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Homemade Marshmallow – Ptichye Moloko

Ptichye Moloko is soft, buttery, fluffy and is the best homemade marshmallow recipe. Coat it in powdered cocoa, or dip it in chocolate, or eat it as is – it’s all amazing!

We also like this other low-fat version of a Marshmallow called Zefir, give it a look!

Cubes of homemade marshmallows in a glass dish

So, who’s got the time to make homemade marshmallows from scratch when you can conveniently buy them at a store? Not me, that’s for sure!

But, these are not just your ordinary marshmallows. While they are made with similar ingredients to marshmallows, the flavor is nothing like what you’ve had.

They don’t have the same chew that you’re used to, and instead just slowly melt away in your mouth as soon as you have a bite.

Closeup of a homemade marshmallow coated in cocoa powder.

What is Ptichye Moloko?

Ptichye Moloko (pronounced ptee-ch’-jeh moh-loko) translates as “bird’s milk” but has nothing to do with the milk of the birds. It is actually a popular chocolate covered milk-souffle type of candy that you can find at many Russian stores. There’s also a cake version of Ptichye Moloko.

The meaning of the name Ptichye Moloko is actually an ancient Greek idiom that means the same thing as when you say “hen’s teeth” in English. It means – something that would be impossible to find. A delicacy that is unobtainable.

Cocoa Powdered Homemade Marshmallow cubes on a parchment paper.

Homemade Marshmallow Tips for Success:

  • pre-measure and prepare all your ingredients before starting as the recipe moves fast
  • start with room temperature eggs – they whip up better
  • do not replace agar-agar with gelatin, they work differently
  • The better quality butter, vanilla extract, and sweetened condensed milk the better the flavor

 

Ingredients for the Homemade Marshmallow

  • This recipe uses a lot of sugar, but do not be tempted to cut it down. The sugar is needed for the agar-agar (gelatinizing agent) to set and for this homemade marshmallow treat to taste properly.
  • Agar-agar can be purchased at any specialty stores or online (amazon.com). It is inexpensive and will last you quite awhile.

Ingredients for making Homemade Marshmallows or Pichye Moloko (Bird's Milk)

How to make the Bird’s Milk Marshmallow

  • Whip the butter and condensed milk together into a buttercream. This will be used later.

Butter and Sweetened Condensed milk in a mixer bowl with a whip, before and after whipping. - First step to making the Bird's Milk Marshmallow

  • Make the agar-agar syrup. Cook it until 110F or until the syrup pulls in a thin thread.

Agar-agar syrup int he making, from combining the ingredients to the finished product.

  • Whip the meringue, then add the hot agar-agar syrup and continue whipping for about 10 minutes. Lastly, add the vanilla and fold in the prepared earlier buttercream.

Step by step pictures from whipping the meringue, to adding the butter and syrup to make the homemade marshmallow - ptichye moloko.

  • Pour the marshmallow mixture into the lined baking pan and allow to set for 4 hours at room temp. Then cut into squares and coat in cocoa powder or powdered sugar.

Pouring the ptichye moloko mixture into the mold, then dredging it in cocoa powder.

How to store the Ptichye Moloko Marshmallow 

Place the coated marshmallows into an airtight container and refrigerate for up to 2 weeks.

Looking for more Candy Recipes? Check out these

Homemade Marshmallow (Ptichye Moloko)

Russian Marshmallow in a glass bowl.
5 from 1 vote

Ptichye Moloko is soft, buttery, fluffy and is the best homemade marshmallow recipe. Coat it in powdered cocoa, or dip it in chocolate, or eat it as is - it's all amazing!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian
Keyword: homemade marshmallow, ptichie moloko, ptichye moloko
Calories: 132 kcal
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: 36 pieces

Ingredients

Buttercream

Agar-Agar syrup

Meringue

Instructions

How to make the Homemade Marshmallow

  1. Line a 9"x9" baking pan with 2 inch tall sides with parchment paper so that it comes up the sides. Set aside

  2. Whip the buttercream: Whip 1.5 cup room temperature butter on high for about 5 minutes, scraping down the sides often, until the butter looks fluffy and whiter in color. Add 2/3 cup sweetened condensed milk in thirds, minimally whipping after each addition.

  3. Cook the syrup: to a medium sized sauce pan add 1 cup water and 9g of agar-agar. Cook until it comes to a boil, then add the 2 cups sugar and continue cooking and stirring until the sugar dissolves. Cook until the syrup is thick and lifting a spoon from the syrup the syrup pulls in a thin thread. If you're using a thermometer, the mixture should be around 110F. Take off the heat.

  4. Whip egg whites: now whip the 3 egg whites, 2 tbsp of sugar, and 3/4 tsp of citric acid for about 2 minutes. Then, while continuing to whip add the agar-agar syrup in a slow drizzle until fully incorporated. Continue whipping for about 8-10 minutes.

  5. Combine the meringue and the buttercream with a spatula carefully folding it in, or by adding the buttercream into the meringue by whipping on slow speed.

  6. Pour the prepared ptichye moloko into the prepared mold quickly as it sets at room temperature. Allow to set for 3-4 hours at room temperature

  7. Portion: Cut the marshmallow into 1.5 inch cubes. Remove the marshmallow from the mold by pulling onto the parchment paper ends. Coat each cube of marshmallow unsweetened cocoa powder, or melt some dark chocolate melts and dip each piece in the melted chocolate.

How to store marshmallow

  1. Refrigerate ptichye moloko marshmallow in a closed container.

Nutrition Facts
Homemade Marshmallow (Ptichye Moloko)
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 80mg3%
Potassium 30mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 250IU5%
Vitamin C 0.2mg0%
Calcium 20mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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