Marshmallow: For fillings and toppings for cakes and crackers. Low, Medium and High grade gelatin are used in these applications. Essentially, marshmallow is made from sugar, corn syrup, water and gelatin. Formulas vary, but gelatin is usually called for in the range of 1.75% to 2.5% of the total batch.

Here is a recipe for marshmallows: 38% Corn Syrup 32% Cane Sugar 28% Water 2% Gelatin Add gelatin to cold water. Stir so that all gelatin is exposed to water; allow to soak approximately ½ hour. Dissolve gelatin completely in hot water bath at approximately 60ºC. Heat corn syrup in separate container at the same time. When gelatin is completely dissolved (approximately 20 minutes) add sugar to water, gelatin solution and stir until the sugar dissolves then stir in preheated corn syrup and allow cooling to 36ºC. Immediately upon reaching 36ºC begin whipping the gelatin increasing to high speed as quickly as possible. Whip for 5-7 minutes at high speed. We have found the 5-7 minutes whip time to be optimal, less than this the gelatin hasn’t absorbed the maximum amount of air more than this the whip starts to break down.