How to make a marshmallow

Pastila, made by own hands at home, is an excellent variant of a similar dessert. If you cook it yourself, and not buy it in the store, you can be sure that this is a natural product without sugar, but with useful trace elements, glucose and vitamins. Store the home-made pastille either in a glass jar with a lid closed, or wrapped in parchment paper in a kitchen cabinet. By the way, it is stored for about a year, so you can make a paste with our recipes for future use. The finished candy can be cut with the help of molds in the form of any figures, making the delicacy even more original.

Apple fruit candy

Original Russian sweetness is apple pasta. For the preparation of classic pastes usually use sweet-sour varieties of apples, Antonovka is very well suited. Honey is also a traditional ingredient. The process of making pastila is quite time-consuming and lengthy. Ready pastila is very well stored, paved baking paper.

You will need

  • 1 kg. apples
  • 2 cups liquid honey


  1. Rinse the apples and cut in half.
  2. Cover baking paper on a baking sheet and place the apples upside down.
  3. Bake the apples in the oven at 180 degrees for 30 minutes.
  4. Baked apples cool and two times wipe through a sieve.
  5. Finished mashed potatoes continue to grind. Mashed potatoes should turn white.
  6. Pour honey in small portions, rub it with puree.
  7. Then whip the resulting mass to foam and increase twice.
  8. Baking sheets baking paper.
  9. Lay outmarshmallowin a tray with a layer no more than 2 cm.
  10. Leave to drymarshmallowin the oven.
  11. Drymarshmallowat 60 degrees 7-9 hours.
  12. Readymarshmallowcool and serve to the table with honey.

Pasta from rowan berries

Rowan berries have been used in folk medicine since ancient times. These berries have choleretic and hemostatic properties, have a laxative effect and contain many vitamins. Rowan has a sweetish and tart taste, it makes healthy jam and candy.

You will need

For pasta dried in the oven:

  • 1 kg of rowan berries;
  • 2 cups of water;
  • 1.5 kg of sugar.

For air dried pastila:

  • 1 kg of rowan berries;
  • 2 cups of water;
  • 1.2 kg of sugar.


  1. Wash the berries and place them in the freezer for two days to save them from excess bitterness.Put them on a baking sheet and place in the oven at 100 ° C for two hours. During this time they will be soft.
  2. Wipe the roasted mountain ash through a sieve and pour hot sugar syrup into the mashed potatoes. Put the container on a small fire and boil for an hour, constantly beating the solution with a whisk. Cover the baking sheet with baking paper and pour boiled berry solution onto it.
  3. Dry marshmallow in the oven at a temperature of 70 ° C for 24 hours. Periodically check the drying process, the candy should not overheat and caramelize. Cut the pastille into pieces and sprinkle with powdered sugar. Keep it in a closed container in a cool place.
  4. Pasta from rowan can be prepared in a different way, drying it not in the oven, but in a natural way. To do this, the berries stored in the frost are transferred to a refractory pan, cover with a lid and bake in the oven at a temperature of 50 degrees for 5 hours. During this time, the berries will become soft. Put them in a basin and fill it with hot water so that it completely covers the rowan.
  5. Boil the berries for half an hour on low heat with constant stirring.Rub them through a sieve, add equal volume of sugar to the resulting berry puree and cook over low heat until thick. To keep the mashed potatoes from burning, stir it constantly. Readiness pastila is determined by how easily it will begin to separate from the pelvic floor.
  6. Dip a porcelain dish in cold water and place the berry mass on it in an even layer. Put the dish in a warm place for 3 days. Slice the ready lozenge to pieces and sprinkle it with powdered sugar. Best of all, this pastille retains its properties at a temperature of no higher than 10 ° C.

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