Pastila from the juice extractor. Apple candy at home - a magical taste of childhood! Long fermentation method

24.11.2020

How to process tens of kilograms of apples and not fall off from the heat, and even get several types of blanks at once?

A juicer or juicer will help out. I got it from my grandmother.

With its help, you get juice, mashed potatoes, marmalade, jam and candy.

Preparing apples
Wash the apples and cut them in half. Remove rot, wormy spots and tails (no need to cut the core).

Juicing
Load the chopped apples into the juicer and evaporate until the juice stops flowing. Put the steamed apples into a bowl.
As it evaporates, pour the juice into one large saucepan. When all the apples are processed, boil the juice, add sugar (optional), pour into dry sterile jars and roll up. Refrigerate at room temperature.
Approximate juice yield: 1kg of apples - 0.5l.

Preparation of the base
Rub the steamed apples through a sieve. If you wipe hot apples right away, then you need to put on thick gloves and wipe the fruits with a small cup (you can also wipe cooled apples).
Apple skins can be chopped with a blender and added to the apple mass for marmalade and jam, so that it is thicker and more flavorful.
Throw the resulting puree on a sieve for about 1-2 hours, stirring occasionally to strain the remaining juice.
The juice can be added to the juice from the steam room.
Then put the mashed potatoes in a saucepan, warm evenly and boil over low heat by 1/3 -1/2 of the volume. In this case, it is good to substitute a flame divider under the pan. Stir the mass periodically with a wooden spoon or spatula and make sure it does not burn.
If mashed potatoes are much better, immediately divide it into several containers and prepare the mass for a specific preparation: mashed potatoes, marmalade, jam or marshmallows.

Mashed potatoes
To prepare mashed potatoes, add sugar to the mashed mass to taste and boil, stirring, for another 20 minutes.
Then put the puree in sterilized dry jars two fingers below the neck, cover with a lid and heat in boiling water 0.5l-20min, 1l-40min. Cap hot jars and cool at room temperature. Store in a cool, dark place.

Cooking marmalade
To prepare marmalade, add sugar to taste into the boiled mass (700g per 1 kg of puree is standardly added) and boil, stirring, for another 20 minutes. For flavoring, you can add cinnamon, vanillin, allspice.
Cool the mass to room temperature. To speed up the cooling, the containers with mashed potatoes can be placed in cold water.
Lay parchment on a baking sheet, board or spread and lay out the mass. Smooth the surface with a knife so that the thickness of the layer is approximately the same (up to 1-1.5 cm).
Various nuts can be laid on the surface of the marmalade.
Put the marmalade in the sun and dry until the top layer dries.
Then turn the layer over onto a clean parchment and dry the bottom layer.
As necessary (1-2 times a day), the marmalade should be turned over so that the layer dries well and mold does not appear.
When the layer dries up on both sides, and in the middle it will still be damp, you can cut it into strips 4-5 cm wide. So the marmalade will dry out faster.
The finished marmalade does not stick to the hands and does not reach for the knife when cutting. This marmalade should be cut into pieces and stored in a cardboard box in a cool dry place. You can sprinkle sugar on the pieces.

Jam preparation
To prepare the jam, gradually add sugar to the boiled mass to taste (usually add 800g per 1 kg of puree, depending on the acidity of the fruit) and boil, stirring, until tender.
A drop of ready-made jam on a cold saucer, when it cools down, should not spread when tilted.
Hot jam is laid out in heated dry jars and immediately rolled up. Cool at room temperature.

Cooking marshmallow
To prepare the marshmallow, chilled mashed potatoes must be whipped until the mass is whitened. Add sugar and vanillin to taste (2-3 tbsp. Per 2 kg of fruit) and beat until it is completely dissolved.
Put the beaten mass in an even layer (10-15 mm) on a baking sheet covered with parchment.
You can apply the marshmallow in a thin layer (4-5mm) and, after drying, roll it up.
Dry in a slightly open oven (good with a hair dryer) at a temperature of 50-60 degrees for 6-8 hours. The time depends on the thickness of the layer of the lined mass.
When the marshmallow dries on top, turn it over. To do this, use a knife to separate the edge of the pastille from the paper and carefully remove the parchment.
Leave to dry further.
If the marshmallow is dry on both sides, and you no longer want to heat the oven, you can cut the marshmallow into pieces and dry it on a windowsill in the sun or in a dry and very warm place, turning them over once a day.
The finished candy is soft, elastic and not sticky.
Store the pastille at room temperature, wrapped in parchment or in candy boxes.

