How to make marshmallows

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make these delicacies to feel a long-lost pleasure. Today, I will introduce to you the method of making fruit jelly, so that you can once again experience and enjoy the joy of success!

1.12 First prepare the raw materials. 150g canned apricots in syrup (weigh after filtering out the syrup) blended into puree using a food processor

2.21 Add 6g of gelatin powder to 60g of apricot puree, stir well and let it stand for a while

3. Pour cooking syrup, lemon juice, fine sugar, maltose and the remaining apricot puree into a small pot.

4. Place the pot on the fire, heat over medium-low heat and stir to allow the sugar to completely dissolve and become syrup. Continue heating until the syrup boils.

5. After the syrup boils, continue to heat it over low heat for a while until the syrup turns darker and golden yellow.

6. Let the syrup cool down for a while to lower the temperature a little, then pour the apricot puree and gelatin powder mixture from step 2 into the mixture.

7. After pouring in, keep stirring until the gelatin powder is completely dissolved and becomes a clear sugar solution.

8. Line the square mold with tin foil or wax paper, then pour the syrup into the mold and refrigerate for 3-4 hours until solidified. Take out the solidified fondant, demould and tear off the tin foil/oily paper. The sugar is very soft and sticky at this point. Cut the sugar into 3-4 large pieces and place them in a cool and ventilated place to air dry for 72 hours, until the soft candy is not sticky to the touch and is very tough. Cut the marshmallow into small pieces and roll them in fine sugar to coat the surface with fine sugar. The marshmallow is ready.

It is not difficult to understand how to make fruit jelly, but it is not very easy to make it well. This requires our own attention and diligent practice.