COOKING MARSHMALLOWS AT HOME

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Zephyr was invented by French culinary specialists, and instantly won the hearts of sweets lovers. The snow-white and airy-looking balloon simply could not leave indifferent those who at least once tried it. But, like all the ingenious preparation of marshmallows at home, it turned out to be quite simple and not too expensive.
Ingredients:
• granulated sugar - 2 glasses,
• Hot water - 1/2 faceted glass,
• gelatin - 25g,
• citric acid - 1/2 teaspoon,
• baking soda - 1/4 teaspoon.

Cooking method.
1. Pour gelatin with cold water. Let it swell.

2. Pour sugar in a saucepan and pour half a glass of hot water. Put the pan on a slow fire and stirring constantly, melt the sugar.

3. After boiling, wait three minutes and add gelatin. Boils another minute. Remove from heat, let cool for just a couple of minutes and beat the sugar syrup with a mixer with a hot, gradually increasing speed.

4. Add citric acid and soda.

5. As cooling cools, the mass will begin to turn white and thicken.

6. Beat two more times for 5 minutes with a break of three to five minutes.

7. When the marshmallow mass becomes sufficiently thick, spread it with a spoon on dishes greased with water.

8. Halves of marshmallows harden for 3-4 hours.
9. After hardening, remove and glue each other halves of goodies.
10. Exit - 15 marshmallows (30 halves)

It is better to add citric acid and soda to an even warm and thin syrup - this way it dissolves better. And before putting the halves on the dish, it is advisable to use a cling film, water, if you go too far with it, can soak the base of the marshmallow halves and under them you get a swamp.

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