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The process begins with heating sugar and corn syrup to a specific temperature, forming a sticky syrup that's perfectly balanced to influence the final product's fluffiness. Gelatin is then added, providing the marshmallow's characteristic bounce and structural integrity. Without gelatin, marshmallows wouldn’t hold their shapely form or satisfyingly chewy texture.
The Art of Whipping: Transforming Syrup into Clouds
Once the base syrup is prepared, high-speed whippers come into play. These powerful mixers beat the mixture vigorously, infusing it with microscopic air bubbles and transforming it from a viscous syrup into a soft, airy foam. This crucial step is what gives marshmallows their cloud-like consistency.