Re: how are marshmallows made and what keeps them aerated?

Date: Mon May 17 17:38:14 1999
Posted By: Carol Crouse, , Food Technology, The Food Chain Ltd.
Area of science: Chemistry
ID: 925718969.Ch

Message:

Hello, Maia.

Marshmallow formulations can be relatively elaborate with added flavors, colors, humectants (to maintain internal moisture and keep the product soft) and starches. But a basic formula would be:

sugar (~46%) 
corn syrup (~30%)
gelatin (~2%)
water (~22%)

Dry blend the sugar & gelatin, stir in the corn syrup and finally add boiling water. Mix & then whip the mixture until it stands in peaks. The marshmallow mixture can be extruded into shapes or it can be poured into molds that have been dusted with cornstarch or powdered sugar. It will set at room temperature.

It is the gelatin component that produces and stabilizes the foamy marshmallow structure. There are different gelatins available to control the density, tenderness and overall structure of the marshmallow.

Carol Crouse
The Food Chain Ltd.
19 Fallow Lane
McLeod Hill, New Brunswick
Canada

[MadAdmin note: The truly die-hard marshmallow fan would be negligent to not mention the Marshmallow PEEPS site as wonder to all that is marshmalloid...]

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