Popular Science

November 22, 2022

To make the perfectly roasted marshmallow you’ve got to be patient, says long-time s’mores connoisseur Courtney Gaine, president and CEO of The Sugar Association. Rush the process and your marshmallow will instantly catch on fire, resulting in a treat that’s charred on the outside while still cold on the inside… At a temperature nearing 250 degrees, the Maillard reaction will kick off. This chemical process occurs when the amino acids from the gelatin and heated sugar interact, causing the exterior of the marshmallow to start browning and a developing toasty flavor.

Read the full article here: https://www.popsci.com/diy/how-to-make-smores/

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