Marshmallows Research Paper

Marshmallows
By: Mackenzie, Shaquan, and Benvinda
Chemistry Composition:
- Made with sugar that is made of Carbon, Oxygen, and Hydrogen
Physical Properties:
It has a squishy texture
Sweet taste
White color that turns brown or black when heated
Its melting point is 45 degrees Celsius

Ingredients & Manufacture:
Made of sugar, glucose syrup, invert sugar, gelatin, flavors, color, and cornstarch
You make this candy by mixing gelatin with water and sugar and heating it, then dusting confectioners sugar over top and let it sit over night
Chemistry:
Physical and Chemical Properties
Ability to react with acid
Ability to burn
Soluble in water only if heated
Side Effects
Dental problems due to all the sugar
Choking risk because they are sticky and can get stuck in a child’s throat
History:
Originally created in ancient Egypt where they mixed sap with honey and nuts
Reinvented by the French
Doumak Inc.
and Jet Puffed are companies that make marshmallows
Interesting Facts:
National toasted marshmallow day is August 30th
Largest s’more ever made weighed 1,600 pounds and used 20,000 marshmallows and 7,000 chocolate bars
Americans spend about $125 million on marshmallows each year
Special/Unique:
Its chewy and fluffy texture marshmallows come in all different shapes and colors and sizes

Storage:
Freezer
Method
To keep it fresh you can put it in bag and store it in the freezer

Bread Method place a piece of bread in an open bag of marshmallows to keep them soft
Desserts:
Fluff
Mix egg whites, corn syrup and salt with vanilla until it is creamy
S’mores
- Toast marshmallows and put chocolate and marshmallow in two graham crackers