Why didn’t homemade marshmallows on agar work out? Let's look at the main mistakes.

The marshmallows haven't frozen, what's wrong?

I made marshmallows yesterday. It whipped perfectly, the peaks stood perfectly, it didn’t spread, it set right before our eyes, the syrup stretched. In the morning, take it, the crust is good on top, but inside it’s like cream ((((It stood for about 10 hours at room temperature. I made it on the stove. What could have been my mistake?

Thank you 1

I made it from apples, baked it into puree, then boiled it with a little sugar so that it wouldn’t be liquid. I won’t tell you which agar, the employee gave me a portion to try. The syrup was cooked after boiling for 12 minutes. 350 grams of sugar went into syrup, 100 grams into puree. The apartment is warm.

everything seems to be correct. change the agar. try it.

How many grams of puree were there for that amount of sugar? maybe there is a mistake here?

125-130 g puree. I boil it, I even boil it strongly with sugar

200 grams of sugar. 75 ml water 5-6 g agar

I cook the syrup with agar for almost exactly 5 minutes. maybe 6 minutes. I watch that the thread stretches like a sniffle. I pour the syrup into the puree, which is already whipped with egg white. then I beat for another 4-5-6 minutes.

watch Alex/Milana's YouTube video. She tells and shows everything very well.

You know, I make marshmallows all the time. The last time I changed the agar (I didn’t want to order it on the Internet and bought it in my city) and it didn’t work out either. so I think it's the agar in 90% of failed marshmallows.

watch Alex/Milana's YouTube video. She tells and shows everything very well.

Marshmallow with sorrel

Please love and respect!

You will need:

• 150 gr. thick applesauce
• 100 gr. stewed sorrel
• 1-2 tsp. pectin (optional if the apples are of a low-pectin variety or if you get a liquid sorrel puree);
• white of one medium egg
• 400 gr. Sahara
• 100 ml water
• 8 gr. agar-agar "1000"

You can read about pectin, its properties and its strength in my latest article Marshmallows at home

Let's prepare sorrel puree:

1. Take an armful of sorrel leaves. Wash, trim the petioles, cut the leaves.
2. Simmer the leaves in a saucepan over low heat, adding a little water, 30-50 grams.
3. You need to evaporate the moisture from the sorrel, so after boiling, remove the lid and help evaporate by stirring with a spoon or spatula.
4. Once the leaves have boiled, remove the pan from the stove and let the sorrel cool slightly. Blend the boiled leaves in a blender until smooth.
5. If you have sorrel with strong fibers, you will have to strain it through a sieve.
6. The resulting sorrel puree should not spread in the spoon. It should lie in a heap. If the puree turns out liquid, no problem! This can be compensated for when preparing applesauce by making it drier.
7. Measure out 100 gr. puree. The rest can be stored in a clean glass jar in the refrigerator.

Preparing applesauce:

1. Wash and core 4-5 large apples.
2. Place the apples cut into quarters or eighths in a deep glass or ceramic bowl. Due to my nature, I never neatly lay out the apple slices one by one, skins up, and then stew them in the microwave. My apples lie in the bowl as they please. And you do what is convenient for you.

3. Microwave the apples for 10 minutes at high power. Remove the bowl and stir the apples at the sixth minute of simmering. Stewed apples, in theory, evaporate the required amount of moisture in 10 minutes in the microwave.
4. Let the apples cool. If you are too lazy to dirty and then wash the sieve, you can do without it: stewed apple pieces can be manually peeled with a teaspoon to remove easily separated skins, and then blend the apples. Another option: puree the baked apples with skins in a blender, and then rub them through a sieve to remove the skins. Please choose the method that suits you best and make puree. The puree should be thick and should remain in the spoon as a single mass when tilted.
5. Mix 100 gr. sorrel puree and 150 gr. apple puree.

   If the consistency turns out to be runny, you can add 1-2 level teaspoons of pectin, stir, puree with pectin in a blender and place in the microwave at medium power for 3 minutes.

