Making marshmallows from. Homemade marshmallow recipes

04.05.2020

This delicate delicacy, familiar from childhood, has won the hearts of sweet tooths all over the world. The ancestors of marshmallows and marshmallows, more reminiscent of meringue in their composition, appeared in antiquity in Southeast Asia. Their main ingredients were whipped egg whites and granulated sugar. Then the resulting viscous mass was dried in the sun or baked in an oven. Some chefs decorated the sweetness with pieces of fruit, others added nuts to it.

Recipes oriental sweets together with merchants migrated to Europe. In each country they were improved in their own way. In Russia, the process of creating a new dessert also interested confectioners, because Russian people have always loved delicious food. Recipe creator apple marshmallow Ambrose Prokhorov is now present on every counter. We will also consider how it is being prepared.

There was a legend in the Prokhorov family that their great-grandfather got rich in Peter's times selling bast and bought land along the Oka. In his domain, he planted a huge apple orchard, which bore fruit beautifully.

Once the family of the descendant of the first owner of the orchard received a rich harvest of apples and baked some of them. Delicious cooked fruits were also impossible to finish, and Ambrose Prokhorov suggested trying to beat them with whites and dry them. The apples were so sweet that little sugar was added to the mass.

The marshmallow dried in a Russian oven was named Belevskaya, after the lands near the Oka. Two years later, the delicacy won the first medal at the St. Petersburg gardening exhibition. The newspapers chanted healthy sweetness, and the Prokhorovs were proud of both the head of the family and the garden that had become famous.

There were no more apples left, since they all went to the preparation of Belevskaya marshmallow. Ambrose opened stores in Moscow, St. Petersburg and other cities of Russia.

Nowadays marshmallow is also made according to his recipe in Kolomna, where the Museum of Marshmallows is opened in an old wooden estate. The delicacy is quite dense, it needs to be cut with a knife, but it is as tasty and natural as at the end of the 19th century.

Most popular recipes

Making apple marshmallows at home is quite simple. It requires few products, but the appearance and taste of the dessert directly depend on their quality.

Prokhorov's contemporary and competitor, merchant A.I. Abrikosov, forced his employees to use only the most ripe fruits without the slightest flaw. For the sake of high quality sweets, he planted his own orchards, and workers picked pears, apples and berries in them.

There are several recipes for marshmallows from Russia, the East and Southern Europe. You can try several options to find the one that best suits the tastes of family and friends.

This type of marshmallow is prepared with a minimum amount of sugar. The main ingredient in it is apples. It will require:

2 kg of sweet and sour apples;
100 g granulated sugar;
1 egg;
10 g icing sugar.

The cooking procedure is as follows.

Wash the apples, dry them and cut off the flawed skin. Remove the twig and the skin underneath. Arrange the apples on a baking sheet and place in the oven. Bake apples until they are completely softened.
After cooling the apples, grind them through a sieve to separate the grains and skins from the puree. Beat the finished puree for 10 minutes. with a half share of granulated sugar.
Beat the egg white with the remaining half of the sugar until a dense mass is formed.
Combine the puree and the protein-sugar mixture and beat for a few more minutes until smooth. When ready, separate a small part (a few tablespoons) of the mass and put it in the refrigerator.
Preheat the oven to 60-70 degrees. On a baking sheet covered with baking paper, alternately lay out the cakes, up to 1.5 cm thick. Dry them in a slightly open oven for 5 hours. After the toothpick remains dry when pierced, remove and cool.
Smear the cakes with the whipped mass separated at the beginning and put one on top of the other. Ideally, the pastille should be 3-4 layers. After that, return it to the oven and bake at the same temperature for about an hour. Sprinkle the cooled upper and lower cakes icing sugar and cut the marshmallow into portions.

Sugarless

The recipe can be made healthier by not adding granulated sugar. In this case, you will also need juicy and dense, but very sweet apples. For an additional flavor of the marshmallow, a pinch of vanillin or cinnamon is added to the whipped mass.

Lovers of originality use food coloring to give the cakes different shades.

Kolomenskaya with sugar

Kolomenskaya marshmallow is looser and sweeter than Belevskaya. Sugar for it will require several times more, and less apples. Due to this, the cake will be airy. Products composition:

800 g of juicy sour apples;
170 g granulated sugar;
1 egg;
10 g icing sugar.

