals are completely dissolved.

The finished fruit mass is laid out in a thin layer in a drying container. This can be a baking sheet or an electric dryer rack lined with baking paper or cling film. To prevent the puree from sticking, the paper is smeared with a thin layer of vegetable oil. It is convenient to do this with a cotton swab. The oil layer turns out to be very thin, and in the future it is not felt on the finished product.

In the oven, marshmallow is dried at a temperature of 80 - 90 for 3 - 4 hours. Place the tray on the top shelf oven, and keep the door ajar during the entire drying procedure.

If drying takes place in an electric dryer, then the heating temperature is set to a maximum value of 70 degrees. In order for the marshmallow to dry evenly, the grates are rearranged every hour.

You can dry the marshmallow natural way, for example, on the windowsill or on the balcony. The main thing here is to protect the product from insect attack. The time for such drying will take 4 - 5 days.

The readiness of the pastille is determined by touch. The layer should not stick to the hands, but at the same time, it should be elastic. Dried marshmallow is hard and brittle.

The finished product is twisted into a tight tube or cut into squares. If desired, sprinkle pastille on top. powdered sugar.

As additional additives to marshmallow, crushed walnuts, almonds, sesame seeds, cinnamon or vanillin, and sugar is replaced with liquid honey.

Pastila from baby puree with egg whites and gelatin

Pastila can not only be dried, but cooked using cold. For example, pastille with gelatin.

Ingredients:

• puree - 1 jar (200 grams);
• sugar - 1 tablespoon;
• chicken proteins - 2 pieces;
• gelatin - 2 tablespoons;
• powdered sugar for sprinkling.

Cooking:

Put baby fruit puree in a bowl and add gelatin to it. This mass should swell within 30 minutes.

Egg whites are beaten with sugar until a dense foam is formed. This is best done with a mixer, not by hand.

After the gelatin is saturated with moisture, whipped proteins are added to the puree. The mass is gently mixed and laid out in a mold, greased a small amount odorless vegetable oil.

The container is placed in the refrigerator for 10 - 12 hours. After the mass hardens, it is cut portioned pieces and sprinkle with powdered sugar on top.

Vanillin or cinnamon can be added to such a marshmallow for flavor. If you add a little food coloring to the egg-fruit mass, then the marshmallow will acquire an unusual color.

Watch the video from the SweetFit channel about the cooking method dietary marshmallow from baby puree

Marshmallow storage

Store homemade marshmallows in glass jars or plastic containers in a refrigerator. The shelf life of the dried product reaches six months, but it is better to eat gelatin marshmallow immediately.

Everyone can enjoy sweet apple marshmallow, because it is one of the most harmless desserts. There are quite a few types of marshmallow depending on the method of preparation. For example, sheet marshmallow, which is dried for a very long time, and then rolled up or cut into strips; pastille, reminiscent of marmalade or Turkish delight; pastille, similar to a soufflé. The unifying factor of all types of marshmallow is that it is necessarily prepared on the basis of fruit puree or juice.

Apple pastille, similar to soufflé, is the most delicate, lightest variety of it. In its texture, it is very much like a marshmallow, but even more delicate. If we compare apple marshmallow prepared at home with homemade marshmallows, then the first one has a number of unconditional advantages. Yes, marshmallow will not be as beautiful as marshmallows. But at the same time, almost half as much sugar is used for its preparation, which reduces the calorie content and creates a more delicate texture. And also, compared to marshmallows, it is much easier to cook apple marshmallow at home, because there is no need to beat the mass “correctly” until desired temperature to keep the dessert in shape. So, even a novice cook can cook it.

Choose apples for the marshmallow recipe rich in pectin. For example, great suitable variety"Antonovka". The taste of apple marshmallow is delicate, sweetish, with a barely noticeable sourness, which is most often emphasized with vanilla.

Cooking time: 30 min. + 12-14 hours. for curing and drying
Exit finished product: 450 grams.

Ingredients

To make apple marshmallow you will need:

• apples 4 pieces
• sugar 410 grams
• water 60 grams
• egg white 10 grams
• agar 4 grams
• vanillin
• food coloring
• powdered sugar for sprinkling

How to make apple marshmallow at home

To start, mix the agar with water and leave to soak.

Peel apples from seeds and cut into halves.

Bake the apples until tender, so that the flesh becomes soft. To do this, it is convenient to use the microwave - in it the fruit will be ready in 4-5 minutes.

Use a teaspoon to scoop out the flesh of the apples to separate it from the skin.

Thoroughly smash the apples into smooth puree blender or wipe it through a sieve, and then mix with 250 grams of sugar and vanilla.

Stir to dissolve the sugar under the influence of the residual temperature. Leave the mass to cool completely.

While the puree is cooling, you can prepare the syrup. To do this, heat the syrup with agar over low heat. The syrup will thicken and become jelly-like.

Pour the remaining 160 grams of sugar and mix.

Once the syrup boils, boil it for a minute.

Add the protein to the applesauce with sugar and beat at high speed until the mass brightens and becomes fluffy, and then, without interrupting the beating, add the hot syrup in a thin stream.
After you add the syrup, reduce the mixer speed and beat the mass just until it is evenly mixed with the syrup.

Pour half of the liquid into a mold lined with cling film.

Add food coloring to the remaining half and stir.

Pour the mass over the white layer and use the handle of a spoon to make decorative stains.

Leave the marshmallow at room temperature for 4-6 hours to harden.
Then sprinkle generously with powdered sugar.

Take it out of the mold, separate the film and sprinkle with powder on the other side. Cut the marshmallow into long pieces and roll each on all sides in the powder.

