You will need
  • For marshmallow:
  • - 25 g of gelatin;
  • - 1 glass of water;
  • - 400 g of sugar;
  • - 0,25 teaspoon of salt;
  • For the syrup:
  • - 250 g of sugar;
  • - 2/Z teaspoons of citric acid;
  • - 150 ml of water;
  • - 0,25 teaspoon of baking soda;
  • For sending:
  • - 100 g of starch;
  • - 100 g icing sugar;
Pour the gelatin with water (0.5 cups), leave for 30-40 minutes for swelling.
Prepare invert syrup substitute molasses, impeding the crystallization of confectionary products. In a saucepan heat the liquid and dissolve in it the sugar. When boiling, stir in citric acid.
Cook on low heat for 45 minutes, covering the container lid. The finished syrup will be a Golden colour identical to fresh honey, but not sticky.
Dilute with soda, diluted with water (1 dessert spoon) and gently add the slightly cooled sugar syrup. When you fall off the foam, boil the syrup for about 10-15 minutes.
The swollen gelatin heat on a water bath until dissolved, but do not let boil. Start cooking marshmallows. In a saucepan, pour a glass of water, stir in sugar, salt and 150 grams of invert syrup. The remaining half use at its discretion.
Stirring regularly, bring the mass to a boil, then turn down the flame and continue to cook 8-10 minutes. Beat gelatin with electric mixer, then continuing to whisk, portions pour in the hot syrup. Beat for about 10-15 minutes.
When the mixture becomes the consistency is lush and dense, if desired, add any coloring or flavoring. Cover the form with foil (film), evenly sweet mass, cover it with the same film (foil) and leave for 6 hours.
Sift the starch and powdered sugar. Carefully remove the tape with marshmallows. Put the marshmallow on the table and cut it into pieces, roll in topping.