Apricot Marshmallow

by Editorial Staff

We are preparing a very healthy, low-calorie, delicious delicacy – apricot marshmallow.

Summary

Cook Time	30 mins
Course	Dessert
Cuisine	Russian

Ingredients

Apricots (maximum ripe, soft) – 2.5 kg
Sugar – 1 kg
Gelling agent (pectin with citric acid) – 10 g (Zhelfix, Confiture, etc.)

Instructions

We cut off the spoiled parts, take out the bones.
We make mashed potatoes, add sugar, and gelling powder. Cook, stirring occasionally, for about half an hour.
Cool the mixture. Cooking foil, thick oilcloth, or parchment paper. Spread the apricot puree evenly in a layer about 0.5 cm thick. Dry. Can be dried in a slightly preheated oven.
When the candy is dry, carefully separate it from the base, turn it over so that it dries from the bottom side.
We cut the marshmallow at random. In this case – with squares, which then rolled into tubes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.