If you want to brown marshmallow at the stake, you should pay attention to the choice of delicacy: not every kind of it is adapted to heat treatment in such extreme conditions. It is important that the dessert is kept on a stick or skewer and when heated does not fall into the fire.
- Features cooking marshmallows on the fire
- 2 How to choose and roast marshmallows on a fire?
- 3How to roast marshmallows on the fire and at home: detailed recipes
- 3.1 Zephyr on a stick over a fire
- 3.2In a pan
- 3.3In the oven
Features cooking marshmallows on the fire
The fashion for roasted marshmallows came to us from the West: a lot of scenes from American films have sunk into the soul when children strut a delicacy on twigs, hold them over a fire, and then eat them with appetite. This is literally a national tradition – to organize picnics in nature and enjoy the white, weeping mass, without letting it cool down completely.
But the Soviet product should not be subjected to such effects – it will simply melt and fall into flame. It is all about the consistency: in our country, the marshmallow is soft and airy, while in America they use a dessert with a denser “rubber” texture. Due to such a stable structure, the mass is held on an improvised skewer, it does not spread, but only slightly swallows.
How to choose and roast marshmallows on a fire?
When deciding which product will work, it is better to immediately exclude the domestic delicacy – it is too porous and tender. The correct marshmallow is called “marshmallow”, and that is what you can fry in field conditions. The confectionery includes:
- corn syrup;
- diluted in hot water gelatin;
- glucose (the last 2 ingredients are whipped until the consistency of the sponge);
- to create a pleasant appearance, manufacturing techniques may allow the addition of a small amount of flavors and colorants.
Marshmallows are cooked not only on the fire: they add to desserts and salads, decorate with their help cakes, cakes, ice cream. Small pieces of marshmallow are added to hot chocolate, cocoa, coffee, thanks to which drinks acquire a more delicate flavor and aroma (the main thing here is to use a “clean” product without flavors, so as not to kill the natural smell of the ingredients in the mug).
The consistency of marshmallow reminds more of a marshmallow, and if they are warmed up, they will increase in volume, they will be covered with a crispy brown crust on top. Inside the delicacy will be viscous and airy, soft.
Marshmallows are sold in stores in packages and by weight, they can be white and colored. If you are thinking about what kind of product is fried on a fire, avoid variations in caramel and chocolate icing, with filler and nuts. Large picks are best for picnics, while smaller ones are ideal for hot milk drinks.
Not in all cases the name of the product is indicated on the package, and in order not to be mistaken, having bought a regular marshmallow, carefully study the composition: marshmallow is based on corn syrup, the production does not use raw egg and fruit and berry puree.
How to fry marshmallows on the fire and at home: detailed recipes
Delicacy, roasted over an open fire, is good in itself: it smells of caramel, melts nicely in your mouth and leaves a soft sweet aftertaste. But from marshmallow, you can also make interesting desserts in a pan and oven.
Marshmallow on a stick over a fire
- prepare skewers or long metal rods (in the latter case, you need to make sure that they are designed to work with food);
- heat the tip of the skewer so that it is easier to string the marshmallow, in this case the marshmallow will “sit down” easier, it will not lose its shape due to mechanical impact;
- it is better to fry a delicacy not directly on the fire, but at some distance so as not to burn the dessert;
- as soon as the product increases in volume, becomes covered with a light golden crust, it is necessary to stop heating;
- it is better to eat the marshmallow immediately so that it does not stick to the skewer.
Metal rods can be replaced with wooden or simple sprigs, hewn at one end and soaked in water, fondue forks are also suitable. If marshmallow is used instead of marshmallow, it is roasted several times, gradually removing the ruddy layer with your fingers until the whole slice is cooked and eaten.
Melted marshmallow goes well with a slab chocolate and crumbly biscuits, it can be made a “middle” in a makeshift sweet sandwich.
In the pan
Here, in addition to 500 g of marshmallow you will need:
- 40 g of powdered sugar,
- 4 tbsp. spoons of water.
It is necessary to build a water bath: pour water into a large saucepan, install a deep frying pan on top so that the latter does not contact with liquid. The spatula to be used for mixing and the pan are oiled, spread with marshmallow and pour in half of the measured water. Marshmallow is cooked on low heat, stirring constantly, inject the remainder of the water. When the treat is reddened, it is removed from the water bath and sprinkled with powdered sugar, shaking gently.
In the oven
This method is suitable for cooking liquid sweet fudge, which can be used in its pure form or added to a variety of desserts.
- 15 pieces large marshmallow;
- some butter;
- 2 tbsp. spoons of chocolate chips;
- 300 g of any crackers.
The baking dish (it can be replaced with a cast-iron frying pan) is heated in the oven, smeared with oil, chips are placed on the bottom, a marshmallow is laid out on top. The container is again put in the oven for about 5-6 minutes. When the mass is melted, it needs to be cooled. It turns out delicious dessert, if you smear pasta on cookies.
Marshmallow can be cooked in the microwave: cut large pieces in half and put on the crackers sticky side down. After 15 seconds, you need to remove the plate, arrange the chocolate pieces and flatten them on top with cookies.
The marshmallow cooked on the fire will appeal to both kids and their parents, especially considering that 100 g of the product contains no more than 300 kcal. This dessert helps to normalize the activity of the gastrointestinal tract: it contains pectin, which stabilizes peristalsis and accelerates the removal of toxins from the body. But when choosing it is important to study the composition of the dessert in order to minimize the consumption of preservatives, flavors and dyes.