Vegan Marshmallow
Description
The recipe won't take much time. It's important to remember that sugar should be added 15 minutes before the end of cooking, not at the beginning. Dry the pastille in the oven at 60–80 degrees with the door slightly open, so that excess moisture can evaporate. Every 2–3 hours, take the pastille out of the oven and check it. If it's not ready yet, let it cool down and repeat the drying process. Good luck with your cooking! Serve chilled.
Instructions
- 1
Step 1
Wash the plums, dry them, and remove the pits.
- 2
Step 2
Place the plums in a saucepan and set over low heat.
- 3
Step 3
Boil the fruits until fully thickened (approximately 1.5 hours). Remember to stir the mixture periodically.
- 4
Step 4
15 minutes before the end of cooking, add the sugar and mix well.
- 5
Step 5
Cook plums with sugar until thick purée consistency is reached.
- 6
Step 6
Place the slightly cooled marshmallow in a thin layer onto a baking sheet lined with parchment paper.
- 7
Step 7
Dry the fruit leather in the oven for 2-3 hours at a temperature of 60-80 degrees. Then remove it, let it cool, and repeat the process several more times until the fruit leather no longer sticks to your hands and can be rolled up easily.
- 8
Step 8
Separate the ready cooled marshmallow from the paper and enjoy!