ISO Marshmallow made with Jello
Gelatine is a principal ingredient, so I don't see why flavored gelatine wouldn't work as well. Funny, I never think of marshmallows, though I buy flavored ones for my ma-in-law when I see some because she adores them. Though she likes oddball French-type flavors (being French, and old)... I don't suppose they make lavender Jello??
re: Will Owen
my mother would like that.
I have seen lavender jam for sale online in many stores and actually have an ad for a Quebec place that sells lavender to eat...
Bleu Lavande www.bleulavande.ca
I haven't looked at their site in months,but they used to sell lavender jam,petals for cooking and a few other things.
In the US they have weird Jello,like coconut, green apple and also pineapple-never seen lavender.
But you could always buy pectin and lavender and make something....
re: gourmet wife
The ingredients are a little different in the vintage "Joys of Jello" cookbook I have (and why I have is beyond me, I can't use Jello or any of the other 'wonder food' ingredients because of my corn allergy).
1- 3oz package Jello- fruit flavored (special note: at the back of the recipe booklet, they advertise their 2 new flavors for molded salads: Celery & Mixed Vegetable)
2/3 cup boiling water
1 cup sugar
3 Tablespoons light corn syrup
Confectioners' sugar to dust finished marshmallows with
The instructions are the same as the recipe linked above.
I make homemade marshmallows, using unflavored gelatin. One big difference is with the Jello based recipe, you never get the sugar syrup up to soft ball stage (240F). I would expect the Jello marshmallows to be a lot softer and wouldn't expect them to fluff up as much.
You may find mixing the confectioners' sugar with 25-30% potato or tapioca starch helps cut the overly sweetness it can sometimes have with homemade marshmallows. Another trick to add more flavor is to grind up freeze dried fruits to add to the confectioners' sugar coating- you only need a tablespoon or two.
I'm not sure on the Jello version of marshmallows, but I admit I usually don't wait overnight to try them. They should be set up within a few hours. With normal homemade marshmallows, chilling in the refrigerator is a big no-no, but it may be necessary with the Jello version. You can make fruit flavored marshmallows, using real fruit juices and purees, if you find the Jello ones are not as tasty as an adult.
Late to the party, but I made the recipe from the link above and the only difference I made was to make soft-ball-stage sugar syrup w/ the sugar, water and corn syrup, then bloom jello in a small amount of hot water and proceeded with the whipping / adding sugar syrup that I normally do. They set up this way - so I'm thinking the stage of sugar makes a bigger deal.
Thanks everyone. I tried the recipe this weekend and found it to be too wet and soft. I think next time I'll add in some gelatin to the recipe and hopefully it'll work out better. Of course I couldn't throw away the tasty treat away, I ended up using it as a filling for a cake and it was so tasty !