has anyone got a recipe for this. Bought some at a stall the other day and it tasted like the real thing. Would love the recipe if anyone has it? Thanks.
amiri1,
Apr 28, 7:53pm
Bumping for sugar free marshmellows! :)
natalie9,
Apr 29, 1:33am
Just googled and came up with this. Used agave or maple syrup... http://www.ehow.com/how_4735818_sugar-marshmallows-home-reci pe.html
amiri1,
Apr 29, 5:10am
Bugga! :( Thank you for the link, sigh, unfortunately agave and maple syrup are bad for diabetics! Lol, I had high hopes because marshmellows are my most favourite thing! :)
maxwell.inc,
Apr 29, 5:14am
found it
Marshmallow Creme And Marshmallows - Diet Recipe Ingredients:
3 env. unflavored gelatin 1/4 cup cold water 3/4 cup boiling water 3 tbsp granulated sugar replacement 1 **or** granulated fructose 1 tsp white vanilla extract 3 each egg whites
Preparation:
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand - copyright 1993. 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 consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan. TO FORM THE MARSHMALLOWS: Fill 13 x 9 x 2-inch 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 pressing the form into flour to the botom of the pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or rull tops in flour; shake off excess. Store in refrigerator. OPTIONAL MARSHMALLOWS: Lightly grease and flour 13 x 9 inch baking pan. Pour marshamllow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size. YIELD: 4 cups EXCHANGE, 1 cup: negligible CALORIES, 1 cup: 11 CARBOHYDRATES, 1 cup: negligible
Serves: 1
(edit - skip the corn flour part. . that will add carbs which u dont want :o)
amiri1,
Apr 29, 7:46am
Well I just read lots of info for over 2 hours! It was the agave syrup that made me. It's amazing what information is out there. Apparently fructose is bad for the liver and can spike blood sugars just the same as glucose. I should stop reading, marshmellows are moving further and further from my reach! :(
archiver,
Apr 29, 2:53pm
I use this 1 http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04. ht ml
herika,
Apr 29, 2:57pm
Just a wee word, Id be careful of the marshmellow oil flavouring it may not be gluten free and I think gelatin can have probs regarding gluten as well. Looks like you have more research to do, sorry :)
herika,
Apr 29, 3:18pm
p. s. perhaps you could go back and ask the stall holders for the recipe ?
maxwell.inc,
Apr 29, 5:23pm
Wonders if my post was invisible?
natalie9,
Apr 29, 7:51pm
Funny I'd never heard of agave syrup either. And it seems to be as bad as sugar anyway! I know there is the sweetener stevia that is supposed to be good or harmless for you but don't know if that could be used.
natalie9,
Apr 29, 7:52pm
Oh wow no carbos in that one!
buzzy110,
Apr 29, 9:51pm
What great knowledge you display there natalie9. Lucky we aren't really allowed to post, now you can make as many erroneous statements as you like. Good O.
buzzy110,
Apr 29, 11:08pm
No I take that last statement back. I didn't read the recipe properly. Sugar replacement definitely has no carbs, neither does fructose (I think). so my apologies natalie9.
I suppose it would be wrong of me to mention that fructose is turned by the liver into triglycerides and then attaches them to an apo 4 molecule and secretes them into the bloodstream as VLDLs. I also suppose it would be wrong of me to note that artificial sugars are treated the same as ethanol by the liver, turning the sugar alcohols into eldehydes, as in formeldehyde, which then goes on to wreak havoc throughout the entire system, one tiny drop at a time.
I know this is wrong because these two substances have been issued with a GRAS certification by the FDA and they haven't been influenced by pressure groups at all.
Sigh.
jan2242,
Apr 30, 10:08pm
Thank you all so much. I will try the fructose one, if I can find fructose. Apologies for not writing sooner as have been ill and away from computer.
maxwell.inc,
Apr 30, 10:21pm
Personally I would stay well away from Fructose (even the american diabetes association are now saying so)
"Fructose is a monosaccharide (simple sugar), which the body can use for energy. Because it does not cause blood sugar rise tremendously (has a low glycemic index), it was once thought that fructose was a good substitute for sucrose (table sugar). However, the American Diabetes Association and nutritional experts have changed their minds about this... . "
Read more here http://lowcarbdiets. about.com/od/nutrition/a/fructosedangers .htm
And then come to your own conclusions.
Personally I would use powdered Stevia in the recipe that I supplied. . or if your not worried about using the chemical variety. . try splenda.
elliehen,
Apr 30, 10:34pm
Just a postscript - some artificial sweeteners have a decided laxative effect... so don't overindulge if you're using one of those ;)
jan2242,
Apr 30, 10:40pm
Thank you for the warning - scary reading there. I will use Stevia I think.
natalie9,
Mar 20, 11:00am
No worries buzzy.
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