Homemade dark currant marshmallows: step-by-step recipe with photos

“Light breeze” - this is exactly how the word “marshmallow” is translated from French. We invite you to prepare a tender and fluffy delicacy for you in your own kitchen. Marshmallows prepared at home have a lot of advantages: firstly, you literally understand what is included in the composition, secondly, you yourself can control its sweetness by increasing or decreasing the amount of sugar, and thirdly x, making marshmallows is a very interesting activity!

10 servings

Production time: 1 hour + 8 hours for marshmallows to harden

Chicken eggs – 2 pcs.
Sugar – 750 g
Sweet powder – 50 g
Water – 160 ml
Agar-agar – 10 g
Dark currants – 500 g

1) Wash the blackcurrants and pour them into a saucepan, preferably with a thick bottom. Add sugar and cook until boiling.

2) When the currants boil, reduce the gas and cook until the mass has approximately halved in volume.

3) Rub the currants through a sieve. You can, of course, cook marshmallows without rubbing them through a sieve, but then there will be seeds and pieces of skin in it.

4) Measure out exactly 250 grams from the finished currant puree.

5) Transfer the puree into a mixing container (take a larger container immediately, because the mass increases in volume very much).

6) After about 3-5 minutes, the mass will begin to lighten; it should become thick and not flow from the whisk, but fall off in pieces.

7) Pour agar-agar with water and put on fire, stirring constantly with a spatula, bring to a boil.

The agar-agar should become thick and viscous.

9) Now you can add sugar.

10) Bring the sweet syrup to a boil over low heat. I don’t recommend leaving the pan, because the syrup needs to be constantly stirred, otherwise the sugar will start sticking to the walls and burning.

11) The readiness of sweet syrup can be checked using several methods. The most common one is to use a kitchen temperature gauge. It is necessary to bring the syrup to a temperature of 110 degrees. If you don’t have a temperature indicator, then drop the syrup onto a spoon and press the drop with your finger. When you tear off your finger, a narrow thread should stretch.

12) Pour the syrup into the berry mass (the pan with the syrup must be raised higher so that the syrup pours in a narrow stream). Whisk the mixture constantly.

13) Beat the marshmallow mass for about 5 minutes until the mass becomes smooth and shiny; if you run a whisk or spatula over it, it holds its shape.

14) Transfer the marshmallow mass into a bag. To make marshmallows, I used a pastry bag with a nozzle, but if you don’t have one, then a thick bag, for example from milk, will do.

15) Squeeze the marshmallow mixture onto a silicone mat or baking paper.

16) Quite a lot of marshmallows come out of the indicated amount of ingredients, I was not ready for this and in a hurry I cut off more paper for marshmallows. As a result, the paper was finished, but the marshmallow mass was still left and I laid it out in a rectangular silicone mold.

17) The time required for marshmallows to harden will depend on its size. I didn’t have huge marshmallows and they froze in just 3 hours. And it took about 8 hours for the marshmallow to harden in the mold. Sprinkle the finished marshmallows with sweet powder; I cut the marshmallows out of the mold into slices and rolled them in powder.

Homemade currant marshmallows on agar. Step-by-step recipe with photos

In my opinion, this is the most common marshmallow recipe and it’s worth starting with it. It is prepared at all master classes for beginners. It is popular with customers. Of course, a catchy color without adding dye and a rich taste. This is the marshmallow that always comes out perfect for me. Once I even mixed it up and made sugar-free puree from defrosted puree.

During the berry season I make preparations for marshmallows. I boil the berry puree as required in the recipe and hang it in small jars. Later, throughout the winter, you can create a delicacy from your own berries and ripe fruits. I also froze the currants raw, without sugar, grinding them and rubbing them through a sieve. I meant to make mousse cakes, in case I needed it for the inside. I took the wrong jar and was still wondering why the puree was so runny. The marshmallow mixture came out good, but noticeably sour, because... There was only sugar in the syrup.

Ingredients for homemade currant marshmallows
: currant puree – 125 gr.
(to make it you need approximately 220 grams of berries and 100 grams of sugar) white from a large egg - 1 pc.
sugar for syrup – 200 gr.
agar-agar 5 gr.
water – 75 gr.

