I MADE MARSHMALLOWS!

[iradney]

I made marshmallows home made. From scratch. Squee!

[CloserToSane]

Ooo yum. I've been thinking about doing the same for my aunt's Christmas party. Was it easy?

[iradney]

Shockingly, yes!

1/2 cup cold water
1/2 cup boiling water
2 tbsp powder gelatin (or 8 gelatin leaves)
2 cups + 1 tbsp caster sugar
Rosewater / vanilla extract
whatever food colouring your little heart desires.

In the metal bowl of a food mixer, soak the gelatine in the cold water for about 5 minutes. Then, put the metal bowl on top of a pot of boiling water until the gelatine is melted (double boiler type thing). Then add the boiling water and caster sugar, and use the electric mixer with the whisk attachment - mix on high for 6 - 8 mins until thick and glossy. Then add 1 tsp of the flavouring you chose and stir it in.
Pour into a greased baking pan (mine was 30 cm by 28 cm by 4.5 cm) and refrigerate for about 2 hours.

Turn it out onto a silicone sheet (like a Silpat) and use your cookie cutter to cut out shapes. Toss in icing sugar, and shazam! Marshmallows!

[Kheldarson]

So....it's like making jello?

With more sugar?

I am intrigued.

[iradney]

I suppose so. Do you normally whip jello? You realise you have to share now

[Lachrymose]

Awesome!

So do "fresh" ones taste better than the bagged ones?

[MoonCat]

That's cool! I thought it would be more complicated. Gotta try that.

[Irving Patrick Freleigh]

Ever get the feeling you're in the wrong line of work?

[dalesys]

I suppose so. Do you normally whip jello? You realise you have to share now

Here in Utahr *everything* happens to jello. We toast the dry mix onto bread, like cinnamon toast. Mix in shreaded carrots, chopped celery, mini marshmellows, whipped cream... I would not be surprised to find mini sausages in a jello dish at the next funeral I go to...

[Food Lady]

If you can figure out how to make vegan marshmallows, let me know. Those things are expensive. Actually, now that I think about it, vegan gelatin does exist. Hmmmm.

[iradney]

If you can figure out how to make vegan marshmallows, let me know. Those things are expensive. Actually, now that I think about it, vegan gelatin does exist. Hmmmm.

Yeah, if you can find vegan gelatine, then the world is your...um...organic pumpkin seed?

Awesome!

So do "fresh" ones taste better than the bagged ones?

And yes, they do taste a bit better than the shop bought once - they're fluffier.

Here in Utahr *everything* happens to jello. We toast the dry mix onto bread, like cinnamon toast. Mix in shreaded carrots, chopped celery, mini marshmellows, whipped cream... I would not be surprised to find mini sausages in a jello dish at the next funeral I go to...

You can make a nice little dessert with half set jello and evaporated milk. Pop the can of milk into the freezer, and make your jello. When the jello is half set, take the can of milk out of the freezer and whip it (it'll make a nice foam cream type thing). Then while still whipping it, pour in the half set jello. It makes a light mousse

Ever get the feeling you're in the wrong line of work?

Sometimes But I know if I were do it for work/money, I'd probably stop enjoying it.

[RayvenQ]

Yesterday I got all the stuff i need to make a load of Fudge, I'm going to be sick as a dog for the next few weeks, methinks.

[Eevie]

I made some with my mom once. Thank goodness we stocked up on hot chocolate!

[RayvenQ]

I do weird stuff with food, like just now i made these fudgey, toffee biscuit ball things froma cheesecake base (i ate the cheese part, but not the base, cause i like eating them seperate butthen got annoyed with the base being so crumbly)

got all the leftover base, broke it up with a fork, added some toffee sauce and combined it until it was a big sticky mess, then began adding in icing sugar gradually, working it into the sticky mass until it ended up being smooth only ever so slightly tacky, then broke it up into pieces, rolled the pieces into balls and rolled them around in icing sugar, popped them on a plate and leftthem in the fridge so that the icing sugar on the outside absorbs some of the moisture.

[SongsOfDragons]

I'm working on perfecting a biscuit recipe that's thoroughly modular, able to add whatever at three stages of the recipe. This weekend I'm planning on testing adding white choccy and marshmallows, and a batch that uses raspberry syrup rather than golden syrup. Adding white drinking chocolate to chocolate chip biccies is yummeh ^^