Do MMs Really Not Melt? Debunking the Myth
When you look at a bag of MMs, it’s easy to believe the slogan “melt in your mouth—not in your hands.” After all, the colorful candies have a hard candy shell that seems to protect them from melting, especially in warmer temperatures. However, despite their resistance to melting, MMs are far from completely melt-proof. This article will explore the truth behind the claiming and address common misconceptions.
The Mechanics of MMs’ Melt Resistance
MMs are designed to resist melting due to their candy coating, which acts as a barrier to heat. The outer shell effectively protects the chocolate inside from melting quickly, allowing MMs to maintain their shape even in warmer temperatures. This is crucial for maintaining the iconic, small chocolate spheres that kids and adults alike love to munch on.
However, MMs are not completely melt-proof. They can still melt if exposed to sufficiently high temperatures for an extended period of time. While they are more resistant to melting compared to many other chocolates, this resistance is not absolute. This means that in very warm environments, MMs may still go through the process of melting, albeit more slowly than other chocolates.
A Historical Perspective
Even as children, we were quick to point out the flaws in the “melt in your mouth—not in your hands” slogan. Our evidence was clear: our multi-colored hands bore witness to the candy coating’s inevitable melting. While it’s true that we didn’t get molten chocolate on our hands, the mess was still there. In terms of hand washing, the effect was the same.
It’s also worth noting that it’s generally easier to protect your hands from chocolate melting if you’re eating directly from the wrapper. However, with MMs, you pretty much have to eat them in your hands. Unless you’re taking a single MM at a time using a knife to cut the corner off the bag, the accepted practice is to grab a big handful and stuff them into your mouth. This method ensures that the sugar coating of each MM is exposed to the warmth of your hands, leading to a higher likelihood of melting.
Ingredient Insights
From a biochemical perspective, the slogan “melt in your mouth—not in your hands” can be broken down. The primary culprit for melting is the sucrose in the candy shell. This sugar will indeed melt when exposed to enough heat. As for the other ingredients in the candy shell, the answer might vary depending on the specific color and composition.
Take, for example, the yellow MMs, which contain corn syrup, sugar, and milk chocolate. The corn syrup helps to lower the melting point of the sugar, making the yellow shells more prone to melting. On the other hand, green MMs, which include natural colors and vanilla, might be a bit more resistant to melting due to the presence of these ingredients.
Interestingly, the chocolate core of MMs is made from cocoa butter and other chocolate components, which have their own melting points. When the candy coating melts, the chocolate core remains stable, contributing to the overall resistance of MMs to melting.
Frequently Asked Questions
Are all MMs created equal in terms of melting resistance? No, different colors of MMs can have varying degrees of melt resistance based on their specific ingredient makeup.
Can MMs melt faster in certain environments? Yes, MMs are more likely to melt in warm, humid environments or if they are exposed to high temperatures for a prolonged period.
Is there a way to eat MMs that minimizes the risk of melting? Cutting the corner off the bag and extruding individual MMs into your mouth is one method, but it's not very practical for most people. Another option is to eat them directly from the wrapper or to keep them in a cooler, more controlled temperature environment.