Wash the apples, dry them and cut out the spoiled pieces. Bake them in the oven at 180 degrees until soft. Having freed them from the core and skin with a fork and a knife or rubbed through a sieve, beat the pulp in mashed potatoes. Its weight should be 500 g.
Until the puree has cooled completely, add all the sugar to it, stirring occasionally. In warm puree, it will quickly dissolve, after which the mass must be cooled to room temperature.
Pour protein into it and 10 minutes. beat the mixture with a mixer until a dense white substance is obtained. Separate several tablespoons of the mass at once and put in the refrigerator.
Pour the remaining mixture onto a baking sheet covered with baking paper and dry for 5-6 hours in a slightly open oven at 60-70 degrees. As soon as the cake turns golden and stops sticking to your hands, remove it from the oven and put it on the table to cool.
After cooling completely with a sharp knife, carefully cut the cake into 3 parts (it is very loose). Spread each mixture from the refrigerator, including both sides of the top cake and sides. Put the resulting semi-finished product in the oven again and dry for another hour at 60 degrees.
Sprinkle all sides of the finished cooled marshmallow with powdered sugar and cut into narrow high strips.

This type of marshmallow is a roll of tough thin cakes. They do not include egg white, but even with it, honey would still not allow the cakes to become airy.

Products composition:

1 kg of apples;
2 tbsp. spoons of honey;
100 ml of water;
a pinch of cinnamon.

The cooking procedure is as follows.

Peel and seed apples, cut into thin slices. Put them in a saucepan, pour 100 ml of water and bake in the oven at 160 degrees until soft.
Beat the finished apples in mashed potatoes and put it on the stove over low heat to boil until golden brown. When ready, beat it again with a mixer.
In the process of whipping, pour honey into it and add cinnamon. Put the mass in a thin layer on a baking sheet covered with baking paper.
Dry the cakes with a slightly open oven for 2-3 hours. The warm cake will be soft, then it will harden, so cut it into squares and twist the rolls without letting it cool completely.

Outdoors

The same procedure can be done without an oven. The marshmallow will also dry in the sun in 4-5 days, but you need to protect it from flies and wasps by covering it with gauze. At night, the treat should be brought into the house.

With walnuts

In the East, nuts are added to many sweets. Thus, the chef makes their taste more exquisite. Pastila was no exception.

It will require:

2 kg of apples;
150 g granulated sugar;
1 glass walnuts;
100 ml of water.

The preparation procedure is as follows.

Peel the apples, cut into small slices, add water and bake in the oven until soft. Then beat them in mashed potatoes and boil on the stove until browning.
Finely chop the walnut kernels. Pour them and granulated sugar in mashed potatoes and cook, stirring occasionally, for another 10 minutes.
Put the prepared mass on a baking sheet covered with baking paper and dry in a slightly open oven over low heat for 6-8 hours. The thickness of the future cake should not exceed 1.5 cm, otherwise it will dry longer.
Cut the finished marshmallow into strips and, if desired, sprinkle with powdered sugar.

With agar agar

Pastila made on the basis of agar-agar is similar to marshmallows. It turns out to be more elastic than on the basis of whipped protein.

It will require:

1 kg of apples;
400 g granulated sugar;
1 egg;
4 g agar agar;
60 ml of water.

The cooking procedure is as follows.

Puree the apples and beat with a mixer. In the process, add 250 g of sugar. Pour protein into the cooled homogeneous mass and beat for 10 minutes.
Dissolve agar in water. Add 150 g of sugar and 1 min. boil over a fire. As soon as it cools a little, pour it into the whipped mixture and continue beating with a mixer for a couple of minutes. At the same time, it is important to observe one condition: do not allow the syrup to cool completely, but also do not brew protein with it.
Pour the finished mass into a mold and leave to harden at room temperature several hours.

With banana

Banana is very sweet, so no sugar is added to it. Its structure is quite airy, and there is no need for protein either. Beat 2-3 bananas well with a mixer, add applesauce and put the mass on a baking sheet covered with foil or baking paper.

The banana pastila dries for about 8 hours and turns dark brown.

Homemade apple marshmallow should be wrapped in paper and put in a bag. This well-baked product can be stored in the refrigerator for several months, but it is unlikely that it will remain intact until that time. The treat is too tasty for family members to forget.

The baking paper from the finished marshmallow cake will not come off easily if it is not moistened with water for a few minutes. Only after that it will not have to be peeled off, and the surface of the cake will remain smooth.