During the harvest season of fruits and berries, many begin to intensively use juicers and juicers for harvesting for the winter various drinks... After the pressing procedure, a large amount of cake remains, which is a pity to throw away. Try making a marshmallow out of it. We will tell you how to do this correctly in this article.

An example of a recipe for making homemade marshmallows will be presented based on apple cake, and below you can familiarize yourself with different options preparation of cake paste from other products.

apple cake - 1 kilogram;
granulated sugar - 150 grams;
water - 50 grams.

If you plan to make marshmallow from the cake, then squeeze the apples in a peeled form, without peels and seeds.

The spent cake is transferred to a thick-bottomed pan or bowl, kneading the apple mass with your hands. The large parts of the apple that are encountered are crushed with a knife and sent back.

Water is added to the apples, and the contents of the pan are boiled for 5 minutes at closed lid... If the extracts are very dry, then 2 times more water can be added.

After the apples are softened, sugar is added to them. Everything is thoroughly mixed and put on fire for boiling, for 15 - 20 minutes. The mass should thicken and decrease slightly in volume. To prevent the puree from burning, it must be constantly stirred with a spatula. Cool the finished applesauce slightly.

There are three ways to dry mashed potatoes:

In the oven. Mashed potatoes are spread on a silicone mat or wax paper, lightly oiled with vegetable oil. The layer should not exceed 4 - 5 millimeters. The pastille is dried at a temperature of 180 degrees for 20 minutes, and then dried until tender at a temperature of 60 degrees. An important feature: the door oven should be about 3 fingers ajar.
In an electric dryer. Mashed potatoes are placed in a container for making marshmallows or on grates covered with baking paper. To prevent the marshmallow from sticking, the pallets are greased with vegetable oil. The product is dried at a maximum temperature of 65 - 70 degrees. If the marshmallow is dried in several tiers, then for uniform drying, the trays are periodically reversed.
On air. You can also dry the oil cake marshmallow in a natural way. For this, containers are placed on a glazed balcony or just outside. Containers with marshmallows must be protected from insects. For this, the pallets are covered with gauze so that it does not touch the fruit mass. Drying time is 4 - 5 days.

The finished pastille is rolled up or cut into arbitrary geometric shapes. Store the product in the refrigerator in a plastic container or glass jar.

Watch the video from the channel "Free Buyer" - How to make delicious marshmallow from apple pomace

Homemade puff pastry recipes

The technology for making marshmallows from other fruits is the same as from apple, so only the ingredients will be presented in the recipes below.

Apple-peach marshmallow

apple cake - 500 grams;
peach cake - 500 grams;
granulated sugar - 3 tablespoons.

Plum marshmallow with salt

plum cake - 1 kilogram;
salt - 0.5 teaspoon.

Boiled with water, the cake is rubbed through a sieve to get rid of the skin, and then salt is added.

Plum paste with honey, sesame seeds and vanilla

plum cake - 500 grams;
honey - 3 tablespoons;
sesame seeds - 1 tablespoon;
vanilla - on the tip of a knife.

Honey and vanilla are added to the cooled plum puree, freed from the skins. Before putting the marshmallow to dry, sprinkle it with fried sesame seeds.

Pastila of apple and plum cake with honey, poppy seeds and sesame seeds

plum cake - 500 grams;
apple cake - 500 grams;
honey - 5 tablespoons;
poppy - 1 tablespoon;
sesame seeds - 1 tablespoon;
vanilla - on the tip of a knife.

Plum and apple pastille with cinnamon, honey and coconut

plum cake - 500 grams;
apple cake - 500 grams;
honey - 5 tablespoons;
cinnamon - to taste;
coconut flakes - 2 tablespoons.

Apple Pomace Pastille with Cinnamon

apple cake - 500 grams;
cinnamon to taste.

Plum and apple paste with seeds, walnuts and vanilla

plum cake - 300 grams;
apple cake - 300 grams;
sunflower seeds - 1 tablespoon;
crushed walnuts- 1 tablespoon;
vanilla - on the tip of a knife.

Cherry and Peach Pomace Pastila

cherry cake - 500 grams;
peach cake - 500 grams.

Oleg Kochetov in his video will tell about home preparation of marshmallow from cherry cake

I am glad to welcome you, girlfriends and friends of ours! Since you are already here, it means that I am not trying in vain, sharing the best healthy and at the same time delicious recipes. Today I was going through old notebooks with notes, planning the menu for the weekend, and you know what I found there? The recipe for a delicious delicacy, familiar to all of you from childhood! Do you think that homemade apple marshmallow is something complicated and incredibly dodgy? You are wrong, now I will tell you how to quickly and easily prepare an amazing dessert, useful even for kids and completely safe for your figure!

