Marshmallow marshmallow a day. Today, the marshmallow typically consists of four components. These are sugar, water, air, and a whipping agent (usually a protein). The type of sugar and whipping agent varies depending on desired characteristics. Each ingredient plays a specific role in the final product. Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow. The confection was made locally by the owners of small sweet shops. They would extract the sap from the mallow plant's root, and whip it themselves. The candy was
Kennedy's Confection magazine over the business. As a child he had his own column, called "Sweet Spot". Kennedy's Confection magazine Kennedy's Confection magazine, is a publication for confectionery manufacturers worldwide. The magazine was started in 1890. It is published on a monthly basis. "Kennedy's Confection" have an archive of their magazine online, with issues dating back to 1969, including vintage articles and archived adverts & reports on the likes of Cadbury's & Mars. Angus Kennedy edited "Kennedy's Confection" magazine for over 20 years. The magazine has been in his family for 40 years and Kennedy had been involved with it since the age