The key to making marshmallows is to correctly master the techniques such as aeration stirring speed, raw material temperature, raw material moisture content and solidification speed. There are injection molding, cutting molding, extrusion molding and other methods for forming cotton candy, and its boiling methods are divided into normal boiling method, semi-boiling method and low temperature processing method.

When the proportion of sugar in raw materials is high and the proportion of invert sugar and starch syrup is low, the conventional boiling method can be used. The boiling temperature is about 105℃, and the sugar solution is mixed with gelatin when it is cooled to 60℃.

Semi-boiling method, when the proportion of sugar in raw materials is low and the proportion of starch sugar or invert sugar is high, can be heated to 80 degrees, and the mixing temperature with gelatin is about 60 degrees.

Low temperature processing method, when the sugar content in raw materials is extremely low, does not need to dissolve sugar at high temperature, which can reduce the waiting time for cooling and mixing with gelatin.

No matter what the preparation method is, the raw materials must be completely dissolved to avoid crystallization caused by high-speed stirring and affect the quality.