Timeline for Liquid glucose in marshmallows
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
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| May 3, 2016 at 17:50 | history | edited | Catija | CC BY-SA 3.0 |
deleted 9 characters in body
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| Apr 3, 2016 at 11:17 | answer | added | Marshmallow Guy | timeline score: 1 | |
| Mar 7, 2015 at 18:14 | comment | added | Little White Lithe | I've used invert sugar before(it's usually liquid), and substituted in 1/4 of a recipes' sugar allotment for dark malt syrup, both with great success. My experience is that the liquid sugar is easier to work with than the crystalline version when making marshmallows. See this question: cooking.stackexchange.com/questions/14590/… | |
| Mar 5, 2015 at 22:34 | comment | added | dopiaza | The recipe I usually use for marshmallows is this one: nothingbutonions.com/2013/09/marshmallows - originally from Hugh Fearnley-Whittingstall. I've made it many times and it works really well, and requires neither corn syrup nor liquid glucose. | |
| Mar 5, 2015 at 13:11 | comment | added | Joe | Corn syrup is a type of glucose syrup. See also : cooking.stackexchange.com/q/7237/67 , cooking.stackexchange.com/q/12145/67 | |
| Mar 5, 2015 at 11:34 | review | First posts | |||
| Mar 5, 2015 at 11:51 | |||||
| Mar 5, 2015 at 11:30 | history | asked | Jacqs | CC BY-SA 3.0 |