Homemade Plum Marshmallow Treat

Natural, healthy, incredibly tasty! In our age of all kinds of desserts for every taste and budget, delicacies made from natural ingredients are almost forgotten. I propose to remember the original Russian sweet — homemade plum marshmallow. It is very easy to do, although it will take some time.
cook time: 5h
Nora Vaughn
Homemade Plum Marshmallow Treat

Nutrition Facts (per serving)

74
Calories
18g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Plums 1 kg

Recipe instructions

Step 1

Step 1
How to make homemade plum pastille? Prepare the necessary ingredients. Any type of plum will do. Choose ripe fruits so that the pit can be easily separated from the pulp. Plum contains enough pectin that no additional thickeners will be needed.

Step 2

Step 2
Rinse the plums thoroughly, cut them in half and remove the pits.

Step 3

Step 3
Place the plums in a saucepan with a thick bottom so that the fruits do not burn during heat treatment.

Step 4

Step 4
Cover the saucepan with a lid and place it over medium heat.

Step 5

Step 5
Cook the plums for about 15 minutes until they soften and release their juice. If the fruits are hard, then you can pour 2-3 tablespoons of water into the saucepan.

Step 6

Step 6
Grind the plum mass with an immersion blender until smooth. You need to grind the plums as thoroughly as possible; there should be no pieces of skin in the finished puree. You can additionally rub the puree through a sieve.

Step 7

Step 7
Pour sugar into the resulting plum puree and stir thoroughly until it is completely dissolved. My plums are sweet, so this amount of sugar is enough. If the plums are sour, you can add more sugar. Return the saucepan to the heat and simmer the puree over low heat, stirring occasionally, for another 10-15 minutes. Turn on the oven to 100 degrees.

Step 8

Step 8
Cover a baking sheet with parchment. Pour the plum puree over the top and smooth it out with a spatula, trying to distribute the mixture evenly on the paper. The thickness of the plum layer should not be more than 7 mm, otherwise the marshmallow will take too long to dry. Place the baking sheet in an oven preheated to 100°C. Dry the marshmallow for about 4-6 hours with the door ajar. Properly dried marshmallow springs back when pressed, but remains slightly sticky.

Step 9

Step 9
Carefully cut the marshmallow into strips directly with the paper.

Step 10

Step 10
Remove the paper. Each strip can be cut crosswise and rolled up.

Step 11

Step 11
For easy storage, each roll can be wrapped in parchment and tied with thread. Store the marshmallow in a sealed jar in a dark, dry place. Bon appetit!

Additional rubrics

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