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Marshmallow
CHF 146.75
Auf Lager
SKU
SCT41VQLVU6
1 Verfügbar 
Geliefert zwischen Mi., 22.04.2026 und Do., 23.04.2026
Details
The marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. One commonly proposed theory about the origin of marshmallow holds that the traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb, instead of gelatin; the mucilage was used to soothe sore throats. However, while concoctions of all parts of the plant have been used as medicine, a more likely origin for the modern sweet can be found in old recipes: Stems of marsh mallow were peeled to reveal the soft and spongy pith with a texture similar to manufactured marshmallow. This pith was boiled in sugar syrup and dried to produced a soft, chewy confection. Commercial marshmallows are a late-nineteenth-century innovation. Since Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar. Not all brands coat their marshmallows in confectioner's sugar. The marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. One commonly proposed theory about the origin of marshmallow holds that the traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb, instead of gelatin; the mucilage was used to soothe sore throats.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130627478
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130627478
- Format Fachbuch
- Titel Marshmallow
- Herausgeber Alphascript Publishing
- Anzahl Seiten 76
- Genre Biologie
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