yup, see my post here.Originally Posted by Leigh19717
http://www.thetreeofliberty.com/vb/s...90#post1671490
Land Owner
yup, see my post here.
http://www.thetreeofliberty.com/vb/s...90#post1671490
Land Owner
Okay, now I have to go to the store for Kraft caramels. Right. Now.
Land Owner
Silly question by why do you need a pinch of salt?
I am trying to reduce salt intake and was wondering what the salt did for this mix, if anyone knows.
Judge
LK- it makes a HUGE difference in the flavor... sort of "balances" the otherwise cloying sweetness of the syrup. But if you like it without the salt, there's no reason it must be included.
Splenda actually works pretty well for "cooked" foods... I made a big batch of cherry jam using Splenda for my youngest son's father-in-law whose diabetes required it. (Using Pomona "calcium-acid set" pectin, NOT SureJell!)
But you won't get a thick syrup from it, because it lacks the chemical compounds that thicken as they cook. I'd imagine there are "sugar free" chocolate syrups for sale, but they almost certainly use food-grade thickeners like Xanthan gum, etc...
Summerthyme
Esquire
Somehow I missed this when it was first posted... but THANK YOU for posting it!! One of my littles is allergic to all artificial coloring/flavorings (can someone please tell me what the point is for putting blue dye in marshmallows? sigh...) and I'm always on the lookout for copycat recipes so she doesn't miss out on the treats that her sibs can have (and honestly, since one of them is allergic, I'd much rather go to the heathier alternatives for ALL of them). I'd been making a powdered recipe for her chocolate milk but it just wasn't the same.
Hey, where are we going? And why am I in this handbasket?
"Chances are, you're already surrounded by mindless, bloodthirsty, half-alive, subhuman wretches. An actual zombie apocalypse would just give you the chance to do something constructive about it."
Judge
Blue dye in marshmallows drives me crazy (youngest son is very allergic/sensitive to Blue Lake #2) but I do understand why it's there.
It makes them look WHITER. Yeah, it's dumb... there's nothing wrong with "off white" marshmallows!! But that's why they use it...
Summerthyme
Esquire
I really did know that, but it's still totally illogical to me. The few brands of marshmallows which *don't* have blue dye in them look just as white, in my opinion.
I imagine they started doing it back when people still added bluing to laundry... which actually DOES make sense, it counters the yellowish tinge the whites can develop. But I don't want it in my food... my marshmallows aren't likely to turn yellow from hard water!! LOL!
Hey, where are we going? And why am I in this handbasket?
"Chances are, you're already surrounded by mindless, bloodthirsty, half-alive, subhuman wretches. An actual zombie apocalypse would just give you the chance to do something constructive about it."
Posting Permissions
Reply With Quote