Homemade marshmallow mastic - 5 cooking recipes

Making mastic from marshmallows at home is as easy as shelling pears. There are many recipes from which you can choose the right one, and even with step-by-step photos. We will describe the most common and easy to learn.

For a standard Russian pack of marshmallows weighing 90 grams, you will need a tablespoon of lemon juice and a glass of powdered sugar. Juice can be replaced with water or milk, this is not critical. It is also advisable to take neutral white marshmallows, without pink dye. If there is no such thing, a two-color one will do - you can always correct the color by adding the desired dye.

It’s better to just divide the marshmallows into halves, separating the white ones from the pink ones. Add juice to them and heat in the microwave for twenty seconds maximum. The mass will begin to rise, keep this in mind. As soon as this happens, take it out and start processing it. At this stage you can add dyes. Stir in the powdered sugar (pre-sifted through a sieve) and stir well until smooth with a spatula. There will come a time when the shoulder blade cannot cope, move on to the next stage.

The mastic is placed on a work surface sprinkled with powder and kneaded further with your hands. Once it's no longer sticky, you're done! It can be wrapped in a bag and put in the refrigerator for half an hour. The bag should fit tightly around the sweet mass so that there are no air bubbles inside. In this form it can be stored for up to one and a half months. If you put it in the freezer, you can keep it for several months. You just need to wrap the bag tightly in foil.

You can sculpt a variety of figures from this homemade mastic. When ready, they are kept in a tightly closed jar in a dark place for up to several months.

Marshmallow mastic is easily rolled out with a rolling pin on a table sprinkled with starch. It is convenient to cover cake layers already soaked in cream with a mastic layer to give it a neat and tidy look.