Standard marshmallow composition
How might you vary the percentage of these two ingredients to create marshmallows that are easier to roast? (see above) 2pts.
Explain your thinking. 2 pts.
To create marshmallows that are easier to roast, you can vary the percentage of the two main ingredients, which are sugar and gelatin.
1. Decrease the percentage of sugar: Sugar plays a crucial role in providing sweetness and stability to marshmallows. However, if you reduce the amount of sugar, it can result in less caramelization and browning when roasted. This can make the marshmallows easier to roast without worrying about them burning quickly or becoming overly sticky.
2. Increase the percentage of gelatin: Gelatin is responsible for giving marshmallows their fluffy and spongy texture. By increasing the percentage of gelatin, you can make the marshmallows denser and more firm. This can help them hold their shape better when roasted over a fire, making it easier to roast them without them completely melting or falling apart.
Overall, by reducing the percentage of sugar and increasing the percentage of gelatin, you can create marshmallows that are less likely to burn or melt quickly when roasted, ultimately making them easier to roast.