As we come to the close of the era of Knox....
I have been thinking about Knox Gelatin for over a year now. I didn't set out to think about it. I was forced to think about it after staring for countless hours at the white and orange boxes that began to pile up in my house. I kept finding these little boxes everywhere. They multiplied like tribbles.
Mostly, I wondered if my conscience would allow me to eat a dessert that is made from the connective tissue of animals (I'm not a vegan so please don't misunderstand me). I mean what kind of person sits around thinking of a use for beef bones, hides and pork skins? What kind of society then decides to manufacture that product for the production of cold mousses, uncooked cheesecakes and molded desserts? The insanity of gelatin makes my head spin.
When I finally came to terms with gelatin I began searching for recipes that would help me to utilize my abundant supply. I was sorely disappointed. I "googled" every combination I could think of to find ways to use this powdered packet. I really, really wanted to find 100 uses for it in my kitchen. I was open to the use of gelatin for krafts (although this was not my first choice). I'm really not that into gel candles........so culinary uses were at the top of my list.
Then it happened.
I was scrolling through my 85 episodes of Alton Brown's show "Good Eats" when I saw it. A show devoted to marshmallows. I knew I had found my first use. Jason whipped up a batch last night and Savvy and I woke up this morning and brewed some hot cocoa.
THE VERDICT: We have all been eating substandard marshmallows our entire lives. I can only imagine how good these would taste combined with the krispy treat.