For the preparation of the dessert, apples should be carefully selected. If their pulp is cottony, the dessert will fail. Only dense juicy pulp will give the crust mass the necessary viscosity, and the finished pastille will give a rich taste.

Conclusion

Homemade apple marshmallow will make a special impression on children. Adults will also love that the dessert, usually bought in the store, is made at home. Knowing several recipes, you can choose the right one and adjust the amount of sugar. Someone tries to avoid it, while others have nothing against airy sugary sweet marshmallow cakes.

The photo shows how delicious they are. A natural delicacy does not require additional decorations, but when the marshmallow is served to festive table, it is permissible to come up with a sprinkling of small multi-colored dots or sugar flowers.

In part of the mass left for greasing the cakes, you can add food coloring and, without cutting the marshmallow, turn it into a bright scarlet cake. For each event, it is worth choosing a special decor for sprinkling. There will be plenty of time for this, since the pastille dries in the oven for a very long time, but it delicate taste will exceed all expectations.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. I am currently helping to promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positive emotions and give you inspiration. In my free time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

The recipe for this natural fruit treat is especially for moms. The fact is that homemade applesauce consists exclusively of apples and does not contain sugar. Such candy can be given even to small children, and even more adult children will definitely appreciate the candy.

Sugar-free apple marshmallow can be stored well for a long time, so you can prepare this wonderful dessert for future use for the winter. Moreover, if you have a gorgeous harvest of apples, and you do not know where else to attach them.

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

Ingredients:

Cooking a dish step by step with a photo:

To make homemade apple marshmallow, we only need fresh apples... I give 1 kilogram of apples in an already prepared form, that is, exclusively pulp with skin (without tails and seed pods). But again, you can take as much fruit as you have. This amount is enough for 1 standard baking sheet for a 60x60 cm stove.

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

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

Simmer the apples in a thick-walled saucepan over a low-medium heat until boiled and the skin becomes soft. If the apples themselves are dry, add some water - it will still boil away during the stewing process. Depending on the apple variety, it can take 2 to 3 hours. Remember to stir the applesauce from time to time to avoid burning it.

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), lubricate it with a thin layer of refined vegetable oil. We spread the apple jam on paper and level it with a spatula. The thickness of the layer should be no more than 7-8 mm, otherwise the pastille will dry for a very long time, and then it will not curl up. Try to make sure that the jam is distributed in the same layer in thickness, otherwise the pastille 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, 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 candy is ready.

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

Apple pastila is a primordially Russian delicacy. There is even a Pastila Museum in Kolomna, but it appeared thanks to the landowner Ambrose Prokhorov. It was he who proposed to beat the apples and dry them in the oven, for which he was awarded a medal at the gardening exhibition in St. Petersburg. Today, such a delicacy can be bought in any store or prepared at home - few products are required, but a lot of time.

Homemade fruit candy is a real tasty dessert rich in nutrients and vitamins. Therefore, instead of the purchased marmalade, it is better to prepare a natural product that will appeal not only to the smallest gourmets, but also to their parents.

Cooking method:

We take two kilos of apples, put them in a deep baking sheet, pour half a glass of water, turn on the oven at 170 ° C and bake for 40 minutes.
Cool the baked fruits and mash them with a sieve.
Place the applesauce in a saucepan and cook over low heat until the mixture becomes thick.
Next, beat the composition with a blender together with a glass of sugar until the sweet granules are completely dissolved. The mass should increase in volume and brighten.
Now we take a baking sheet and cover it with parchment, on which we spread the thickened mass. We level it and dry it in the oven for 6 hours (temperature 50 ° C), then turn it over and dry it a little more.
It won't be easy to remove the baking paper from the finished marshmallow, so moisten it with water and let it sit for a few minutes. Such a simple technique will allow you to keep the smooth surface of the dessert.

The apple marshmallow can be rolled up or cut into squares.

Cooking in a multicooker

In a slow cooker, you can quickly make apple marshmallows. For the recipe, you need a kilo of apples, a spoonful of honey and a little water.

Cooking method:

To speed up the cooking process, peel and core the fruit and cut into small pieces.
Now we put the resulting slices together with two tablespoons of water into the bowl, select the "Baking" option and set the time to 40 minutes.
After this time, you need to remove the released juice, and cool the contents of the bowl.
Add honey to the baked fruit and beat with a blender until puree.
Thinly spread the mass on a baking sheet and dry in the oven or on a regular windowsill.

