Plum marshmallow: secrets of making plum marshmallow at home

Basic recommendations for preparing marshmallows

For cooking, choose ripe fruits, or overripe ones. They should be washed thoroughly; the seeds do not need to be separated if in the future you grind the puree through a sieve. Whether to put sugar in the pastille or not is a matter of your taste. First, the fruits should be pureed using one of the following methods: puree with a hand blender, bake in the oven, or boil until soft, then rub through a sieve.

Then the puree should be dried, turning it into a marshmallow. Let's look at several ways to prepare this delicious sweet.

Methods for preparing plum marshmallows

Sugarless

Place washed and pitted plums in an even layer on a baking sheet lined with parchment.Bake in the oven until soft, grind through a sieve or grind with a blender. Spread the puree in a thin layer up to 0.5 cm on a baking sheet lined with baking paper and place in the oven to dry. The temperature should be 100-120 degrees. You need to dry the marshmallow with the oven door slightly open for about 5-6 hours. The oven door must be kept ajar to allow excess moisture to escape.

When warm, roll the finished marshmallow into a tube, or directly with paper. Before use, separate the paper.

In the video, Irina Kuzmina will tell you about the secrets of making sugar-free plum marshmallows

In a slow cooker

Required: plums 1 kg, sugar 250 g.

Sprinkle the pitted plums with sugar and leave for 30 minutes to allow them to release their juice. Place in a multicooker bowl and set to simmer for 30 minutes. Rub the mixture through a sieve or blend with a blender. Set the simmer or multi-cook mode for 4-5 hours. The mass needs to be stirred periodically. When the puree reaches the required thickness (it stops dripping from the spoon, but slowly falls in chunks), cool it until warm. Then transfer the mixture to a container covered with cling film for further hardening. To make the mass dense, put it in the refrigerator overnight.

Remove the finished marshmallow from the container, cut into pieces, and roll in sugar.

In the dryer

Make puree from boiled or raw fruits. Add sugar or honey to taste, stir until completely dissolved. Spread the plum pulp in a thin layer on trays lined with baking paper greased with vegetable oil.

The thinner the layer, the faster the marshmallow will dry. Dry at a temperature of 65-70 degrees for 12-15 hours until ready.Roll the finished product into rolls, cut into pieces with a sharp knife, and sprinkle with powdered sugar.

In the oven

For preparation you will need: plums 1 kg, sugar or honey 250 g, lemon to taste.

Sprinkle the pitted plums with sugar and leave for a while to release the juice. If desired, add the juice and zest of one lemon. Cook over low heat, stirring until the fruits become soft. Grind the plums into a puree using a blender or sieve. Boil the plum puree over low heat for 2.5-3 hours until the mass becomes very thick. After this, spread it in a thin layer on a baking sheet lined with oiled parchment. Dry in the oven at 110 degrees, with the door slightly open, until done. Drying time is approximately 4-5 hours.

In the microwave

Cut the plums into halves, leaving the pits in place. Microwave for 10-15 minutes at full power. You should get plum porridge, which we grind through a sieve. You can add sugar to taste and lemon juice. Place the bowl with the grated plums in the microwave at full power for 25-30 minutes, then reduce the power by half. Be sure to cover the dishes with a gauze napkin so that excess moisture escapes, but at the same time the mass does not splash in all directions. Remove the plate every 15 minutes, stirring the contents. When the puree has evaporated by 2/3 of the volume, the pastille is ready. Transfer the warm marshmallow into a container and wait until it hardens completely.

Carefully remove the treat from the container, cut into pieces, and roll in powdered sugar.

How to determine the readiness of marshmallows

The readiness of the marshmallow can be determined this way: when you touch it, it does not stick to your hand and separates freely from the parchment.

Storing plum marshmallows

You can store the finished treat rolled up in a glass jar closed with a nylon lid. You can put the jar in the refrigerator for longer storage. You don’t have to separate the product from the paper right away, but do it immediately before use.

Following these simple tips, try making homemade marshmallows. In terms of taste and beneficial properties, it is significantly superior to store-bought sweets. In addition, it does not harm the figure at all.