HOMEMADE MARSHMALLOWS
1 cup sugar
1 cup water
1 tablespoon gelatine
1 teaspoon vanilla
6 tablespoons coloured coconut
Stir sugar; water and gelatine in saucepan until dissolved
Boil for 10 minutes
Add vanilla and beat until white and thick
Pour into a tin and let stand for 24 hours
HOMEMADE MARSHMALLOW
2 tb gelatin
1/2 c cold water
2 c granulated sugar
1/2 ts salt
1 ts vanilla
3/4 c water
1 cornstarch
1 confectioners' sugar
Mix granulated sugar with 3/4 cup water. Simmer to soft ball stage. Remove from fire. Soften gelatin in cold water. Place on large platter. Pour hot syrup over softened gelatin. Stir until dissolved. Let stand until
partially cooled; whip until thick and white, and mixture will nearly hold its shape. Add vanilla and salt. Pour into straight sided pans lined with equal parts of cornstarch and confectioners' sugar, mixed together. Let
stand in cool place until firm (not in ice box). Cut into squares with scissors and dust with confectioners'sugar.
MARSHMALLOW CREME AND MARSHMALLOWS RECIPE
3 env unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
3 tbsp granulated sugar replacement =or=-
3 tbsp granulated fructose
1 tsp vanilla extract
3 egg whites
Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small of gelatin mixture into egg whites, beating until until all getalin mixture is blended. Continue beating until
light and fluffy. Pour into prepared pan. To form the marshmallows: Fill 13 X 9 X 2" pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressin thr form into flour to bottom of pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or roll tops in
flour; shake off excess. Store in refrigerator.
Yield 4 cups
Food Exchange per serving: 1 cup NEGLIBGBLE; CAL: 1 C 11;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
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