How to make a Strawberry Marshmallow Cream Pie

!±8± How to make a Strawberry Marshmallow Cream Pie

Strawberry Marshmallow Cream Pie 1 Graham ready crust 2 cups Strawberry Philadelphia Cream Cheese 2 cups Whipped Philadelphia Cream Cheese 2 cups fresh strawberries 2 cups Jet Puffed Marshmallow Cream 1. In a large bowl, mix the strawberry Philadelphia cream cheese, Whipped Philadelphia cream cheese, and Jet Puffed marshmallow cream. Whisk until smooth and creamy. 2. Slice strawberries in thin slices. 3. Spoon half of the Philadelphia cream cheese and marshmallow mixture into the graham cracker ready pie crust. 4. Add a layer of sliced strawberries. 5. Add another layer of cream cheese, then add more strawberries. 6. Refrigerate at least 20 minutes or until set (easier to cut into pie). 7. Garnish with whipped cream. Store in refrigerator.

How to make a Strawberry Marshmallow Cream Pie

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Marshmallow Making

!±8± Marshmallow Making

Marshmallows are well known throughout the world for their fluffy, pillow-like texture and light sweet taste. This confection is either eaten as it is, melted into s'mores, or topped over ice cream, cake, or shakes. Nowadays, the biggest consumers of marshmallows are the Americans. Experts say that the Americans consume more than 90 million pounds of marshmallows a year. The peak season for selling marshmallows is between October and December but it is enjoyed all year round. Unknown to most of the public is that this gooey treat has been enjoyed since the time of the pharaohs and royal families of Ancient Egypt. However, the marshmallows before looked very different from the ones we have today.

The marshmallow comes from the mallow plant scientifically known as Athaea officinalis and is a wild plant common in the marshes. The name 'marshmallow' is actually the combination of 'mallow' from mallow plant and 'marsh' from the word marshes. The mallow plant has been naturalized in America but is native to Asia and Europe. In ancient Egypt, the sap of the mallow plant was squeezed out and mixed with honey and nuts to create a sweet and light snack.

The marshmallow reached France and the rest of the western world in the early 1800s. It was then that small candy store owners started whipping up the sap of the mallow root and turned it into a fluffy candy mold. The candy was new and interesting that their supplies easily ran out. The store owners had a hard time meeting the public's demand because the whipping was done manually by hand and was a very time-consuming process. Due to this, the candy makers had to experiment with different approaches to find another way to make marshmallows. In the late 1800s, they discovered the Starch Mogul System. This system enabled the candy makers to make marshmallow molds using modified cornstarch. Also to keep the marshmallow stable and to prolong its shelf-life, the candy makers switched the mallow sap to gelatin. When the process was developed and production was high, the technology was brought to the United States in the early 1900s.

In modern times, there are many ways to make marshmallows. Marshmallows making is very easy and can even be done at home and the ingredients are almost the same. In home recipes though, salt and vanilla extract is added to give more flavor. The method used in the 19th century was done by mixing ingredients like sap from the mallow root, egg whites and sugar. This mix is then poured out into a fluffy mold that makes its signature shape. The French would add cornstarch to speed up the process. However, the process of making marshmallows has changed. The ingredients are different now because the mallow root sap was changed into gelatin and is added with starch, sugar, corn syrup and water. The result is a fluffy mixture which is piped through long tubes and then cut into equal pieces. These are then packaged and shipped to candy stores.

In the US, a man named Alex Doumak changed the way marshmallows were made. He did this by creating and patenting the Extrusion process in 1948. This process was done by pouring and mixing the ingredients together which were passed through tubes and pipes. After this, the marshmallows are poured out and cut by machine into equal pieces. Eventually, different shapes of marshmallows were made. The shape was achieved by using a special nozzle that moves back and forth to create and cut the marshmallows into the desired form. These are then packaged and sent to candy stores. The marshmallows became very popular in the US by the 1950s and started to be used in different food recipes.

Marshmallow Making

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Marshmallow creme!

!±8± Marshmallow creme!

Michaela made some, then left it in the fridge, making it impossible to eat without a hammer and chisel.

Marshmallow creme!

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Marshmallow Candy Facts, History, Manufacturing and Materials

!±8± Marshmallow Candy Facts, History, Manufacturing and Materials

Marshmallows are, without a doubt, a candy favorite. Sure, by themselves they may not be as decadent as your favorite chocolate bar, but it's a safe bet that these simple, fluffy treats hold a special place many hearts.

Marshmallows top off candied yams in the fall and the perfect mug of hot chocolate in the winter. The emergence of Peeps on store shelves marks the beginning of spring. Roasting marshmallows over an open fire is a summertime family tradition. Marshmallows form the delicious "glue" that turns cereal into Rice Crispy treats, and the ingredient that makes everyone want more "smores." Which child doesn't light up when he finds a peanut butter and Fluff sandwich in his lunchbox?

The pillow-like candies come in many different shapes, sizes and colors- even in different flavors. Most marshmallows found in stores today use gelatin, rather than the traditional powdered marshmallow root, but the name sticks in spite of this. The use of marshmallow plant in candy dates as far back as ancient Egypt, in recipes that call for combination of the plant's sap with ingredients such as nuts and sweeteners. Much later, in early 19th century France, confectioners began to whip and sweeten the sap, which resulted in a treat much like today's marshmallow. The later 19th century French invention of a pre-made, gelatinous base was an important breakthrough for these confectioners, and through marshmallow candy in general. This base allowed the confectioners to bypass the tedious process of marshmallow plant extraction. Confectioners were able to produce marshmallows more quickly and efficiently to meet growing consumer demand.

In 1948, American Alex Doumak invented a process which took marshmallow production to a whole new level of efficiency. Doumak's extrusion process allows ingredients to be filtered through tubes, pushed out, or "extruded," and finally cut, which results in the typical cylindrical marshmallow shape. This mechanical process is, of course, more efficient than human made marshmallows.

The title of Kraft's "Jet Puffed" Marshmallow Candy certainly reflects the speed with which these candies are now produced. The Kraft Food website features several varieties of marshmallow, from seasonal star and bunny shaped puffs, to toasted coconut flavored mallows- even "swirl" flavors! The website assures the viewer that they've got a marshmallow for every occasion- and that certainly seems to be the case! Kraft also offers creative suggestions to feature the marshmallow in a way that you might not have been previously considered. "Brain Puff" number 7, Kraft's playful marshmallow pun on "brain storm, suggests crafting the puffs into decorative accents for desserts and other table settings.

It's doubtful that anyone misses the presence of actual marshmallow root powder in the candy, which served mostly to bind the other ingredients and yield a soft, chewy consistency. However, like many other original, plant-based candy ingredients, the marshmallow plant, Althae Oficinalis, did provide some health benefits. Marshmallow leaves are used to treat intestinal swelling. The leaves and root extracts have been known to relieve sore throats and soothe respiratory ailments. The plant also has several external uses, including soothing of minor skin irritations and healing of wounds. They are known too contain significant amounts of hyaluronic acid, which is associated with better cellular structure and more optimal levels of moisture within the skin. One thing is for sure. Regardless of how they're made, Marshmallows will always be a sweet seasonal favorite.

Marshmallow Candy Facts, History, Manufacturing and Materials

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