LC Marshmallows

[cmcole]

http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.html

Rather than add this in the Cooking Challenge (which I read only bits of) regarding the marshmallow topping for the sweet potatoes (which I cannot imagine, but to each his own), I decided to hijack and post it separately.

[Heidi3]

Re: LC Marshmallows

http://www.lowcarbluxury.com/recipes...ertmisc04.html

Rather than add this in the Cooking Challenge (which I read only bits of) regarding the marshmallow topping for the sweet potatoes (which I cannot imagine, but to each his own), I decided to hijack and post it separately.

I can and do imagine it and have to try the marshmallows because I love to make marshmallows and thought that that would be it for me with WOE!!!!....I love salty things saltier and sweet sweeter..but had to forgo the sweets because I am not successful with artificial sweetners.... :no ...I will try this recipe and see what happens!!!

[not2late]

I'm wondering that instead of using cornstarch as the recipe suggests, maybe whey protein powder?

(More importantly, I wonder how these babies with toast on a stick.)

[JoanOH]

This is just a small aside because it pertains to the marshmallow subject. A few nights ago I deep fried very thin slices of jicama (on our Acceptable List). I discovered that if I fried them until they turned a very dark brown, they had a real marshmallow flavor to them! To make sure I wasn't imagining it, I fed one to DH and asked him what it tasted like -- marshmallow! Now, to be more precise, they taste like the marshmallows you cook over an open campfire.

I have NO idea if it can be applied to anyone's recipe, since the consistency of jicama is definitely just about the opposite of marshmallows, but just thought I'd throw it in as an interesting (and possibly useless) piece of info!

Joan J

[not2late]

This is just a small aside because it pertains to the marshmallow subject. A few nights ago I deep fried very thin slices of jicama (on our Acceptable List). I discovered that if I fried them until they turned a very dark brown, they had a real marshmallow flavor to them! To make sure I wasn't imagining it, I fed one to DH and asked him what it tasted like -- marshmallow! Now, to be more precise, they taste like the marshmallows you cook over an open campfire.

I have NO idea if it can be applied to anyone's recipe, since the consistency of jicama is definitely just about the opposite of marshmallows, but just thought I'd throw it in as an interesting (and possibly useless) piece of info!

Joan J

Turnips get the same caramelized taste if you slice them thinly and deep fry them--I experimented over the weekend with making chips. The turnips never turned crispy but they made a really nice side dish for supper!

[scott123]

I'm wondering that instead of using cornstarch as the recipe suggests, maybe whey protein powder?

(More importantly, I wonder how these babies with toast on a stick.)

Does the recipe use cornstarch? I didn't see it mentioned.

As far as toasting on a stick is concerned, other than the trace amount of maltodextrin in the splenda, there's no sugar in this to caramelize.

I know a few people who have made these marshmallows, and so far the reviews have been mixed. The biggest complaint has been the texture. Traditionally marshmallows are made by boiling corn or sugar syrup to a soft ball stage. This plays a big role in the chewy texture.

Isomalt will 'glass,' if you're okay with SAs. Polydextrose should provide chewiness as well.

[not2late]

I'm wondering that instead of using cornstarch as the recipe suggests, maybe whey protein powder?

(More importantly, I wonder how these babies with toast on a stick.)

Does the recipe use cornstarch? I didn't see it mentioned.

As far as toasting on a stick is concerned, other than the trace amount of maltodextrin in the splenda, there's no sugar in this to caramelize.

I know a few people who have made these marshmallows, and so far the reviews have been mixed. The biggest complaint has been the texture. Traditionally marshmallows are made by boiling corn or sugar syrup to a soft ball stage. This plays a big role in the chewy texture.

Isomalt will 'glass,' if you're okay with SAs. Polydextrose should provide chewiness as well.

I was thinking about this recipe da Walnut posted in the challenge thread

Sugarfree Marshmallow Creme and Sugarfree Marshmallows
Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, 1993

3 Envelope unflavored gelatin
1/4 cup Cold water
3/4 cup Boiling water
3 tbsp Granulated sugar replacement
**OR** granulated fructose
1 tsp White vanilla extract
3 Egg whites

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 13x9x2-inch pan with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow creme into the molds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

OPTIONAL - MARSHMALLOWS:
Lightly grease and flour 13x9 inch baking pan. Pour marshmallow 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

Wouldn't the egg whites brown?

[scott123]

The eggs whites will brown, as will the gelatin, but it won't be the same taste as browned sugar.