"Sour" without sugar from homemade applesauce

Believe it or not, you will need a minimum of products here, and you will end up with an amazing tea delicacy. I usually cook such marshmallow in the oven when there is little sugar in the house, and my family members demand a treat for tea, refusing to go to the store.

Ingredients:

water;
juicy apples.

Preparation:

Peel the apples by removing the skins and seed pods. If your family loves compotes, then I advise you to dry the peel thoroughly and send it to jars - it will make a wonderful and healthy drink in winter. Cut the fruit into small slices.
To prepare marshmallow, it is better to take a pan with thick sides and bottom, otherwise you will have to wash it for a long time. Put your mouth-watering slices in it and pour in some water.
Simmer the fruit wedges over low heat until they begin to boil. Be sure to drain the liquid, you can use a sieve for this. Here, too, a little trick: the juice will make an amazing jelly or marmalade.
Turn the apples into a smooth paste using a sieve or blender.
Put the brown fragrant mass on the pastry parchment, make sure that the layer of puree does not exceed 5 mm, otherwise the delicacy will take too long to dry.
Preheat the oven to 100 degrees and send the parchment with the future marshmallow into it. Do not close the door, allowing the steam to exit freely.
After a few hours, turn the almost finished yummy without sugar and dry for another hour and a half.
I cut the finished marshmallow into beautiful figures (if I manage to get ahead of the impatient tasters), and you can show your imagination and wrap it in beautiful rolls.

If you really want to enjoy delicious marshmallow, but you don't want to mess around, then you can take the jam and dry it like the apple mass, the only difference is that the process will be much faster.

From apples, you can make not only marshmallow, but also great.

"Home"

This recipe is a little more complicated than the previous one, but under my careful guidance, you will cope without any problems. I advise you to choose juicy and ripe fruits, they boil faster. Also little secret- sweet ones burn more often than sour ones, so try to choose sour varieties for marshmallows.

Ingredients:

320 g ripe, sour apples;
1 crude protein;
8 tablespoons of water;
165 gr. sugar sand;
agar agar on the tip of a spoon.

Preparation:

As in the previous recipe, prepare the apples and send them to simmer.
While the fruit is cooking, boil the syrup - cover the agar-agar with water for a while, then add sugar and boil the syrup.
Grind the finished fruit slices through a thick sieve and beat the paste from applesauce with protein until you get a thick white mass.
Mix a little warm syrup with the apple mass and put in a prepared flat wide mold (be sure to cover it with plastic wrap!).
After a day, turn the delicacy onto a board, cut into long cubes and dry in the sun or at room temperature. I also like to roll marshmallow in powder.

I forgot to warn you - the preparation of mashed potatoes will be much easier if you stew apples in a slow cooker.

Belevskaya marshmallow

Belevskaya marshmallow from the Tula region may well be considered a national treasure, because the history of its preparation has been known for more than one and a half hundred years! Keep a surprise from me - step by step old recipe, which our great-grandmothers still used, and I got it from my mother along with the old recipe, which I still hold in high esteem. I will tell you one important secret - you can make a real delicacy only from sour apples, Antonovka is best suited.

Ingredients:

1 kg 800 gr. Antonovka;
2 squirrels;
10 tbsp. l. granulated sugar.

Preparation:

After peeling and cutting the apples into several pieces, send them to the multicooker or oven for a quarter of an hour. Watch out - as soon as the juice starts to stand out, take it out and grind it through a sieve. Refrigerate a little beforehand.
Beat the mass with half the sugar for up to an hour (if patience does not end much earlier).
Grind the proteins with the remaining sugar to the "peak" state.
Mix both masses, only gently, try not to disturb the protein structure. Put some of the pasta in separate container, and cover cling film so that the surface is not weathered.
Dry in the oven for several hours, be sure to open the door a little.
Carefully separate the layer from the parchment (with which you, of course, did not forget to cover the baking sheet), cut into several identical parts and stratify them with the remaining mass.
Dry your treat in the oven for a couple more hours, then sprinkle generously and generously with powder.

Apples, no doubt dietary product... And they can be carried out. It is useful to read, because the effect is noticeable!

