At this point, the mixture still needs to be cooled further so that it will hold its shape when extruded it is pumped through a heat exchanger prior to being pumped through the extrusion heads and onto a wide conveyor belt.
To give the marshmallow its fluffiness, it is pumped through a blender while air is pumped into it. Once the mixture has cooled enough to not denature the gelatin, the re-hydrated gelatin is added and blended in. This mixture is then pumped into another kettle to cool. To make marshmallows in large quantities, industrial confectioners mix water, sugar, and corn syrup in massive kettles which are then heated to a precise temperature and cooked for a precise time. This invention allowed marshmallows to be manufactured in a fully automated way and gives us the familiar cylindrical shape of today's marshmallow. In this process, which Doumak patented in 1956, marshmallow mixture is pumped through extrusion heads with numerous ports aligned next to each other which form continuous "ropes" of marshmallow. Īnother milestone in the production of marshmallows was the development of the extrusion process by the Greek American confectioner Alex Doumak, of Doumak Inc., in the late 1940s. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. The candy was very popular, but its manufacture was labour-intensive. They would extract the sap from the mallow plant's root and whip it themselves. The confection was made locally by the owners of small sweet shops. Each ingredient plays a specific role in the final product.Ĭonfectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it to make a confection similar to modern marshmallow. The type of sugar and whipping agent varies depending on desired characteristics. Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent (usually a protein). Numerous improvements and advancements allow for the production of thousands of pounds of marshmallow a day. Modern marshmallow manufacturing is highly automated and has been since the early 1950s when the extrusion process was first developed. The ingredients were then cut into equal pieces and packaged. The tubes created a long rope of marshmallow mixture and were then set out to cool. In 1956, Alex Doumak patented the extrusion process which involved running marshmallow ingredients through tubes. They were sold in tins as penny candy and were soon used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. īy the early 1900s, thanks to the starch mogul system, marshmallows were introduced to the United States and available for mass consumption. At the same time, candy makers began to replace the mallow root with gelatin which created a stable form of marshmallow. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. In the late 1800s, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. Drying and preparation of the marshmallow took one-to-two days before the final product was produced. This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. In the early- to mid-1800s, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Whether used for candy or medicine, the manufacture of marshmallows was limited to a small scale. Once thickened, the mixture was strained, cooled, then used as intended. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. It is not known exactly when marshmallows were invented, but their history goes back as early as 2000 BCE. The plant's stem and leaves are fleshy, and its white flower has five petals. The word "marshmallow" comes from the mallow plant species ( Althaea officinalis), a herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The marsh-mallow plant ( Althaea officinalis)
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