- gansu girl Dec 21, 2008 03:13 PM
OK, I can't believe I'm even posting this right now, 'cause I'm beyond burned out on cookies/sweets and Christmas hasn't even officially arrived . . . but . . . the thread on Kitchenaid mixers reminded me I need the help of the 'hounds.
A month or so ago, my daughter and I sought to make marshmallows - we used Martha Stewart's recipe to the letter(http://www.marthastewart.com/recipe/h...) except that instead of the unflavored gelatin, we used strawberry flavored gelatin (spare me the flames, the child is 5, loves syrupy sweetness and above all else PINK). Well, they didn't set up - even overnight - the outside and top were firm-ish, but the center was marshmallow-creme.
Was it the substitution? Tips 'n' tricks for me?
Go with the Good Eats Alton Brown recipe. I have used that a half a dozen times and it works great (requires a stand mixer).
re: gansu girl
The 4-serving size flavored gelatin mixes with 2 cups of water.
The strawberry flavored gelatin has tons of sugar, so when you use equal amounts of flavored vs unflavored, the bulk of the flavored variety is sugar.
Your 3T plus 1.5 t of strawberry probably contained very little actual gelatin.
I tint mine with regular food coloring. It takes quite a bit to get intense colors, but I haven't had any textural issues from the liquid.
Emeril has a lemon marshmallow recipe on foodtv.com that sounds awesome.