Post by NancyRogers on Dec 18, 2003 11:08:03 GMT -6
Hi, I have a question about 'gelatine'. For you to understand my problem, let me fill you in with some background.
Recently I bought the 'Knox gelatine' that you find in the grocery stores that come in envelopes. They are marked to be 7g per envelope. I bought them to make 'marshmallows' at home and i have a recipe which my mother gave me.
Now my problem arises, you see i am originally from Sri Lanka (a small island country in the Indian Ocean), and i currently live in the US with my husband. And this recipe is from back home.
That recipe says that i need 100g with 1kilo of sugar, so does it mean 100g of those envelopes !!!!!!!!!
Well, i think not, coz those are pretty concentrated right? I dont know whether you can help me out but let me add this also. Another recipe which i found online suggested 3 tablespoons of gelatine for 2 cups of sugar..........................
Will you be able to help me figure out a way to convert these as in how much concentration does this gelatine have???
Post by cuteascountry_Shortcake on Jan 19, 2004 19:26:38 GMT -6
Let me start by welcoming you to Nancy's Kitchen Recipe Message Board.
I am admittedly out of my depth in attempting to answer your questions. Perhaps this chart might help you further along in your pursuit to solving the mystery of converting your mother's marshmallow recipe.
The following recipe was found at Cooks.com PLAIN MARSHMALLOWS 1 tbsp. gelatin 1/4 c. cold water 1 c. sugar 1/2 c. hot water Dash salt 1 tsp. vanilla Powdered sugar Dissolve gelatin in cold water; set aside. Combine sugar and hot water; boil to soft ball stage. Add softened gelatin, salt and vanilla to syrup. Beat until stiff (about 10 minutes) electric mixer helps. Pour into buttered pan. Refrigerate overnight before cutting up. When cold cut in squares and roll in powdered sugar. These will dry hard by next day unless wrapped in plastic or paper. I store them in gallon jars. www.cooks.com/rec/doc/0,171,148168-237195,00.html