Marshmallows with applesauce. 💯% everyone can make them. Not rubbery. Soft and tender.
Friends! I finally made marshmallows. It took many tries, but I finally achieved a result I'm completely happy with. The marshmallows made with this recipe are soft and tender.
Although, the first time I made them, they turned out sweet and rubbery.
It's all about the agar agar. I have 900 agar strength.
For some reason, almost everyone uses 8 grams of agar for the amount of ingredients I used. Everyone uses the same amount of ingredients, so there's no point in changing anything. I did reduce the sugar a bit, though. Agar is a different matter. I also used 8 grams the first time, as most people use when making marshmallows. And the marshmallows turned out rubbery, and I also added 1/3 teaspoon of citric acid, as everyone recommends. You can barely taste it then. I really didn't like it, and for two days I made marshmallows with varying amounts of agar and citric acid until I got the desired result.
You can do it too. Try making it once, and you'll understand what to add and subtract. Sourness is a matter of taste, of course, but I wouldn't recommend using too much agar. Although, it may vary from manufacturer to manufacturer.
Good luck with your baking!
📌 FOR THE SYRUP
WATER - 80 g
APPSAUCE - 200 g
SUGARS - 250 g
AGAR - 5 g (900 strength)
📌 IN A BOWL
WHITES - from two eggs (category C1)
SUGARS - 50 g
CITRIC ACID - 1/2 tsp
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Marshmallows # Marshmallow Recipe # Marshmallows with Applesauce # NatalyaBorodina # Cooking Channel