Apple marshmallow - 3 cooking recipes

Before preparing apple marshmallow, you should stock up on something that will greatly facilitate the drying process, as well as subsequent storage. In the first case we are talking about silicone mats, in the second - about special parchment paper.

Any, even the stickiest, mass can be removed from the silicone surface without any problems. To avoid wasting a lot of time, you need to have at least three oven-sized mats. They can be used simultaneously laid out on baking sheets (or racks) at different levels. The already completely dried marshmallow is removed from them, which is then stored, rolled into “rolls”.

The second method, using parchment paper, is considered the most successful. The apple mixture is applied to the surface of parchment lined on a baking sheet. Dried in the oven according to the recommendations in the recipe. Then, well dried, it is rolled into tubes along with parchment. The advantage of this storage method is that the layers of marshmallow do not stick to each other, and it comes off the paper easily and easily when needed. Then it is simply cut into portions along with parchment. It turns out to be some kind of sweets.

By the way, you can turn not only applesauce into marshmallows, but also any jam, jam, jam. Prepare in the same way as for puree.

The average temperature for drying marshmallows is 100C. Time (again, approximate) - about two hours. The oven door must be slightly open.

Store it rolled up in a dry, dark place. Can be wrapped in plastic film.