Cookbook:Marshmallow
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Marshmallow is a type of confection made of stabilized aerated sugar.
Characteristics
[edit | edit source]At its most basic, all marshmallow is a confection of cooked sugar that is stabilized and made fluffy by the incorporation of air. Historically, marshmallow was made from the sap of the marshmallow plant, sugar, and egg whites.[1][2][3][4] The marshmallow sap has since been primarily replaced with gelatin in modern marshmallow,[1][3] although other stabilizers like agar and gum arabic may also be used to stabilize the sugar foam and achieve the requisite elastic consistency.[2][5][6][7] Depending on the formula, egg whites and albumen may or may not be included,[8] with egg white contributing a fluffier texture.[9] A variety of sugars can be used, including table sugar (sucrose), glucose syrup, corn syrup, etc.[2][6][8] Food coloring and/or additional flavoring can be added to achieve the desired final product.[6][8][10]
The exact physical characteristics depend on the ingredients and their proportions,[3][4] but most marshmallow tends to be light, chewy, "pillowy", and very sweet.[3][7] Typical "firm" marshmallow has a high stabilizer (e.g. gelatin) content that gives it a soft but bouncy texture that will hold its shape. When the amount of stabilizer is reduced, the texture becomes much softer and more spreadable, making marshmallow creme. Increasing the sugar content and dehydrating the marshmallow produces cereal marshmallows, which have a very sweet flavor and dense, crunchy texture.[11] Marshmallow may be molded or piped into a variety of attractive shapes,[4] and the size can range from a few millimeters to a few centimeters long. It may also come with a coating for ease of handling, ranging from starch at the simplest to more flavorful ingredients like chocolate.[7]
When exposed to direct heat, marshmallow will begin to soften and eventually caramelize, producing a sweet with additional depth of flavor.[3]
Production
[edit | edit source]Small-scale
[edit | edit source]
At small scale, marshmallow is made by cooking a hot sugar syrup, mixing in gelatin and/or egg whites, and whipping in air by hand or electric mixer.[12] This whipping incorporates into the mixture many tiny air bubbles, which are stabilized by the sugar and gelatin (or other stabilizer) and trapped after the mixture sets.[3][9] Flavorings and colorings must be incorporated before setting, and the fluffy marshmallow mixture can be shaped by piping or transfer to a mold.[8] Finally, the marshmallow is allowed to cool and set into its final shape. Often starch and/or powdered sugar are used to prevent sticking.[8][12]
Commercial
[edit | edit source]Large-scale, commercial marshmallow manufacturing relies primarily on extrusion to aerate and shape the confection. The hot sugar mixture is forced through tubes under pressure, which incorporates air into the mixture and shapes it into ropes. These ropes are then typically cut into individual marshmallows.[3][8][10]
Selection and storage
[edit | edit source]Marshmallows can have a long shelf life when properly stored. Exposure to the environment can cause marshmallows to dry out and become stale or melt together into a sticky clump. These marshmallows are still edible, but to preserve their original texture they should be kept in airtight packaging. If you find yourself with hardened stale marshmallows, try putting them in a ziplock bag with some slices of bread to gently soften.[2]
Use
[edit | edit source]Marshmallow is widely used across a range of different confections. For example, they may top cookies, be coated in chocolate or other toppings, filled with jam, incorporated into aice cream, and more.[7] In the United States, marshmallows are toasted and combined with chocolate and graham crackers to make a dessert called s'mores.[7]
Gallery
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Colored mini marshmallows -
Colored marshmallow shaped and twisted into ropes -
Marshmallow molded into the shape of chicks and coated with colored sugar -
Lucky Charms brand cereal topped with colorful dehydrated marshmallows -
Confection made of chocolate-dipped marshmallow -
A fire-toasted marshmallow -
S'more filled with melted marshmallow
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Recipes
[edit | edit source]For marshmallow
[edit | edit source]Using marshmallow
[edit | edit source]References
[edit | edit source]- ↑ a b Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ Manley, Duncan (2011-09-28). Manley’s Technology of Biscuits, Crackers and Cookies. Elsevier. ISBN 978-0-85709-364-6.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b c d e f Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b "What Are Marshmallows Made Of, Anyways?". Food Network. Retrieved 2025-03-10.
- ↑ "What Are Cereal Marshmallows?". DelightedCooking. Retrieved 2025-03-10.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.