Is Marshmallow made out from ham??

Answer 1

No have a look at the recipe below...

Ingredients
Vegetable shortening (Crisco recommended) for preparing the pan

1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)


Instructions
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky -- if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.

7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly -- you should have enough excess sugar on the board to do this.

11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

12. Store in a plastic box or any airtight container -- or plastic bag.

Yield: makes 1 pound, 10 ounces of marshmallows

Answer 2

Wow never heard that one before...where did you get that? :-)

Seriously though, Marshmallow (you mean the pink and white sweets - which r great toasted?) - Well they got their name from the herb they used to come from - the dried and ground roots of the Marshmallow herb - they were very therapeutic then (sweets that were actually good for you) Liquorish was also the root of a herb by the same name. Now days the sweets that you buy are mostly synthetic and man made confectionery.

So they used to come from a herb (the marshmallow even has pick and white flowers which probably helped with the colour that the candy became - I know I used to grow it - never made the it though - need a receipe) Now they are mostly sugar with no medicinal properties at all. Sadly that is.

Still yummy though.

Wren8

Answer 3

Most commercially manufactured marshmallows use gelatin instead of real marshmallow extract because of expense. These marshmallows are unsuitable for vegetarians, since gelatin is usually derived from animal hides or bones.

Answer 4

Are marshmallows made from ham.....this is the million dollar question. Unfortunately it deserves a dime's worth of answer.
It's made of sugar.

Answer 5

Of course it is!!!! Its a special reaction between ham and platypus milk that makes marshmallows...

Answer 6

Marshmellow is made out of gelatin, they boil the bones of beef and sometimes pigs...you have to look at the package it would be written in the ingredients if it's beef gelatin or not or if it's "halal" and that means pig free.

Answer 7

Nope, marshamallows are a confection made from corn syrup, sugar, albumen, and gelatin beaten to a light spongy consistency

You are thinking of sweet potatoes, aren't you.

Answer 8

Well they have gelatin in them and gelatin is made from boiling skin, cartilage and bones from animals.

Answer 9

do marshmallows taste like meat to you?

Answer 10

If there's gelatin in it then most likely.