When I registered at this site, I was told that LindaSue was already in use so I used the next closest thing. I figured at least people would know who I was, LOL.

MyJourney, that's interesting about PolyD that's been cooked at a high temperature. I hadn't heard that before. Of course I have no way of knowing how certain low carb products were made, such as Advantage bars and the like. I avoid the ones with sugar alcohols, but they all do my stomach in if I eat a whole bar and that's from the PolyD.

cbcb, be sure to post your review of the marshmallow dip. Netrition has just started selling Walden Farms products.

*scribbling with my pencil*

Got it! 2 people

I don't know what I did wrong, but I tried to follow the recipe exactly and ended up with a sticky glob in the end-not marshmellowy at all. When i poured the hot syrup into the gelatin (KA on "stir" speed) it just formed sprays of syrup which instantly hardened on the sides of the bowl. After 15 min. of beating all I had was a gummy ball of polyd in the bottom of the bowl-it never doubled or tripled in volume. Bummer! Anyone else have better results? Would really appreciate any input as to what I might have done wrong. Thanks

This one worked for me.


PS--I didn't pour the hot syrup into the gelatine. I heated the water, dumped the melted gelatine in and heated until completely dissolved then I slowly sprinkled in the PolyD while whisking continuously. Brought up to temperature. Then transferred into a glass pyrex measuring cup and slowly beat into the egg whites.

I'm sure Scott has better or more precise directins, but this worked for me!

lisa, I tried that recipe way before polyd was available and thought it had a weird "spongy" texture, kind of foam-like? I remember I just pitched it. Did yours really resemble a marshmellow texture? Could you cut into shapes, etc.? Thanks

Well... if I'm not mistaken....I haven't had a "real" marshmellow in years but aren't they wierd and spongey anyway????

They cut into squares beautifully. I put them in a big plastic Gladware container and spread it out. I put it in the frige and an hour later I was munchn' on mellows. They came out of the Gladware without a problem. I thought they would be a nightmare to get out of any container because it's so sticky. Nope. Just peeled them out.

lisa, thanks, I'll have to give them another try with the polyd, maybe that's the trick

Andy, I feel horrible. After reading your post, I made tried making marshmallows three times in the last two days and no matter what I do, I can't duplicate the results I achieved a few months ago. This is killing me. It's also trashing my kitchenaid and my polyd supply as well.

As anyone who's ever had a souffle collapse on them understands, a foam can be a very tenuous thing. Too much liquid, too liquid and the foam fails.

I know these marshmallows are possible but for the life of me, I can't figure out how to make them work. I'm stumped. *sigh* It's back to the drawing board.

Hopefully anyone reading this thread will read the whole thing and not make this recipe.

I'm sorry- I should have tested this more thoroughly before I posted it.

scott, no problem really. I just rolled it in a ball & played catch with myself by bouncing it off the wall. I'm sure the "excercise" was better for me than eating marshmellows anyway.
Always enjoy reading your posts here & other boards too.

Is it raining or extremely humid??? The humidity affects the results. At least with real marshmellows. Just a thought.

anyone have more success? Now that the weather is getting cooler I have been having a lot of fires in the back yard and I would love to roast some!

Did anyone try any of these suggestions yet? Just wondering....