Homemade candy is a very healthy treat. A small portion of marshmallow will not hurt even those on a diet. The dessert turns out to be very rich in taste, it contains vitamins and valuable acids that are useful for digestion. The best marshmallow is made from fruits with a high content of gelling substances - apples and plums.
Sugar-free plum candy
If you don't like desserts that are too sweet, try making sugar-free plum marshmallows. It can be served with tea or supplemented with meat dishes such as game.
You will need:
- 1 kg of plums;
- vegetable oil.
Wash plums of any kind, divide into halves, remove seeds. Place the fruit in a cooking container. Add some water and simmer the plums until tender. Then cool the plums a little and rub them through a sieve along with the resulting juice. Put the puree back in the saucepan and cook, stirring occasionally, until it is halved in volume.
Line the rectangular baking dishes with parchment paper soaked in calcined vegetable oil. Expose the pastille to the sun to dry. After 3-4 days, when the mass hardens, take out the marshmallow along with the paper and dry it on a board under the sun's rays.
The pastila can also be dried in the shade. If you want to speed up the process, dry in the oven.
When the product hardens so much that it can be rolled up into a tube without breaking, the candy is ready for use. It can be cut into strips or rhombuses, rolled into rolls and sprinkled with powdered sugar.
Homemade quick marshmallow
Those who prefer a sweeter marshmallow will love another recipe. For flavor, add lemon to plum puree - the dessert will turn out to be unusual and very tasty.
You will need:
- 1 kg of plums;
- 1 kg of sugar;
- 2 lemons.
Wash the plums, remove the seeds. Place the fruit in a saucepan and pour in some water. Simmer the plums until soft - the fruit should be half boiled. Whisk with a hand blender until smooth.
If the plums are juicy, add very little water to them. Dry fruits will require more liquid.
Pour sugar into the fruit puree, stir and cook until the crystals are completely dissolved. Wash the lemons thoroughly with a brush and hot water, remove the zest with a special knife or grater. Squeeze the juice and add it along with the zest to the plum puree. Boil the mixture for about an hour and a half - it should shrink and thicken. Make sure that the future marshmallow does not burn.
Cover a rectangular baking dish with cling film. Remove mashed potatoes from heat and refrigerate slightly. Pour the mass into a mold, let it cool completely at room temperature, and then put it in the refrigerator. After a day, the plum marshmallow is ready for use. It can be cut into slices or small squares and sprinkled with powdered sugar.
