Apple Marshmallows and Candies Recipe

Ingredients

• • For Baking:
    • • Apples: 8 pcs (approximately 600 g applesauce)
      • Plums/Berries: 5 pcs (100 g puree)

  • For Syrup-Puree:
    • • Applesauce: 700 g
      • Sugar: 300 g
    • Agar-agar: 16 g (strength 900) or 14 g (strength 1200)
    • Warm water: 150 ml

• For Mixer:
  • • Whey protein: 2 pcs
    • Vanilla sugar: 2 packs
    • Sugar: 200 g
  • Citric acid: 1/4 tsp

Instructions

1. 1. Prepare the Apple and Fruit Purees:
      • • Start by peeling, coring, and chopping the apples. Cook them over medium heat with a small amount of water until soft. Then, blend them into a smooth applesauce.
      • If you’re using plums or berries, puree them using a food processor or blender until you get a smooth mixture. You can adjust the amount of sugar for extra sweetness if needed.
   2. Make the Syrup-Puree:
      • • In a small saucepan, combine the applesauce, sugar, and agar-agar. Add the warm water and stir the mixture to dissolve the sugar and agar-agar. Bring the mixture to a boil while stirring continuously. Once it reaches a boil, reduce the heat and let it simmer for about 2-3 minutes to activate the agar-agar and thicken the mixture.

   3. Prepare the Mixer Ingredients:
      • In a large mixing bowl, combine the whey protein, vanilla sugar, regular sugar, and citric acid. Use a hand mixer or stand mixer to whisk the ingredients together on low speed to avoid splattering, then increase the speed to medium-high and whisk until the mixture begins to form soft peaks. You should aim for a fluffy, meringue-like texture.

1. 1. Combine the Syrup with the Mixture:
      • Slowly pour the hot syrup-puree mixture into the whipped whey protein mixture. Do this gradually while continuously mixing on medium speed. The syrup should be poured in a thin stream to ensure the mixture doesn’t deflate. Continue mixing for 5-7 minutes, or until the marshmallow mixture has thickened to a smooth and glossy consistency.
   2. Set the Marshmallow Mixture:
      • • Transfer the marshmallow mixture into a baking dish or a silicone mold. Smooth the top with a spatula to make an even layer. Let it sit at room temperature for at least 6 hours or overnight to set and firm up.

   3. Cut and Serve:
      • Once the marshmallows have set, remove them from the mold or dish. If desired, you can cut them into bite-sized pieces. Roll them in powdered sugar to prevent them from sticking or dip them in melted chocolate for extra sweetness and flavor.

1. Optional Garnishing:
   • For an added burst of flavor and visual appeal, you can drizzle the marshmallows with a little extra fruit syrup or sprinkle them with chopped dried fruits, nuts, or even a pinch of cinnamon.