The Science Of A Marshmallow

 

 

 

 

 

   

 

        The topic of this report is obviously about marshmallows.  I chose this topic because everyone loves this candy especially during the summer.  To not like this food is you must no be an American. 

   To not Marshmallows are a sweet treat for all ages.  These fluffy little morsels come in a variety of sizes and colors.  There are about a 1,000 kinds of marshmallows all rich in sugar.  They began in early civilizations such as Egypt, Greece, Rome Syria, and China.   They thought that eating marshmallows was a way of curing the body.  They supposedly help the common cold, cough, sore throat , and diarrhea.  They even helped sufferers of asthma, Crohn's disease, and peptic ulcers.  But many would agree that they are best cooked on an open fire and eaten as a smore.  It is more complicated than any average kid would think. 

 

Before Toasted

 

    Before marshmallows are toasted they are soft and white.  The look like kind of like this

They are so white and fluffy because sugar is whipped with other light colored ingredients to perfection.  Then they are allowed to sit so they can rise.

 

Toasted

 

    Once marshmallows are toasted they get even bigger.  They become larger because molecules, when heated ,vibrate and pass the warmth from one to another.  While this is happening the molecules expand making the object softer.  The marshmallow skin also become a different color.  The color ranges from gold (tan) to black.  The closer the marshmallow is to the fire the darker it gets.  If it stays too long in the fire it will explode because the vibrating molecules will expand to an extant that they will not fit in the marshmallow exterior.

 

 

 

 

 

 

Why This Is Important

 

    Knowing this information might impact the life of an average American especially during the Summer.  This will help people understand what is happening to their dessert when they toasting it.  It will even help the make the perfect smore.

 

Caramel

 

    Marshmallows may also create caramel on the side that is toasted ,if it is done correctly.  Once the sugar molecules become heated the ,surface becomes hot and the skin melts ,turning a kind of gold shade. Some say they prefer the marshmallow this way.

 

 

 

Cite

 

www.candyusa.org