re: Glycerin

Hello Regina,

If the bottle you have says for external use only I would believe it!! By the
way, don't taste it - I read that it can blister your tongue if tasted full
strength.

Glycerin is used in soap making, marshmallows, candy, fudge, baked goods, cosmetics,
foods, mouthwashes, chewing gum, toothpastes, soaps, ointments, medicines,
lubricants, transmission and brake fluid, and plastics.

But, I don't know if there's a food-grade glycerin and a non-food product (like
what you have). Maybe someone with more info will step in and help.

Here's what Epicurious' glossary says:

glycerin; glycerine

glycerin; glycerine [GLIH-ser-ihn] The commercial name for glycerol ,
a colorless, odorless, syrupy liquid - chemically, an alcohol - obtained
from fats and oils and used to retain moisture and add sweetness to foods. It
also helps prevent sugar crystallization in foods like candy. Outside the
world of food, glycerin is used in cosmetics, inks and certain glues.

from THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.

The National Food Safety Database says: Glycerin forms the molecular backbone of
fat and oil molecules. The body uses it as a source of energy or as a starting
material in making more complex molecules.

I would use one of the recipes that doesn't call for it or try omiting it as you
said.

Betsy