This is one that’s bugged me for a while, but I forgot about til tonight when I went to make me a cup of hot cocoa (been getting over a sinus infection and needed something OTHER than tea for a bit of a sweet, slightly caffeinated pick-me-up). I always remembered getting Swiss Miss growing up with the little freeze-dried marshmallows in the packet. Made it taste better for sure, and was fun to watch the ‘mallows melt.
But it’s weird that–even when you stir them around a bunch–you get those 1 cm sized ones and they barely melt at all. It got me wondering what it is about the freeze-dry process that makes ’em melt so quickly. Or perhaps they’re not REAL ‘mallows after all (considering the Frankenfoods we have everywhere, it wouldn’t surprise me). I found some vegan peppermint ‘mallows and decided to give ’em a shot. But they melt about as evenly as regular ones… so it got me thinking.
Why do freeze-dried marshmallows melt in hot cocoa so much easier (and more completely) than regular ones? Anybody know?
Floor’s yours…
The Chatty Introvert 
My best guess: Because they are dried, they absorb the hot liquid faster and more completely.
LikeLike
Freeze dried means that all the fluid is removed which means when you toss them into something hot they collapse.
LikeLike
had someone explain the science to me and it makes sense. I just find it funny that no matter how hot, little ‘mallows NEVER seem to completely melt. Just weird. Feels almost like the water vs. oil thing, only something does give a bit with ‘mallows.
LikeLike