Aerated Candies: Marshmallow, Nougat

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
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.