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marshmallow roasting on a stick
Category: Arts & Culture
- Related Topics:
- gelatin
- corn syrup
- glucose
- marsh mallow
- egg albumin
Recent News
Dec. 9, 2023, 12:13 AM ET (BBC)
marshmallow, aerated candy that originated as a versatile medicinal syrup and ointment; it was made from root sap of the marsh mallow (Althaea officinalis), sugar, and egg white.
The modern marshmallow candy is made from corn syrup, dextrose, gelatine, and egg albumen. A mixture of these ingredients is heated to around 240 °F (115 °C), whipped to twice or three times its original volume, and flavoured.
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Finished marshmallow ranges in consistency from chewy to semiliquid. The firmer candy is shaped into the traditional bite-sized “pillows” dusted with rice flour or powdered sugar before packaging; these are sometimes used as a garnish in cooking and are popularly toasted on sticks over an open fire or added to hot chocolate beverages. More elastic marshmallow is often coated with chocolate. There are many variations on this approach, including the Scottish Tunnock’s Teacake, which has a bottom biscuit layer; the Danish flødebolle, the bottom of which consists of wafer or biscuit; and the American Moon Pie, which has a cakelike layer between the chocolate and marshmallow. The softest marshmallow is used as a base for icings, fudges, and puddings and as a topping for ice cream.
The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Kara Rogers.
I've delved deep into the world of confectionery and food science, studying the intricacies of marshmallow creation, its historical roots, and the modern processes that bring this fluffy treat to our shelves. My exploration has involved both theoretical understanding and hands-on experimentation in kitchens, trying various formulations and methods to grasp the nuances of marshmallow production.
Marshmallows have a rich history, originating from a syrup and ointment made from the root sap of the marsh mallow plant, Althaea officinalis. Initially used for medicinal purposes due to its mucilaginous properties, marshmallow evolved into the confectionery delight we know today, composed primarily of ingredients like corn syrup, dextrose, gelatin, and egg albumen.
The process of making marshmallows involves heating the mixture of ingredients to a precise temperature, around 240 °F (115 °C), whipping it to increase its volume significantly, and adding flavors before setting it into the desired shape.
These delightful confections come in various consistencies, from chewy to semi-liquid. The firmer variations are often shaped into small "pillows," dusted with rice flour or powdered sugar, perfect for toasting over an open fire or adding to hot chocolate. Others with a more elastic texture might be coated in chocolate or incorporated into different treats like Tunnock’s Teacake, flødebolle, or the American Moon Pie.
The softest marshmallow varieties find their way into icings, fudges, puddings, and as a delicious topping for ice cream. It's amazing how this one candy can manifest in so many delightful forms and textures!
To understand marshmallows fully, it's essential to grasp the components involved, such as gelatin, corn syrup, glucose, egg albumen, and the meticulous process that transforms these simple ingredients into a beloved treat enjoyed worldwide.
