Recipe for homemade honeysuckle marshmallow - how to make honeysuckle marshmallow at home

How to make honeysuckle marshmallow with sugar

Pastila is most often prepared from the cake that remains after squeezing the berry juice. The berries are pre-sorted, removing rotten specimens. It is not recommended to wash honeysuckle before cooking, as this delicate berry is very susceptible to deformation. But, nevertheless, if you purchased honeysuckle at the market and are not sure of its purity, you can rinse it in a large saucepan with water, carefully catching portions of the berries with your hands and transferring them to a colander.

Using a manual or electric juicer, juice is extracted from honeysuckle. The remaining tender pulp is weighed and the same amount of granulated sugar is added to it. The berries and sugar are mixed and the mixture is allowed to brew for 5 hours. During this time, the cake and sugar need to be mixed several more times.

The sugar should completely dissolve and the berries should release a little more juice. If the mass seems a little dry to you, then you can add a couple of tablespoons of previously squeezed juice to it.

Next, you can prepare the pastille in two ways:

1. Preparation of “live” marshmallow without cooking. The berry mass with dissolved sugar is laid out on oiled cling film or baking paper in a layer of no more than 1 centimeter, and sent to dry.
2. Boiled marshmallow. The berry mass is placed on low heat and heated for 15 minutes. During this time, the berries will soften even more, and the sweet mass itself will become like thick jam. After this procedure, the marshmallows are laid out on trays and dried.

You can dry honeysuckle marshmallows naturally, in the oven or in an electric dryer.

The natural way involves placing pallets with marshmallows on the veranda or on a glazed balcony. The pastille is covered with gauze on top so that the fabric does not touch the product itself. This design will protect the marshmallow from insect attacks. Drying time depends on weather conditions and the thickness of the berry layer and, on average, ranges from 1 to 7 days.

In the oven, the marshmallow is dried at a temperature of 90 - 100 degrees on the top shelf of the oven. The door must be slightly open. To do this, insert a kitchen towel or oven mitt into the gap. Drying time is from 3 to 6 hours.

You can also dry honeysuckle marshmallows in a modern vegetable and fruit dryer at a temperature of 70 degrees. Dry the marshmallow on special trays or parchment greased with vegetable oil. The humidity of the original product and the thickness of the berry layer directly affect the drying time.

The readiness of the marshmallow is determined manually.If your fingers do not stick to the product, and the marshmallow itself is elastic and durable, then drying can be completed. An overdried layer is hard and brittle.

After the marshmallow has completely dried, it is removed while warm from the paper or trays and rolled into a tight tube or cut into portioned pieces of any shape. The cooled rolls are left in their original form for storage, or cut into small pieces 2–3 centimeters wide. Sprinkle the top with powdered sugar.

A video from the “Ezidri Master” channel will tell you how to make homemade marshmallows in an electric dryer for vegetables and fruits.

Fillers for honeysuckle marshmallows

To diversify the taste of the honeysuckle dessert, you can add puree of apples, pears or peaches to the berry mass at the cooking stage. Banana or zucchini fits perfectly into marshmallows. The amount of vegetables and fruits can be varied at will. At the same time, the amount of sugar in the original recipe can also be adjusted, especially if the honeysuckle marshmallow is filled with sweet types of fruit.

In addition to the fruit and vegetable component, you can add crushed walnuts, almonds or sunflower seeds to the marshmallow.

If you sprinkle the berry layer with coconut shavings before drying, and replace the sugar with honey, then the honeysuckle pastille will acquire a completely different taste and will be crispy when dried.

How to store honeysuckle marshmallows

Well-dried marshmallow sheets, rolled into rolls, are stored in plastic containers at a temperature of +4...+6 degrees for up to 1 year. The workpiece can also be frozen. To do this, the tubes are wrapped in cling film and packaged in a plastic bag.