Question about Gelatin - Heshani

[NancyRogers]

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???


Hoping for a reply soon.
Thanks,
Heshani.

[cuteascountry_Shortcake]

Hi Heshani,

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.

www.iwikiwi.com/cookbook/conversions.shtml

The chart included this information:
Gelatine 3 Tablespoons 25g (1oz )

Here is a food science project:
How do they make marshmallows?
www.howstuffworks.com/question128.htm

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

Here is another recipe you might like to see for homemade marshmallows:
www.milnotmilk.com/desserts/milnot_marshmallows.htm

Here is a conversion chart at the Top Secret Recipes website.
www.topsecretrecipes.com/metric.htm

I hope this information is somewhat helpful to you.

Good luck!

-Shortcake