{"id":9842,"date":"2026-02-18T15:32:02","date_gmt":"2026-02-18T15:32:02","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=9842"},"modified":"2026-02-24T09:21:34","modified_gmt":"2026-02-24T09:21:34","slug":"how-are-marshmallows-made","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/vi\/how-are-marshmallows-made\/","title":{"rendered":"C\u00e1ch L\u00e0m K\u1eb9o Marshmallow? H\u01b0\u1edbng D\u1eabn To\u00e0n Di\u1ec7n V\u1ec1 Nguy\u00ean Li\u1ec7u, Quy Tr\u00ecnh V\u00e0 Nh\u1eefng G\u00ec B\u00ean Trong M\u00f3n K\u1eb9o B\u00f4ng X\u00f9 \u0110\u00f3"},"content":{"rendered":"
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What Are Marshmallows Actually Made Of?<\/h2>\n

Before getting into the process, let\u2019s be direct: the core ingredients in a modern marshmallow are gelatin, sugar, corn syrup, and water. That\u2019s it, at the base level. Everything else \u2014 vanilla extract, salt, coloring, cornstarch dusting \u2014 is refinement and flavor.[cURL Too many subrequests.<\/a>]\u200b<\/span><\/p>\n

Here\u2019s what each ingredient actually does:<\/p>\n

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Th\u00e0nh ph\u1ea7n<\/th>\nRole in the Marshmallow<\/th>\nWhat Happens Without It<\/th>\n<\/tr>\n<\/thead>\n
Gelatin<\/strong><\/td>\nStructural protein network; traps air during whipping<\/td>\nMarshmallow collapses, no elasticity, no chew<\/td>\n<\/tr>\n
Sugar (granulated)<\/strong><\/td>\nSweetness, bulk, and crystal structure control<\/td>\nFlat flavor, unstable foam<\/td>\n<\/tr>\n
Corn syrup<\/strong><\/td>\nPrevents sugar crystallization; keeps texture smooth<\/td>\nGritty or grainy texture<\/td>\n<\/tr>\n
N\u01b0\u1edbc<\/strong><\/td>\nDissolves all dry components; activates gelatin<\/td>\nIngredients won\u2019t combine or hydrate properly<\/td>\n<\/tr>\n
Vanilla \/ flavoring<\/strong><\/td>\nFlavor only<\/td>\nBland, neutral-tasting result<\/td>\n<\/tr>\n
Cornstarch \/ powdered sugar<\/strong><\/td>\nAnti-sticking coating on exterior<\/td>\nMarshmallows clump and fuse together<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Ngu\u1ed3n:preppykitchen<\/span>+3<\/span><\/span><\/span><\/span><\/span><\/span><\/p>\n

A traditional marshmallow formula contains approximately 60% corn syrup, 30% sugar, and 1\u20132% gelatin<\/strong> by weight. That ratio isn\u2019t arbitrary \u2014 it\u2019s what creates the distinctive amorphous (non-crystalline) sugar structure responsible for the smooth, fine-grained mouthfeel. Change those ratios significantly and you get either a sticky syrup or a hard candy, not a marshmallow.[cURL Too many subrequests.<\/a>]\u200b<\/span><\/p>\n

One thing worth knowing if you\u2019re trying to substitute ingredients:<\/strong> gelatin is non-negotiable in traditional marshmallow recipes. It\u2019s the protein network that physically holds the air bubbles in place after whipping. Vegan alternatives like aquafaba or agar-agar can work, but they behave differently under heat and produce a different texture \u2014 usually firmer and less springy.[cURL Too many subrequests.<\/a>]\u200b<\/span><\/p>\n

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The Step-by-Step Process of Making Marshmallows<\/h2>\n

Whether you\u2019re making marshmallows at home or running a commercial production line, the underlying process follows the same sequence. The differences are in scale, precision, and equipment \u2014 not in the fundamental chemistry.<\/p>\n

Step 1: Blooming the Gelatin<\/h2>\n

Gelatin can\u2019t be thrown directly into a hot liquid. It needs to \u201cbloom\u201d first \u2014 a process where the dry gelatin granules absorb cold water and swell, which prepares them for full dissolution when heat is applied.[fnp-gelatin<\/a>]\u200b<\/span><\/p>\n