2. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high.
How to Make Marshmallows
By Elizabeth LaBau, About.com
Beat the Gelatin and Syrup Into the Whites
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
1. Once the sugar syrup reaches 260 degrees, whisk the warmed liquid gelatin mixture into the sugar syrup.
Prev
- Assemble Your Ingredients
- Make the Sugar Syrup
- Prepare the Gelatin
- Beat the Egg Whites
- Beat the Gelatin and Syrup Into the Whites
- Beat the Marshmallow Until Thick
- Pour and Smooth the Marshmallow
- Turn Out the Marshmallows
- Cut the Marshmallows
- Your Marshmallows Are Finished
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