"Winter fantasy": marshmallow for the winter

And now I will tell you great recipe preparation of marshmallows for the winter, and here we will not use apples, but cake left after making the juice. Not sure how to store a treat? Simply wrap in parchment paper and place in a cool, dry place. Better yet, if you put it in a food container, the candy won't go bad until next year.

Ingredients:

apple cake;
water;
granulated sugar.

Preparation:

Send the cake to a thick-walled pan, adding sugar to it: the less, the better, because we care about the figure! Be sure to add some water to prevent sticking.
Evaporate until the liquid disappears, then put the mixture while still hot on parchment. Arm yourself with a spatula and distribute it evenly over the entire sheet, the layer should not exceed 5-6 mm.
Place a baking sheet with a marshmallow in a warm oven and dry until the surface of the layer becomes firm and dry. This usually takes several hours.
Wrap the finished marshmallow in tubes and dry a little more.
Place in parchment bags, then in plastic or glass containers.

Check your sweet supplies periodically. If you notice that the marshmallow begins to deteriorate, then it is better to sort it out, discard the spoiled one, and send the good one to the oven and dry it thoroughly. I do not recommend storing after this, it is better to eat it right away.

Belevskaya marshmallow got its name from the name of the city where it was first produced. It happened at the end of the 19th century, in the city of Belyov, Tula region. Of course, marshmallows have been made in Russia before, but this particular recipe has become widespread due to the ease of manufacture and the availability of ingredients. And her taste was excellent, which, in fact, helped Belyov marshmallow to become so popular. In our article we will tell you about how to properly prepare Belyov marshmallow, what we need for this, and also provide a choice different recipes of this delicacy so that you can choose the right one for you.

Products required for cooking

Fresh apples, about three kilograms. It is better to use sour varieties, such as Antonovka. This will add a piquant sourness to the pastille.
Powdered sugar - 200 grams.
Egg whites - 4 pieces. If the eggs are small, you can take 5 pieces.
Fine granulated sugar - 500 grams.

This set of products is the basic basis for making Belevskaya pastila. Depending on the recipe, the ingredient composition may vary somewhat.

Required inventory

Baking dish (large).
Cooking spoon.
Blender, mixer.
Sieve.
Pot.
A knife with a sharp blade.
Baking parchment or baking foil.
Baking tray 20X30.
cooking vane

Belevskaya pastila - a classic recipe

Choosing apples. They should be fresh and juicy, free from rot and wormholes. Ideally, apples should be freshly picked. Wash the fruit, divide it into four parts, remove the seeds, peel and stalk. Put the sliced apples in a baking dish and send to the oven. You can add a little water to prevent burning. Bake until completely soft. We take out the baked apples from the oven and place them in a saucepan. Grind with a blender into a homogeneous puree. Wipe the resulting puree through a sieve. Beat the mashed puree with a mixer until it brightens and becomes lush. Beat the egg whites with sugar until a stable strong foam appears. Combine whipped applesauce with whipped egg whites and mix with a mixer. Divide the resulting mass into 2 parts, place on baking sheets covered with parchment for baking. We level it to uniform height, place the trays in the oven and bake the marshmallow over very low heat for 2-3 hours. It needs to dry. To keep the oven warm, you can leave the oven door slightly ajar. At the end of the baking process, remove the marshmallow from the oven. If the candy is stuck to the parchment, turn it over and slightly moisten the parchment with water. After a couple of minutes, the paper will come off. Cut the pastille freed from the paper into four parts. As a filling for marshmallow, you can use a strong protein cream from egg whites whipped with sugar, smearing them with apple cakes. Rub the surface of the resulting kind of cake icing sugar... The pastila is ready, you can serve it. It is recommended to store the marshmallow in the refrigerator, in a sealed bag.

Belevskaya marshmallow simple

The recipe for making a simple Belevskaya marshmallow is similar to the previous one. However, its preparation takes much longer. To prepare Belevskaya pastila according to this recipe, we need three kilograms of apples, a pound of sugar, powdered sugar, and egg white - in the amount of four pieces. The apples are baked in the oven until soft. After that, using a blender, they are crushed into puree. In the process of grinding, egg whites and sugar are added to the apples. The resulting mass is spread on a baking sheet in a thin layer. Cover the baking sheet with cooking parchment paper before placing it. The baking sheet with the mass laid out on it is sent to the oven, preheated to a temperature of about 85 degrees. The baking process takes quite a long time - about 7 hours. The resulting thin cakes can be cut into pieces and sprinkled with powdered sugar.