If you want to make sweeter marshmallows, substitute regular sugar for honey. The finished product is best stored in a glass container.

Apple cake delicacy

You can cook two of apples at once useful product- this is juice and marshmallow. The pulp of the fruit will go to juice, cake - to the discussed delicacy. But how to make a natural dessert from seemingly processed raw materials, you will find out right now.

Cooking method:

We put the apple cake in a saucepan, fill it with two glasses of water and cook for half an hour.
The cooled mass must be spread out on a baking sheet in a thin layer and dried in the oven for an hour at a temperature of 100 ° C and with the door open so that the marshmallow does not turn out baked.
In the process of cooking, sugar, sweet powder or honey can be added to the marshmallow. But even without all the sweeteners, this dessert turns out to be very tasty and low-calorie. To add some sweetness to it, simply cut the marshmallow into squares and sprinkle with powdered sugar.

Electric dryer recipe

Is it possible to compare natural and healthy dessert even with the most expensive candies? Moreover, fruit marshmallows can be made at home. Especially today, when there are many different appliances that work miracles in the kitchen.

One of them is an electric dryer, which allows you to quickly make a marshmallow from apples. As a rule, such devices are provided with trays without holes, on which fruits will be dried. If there is no such addition, then you can buy special sheets for dryers or use a regular silicone mat.

Pastila can be made with sugar or honey, but here's how to make a dessert without any additives.

Cooking method:

Peeled pieces of fruit must be chopped to puree in a meat grinder or blender.
From the resulting mass, you need to drain the juice, and spread the puree itself on a tray in a thin layer.
We put the tray with the contents in the dryer, turn on the device and dry it. The readiness of the marshmallow must be checked by touching the center - if the product does not stick, then the dessert is ready.
Roll up the warm marshmallow or just cut it into squares.

Natural applesauce marshmallow

If you have ready-made mashed potatoes, then the process of making marshmallows becomes even easier. The main thing is to observe the correct mode of heat treatment. If the house has a modern electric stove, then you should not worry, but difficulties may arise with the old gas stove. But there is one secret that will allow you not to spoil the dessert - just do not close the oven door completely during drying.

Cooking method:

Add sugar or honey to the finished applesauce to taste, beat to double the mass.
On a baking sheet with baking paper, thinly pour the sweet fruit composition and dry in the oven for 6 hours (temperature 80 ° C).
Cut the finished marshmallow into pieces.

With powdered sugar

Apples, powdered sugar and egg whites can be used to make a delicious yet healthy dessert. Write down the recipe, everything is simple here.

Ingredients:

1.3 kg of apples;
three glasses of sugar;
four egg whites;
60 g of sweet powder.

Cooking method:

First of all, put the fruit in a deep baking sheet and hold in the oven until soft (temperature 170 ° C).
Puree the baked apples. To do this, you can use a regular sieve.
Whisk the whites into a thick foam, mix the applesauce with regular sugar, then combine the protein and fruit mixture.
Cover the baking sheet with baking paper and pour the mixture onto it. Smooth it out and dry in the oven for 12 hours (temperature 60 ° C).
Cut the finished dessert into small pieces and sprinkle with sweet powder.

How to cook outdoors

If the sun is roasting in the yard in summer with might and main, then it's time to prepare dried desserts. So, without ovens and special electric dryers, you can cook apple marshmallow.

Cooking method:

We start the cooking process by removing the peel from the apples, peeling them from the seeds and cutting them into small pieces. We put the slices in a saucepan, pour water and simmer the fruit until soft.
Strain the boiled fruits through a sieve so that all the liquid is gone, and grind in mashed potatoes.
Spread the thick mass in a thin layer on a baking sheet with cooking paper and set in the sun.
As a rule, this drying technology takes from three to five days; it is better to take the marshmallow into the house at night. As soon as the top side is dry, turn the dessert over and leave it in the sun for a few more hours.

Homemade Apple Pastila with Honey

Because fruit marshmallow is an natural product, and sweeteners should have the same useful properties... So instead of the usual high-calorie sugar, it is better to use nutritious vitamin honey.

