A Bizarre-o Mystery: Silk soy creamer and the case of the disappearing marshmallows....
I make hot chocolate with milk, and usually add mini marshmallows. They always melt some in the hot liquid, but remain semi-intact, so you can spoon them up.
Well, a few days ago I ran out of milk and used some Silk soy creamer we had sitting in the fridge from a guest. I won't get into the taste, but let me just say this stuff melted my marshmallows, I mean, completely, so they were barely a wispy reminder on the surface of my cocoa. I thought it was so weird I even repeated the experiment using more marshmallows and the same thing happened. The only variation on my usual version was the Silk soy.
So, do any of you chemistry-minded cooks have any idea what could be in this stuff that would cause the complete disintegration of marshmallows?
And, may I just say -- yuck!
it does - as you said in your OP, they always melt/dissolve somewhat (which obviously also has something to do with the heat of the water). but i suspect the additional acid from the soy creamer just finished the poor little guys off.
i could be totally wrong on this, but i can't think of any other sensible explanation!