Preparing currant marshmallows at home

1. We sort out the berries, wash them, dry them, add sugar and put them on the stove.

2. Cook over low heat until the berries soften and excess water evaporates

3. Let it cool and grind through a sieve to get rid of the skins.

4. Mix agar-agar with sugar, add water and put on fire. Bring to a boil and cook until thick.

How to check the readiness of the syrup. You can use the temperature gauge to adjust the temperature to 110 degrees. If there is no temperature indicator, stir the syrup with a spatula, lift it and watch how the liquid drains. If it’s fast, cook it some more; if it’s a narrow thread, cook it some more. We bring it to such a state when the syrup flows slowly, forming a dense thread, as in the photo.

5. It is better, along with boiling the syrup, to beat the egg whites into a strong foam.

6. Add currant puree to the whipped egg white and beat. The mass does not have to liquefy; it still remains dense and holds its shape perfectly.

7. Pour the finished syrup into the egg whites and puree. Pour in a quick stream while the mixer is running. Beat until thick.

8. Transfer the marshmallow base into a pastry bag with a nozzle and pipe the marshmallows. The marshmallow mass begins to harden at 40 degrees, so you need to work quickly. Before cooking the syrup, you must prepare everything for the upcoming work: cover a tray with baking paper, insert the nozzle into the bag.

9. Leave the marshmallows to harden at room temperature for 8 hours. After this, sprinkle with sweet powder and connect the halves.

Making currant marshmallows at home is easy! Enjoy your tea!

Currant marshmallows – the taste is gorgeous, tastier than apple marshmallows (I love them, indescribably delicious)

Marshmallows made from currants are even tastier and easier to make than from apples. And with such a gorgeous taste that currants give, no dyes are needed! But what’s even more interesting is that store-bought “marshmallows” are nothing like homemade sweets. Marshmallows made with your own hands are so delicious that you won’t be able to stop eating them! Only he makes you realize what a true oriental delicacy is, and not a compacted jelly mass.

In fact, preparing marshmallows is very simple. You just have to take seriously the main product from which we will make marshmallows, currant jam. It is worth preparing it in advance (at least a day in advance) so that the jam has a suitable thickness. And with the right fruit and berry mixture you can create wonderful marshmallows! And with all this, it is not necessarily necessary to take the freshest fruit; you can use store-bought jam, and even baby puree in a jar.

Making currant jam!

The fact is that I also prepare jam for preservation, so I take a lot of berries right away (at least 2 kilograms). The proportions of berries and sugar are 3 to one (for 2 kg of currants I have 700 g of sugar). If we are only talking about preparing marshmallows, then in the end we will need 250g of currant mass. To prepare it, we need: 700-800g of currants and 250g of sugar.

You can make jam using 2 methods.

Grind the berries in a meat grinder.

Add sugar (half a portion) to the berries and set to cook (until boiling, and then another 5 minutes).

Leave the mixture for 4-6 hours. Then add the second half of the sugar and cook until it boils. Let it simmer for 5 minutes.

Why do I choose this method? This way, more vitamins are retained in the jam.

Grind the jam in a blender.

It is possible to do without this pt. But then the skins and seeds of the fruit will remain in the berry mass. You can immediately pour the jam onto a sieve and strain, filtering out the “slag”. But there are still a lot of vitamins left in the skins, and by chopping the berry mass, I will try to preserve these vitamins at least slightly.

Place the berry mass on a sieve. To get the result faster, you can help with a spoon, rubbing the berries through a sieve. I also do this because I have a very, well, just a damn small mesh on the sieve.

As a result, we get a mass of homogeneous mixture, but not very thick (it flows off the spoon, although slowly). She needs to be allowed to stand. Then the pectins contained in the berries will take their toll!))) The next day we will get thick jam, which we can hardly get out with a spoon.

But! You can also thicken the jam by boiling it! My currants are constantly thickening. But my friend complains that it doesn’t work out that way for her. I don’t understand the technology of its manufacture, does it do everything, like me. Therefore, I advise her to additionally boil the berry mass until thickened. And, if you like extra sweet marshmallows, then add sugar (a couple of tablespoons) and cook, it will help the mass become even denser.

