56 June 2006 • The Manufacturing Confectioner

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Nougat and marshmallow confections sharesimilar ingredients and processes.The basicformulas for nougats and marshmallows areshown in Figure 1.

Both are made using similar ingredients.Both candies consist of three major com-ponents. The first component is a mediumin which to carry the whipping agent. Thesecond component consists of the whippingagent, usually rehydrated in water to assistincorporation into the final candy.These twoparts are added together, then mixed withthe final part. The final component is acooked syrup base into which the combinedfirst two parts are added during the whip-ping stage of manufacturing. In the handsof a talented confectioner these same rawmaterials are transformed into a multitudeof tasty treats. Both nougat and marshmal-low can stand alone or be combined withother candy centers to make a wide varietyof confections. Since both nougat and marsh-mallow use the same basic materials, what is

the difference? The differences lie in theproportions of the ingredients and the prepa-ration of those ingredients.With a commonbase consisting of a cooked syrup, the firstdifference comes from the ratio of sugar tocorn syrup in the base syrup.The second dif-ference is the choice of whipping agent andthe method of aeration. In general, marsh-mallow tends to be more highly aerated thannougat.These two differences result in obvi-ous differences between the two confections.

MARSHMALLOWMarshmallow (Figure 2) can be formulatedin a variety of methods. Cut marshmallow isa marshmallow that is aerated, extrudedand cut in a single operation. The finishedproduct is rolled in powdered sugar to sealany exposed surfaces. Another type ofmarshmallow can be cast into a starchmould. This allows the confectioner tomould the candy into a multitude of shapes.After curing in starch, the marshmallow canbe removed from the starch mould, cleanedof excess starch and coated with a variety ofcoatings. Some marshmallow formulationsare made so the resulting product is nearlydry.The center can then be panned and themoisture from the panning operation soft-

Back to Basics — Aerated Confections

Nougat and MarshmallowBy understanding the functions of the raw materials, the confectioner can manipulate them in nearly endless variations.

Greg C. JohnsonRussell Stover Candies, Inc.

Greg Johnson is cur-rently manager oftechnical serviceswithin the qualitygroup at RussellStover Candies. Hejoined Russell Stoverin 1978 as a labora-tory supervisor andhas held variouspositions within thecompany after hav-ing worked as amicrobiologist atNational Biocentricand Powells Inc.

Nougat MarshmallowPart 1 Part 1

11⁄2 lb Sugar 12 lb Fine sugar11 lb Corn syrup 31⁄2 pt Water

Part 2 Part 21 lb Fine sugar 13 oz Bloom quick-6 oz Dried egg albumen setting gelatin

12 oz Water 51⁄4 pt WaterPart 3 Part 3

51⁄2 lb Sugar 12 lb Corn syrup2 lb Corn syrup 11⁄2 lb Invert sugar

1⁄2 oz Imit. vanilla flavor 2 oz Vanilla flavor

Choice Confections Manufacturing Methods and Formulas,Walter Richmond, MC Publishing Company, 1954.

Figure 1

Basic Formulas

Figure 2

Marshmallow