Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fruit Flavored Marshmallows
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- #15098
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 package (3 ounce size) flavored gelatin powder (any flavor)
1/2 cup boiling water
3/4 cup sugar
3 tablespoons light corn syrup
confectioners' sugar
directions
This is a slightly softer marshmallow than a standard recipe, but as long as it isn't damp it's just fine.
Dissolve gelatin in boiling water, in saucepan, low heat. Add sugar; cook and stir until Jello is dissolved (do not boil). Blend in corn syrup. Chill until slightly thickened. Beat at high speed until thick, about 8 to 10 minutes. Pour into 8-inch square pan, lined with wax paper greased with butter or margarine.
Chill overnight. Turn firm mixture out onto a board heavily dusted with confectioners sugar. Carefully peel off wax paper and dust surface with sugar.
Cut into 1-inch squares or into shape, using cookie cutters dipped in sugar. Roll cut edges in sugar. Store tightly covered.
Recipe Source: The new Joys Of Jell-O Recipe Book
added by
zosha
nutrition data
18 calories, 0 grams fat, 5 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Thanks everyone. I tried the recipe this weekend and found it to be too wet and soft. I think next time I'll add in some gelatin to the recipe and hopefully it'll work out better. Of course I couldn't throw away the tasty treat away, I ended up using it as a filling for a cake and it was so tasty !