Let the apple marshmallow dry for another 6-8 hours, then transfer it to a resealable storage container (keep it at room temperature).
Serve apple marshmallow with unsweetened fruit or herbal tea.

Pastila from apples at home © Magic Food.RU

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 thin slices, and the second in the form of a magnificent 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 fire, add 1 glass 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 with 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 with a thin layer, no more than 0 thick 5 cm, and even thinner is better.

6. Turn on the oven for the most small fire(something about 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 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 dishes. 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. Merge excess water no longer needed, 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 aluminum pan and sprinkle 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, 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.

At the time of picking apples, the question often arises of what to do with those fruits that are not suitable for the usual purposes. In this case, the pastille recipe will come in handy. homemade marshmallow from apples is good for tea or just like that, it is readily eaten by both small and adult sweet teeth and even those who do not like sweets very much.
If you cook apple marshmallow with us, you will understand that apple marshmallow at home is not only very delicious treat, but also a profitable way to process a rich crop. In this recipe, you can use fruits that are not stored for a long time or those that are already starting to deteriorate (of course, problem areas are cut out). In the process, we will use an electric fruit dryer, but it is possible to use an oven. In this case, the temperature should be set to the minimum, and the time should be adjusted independently according to the degree of readiness.

Taste Info Berries and fruits / How to dry…

Ingredients

• apples (we have a variety " White filling") - 1 kg;
• sugar - 100 g;
• water - 100 ml.

How to make apple marshmallow at home

Let's prepare the food first. Apples can be of any degree of maturity (except for very green ones, they should not be used). We will wash them, cut out the core, remove problem areas. It is better to use bottled water for marshmallows.
Cut the apples into slices arbitrarily (in our recipe, cutting is not important). We put it in a metal ladle and fill it with the right portion of water.


Next, put the ladle on the stove, set the average temperature of the fire. Cook the prepared mixture over medium heat until the chopped slices become soft. This should take 15-20 minutes.


Then put the mixture into the blender container. By starting the device, we get a homogeneous applesauce.


Then put the apple mass back into the ladle and, stirring, boil down to 1/3 of the original volume. This should take from 1 to 2 hours (depending on the intensity of the fire and the amount of liquid). During this cooking period, the puree boils strongly, splashes into different sides, make the fire weak and stir the mass frequently.


Then put the norm of sugar into the ladle with mashed potatoes, and cook the contents for another 15 minutes, stirring constantly. Then turn off the fire.

Now our mass needs to be dried until cooked. This is best done in an electric dryer. Its container is covered over the entire area inside with high-quality food parchment. It is very important to lubricate it vegetable oil so that there are no problems with removing the finished marshmallow. Lay out the slightly cooled apple mass from the ladle on the parchment in a thick layer (12-15 mm). Turn on the dryer. About five hours later our apple marshmallow reaches the optimum readiness level. The first sign of this: the apple layer easily separates from the paper and holds its shape.
Apple marshmallow in the dryer turns out to be quite dry, but not overdried, holds its shape well and curls easily.


Cut the marshmallow into strips 5-7 cm wide and roll into tubes. You can start tasting.

Grandma's recipe:

As a child, I loved to eat marshmallow with my grandmother, it turned out incredible yummy, which replaced marmalade and other sweets for us, her old recipe I often use today.

Grandmother took 2 kg of overripe and unsuitable for other purposes sweet varieties of apples and sorted them out. Then she cut and peeled them, putting the pieces in a pan with a thick bottom, added 50 grams warm water.
Close the lid tightly and simmer for 20 minutes gas stove on medium fire. During this time, the apples become soft.

Then she crushed the apple mass right in the saucepan with an ordinary wooden pusher (it turned out to be a heterogeneous puree). I added crushed walnuts to it (I “blew” them well beforehand so that there was no husk). Then she stewed without a lid and on very low heat, until the mass turned into thick and brown, like jam. This usually took more than 2 hours and the longer the puree was cooked, the more often it was stirred. Then the gas turned off and the oven turned on.

The apple mass was laid out on a baking sheet in a thick layer (about 2.5 cm) on parchment, which was well smeared with refined sunflower oil. Then it was dried in a warm (but not hot) oven. It was taken out when the marshmallow easily lagged behind the parchment. It usually took about 5 hours.

Then the grandmother cut the finished marshmallow into rectangular small strips, sprinkled with powdered sugar and placed in glass jars. This delicacy was stored in a cool and dark pantry. And especially delicious marshmallow was for Christmas.

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Cooking Tips:

• IN odes in apples should be minimal amount The more liquid, the longer it will take to evaporate.
• So that the boiling mass does not splash much, you need to stir it quickly and often. The fire doesn't have to be big. Care is needed here so as not to get burned from boiling splashes.
• Parchment can stick to marshmallow in two cases: if the mass is too dry or if it is poorly oiled. It will be easy to tear off the marshmallow if you moisten the paper with water. This should be done carefully so that water does not get on the marshmallow, if after wetting the marshmallow does not come off, moisten the parchment again, but not much. Repeat this several times until the paper is wet.
• If during cutting you find that the delicacy is still soft, sticky, then just dry the already cut strips.
• Apple marshmallow at home is stored for a long time (until spring), but it requires some effort. The cut strips should be sprinkled with powdered sugar, folded into a glass or tin can and bury tightly. The storage temperature should be constant, just below +20.
• It is not necessary to store in cellophane in the refrigerator, this will make the tasty treat sticky. Better put the strips in glass container, close tightly and leave at room temperature (up to + 25) in a dark cabinet. So, it can be stored for 1-1.5 months.