Aerated Candies: Marshmallow, Nougat
Candies with a light, chewy texture are made
by combining a sugar syrup with an ingredient
that forms a stable foam. Egg whites, gelatin,
and soy protein are the most common foaming
agents. Usually they and interfering agents
prevent the syrup from crystallizing, but some
aerated candies are made crystalline by
combining a fine fondant with the foam.
Marshmallows Marshmallows were first
made in France from the gummy root juice of
the marsh mallow (Althaea officinalis), a
weedy relative of the hollyhock; the
confection was called pâte de Guimauve. The
juice was mixed with eggs and sugar and then
beaten to a foam. Today, marshmallows are
made by combining a viscous protein
solution, usually gelatin, with a sugar syrup
concentrated to about the caramel stage, and
whipping the mixture to incorporate air
bubbles. The protein molecules collect in the