Sugar Affects Homemade Marshmallows

Overview

Objectives/Goals In my hypothesis, I believe if I use different types of sugar in a marshmallow recipe then the melting, cutting and density tests will have different results because of the sugar composition. The types of sugars were C&H Granulated sugar, C&H Powdered sugar, C&H Light Brown sugar, C&H Washed Raw sugar, C&H Baker's sugar, C&H Superfine sugar, and Sunny Select Sucralose sugar. Methods/Materials My marshmallow recipe contained 3 steps: "blooming" the gelatin, making the sugar syrup, and combining the two mixtures together. Then the mixture was mixed for ten minutes. It was poured in a container and was untouched for four hours. For the melting test, an 8 gram marshmallow was put in two cups of boiling water(100 C). For the cutting test, an 1 inch marshmallow was cut at the edge of a cheese slicer with quarters. For the density test, a square marshmallow was weighed and volume measured. Results My three tests gave different results 1. The melting test showed that C&H Powdered sugar took 1.30 minutes to melt while C&H Superfine sugar took almost twice the amount at 3.00 minutes. 2. The cutting test showed that C&H Granulated sugar took the least amount of quarters to cut at 3 and C&H Powdered sugar took the most at 30. 3. The density test showed that C&H Granulated sugar was the most dense at 0.48 grams per cubic centimeters and C&H Baker's sugar was the least dense at 0.18 grams per cubic centimeters. Conclusions/Discussion After testing each of the seven sugars three times (21 batches), I realized that the composition of each sugar effected the melting, cutting, and density of the marshmallow.

Competition history

• CSEF 2013 Product Science (Biological) (Junior Division Only) · Entry J2021

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