Types of Marshmallows

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.

You use either albumen or egg white in marshmallows because it will make its texture light and fluffy. To make marshmallows, egg whites are beaten and then added to a sugar syrup and gelatin combination.

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.

Gourmet marshmallows that come in fun and unusual flavors. Mitchmallow flavors like pretzels and beer or ginger wasabi marshmallows.

Gelatin is a colorless, flavorless thickening agent that is usually used to give body to desserts and molded salads. It is a byproduct of meat processing. Gelatin is derived from collagen, which is a protein often collected from animal skins.

(Or the 2 tablespoons, if using sheet gelatin.) Peppermint oil works well, as does powdered espresso, both of which you can add to taste. For those looking for a chocolate marshmallow recipe, there’s one in The Sweet Life in Paris.

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.