Belevskaya Diet Pastila

This option for making Belevskaya pastila is relevant for people who adhere to a strict diet or suffer from diabetes mellitus. The taste of this marshmallow will be quite sour, but no less tasty from this. It is not recommended to use overly sour apple varieties. The recipe is identical to the previous ones, only sugar is excluded from the composition and a little water is added.

Belevskaya marshmallow with honey

Belevskaya candy with honey - original. natural and delicious recipe... To prepare this marshmallow, we need a couple of glasses of puree from baked apples and one glass of honey. The ingredients are mixed together and whipped until smooth. The resulting mass is laid out in a thin layer on a baking sheet and dried in the oven for two hours at a temperature of about 50 degrees. When mixing the ingredients before baking, it is recommended to add the cinnamon. The combination of honey, cinnamon and apples will give the pastille a unique taste.

Jam Pastila

If there is not enough time to prepare the base for the marshmallow, you can prepare Belevskaya marshmallow from ordinary apple jam... For this we need 1 kg of apple jam, 100 g of sugar. The jam is whipped and rubbed through a sieve. Ingredients are added according to classic recipe taking into account the sugar content. Then everything is laid out on a baking sheet, as described in the previous recipes, and dried in the oven at 120 degrees for about three hours.

Apple cake paste

When making homemade apple juices, a lot of apple cake remains. It can be used perfectly by making delicious Belevskaya pastila from it. To make Belevskaya pastille from apple cake, we need: a kilogram of cake, one glass of water and 100 g of sugar. We clean the apple cake from seeds by rubbing it through a sieve. Put the cleaned mass in a saucepan, add water and cook over low heat for several minutes. Then add sugar and leave on the stove until thickened. When the puree has cooled down, put it on a baking sheet and dry it in the oven for about half an hour at a temperature of 100 degrees, with the door ajar.

What can you add to the pastille?

To obtain a variety of flavors of Belevskaya marshmallow, you can add various fruits to it, for example, banana or apricots, any berries, chopped raisins or prunes. Spices such as vanilla, cinnamon or ginger will add a unique flavor to the pastille.

How to cook Belyov pastille correctly / video /

Belevskaya pastila without sugar

Cooking Belevskaya marshmallow in the "Isidri" dryer

The secret of storing marshmallows

Belevskaya marshmallow entered Aeroflot's on-board menu

Output:

Belevskaya marshmallow is good for health due to the natural ingredients, in contrast to sweets and industrial confectionery with complex component chemical composition... You can make it yourself at home. In addition to the classic baking in the oven, you can also use an airfryer, a microwave oven, a slow cooker, and a dryer to make Belyovsk marshmallows. The result will be unchanged - useful and tasty treat for you and your family. Enjoy your meal!

2.6666666666667 Rating 2.67 /5 (9 votes)

Ingredients

green apples - 1 kg.;
sugar - 100 gr.;

Cooking time: 3 hours.

Yield: 9 servings.

Love apples but are tired of cooking apple pies and don't know what new dish to come up with? Especially for you - homemade marshmallow from a green apple (recipe with a photo is presented below). It will be a very tasty and nutritious dessert, completely natural. With just a little effort, you will succeed.

In this article, you will find not only a delicious and simple recipe for apple marshmallow at home, but also learn all the subtleties and options for making this dessert. Among other things, the article contains recommendations for the use of apple marshmallow for various diseases.

How to cook apple marshmallow at home in the oven (recipe with photo step by step)

Ingredients

green apples - 1 kg.;
sugar - 100 gr.;

Let's start by preparing the products. You only need apples, and sugar can be used or not - according to your taste. The sweetness of the dessert directly depends on the variety of apples selected, and not just on the added amount of sugar. Fruits that have a green or yellowish rind will taste more sour than red apples.

Cut the apples into simple quarters, you can make thinner slices. We cut out the middle, the peel is removed at will. Since we will first bake the blocks, both the fruits themselves inside and the peel will be quite soft.

So, put the apples on a sheet and put them in the oven for about 40 minutes, the temperature can be 180-200 degrees. Remember, the higher the degree, the faster the apples will cook - watch this. When baked, they acquire a brown tint, juice begins to stand out, and when pierced with a knife, their soft structure is felt. Place parchment paper under the fruit, then you don't need to grease the bottom with oil.

Ready apples for apple marshmallow (recipe in the oven) must be cooled and chopped in a blender. You should get a relatively homogeneous gruel.