You can create all this much faster, and I also make jam using this method, but only occasionally. To do this, chop the berries. Cook them for half an hour. We filter out the seeds and skins. Add all the sugar and cook until thick. We will have to boil it down as we have a thick berry mass. Sometimes it takes me 30-40 minutes.

Ingredients:

Currant jam – 250g;
Egg whites (testicles should be large, C1) – 2 pcs.;
Agar-agar – 10g;
Sugar – 250g (slightly less if you don’t like sweet marshmallows);
Water – 160ml;
Sweet powder.

Step-by-step recipe with photos

Beat in egg whites with jam.

Very quickly the mass will become so dense that not only peaks, but entire structures can be “built” with a mixer, twisting the mass.

Prepare agar-agar. Place it in a saucepan, fill it with water and place the saucepan on low heat until the agar powder is completely dissolved.

The agar-agar will begin to boil, which means it’s time to mix it with sugar. Add all the sugar at once and stir while holding the saucepan over low heat. Stir the contents of the saucepan constantly, so that the syrup and agar begin to boil very intensely. As soon as there is foam on the surface of the syrup, measure another 4 minutes, let the agar still boil.

We determine the readiness of the syrup with agar by the fact that liquid does not begin to drain from the spoon, but a viscous “thread” begins to fall.

It's time to combine both consistencies. We just do this very carefully, pouring the syrup into the lush currant mass in a narrow stream. Despite all this, we do not stop working as a mixer.

Beat the mixture for a few more minutes, 2-3, after all the syrup has been poured in. Now you need to let the mixture sit and cool for 5-10 minutes.

When the mass has cooled slightly, you can transfer it to a pastry bag with a nozzle and place the pieces on parchment paper.

Now you need to let the blanks harden properly. We leave them for 6-8 hours (mine stood part of the day and night (that is, the dark time of the day) , this is practically 10-12 hours).

The inside and outside of the domes are frozen, but sweet powder can still stick to them. Sprinkle the powder directly onto the workpieces.

We peel off blanks of equal size and suitable for each other in shape from paper or silicone. And glue them together with the base.

Now we dip the whole marshmallow into sweet powder. The inside of the delicacy will be as tender as a cloud, and on top it will be covered with a sweet, melting shell.

I made marshmallows in different sizes, larger ones and much smaller ones. But I didn’t tint it with anything. They turned out so beautiful only because colorful currants were used for their production!

Blackcurrant marshmallows

There are strawberries, there are apples, there are cranberries. Let there be heaps of dark currants too

I prepared this marshmallow without adding applesauce - currants themselves contain a lot of pectin and gel the marshmallow perfectly. There is obviously no additional powdered pectin here either.

This marshmallow is no more difficult to prepare than any of the others listed. So if you love this delicacy, go ahead!

Ingredients :

Base

Making recipe:

Place the currants in a saucepan (frozen ones do not need to be defrosted), add a little water. Place on the fire, bring to a boil and cook for 2-3 minutes. Remove from heat and puree with a blender.

Return to the heat and continue to simmer over medium heat. I cook for about 15 minutes.

Remove the puree from the heat and rub through a sieve.

You should get 250 g of puree. Add 200 g of sugar to it. Return to heat and cook for 2-3 minutes. Remove from heat and cool one hundred percent - to speed up the process, I do this in an ice bath and recommend it for you

Mix 50 g of sugar with agar-agar. Set aside. Mix the remaining 350 g of sugar with water, put it on the stove and cook until it boils. Then, with constant stirring, pour a mixture of agar-agar and sugar into the bubbling syrup in a narrow stream. Cook the syrup to a temperature of 110 degrees.

At the same time, add the protein to the puree and beat with a mixer until a fluffy mass is obtained.

Without stopping whisking, pour in the agar syrup evenly in a narrow stream. Beat until you get a meringue-like mass.

Transfer the mixture into a pastry bag with a nozzle and place the marshmallows on parchment paper or a silicone mat.

We leave the marshmallows at room temperature overnight (that is, in the dark) or for at least 5 hours - during this period of time it should air and dry out.

Sprinkle the marshmallow halves with sweet powder, then remove them from the parchment and put them together in pairs.