Cooking method:

Peel the apples, chop and simmer with water until soft.
Then we turn the pieces of fruit into puree, add honey to taste. You can also add some cinnamon for flavor.
We level the fragrant mass on a baking sheet with parchment and dry it in the oven, in an electric dryer or just in the open air. The cooking time depends on the selected drying option.

Pastila is a very good alternative to sweets. If parents want their child to grow up healthy, then one of the stumbling blocks on this path is factory sweets.

Personally, I have not met a single little person in my life who does not like sweets. The question of the usefulness-harmfulness of those very sweets arose in our family very acutely when the granddaughter was born. What alternatives were not offered! And honey, and jam, and homemade yoghurts, and dried fruits ... And the child persistently asked for chocolates and sweets.

But grandmother Lena (my matchmaker) made a marshmallow, and I heard from my daughter that my granddaughter eats it more readily than dried fruits. I also decided to try to cook this yummy.

How to make a marshmallow

I didn't have any recipes for marshmallow at hand, I got all the experience by trial and error. Started with strawberry. The preparation of the marshmallow took place in the following sequence: chopping berries, adding honey, drying on a tray greased with homemade cream. I liked it, but the smell of cream still interfered with enjoying the aroma of strawberries. I realized that in the preparation of marshmallows, a very important role is played by the grease with which the pallets are lubricated.

Important note: if honey is used in the preparation, then the pastille must be dried at a temperature not exceeding 45 °.

After the strawberries, it was the turn of the apricots.

The composition of the marshmallow is similar: fruits are crushed, honey is added to taste, and everything is dried on a special tray, oiled so that no streaks are visible. I do it with a cotton swab. This time it turned out so well that, trying these goodies, I became like little child, which climbs into a jar of jam with his palm. It was impossible to break away from “trying”.

I liked such sweets so much that I arranged a whole conveyor for the production of marshmallows from all sorts of combinations of fruits and vegetables.

Experiments and findings

It is best to take rapeseed honey. It crystallizes very well and does not have a strong odor. By the way, with sugar, they say, the marshmallow is not so tasty. And it never even occurred to me to make it with sugar. If you take acacia honey, then the candy may not even work: it will not dry out, it will be soft and sticky. And if, for example, buckwheat, then it can kill the smell of fruit.

According to my observations, fruits are sticky and brittle. For marshmallows, this is very important. From viscous fruits and berries (mulberries, cherries, cherries, plums, currants, gooseberries, grapes), it dries for a very long time, but it still sticks and the pieces stick together in the jar. But the vegetables are almost all fragile and dry quickly - it turns out not candy, but "chips". Only the tomatoes are viscous, of which the marshmallow is delicious. I cook it without adding sweets, I just grind the tomatoes on a blender and dry it like a marshmallow.

I have adapted to combine fruits so as to compensate for the excessive viscosity of some by the fragility of others: apples-plums, pears-grapes, apples-cherries, apples-cherries-pears, apricots-cherries, apricots-plums. By the way, apple candy is generally one of the most delicious.

I do the same with zucchini. But more about them. For a long time I was solving the problem of where to adapt these vegetables, which are always in abundance. You can cook zucchini jam, but where is so much of it? And I came up with the idea of making a marshmallow.

So: zucchini, fruits, berries, herbs, a little bit of purified water and honey. I don't like to write proportions to leave room for creativity. I believe that any food is created in alignment with food. You just need to make the crushed mass of such a density that it is convenient to pour it onto the pallet. And so that it was delicious!

By analogy with zucchini, I make pumpkin marshmallows: I combine apricots, grapes or nightshade with pumpkin. In fact, black nightshade is a poisonous plant, but ripe dried berries can be consumed. In this case, dried apricots are used. I pre-soak them in warm water for 12 hours, and then grind it together with water, pumpkin and honey in a blender.

Another find of mine: I sprinkle pieces of marshmallow made of viscous fruits and berries with herbal powder (the herbs are dried and then ground with an iron strainer).

If you knew how delicious it is: cherry candy in cherry leaves, plum in plum, raspberry in raspberry, and grape in powder from grape leaves, mustache and flowers! This is not only tasty and healthy, but also solves the problem of overgrowth of raspberries, plums, cherries. In addition, it is now very easy to regulate the load of grape bushes: all the extra bunches are sent for drying just before flowering. And everyone is happy!

Delicious, healthy, non-nutritious - that's all she, homemade marshmallow. Only now it is not cheap in the store, and it is also not known what the manufacturer put in there - for sure, one chemistry, so that it does not deteriorate longer.

