Sweet fun with marshmallow
Children’s favorite marshmallow sweets (and not just theirs we think) have a very interesting, millennial history. The name of these “marshmallow” candies comes from the plant Marshmallow, which can be seen in parts of Europe, North Africa and Asia and grows in swamps and other wetlands.
It’s not known exactly when marshmallows were invented as a type of candy, but records of similar treats date back to 2000 BC. They originally appeared as healing candy due to plant’s properties to soothe cough and sore throat as well as cure wounds. The first candy was made by cooking pieces of pulp from the root of the plant mixed with honey. Whether used for candy or medicine, marshmallow production is limited to a small scale. In the mid 19th century marshmallow makes its way to France, where confectioners change the use of the plant from mainly medical purposes, to candies consumed by adults. Owners of small candy stores found that mixing the juice of white marshmallow with egg whites and corn syrup results in a puffy sweet candy. This is how marshmallows are born in the shape we all know today. The French name of this candy is Pâte de Guimauve. Drying and making of the candy took from one to two days before production of the final product and it was later sold in the form of a ribbon. The separation of the extract from the marshmallow was a laborious process and that’s why in the late 19th century it was replaced by a mixture of gelatin and corn starch.
In 1948 Alex Dumak patented extrusion of the candy through pipes. The pipes produce long ropes of a mixture of marshmallow which are then cooled. The cooled ribbons are then cut into equal in size and shape pieces and then packed. These candies were originally sold in a metal box. Later, thanks to the technical revolution, the production of marshmallow increases and with its lower price, it becomes available for mass use.
Today marshmallow is usually made up of four ingredients – sugar, water, air and a gelling agent (usually gelatin). The type of sugar and the gelling agent vary depending on desired characteristics. Various flavors and colorants can be added and turned into tempting and colorful puffies.
Marshmallow, except as a candy and for direct consumption, can be prepared in various ways. Here are some ideas:
These delicious sweets can be used as a great addition to hot drinks, milk with cocoa or coffee. Prepare your drink with a few candies “Sweet Plus MARSmallow BONbons” and let them swim in the drink. Fun for the eye – joy for the mouth.
You can make Marshmallow pops – lollipops with marshmallow. Take “Sweet Plus MARSmallow BONbons” strawberry and banana. Melt chocolate “Sweet Plus” in a water bath by adding coconut fat “ZIDO”. Prepare two separate mixtures – one with dark and one with milk chocolate. Pour them into bowls and leave to cool down and thicken. Prepare chopped nuts, coconut, colored sprinkles, or any other pastry decoration you want to make the lollipops. Put a “Sweet Plus MARSmallow BONbons” strawberry on a stick, dip it well in the dark chocolate bowl and then roll it into coconut. Place the stick with the candy up in a glass so it can cool down. When the chocolate hardens – your lollipops are ready for serving. Do this for your children and you’ll see how Sweet Plus MARSmallow BONbons” is not only delicious but also very entertaining.
Movie media have made very popular roasting marshmallows over fire – the outsides become firm and crispy, and the inside – yummy melted sweetness. Do this at a strong fire rather than on just grill – be careful!
You can also include “Sweet Plus MARSHmallow BONbons” in the preparation of various desserts.
Here is our colorful suggestion:
This recipe is very fast, easy and with no baking. Consider it a sweet salami recipe, but with a marshmallow candy. The dessert turns out very colorful and delicious. Known to the American cuisine as a Christmas dessert it is actually called “The Church Windows” because it is just as colorful as a stained glass window. But we think it is very suitable for all children parties.
- 400 g colored marshmallow candy tutti frutti “Sweet Plus MARSmallow BONbons”
- 300 g Milk Chocolate “Sweet Plus”
- 1/2 cup of butter at room temperature
- 1 cup of rasped coconut
Preparation: Melt the butter and chocolate in a water bath while stirring continuously until reaching smooth and creamy mixture. Add vanilla, remove from the stove and leave for 5 minutes to cool down. Then add crushed nuts which have to be prepared in advance. Add colored marshmallow candy “Sweet Plus MARSmallow BONbons”. Pour the rasped coconut on baking paper, then mixture on top, shape it as a salami and roll into the coconut. Let cool in the freezer for at least 1 hour. After getting the dessert out of the freezer, remove the paper and cut it into slices with an approximate thickness of 1.5 cm. If you don’t like coconut, you can avoid it, but instead, before cutting it sprinkle the dessert with powdered sugar.