Marshmallows

Confection of sucrose + glucose syrup + gelatin. Values assume ~81% carbohydrate and ~58% simple sugars (USDA generic figures, not per product): verify against the label of the brand you use. Fermentability 0.75 assumes glucose syrup (dextrins don't ferment); brands made with only sucrose/dextrose are closer to 0.95. Add in the fermenter after pitch or dissolve late in the boil.