Comments on: Homemade Marshmallows, a Fun Holiday Treat!

By: jane maynard

jane maynard — Sun, 18 Dec 2011 21:02:43 +0000

honestly, I have no idea what the difference might be! I would maybe go to the original recipe on foodnetwork and read through the comments, see if anyone else had a similar experience http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html

I really don’t think the vanilla would have done anything, since I did use the vanilla and it came out fine. but who knows?

sorry I’m not more help!!!

By: Laurie

Laurie — Sun, 18 Dec 2011 19:58:00 +0000

Jane,

I made these (with the hot chocolate on a stick recipe) last week and they came out great. Except that I forgot to add the vanilla, so they were a bit bland, but the texture was perfect. I just made two batches this weekend and had to toss them out because they both came out flat, dense and chewy. The ONLY difference with these batches is that I added the vanilla, but I can’t imagine that affecting the texture. What am I doing wrong?

By: jane maynard

jane maynard — Fri, 16 Dec 2011 20:27:07 +0000

yes, you should be able to substitute it no problem, same measurements should work fine.

I visited the Morton site to see what they had to say. If the measurement is less than a teaspoon, they subbing straight up works fine. http://www.mortonsalt.com/faqs/food_salt_faq.html#q10

They also have a conversion chart here which is super helpful!
http://www.mortonsalt.com/salt_guide/index.html#conversion_chart

hope that helps!

By: MissE

MissE — Fri, 16 Dec 2011 20:16:27 +0000

Can I substitute table salt for kosher salt? I have read that you can, but because kosher salt absorbs more water as compared to table salt, you will likely need to add additional water or other liquid to the recipe if you substitute.

By: jane maynard

jane maynard — Fri, 16 Dec 2011 01:36:51 +0000

I actually have no idea! I’m not that experienced with candy making…I did a search, and so many recipes call for a metal pan…but I did find a recipe that said to use a non-metal pan, and their marshmallows looked good, so I bet it’s worth a try!

I can’t vouch for the outcome…but if I were you, I would totally just use the glass dish! :)

By: Julie

Julie — Fri, 16 Dec 2011 01:04:30 +0000

Hi Jane,
Is it necessary to use a metal pan? I have a glass 13 x 9 but not a metal one? Just curious….thanks for the recipe!

By: jane maynard

jane maynard — Tue, 06 Dec 2011 21:19:33 +0000

sara! I can’t believe I never responded!

I am not entirely sure how much gelatin that is converting over to Norway…here’s a good gelatin blog post by David Lebovitz, who lives in France, may be helpful? http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/

By: jane maynard

jane maynard — Tue, 06 Dec 2011 21:17:43 +0000

glad you love them! and I will have to try that sugar trick, sounds like a GREAT modification!

By: Kelly

Kelly — Tue, 06 Dec 2011 19:44:39 +0000

These are soooo delicious! I just made them for the 2nd time this week (stocking up for Christmas gifts!) and used half white sugar and half dark brown sugar…highly recommended!

By: Sara

Sara — Sun, 04 Sep 2011 13:50:44 +0000

Hi, I’m going to make this someday, but I’m from Norway and have no idea of how much 3 packages of gelatin is? :)