Well, we won't be sad, but we will try do it yourself... You can make pastila at home from almost any fruit and berry puree and jam. We'll tell you how. Watch and memorize recipes.

Read also:

So. To prepare marshmallow, you need to take a slightly chilled jam and spread it in a thin layer on baking sheets or wooden planks sent with oiled parchment paper, and then dry in the oven or in the sun.

Process features

To ready meal has not acquired foreign odors, it is better suited for impregnating paper olive or boiled sunflower butter.
For a more uniform drying, the layers must be turned over during drying.
The finished layers should be rolled with a wooden roller (compressed) to give the same thickness, and in addition, after this reception, the pastille will acquire a glossy shade.
A delicacy is considered ready if the dried layers do not stick to the fingers and have the same thickness.
Enamel utensils and a wooden stirring spoon are best for making pastilles.
Also, this yummy can be considered ready if, when stirring, the hot mass reaches for a spoon and freely separates from the bottom of the dish.

Homemade marshmallow recipes

Apple pastila

To make apple marshmallows, you need 1 kilogram of ripe apples and 100 grams of granulated sugar. And some water to boil the apples.

Before cooking, apples must be thoroughly washed, removed all existing wormholes, divided into parts and removed the seeds along with the seed capsule.

Better cut apples into smaller pieces for faster boiling and cover with water. Put the container with fruit on fire and bring to a boil. Cook everything over low heat until completely boiled.

The boiled apples are rubbed through a sieve to loosen the skin. Applesauce should work out homogeneous and slightly liquid... It must be poured again into a saucepan, put the required amount of sugar there and mix well, and then put it back on to boil over low heat.

Mashed potatoes should be boiled down to a consistency thick sour cream... After that, the boiled puree is laid out on a baking sheet, which was previously covered with oiled parchment paper and evenly leveled with a thin layer.

Baking tray with applesauce put in a heated oven up to 80 degrees.

When pressed with a finger, it becomes elastic and does not remain on the fingers. You can dry the marshmallow in the sun, but it will only take about two days.

Apricot pastilles

For 1 kg of apricots, you need 800 g of sugar and about a glass of water.

First of all, prepare the apricot puree. To do this, the apricots are well washed, all the seeds are removed from them beforehand. Then the apricots are filled with water and boil over a low fire, until boiled. After that, the apricots are rubbed through a sieve to make a puree. After adding granulated sugar to it, the mashed potatoes are boiled until fully cooked with constant stirring.

To determine the readiness of the marshmallow, you need to take the mass with a spoon and put it on a chilled plate. When cooling down finished mass acquires the thickness of a jelly.

Then she is laid out on a baking sheet and carefully leveled with a thin layer. The cooled mass should be cut into diamonds or other figures, sprinkled with powdered sugar and put together in two. The pastille should be stored in a tightly sealed container in a dry place.

Pear marshmallow in Slovak

For cooking, you need to take 125 grams of granulated sugar for 1 kg of pears.

And you can also put this fruit in it, read the link.

Ripe pears are cut into small pieces and boiled until soft with a little water.

Then this mass is wiped through a sieve and the required amount of granulated sugar is added to the resulting puree, put on a quiet fire and, with constant stirring, it is necessary to boil the mass until it thickens.

Put slightly missed on a baking sheet vegetable oil parchment paper, on which the hot mass is thinly smeared. The pastille should be dried in a moderately heated oven. Ready yummy rolls up. For storage fits into glass jars which are tightly closed and placed in a cool place.

Black currant pastila

For cooking, you need to take:
Black currant in the amount of 1 kg and
Sugar in the amount of 600 gr
It is enough to take ¾ glass of water.

Currant berries should go over carefully to remove all debris and wash thoroughly. Then they are placed in an enamel pot and filled with water. Close the saucepan with a lid and put on a quiet fire.

It is necessary to cook black currants until they are completely boiled. After that, the boil is wiped through a sieve. The required amount of granulated sugar is added to the resulting mass and everything is thoroughly mixed. The dishes with the berry mass are again placed on the stove and, with constant stirring, boiled down to the consistency of thick sour cream.

The prepared marshmallow is placed in wooden trays and put to dry in an oven heated to 80 degrees for about 12 hours. A treat made in this way follows cover with parchment and store in a dry, cool, well-ventilated place.