is critical.

Always use a candy thermometer for accuracy.

Underwhipping

Insufficient whipping results in dense marshmallows.

Whip until thick, glossy, and fluffy.

Overcooking the Syrup

Higher temperatures produce tougher marshmallows.

Aim for 115–118°C exactly.

Cutting Too Soon

Allow adequate setting time.

Rushing leads to sticky marshmallows.

Nutritional Information

Approximate continue reading …