6. Cool the puree.

The main marshmallow flavoring ingredient is ready! It turned out an ugly swamp color, but don't be alarmed! When whipped with egg whites, the color will change to pale green.

Washing agar-agar (optional):

This important procedure is carried out by those for whom homemade marshmallows slightly smell of the sea. Those who have a stuffy nose or mega-quality agar may not perform these actions.

1. Add 8 gr. (4 measured tsp) agar-agar with index “1000” in a large mug.
   

   If your powder has a different index, then the dose must be adjusted. "900" - 8.9 g. ; "800" - 10 gr. ; "600" - 13.3 g. I personally had to adapt to my gray roco-agar “900”. In fact, I don’t put 8 grams. agar-agar, as many sources advise, and 12 gr. You may also have to adapt to what you can get in your area.)

2. So, in a large mug, pour cold water to the top 8 g. agar, stir.

3. When the agar has settled, carefully drain the water. We carry out this procedure 2 - 3 times until the yellowish water becomes clear and the agar loses its unpleasant odor. (In the confectionery industry, this procedure lasts for two hours.)
4. Drain as much water as possible from the mug.
5. Using a tablespoon, leaning it against the inner surface of the mug, scoop out the swollen agar, straining the undrained water through the crack.
   Read also:  Is it possible to freeze cheese: experts have named the worst types of cheese for freezing
6. Separate the remaining agar from the water by draining through a small strainer.

Prepare sugar syrup for use:

1. Pour 400 g into a liter non-stick pan. Sahara. Add aga-agar. Pour in 100 ml of water. Stir with a metal whisk.

Let's get back to our puree.

Beating apple-sorrel puree with egg white:

1. Carefully separate the white from the yolk of the egg. (If a little fatty yolk gets into the white, you can use another egg so as not to spoil the marshmallow.)
2. Place in a mixer bowl cooled down apple-sorrel puree and protein. Start beating, gradually raising the mixer speed to high. The total volume of puree with protein will increase to 600-700 ml.

   If you don't have a planetary mixer, don't worry. The well-beaten, pectin-rich apple mixture can stand for 10 minutes while you cook the sugar syrup. (But no more than ten minutes!)

Sugar-agar syrup:

1. While the apple mixture is being whipped, place the adhesive sugar-agar mixture on the stove and begin to cook it, stirring vigorously all the time with a whisk. Most experts recommend boiling sugar with agar to a temperature of 110º. But, to be honest, I can’t do that. My thermometer probably doesn't want to accurately display high temperatures. Temperature 110º informs the confectioner about the required moisture content of the syrup and that there is very little water left in it.

   
   Therefore, if you do not have a thermometer or it is not accurate, constantly check the bubbling syrup by watching the streams running into the pan from the raised whisk. When the syrup is ready, drops of syrup should not flow like “water”, they should slowly descend from the whisk in a continuous thin thread. As the syrup drips from the whisk, the last lingering, hardening drops will look like lint caught on the whisk.

2. With the amount of liquid that I indicated in the recipe, I cook the sugar-agar syrup for 6-7 minutes from the moment it boils.
   

   Attention! If you cook the syrup too long, it will invert a lot and you'll end up with a sticky, moist-inside marshmallow that won't dry !

3. The syrup has been made! Let the boil calm down. The syrup rests for about 2 minutes.

Mixing puree and syrup:

1. Into the whipped apple-sorrel mixture gradually, in a thin stream, slowly, At low mixer speed, pour in the syrup. His temperature is 90-95 degrees! (Be careful not to burn your hands! Sugar syrup is a very sticky and hot thing!) After pouring the syrup, increase the beating speed to max.

2. Continue beating for 8-10 minutes, waiting for a good increase in volume and a drop in temperature to 41 degrees. By this point, the marshmallow mass will become thick, with a stable textured surface and will adhere well to the raised rim.