What kind of sugar is best for making marshmallows?

I believe everyone is familiar with the snack of marshmallow. In the past, because there were fewer snacks, marshmallow left a deep impression. Now that people's living standards are high, eating marshmallows is a very simple thing. Some people are interested in making marshmallows at home, but they are a little confused about the use of sugar. So, what kind of sugar is best for making marshmallows? Let’s take a look below.

Cane sugar is used to make marshmallows.

1. Sucrose, edible sugar, is a kind of disaccharide, which is formed by the condensation and dehydration of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose. Sucrose has a sweet taste, is odorless, is easily soluble in water and glycerol, and is slightly soluble in alcohol. Relative density: 1.587 (25°C). It is optically active but has no mutarotation effect. Sucrose is almost universally found in leaves, flowers, stems, seeds and fruits of the plant kingdom. It is particularly abundant in sugar cane, beets and maple sap. Sucrose tastes sweet and is an important food and sweet condiment. Divided into white sugar, brown sugar, soft white sugar, rock sugar, and raw sugar (brown sugar)

2. Sucrose is a granular cubic crystal. The molecules in sucrose crystals are arranged very neatly, and each molecule has a fixed position, just like cars parked neatly in a parking lot. However, once the sucrose enters the cotton candy making machine, its molecular structure changes and the sucrose becomes a long, filamentous substance that twists together like cotton.

Street snack: snow-white and fluffy marshmallows. Marshmallows are a flavorful snack food. In the vegetable markets, streets, and especially near schools in Xuwen County, you can often see vendors pushing bicycles or tricycles loaded with marshmallow-making machines, making fresh marshmallows on the street: a spoonful of sugar is put into a simple, rapidly rotating machine, and then layers of white "silk thread" are wrapped around the wall of the machine, and soon a ball of snow-white and fluffy marshmallows is made. Marshmallows taste sweet and sticky, and are especially loved by young people and children. : : : : : : : : : : : : : : :

How to make fruit pudding: 200 grams of milk, 200 grams of marshmallow (soft and white candy), apple, pineapple, and strawberry. 1. Peel and core the apples, pineapples and strawberries, remove the stems and cut into small cubes. 2. Place a pot on medium heat, pour in milk, add marshmallows, stir quickly, wait for the marshmallows to dissolve, and when the milk thickens, pour in the diced fruit and stir slightly. Pour into a container and refrigerate overnight after it cools down.

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