Next, we spread the mass on a sheet and, as in the previous paragraph, put parchment. Sometimes paper is not of very high quality, so here you can smear it a little. sunflower oil... From now on, be patient, since apple candy at home (recipe with photo step by step), despite all its simplicity, takes a long time to prepare: at least 2.5 hours at 80-100 degrees. In this case, it should not be allowed to dry out. After one and a half to two hours, you will begin to notice that the color of the dessert is getting darker, the top is a little dry and hardened. This means that the marshmallow is almost ready, there is literally a little bit left.

Note. There are two possible options apple marshmallow in the oven. The recipe with the photo in our article shows one of them: the finished marshmallow will be thin, no more than 1 cm in height, and we will eventually fold it in the form of small squares or envelopes. If initially we roll out the apple “dough” 3-4 centimeters on the long side, then the finished dessert will be presented in the form of larger pieces.

We hope, thanks to our tips, you figured out how to cook apple marshmallow in the oven with sugar, and will delight your family with your culinary creation. Until next time, bon appetit!

How to make apple marshmallow at home

Apple marshmallow- a favorite dessert of many, the taste of which is familiar from childhood. But not everyone knows how to make homemade applesauce. Dessert homemade it turns out not only very tasty, but also completely natural. And since apples can be found at any time of the year, homemade apple marshmallows will always be relevant.

Agree, you have always wondered why the marshmallow is so called. Several centuries ago, this word was spelled somewhat differently, namely - "postila". There are opinions that this came from the cooking method, namely from the word "bed".

In addition to the classic recipe, the preparation of applesauce has a lot of different options, including the recipe for applesauce with protein.

Homemade apple marshmallow: an old recipe with protein

Tulskaya apple marshmallow is a unique dessert loved by many Russian writers, including Chekhov, Tolstoy and Dostoevsky. Back in 1735, the first marshmallow factory was opened in Kolomna.

The most famous and ancient version of this dessert is Belevskaya apple marshmallow; it is not at all difficult to cook it at home. The cooking process is similar to the modern version and was prepared in the most famous houses of the past centuries.

Bake the apples (3 kg) in the oven at 200 ° until soft, then puree. Add 400 g sugar and 4 beaten egg whites, mix everything thoroughly. Put the mass in a thin layer on parchment paper and send to dry in the oven for 6-8 hours at a temperature of 80-85 degrees. Ready dessert sprinkle with icing sugar. It turns out a very tasty apple marshmallow with protein at home.

Apple candy, the old recipe of which you now know, turns out to be very tasty, moderately sweet, tender, and most importantly completely natural. In appearance, such a marshmallow resembles butter cookies or slices of bread.

Dryer Apple Pastille Recipe

There is an opinion that apple candy in an electric dryer turns out exactly as it should, as in old proven recipes. So, for cooking you will need:

1.5 kg of sweet and sour apples;
2 egg whites;
200 g granulated sugar

First you need to bake the apples until soft and turn them into a smooth puree. Beat the whites until stiff, add them and sugar to the applesauce. Mix everything thoroughly

The dryers have special one-piece trays without holes for making marshmallows. Before the surface must be lubricated butter or cover with parchment paper, lay out all the apple-protein mass and then put everything in the dryer. If you are preparing a layer of pastille with a small height, then you need about 5-7 hours at a temperature of about 70-80 °.

If such a special tray is not included in the kit, then you can use a regular baking sheet with cling film.

Homemade applesauce

To prepare such a dessert, you can use ready-made applesauce, which you buy in the store or get it from your stocks for the winter. This will save you a lot of time. Another option is a thin candy made from baby applesauce.

For 500 g of applesauce, you need to take 150-170 g of sugar (depending on the desired sweetness) and some powdered sugar for dusting. Combine puree with sugar and mix thoroughly. Put the mass on a baking sheet lined with parchment paper, and put in the oven, preheated to 70 °, to dry. Cooking time is approximately 5 hours.

In any case, the marshmallow turns out to be very tender and tasty. Be sure to try this cooking method too!

Apple Jam Pastila

About a liter of jam must first be whipped, and then passed through cheesecloth or a sieve. Thanks to this procedure, the marshmallow will turn out to be very airy and tender.

Then everything follows the classic recipe for apple marshmallow: spread and dry the jam at 120 ° for at least three hours.

Apple candy with agar-agar or gelatin

The addition of an ingredient such as agar agar will create a dessert that resembles marshmallows in consistency. To do this, dissolve about 4 g of agar-agar in 60 ml of water, add a tablespoon of sugar and boil the syrup. Then pour the resulting hot mass into the ready-made applesauce.

