Dried marshmallow methods of preparation for increasing bowl life

The present invention relates to food products and to methods for their preparation. More particularly, the present invention is directed towards dried aerated marshmallow confections and to their methods of preparation. The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature ("Tg") of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.