Dried marshmallow methods of preparation for increasing bowl life

A method of cooling a dried aerated confectionery piece to increase its 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 5.0% by weight, (2) an initial temperature of at least 80° C. (176° F.), and (3) a glass transition temperature (“Tg”) of at least 15° C., to a second temperature within a tempering temperature range, said tempering temperature range being Tg to about Tg+40° C. to form a partially cooled, dried aerated confectionery piece;
• B. maintaining the cooled dried aerated confectionery piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried aerated confectionery piece;
• and
• C. further cooling the tempered partially cooled, dried aerated confectionery piece to below its Tg by blowing the piece with cool air having a temperature of less than Tg to form a cooled, dried aerated confectionery piece in solid form that exhibits an increased bowl life.