You do not need to dry such a dessert; it must be left to dry for three hours. Then cut the marshmallow and roll in powdered sugar. Apple candy with gelatin is prepared according to the same principle.

Apple cake paste in the oven

If you often make homemade juices from fruits, including apples, you probably wondered - what to do with apple cake? Most The best way its application is the preparation of marshmallow from apple pomace.

First of all, all the cake (1 kg) must be cleaned of seeds. Then pour into a saucepan, pour a glass of water and cook for a few minutes. Then add 100 g of sugar and cook until thickened. The resulting applesauce must be cooled, and then put on a baking sheet and put in the oven to dry.

The temperature must be at least 100 °. The oven door should be kept slightly ajar, after 25 minutes the dessert will be ready!

Sugar-free apple marshmallow recipe

The composition of such a dessert is very simple, you only need water and the apples themselves. The elimination of sugar will allow this dessert to be consumed by those who follow a strict diet or suffer from diabetes mellitus. The pastille turns out to be slightly sour, but no less tasty.

Apple candy: recipe in a slow cooker

You can also prepare a delicious dessert using a multicooker. To do this, cut the apples into small cubes, put them in a bowl and add a couple of tablespoons of water. Switch on the bake mode and cook for 40 minutes, stirring occasionally with the apple mixture.

After that, baked apples need to be mashed and cooked further according to the classic recipe. Everything is very fast and simple!

Apple marshmallow in the microwave

This is one of the most simple recipes preparation of this dessert, which even a novice cook can handle. All you need is apples and icing sugar.

Cut the apples into slices, put in a special dish for the microwave and cook for 12-17 minutes on the highest power. The cooking time depends on the type of apples, it is necessary that they become very soft. Then beat the apples into puree. Put in the microwave again for 12 minutes, then stir, and repeat this three more times.

Apple candy in the airfryer

First, you need to make applesauce from 1 kg of apples (or use ready-made) and beat it with 150 g of sugar and the protein of three eggs. Then pour the whole mass into a special form for the airfryer and put it into the device.

It is necessary to supply the highest ventilation power (800 - 1000 W), but the lowest heating temperature - about 60-70 °. Cooking time: about 30 minutes. This is enough to make the marshmallow firm and firm.

After you have taken out the marshmallow and sprinkled it with powdered sugar, it can be put back into the airfryer for 2-3 minutes. This will dry out the dessert a bit and make it more delicious.

Apple candy in a dehydrator

Cooking marshmallows in the oven can seem like a very time consuming process that requires constant monitoring. A dehydrator can be used to ease the task. This is a special device that removes moisture as much as possible from vegetables and fruits.

The recipe is no different from the classic one, the only exception is the drying of applesauce not in the oven, but in a dehydrator. You need to dry it within 12 hours at a temperature of 70 °.

Can you make marshmallow in a bath?

Initially, as soon as the recipe for marshmallow appeared, this dessert was dried in the baths, since there was no question of any ovens. Today you can also use this option. To do this, you need a special baking sheet with holes so that the marshmallow can dry from absolutely all sides.

Trays with marshmallows are placed on the canopy (shelves), and as soon as the dessert is slightly dry, the marshmallows can be hung on the clothesline. In 2 days everything will be ready!

Apple candy with honey recipe

If you are looking to replace sugar in a recipe, honey is the best alternative. Then you get a very tasty and completely natural apple marshmallow.

To do this, take one glass of honey for two glasses of applesauce. Combine puree with honey and beat well. Pour the resulting mass into a thin layer and send to dry in the oven at 40-50 ° for several hours.

Another option is cinnamon-honey apple marshmallow. As you know, cinnamon goes well with apples, so the dessert will turn out to be very aromatic and spicy.

Apple marshmallow with additives

If you want to diversify the flavor of your favorite dessert, you can add a variety of fruits or spices to applesauce. So, for example, apple candy with a banana will appeal to absolutely all children. This sweet dessert preparation is very simple.

In 1 kg applesauce, add 3 medium banana puree. Add 100 g of sugar to the mixture and mix thoroughly. Put the fruit mass on a baking sheet with parchment paper. Dry at 70 ° for about 5-6 hours.

Apple candy with ginger is an excellent aromatic and autumnal dessert option that will instantly cheer you up. To do this, you need to add ground ginger to the applesauce to taste and remove a thin layer of the future marshmallow to dry until fully cooked.

Apple-vanilla pastila is also a fairly common dessert. As a supplement, you can use both vanillin and vanilla extract. The pastille will turn out to be very fragrant!

