Oh, Sugar

Post by **sgt.null** » Mon Nov 10, 2014 6:04 am

maple syrup will change the taste.

one sec.

www.food.com/recipe/homemade-marshmallo ... rup-384069

that should do it...

Post by **Sorus** » Tue Nov 11, 2014 3:11 am

I wish I could find good gelatin-free marshmallows. There was a company that made really good ones, but I don't remember the name and haven't seen them in 10-15 years, so they're probably not still around.

YouTube · Post by **Menolly** » Tue Nov 11, 2014 10:56 pm

I'm pretty sure kosher marshmallows are generally made without gelatin. I find they're difficult to find in stores except at Passover time though. You may find some online on amazon and such.

Post by **Sorus** » Tue Nov 11, 2014 11:04 pm

Kosher marshmallows usually do contain gelatin - generally beef or fish-based.

I've heard that agar-agar is a decent substitute, but no one seems to use it.

Post by **Savor Dam** » Tue Nov 11, 2014 11:39 pm

Non-kosher marshmallows typically include gelatin that is made from non-kosher animals. Kosher marshmallows are created with gelatin made from fish or other animals that are designated kosher.

Post by **Sorus** » Tue Nov 11, 2014 11:56 pm

These are both kosher and critter-free, but I seem to recall that they evolve into alien goo soon after the bag is opened. I guess you can't have everything.

YouTube · Post by **Menolly** » Tue Nov 11, 2014 11:56 pm

huh. I thought agar-agar was commonly used for kosher marshmallows. Maybe there are some vegan ones out there...

Or how about another recipe? With the suggested ratio for replacing the agar-agar with gelatin in the following recipe, perhaps the gelatin in AB's recipe can be replaced by agar-agar?

Vegetarian Marshmallows

Post by **Sorus** » Wed Nov 12, 2014 12:08 am

I suspect that gelatin is used more because it's cheaper, but I can't find any actual evidence to support that. Likewise, most gelatin is pig-based because that's cheaper than making it from cows for some reason. Gelatin is gross.

That recipe looks good - though it uses more kitchen implements than I currently own, I might be able to improvise.

YouTube · Post by **Menolly** » Wed Nov 12, 2014 12:13 am

sgt.null wrote:maple syrup will change the taste.

one sec.

www.food.com/recipe/homemade-marshmallo ... rup-384069

that should do it...

I wonder if this recipe could work with the agar-agar substitute for the gelatin?

Post by **peter** » Mon Nov 17, 2014 11:45 am

You could buy a candy-floss maker and probably be close to making your first million at fun-fairs before your bag runs out. But seriously, while sugar does have a pretty decent shelf life it doesn't store very well. In the shop we get lots of damaged bags and I've tried keeping it in airtight containers etc untill it is used up in the staff-room, but it always goes hard and lumpy. it can still be used - but it's a pain. The marshmallows sound fun to make, and you could even convert some of them into those 'rice-krispie cakes' which are reeaally nice!

Post by **sgt.null** » Thu Nov 20, 2014 8:38 am

had a rice krispy treat recently, but made from fruity pebbles. now way healthy or good for you. but damn what a sugar rush!

Post by **Cagliostro** » Thu Nov 20, 2014 6:16 pm

Hell, just some good chocolate chip cookies will use up a lot of sugar. I've got a recipe somewhere here...

::hunts around in pockets::

Kevin's Watch

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Oh, Sugar