{"id":5265,"date":"2026-02-15T18:47:17","date_gmt":"2026-02-15T18:47:17","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:47:17","modified_gmt":"2026-02-15T18:47:17","slug":"marshmallow-creme-and-marshmallows","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/diabetic\/blog\/2026\/02\/15\/marshmallow-creme-and-marshmallows\/","title":{"rendered":"Marshmallow creame And Marshmallows"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>3 envelopes unflavored gelatin<br \/>\n1\/4 C. cold water<br \/>\n3\/4 C. boiling water<br \/>\n3 Tbsp. granulated sugar replacement, or granulated fructose<br \/>\n1 tsp. white vanilla extract<br \/>\n3 egg whites<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to  boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat.  Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend.  Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture  into egg whites, beating until all gelatin mixture is blended. Continue beating until light  and fluffy. Pour into prepared pan. To From Marshmallows: Fill a 13 by 9 by 2-inch pan  with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a  dough cutter, or any object of desired size by pressing the form into flour to the bottom of  the pan. Spoon marshmallow creame into the molds and refrigerate until set. Dust or roll  tops in flour, shake off excess. Store in refrigerator. For Optional Marshmallows: Lightly  grease and flour a 13 by 9-inch baking pan. Pour marshmallow creame in pan, spreading  out evenly. Refrigerate until set, and cut to desired size.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;If you consent and obey, You will eat the best of the land;&quot; (Isaiah 1:19)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Diabetic<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/diabetic\/blog\/2026\/02\/15\/marshmallow-creme-and-marshmallows\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5265","post","type-post","status-publish","format-standard","hentry","category-diabetic"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/posts\/5265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/comments?post=5265"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/posts\/5265\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/media?parent=5265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/categories?post=5265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/diabetic\/wp-json\/wp\/v2\/tags?post=5265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}