Aerated Candies: Marshmallow, Nougat Candies with a light, chewy texture are made by combining a sugar syrup with an ingredient that forms a stable foam Egg whites, gelatin, and soy protein are the most common foaming agents Usually they and interfering agents prevent the syrup from crystallizing, but some aerated candies are made crystalline by combining a fine fondant with the foam Marshmallows Marshmallows were first made in France from the gummy root juice of the marsh mallow (Althaea officinalis), a weedy relative of the hollyhock; the confection was called pâte de Guimauve The juice was mixed with eggs and sugar and then beaten to a foam Today, marshmallows are made by combining a viscous protein solution, usually gelatin, with a sugar syrup concentrated to about the caramel stage, and whipping the mixture to incorporate air bubbles The protein molecules collect in the bubble walls, and this reinforcement, together with the viscosity of the syrup, stabilizes the foam structure The gelatin accounts for 2–3% of the mixture, and produces a somewhat elastic texture Marshmallows made with egg whites are lighter and softer Nougat Nougat is a traditional sugar candy made in Provence that contains nuts and is aerated with egg-white foam Italian torrone and Spanish turron are similar It’s a cross between a meringue and a candy, and is made by preparing a meringue and then streaming hot, concentrated sugar syrup into it while continuing to beat It can be either soft and chewy or hard and crunchy depending on the degree to which the sugar syrup is cooked and the proportion of sugar syrup to egg white Honey is often an ingredient Flashy Candies: Lightning in the Mouth Mix together crystals of table sugar and ... depending on the degree to which the sugar syrup is cooked and the proportion of sugar syrup to egg white Honey is often an ingredient Flashy Candies: Lightning in the Mouth Mix together crystals of. .. between a meringue and a candy, and is made by preparing a meringue and then streaming hot, concentrated sugar syrup into it while continuing to beat It can be either soft and chewy or hard and crunchy...bubble walls, and this reinforcement, together with the viscosity of the syrup, stabilizes the foam structure The gelatin accounts for 2–3% of the mixture, and produces a somewhat elastic texture