What foods do you make from Scratch?

[Isa]

You can find licorice flavouring on LorAnn's website.


Anneke & Athenaeus they also sell marshmallow flavouring.

[Kimmie]

Claudia Fleming makes hers with Panda brand chewy licorice bars, cut into small pieces.

She went through a trial and error period, as she describes:

First, I tried licorice root, which is used in savory preparations, but the ice cream tasted like wood. So I tried licorice powder, which was hard to get and very sweet. Then I went back to where I had started, with licorice candy. I dissolved the candy in milk, cut back on the sugar in the recipe, and it worked like a charm. It is the creamiest ice cream ever, dense without being heavy, with the velvety texture of fudge and the taste that I cannot do without.

Edited to add this pic:

[Kimmie]

Isa, I've translated the recipe for you.

Marshmallows

3 cups granulated sugar
1 cup water
1/4 light corn syrup
3 tablespoons of gelatin
6 egg whites
confectioner's sugar
corn starch

Dissolve the sugar and the corn syrup in the water and cook until it reaches 120 degrees Celcius. Meanwhile, dissolve the gelatin in a little water.

When the syrup reaches 117 degrees C, start whipping the egg whites to soft peaks using a mixer.

When the syrup reaches 120 degrees C, remove from the flame, mix in the gelatin and whisk into the egg whites. Continue to whisk for 15 minutes.

Flavour as desired (lemon, vanilla, maple, cardamom, cinnamon, tarragon, rose water, etc.)

Line a jelly-roll pan with a buttered parchment paper and pour the marshmallow mixture, being careful to not spread it too much.

Let stand 4 hours at room temperature.

Mix equal parts of confectioner's sugar and corn starch and cover the marshmallows, then cut into squares.

[GSquared]

Down here we make a dried meat called biltong -
Cut 2 inch square strips of beef from the rump end - around 12-18 inches long. Layer in a container, salting each layer generously and sprinkling with a brown sugar/pepper/ground coriander mixture. Leave for 12 hours. Turn the meat. Leave for 12 hours. Dip in a lukewarm water into which 1/2 cup vinegar has been dissolved. Strip excess moisture off by pulling the meat through the hand. Hang for 10 days in a cool, dry well ventilated place (do not use a dehydrator). I have a frame with chicken mesh suspended from the ceiling of my pantry for this purpose - it takes about 40kg at a time. The meat will drip only for an hour or two.
Cut crosswise into thin slices and enjoy with crusty bread. Freeze the sticks to arrest the dehydration process.
Is this something like jerky?