Technique Theory: Whipped Aerated Gelatin

The technique for making aerated confections using gelatin is similar to the method used with albumen, except for differences in the way the aerator is handled. In both methods, sugar and glucose syrup are cooked to remove water and concentrate the sugar content. When gelatin is used, the cooked sugar is allowed to cool undisturbed until it reaches approximately 100°C/212°F. Once the sugar has cooled to this temperature, the hydrated, melted gelatin is added, and the mixture is whipped together. The gelatin traps the air that the whip incorporates and creates a stable foam. Gelatin is commonly used in marshmallow production but not in the production of nougat or divinity.