Marshmallow Fluff is a spreadable marshmallow product, often found nestled on shelves beside the peanut butter used for lunchbox confections, adding a sweet, viscous layer to sandwiches and brownies. Around Easter, marshmallow Peeps, with their softer structure and crunchy sugar coating, appear in stores. In many homes around the country, marshmallow-covered sweet potatoes are a staple at the Thanksgiving table.
Let marshmallows cool at least 4 hours or overnight. Combine powdered sugar and corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a time into the powdered sugar. Toss to coat well. Store marshmallows in an airtight container in a cool place. Best used within 1 month.
Marshmallows, like most candies, are sweetened with sucrose. They are prepared by the aeration of mixtures of sucrose and proteins to a final density of about 0.5 g/ml. The molecular structure of marshmallows is simply a sugar solution blended with stabilizing structure agents such as gelatin, xanthan gum, or egg whites.