Secrets of making apple marshmallow

You have learned about the variety of cooking options for this tender and delicious dessert... Now it's worth getting to know some of the tricks and secrets of making the perfect apple marshmallow.

Why did the pastille stick to the parchment paper?

Sometimes it happens that the dessert sticks tightly to the baking paper. To solve this problem and at the same time not spoil the texture of the marshmallow, you should remember next tip... The sheet with the pastille should be turned down, and a slightly damp and warm towel should be placed on top of the paper for 10-15 minutes. After such a trick, the paper can be easily removed.

Why is the marshmallow white?

The white color of the marshmallow is due to the addition of whipped egg white... It was with the help of this technology that several centuries ago pastilles were given a more attractive appearance (pastilles without protein have a reddish tint).

Why is Belevskaya marshmallow so expensive?

This type of dessert is much more expensive than any other marshmallow. This is due to the fact that Belevskaya pastila, as a rule, is a product self made... In addition, the cooking technology requires high product costs. From 500 g of applesauce, about 300 g of finished marshmallow is obtained.

Why doesn't the marshmallow dry in the oven?

There may be several reasons for this:

First, the marshmallow won't dry out if you've poured the applesauce too thick.
Secondly, too little time was allotted for drying the dessert.
Thirdly, the oven temperature must be at least 70 °.

Why does the marshmallow get tough?

If you use an oven rather than a dryer to prepare dessert, you may find that the marshmallow will turn out to be tough. As you know, it is difficult to maintain a certain temperature in the oven. The pastila can overheat, i.e. cook and become tough because of this.

Why does the marshmallow crumble?

The brittleness of the marshmallow may be due to the fact that you added too little sugar. It should be about 150 g per 1 kg of apples. It is sugar that later turns into syrup and gives the dessert its firmness and elasticity. That is why the marshmallow breaks with the wrong cooking technology.

Why does the marshmallow burn?

To prevent the marshmallow from burning, you must use baking or parchment paper. Observe the correct temperature regime - about 70 degrees, and also keep the marshmallow for no more than the prescribed time.

Why is the marshmallow bitter?

The bitterness of the marshmallow can be attributed to unripe apples. That is why you should always carefully choose the main ingredient to make the dessert tasty and sweet.

How to store apple marshmallow at home?

It is best to store the finished marshmallow in glassware, or wrap with wax paper and put in tightly closed containers. It is undesirable to keep the marshmallow in the refrigerator, otherwise it will become sticky.

Apple candy can be stored at temperatures up to 20 ° and humidity no more than 65% for about 1.5 months. This is due to the fact that during drying, almost all moisture was removed from apple mixture... As a result, spoilage microorganisms simply have nowhere to develop.

Can you make marshmallow on plain paper?

If you don't want to ruin your dessert, it is best to use special baking paper. The marshmallow is likely to stick to ordinary paper, or it will burn.

Can you make pastille on foil?

Apple candy: benefits and harms

Few people know that marshmallow is not only tasty, but also very healthy. Apples, like any other fruit, contain many vitamins and minerals. Apple candy for the winter is great option strengthen your immunity during the cold season.

So what is apple marshmallow good for?

fruit fiber (pectin) has a beneficial effect on intestinal motility, thereby ridding the body of toxins and toxins;
iron contributes to the normalization of the cardiovascular system, including an increase in hemoglobin levels and stabilization of hematopoiesis;
phosphorus and potassium also have a beneficial effect on the work of the heart muscle;
marshmallow is rich in vitamins of group B, as well as C and A.

Despite the numerous positive properties of marshmallow, there are still significant disadvantages, namely:

the pastille still contains sugar, the use of which is prohibited for many diseases;
a large amount of sweet dessert can be detrimental to the condition of the teeth.

Calorie content of apple marshmallow

Of course, it all depends on the recipe and cooking method. When using 1 kg of apples and 150 g of sugar (which is why the candy is sweet), 100 grams of dessert contains only 79 kcal. So we can say that marshmallow is a fairly low-calorie dessert.

Can marshmallow be used for stomach ulcers?

Experts say that marshmallow can be used for stomach ulcers. This is due to the fact that this dessert does not contain fats, which makes the pastille low in calories. These are only general recommendations, in each case an individual doctor's consultation is required.

Can marshmallows on the Ducan diet?

You can eat such a delicacy even if you follow a strict diet, including a carbohydrate-free one. The only rule of thumb is to eliminate sugar altogether. It is then that the marshmallow can be prepared and consumed even with the Ducan diet.