Marshmallows

Ingredients

• 1 envelope Knox Sparkling Gelatine
• 2 cups granulated sugar
• few grains salt
• flavoring to taste

Method

1. 1

   Soak the gelatine in ten tablespoons cold water.

2. 2

   Heat the sugar with ten tablespoons water until dissolved.

3. 3

   Add gelatine to syrup and let stand until partially cooled.

4. 4

   Add salt and flavoring, beat with a whip until too stiff, then stir until only soft enough to settle into a sheet.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 98. The excerpt below is the record exactly as published.

1 envelope Knox Sparkling Gelatine 2 cups granulated sugar few grains salt and flavoring to taste Soak the gelatine in ten tablespoons cold water. Heat the sugar with ten tablespoons water until dissolved. Add gelatine to syrup and let stand until partially cooled. Add salt and flavoring, beat with a whip until too stiff, then with a large spoon stir until only soft enough to settle into a sheet. Dust granite pans thickly with con- fectioner's sugar; pour in the candy about half an inch deep and set in cool place until thoroughly chilled. Turn out, cut in cubes and roll in confectioner's sugar. This recipe will make over one hundred marshmallows

Cook this with the app: pantry check, scaling, and the assistant.