The water, sucrose, corn syrup, and "Sorbo" are heated to 180'F (just sufficient heat to dissolve ingredients). The heated solution is examined by refractometer for dissolved solids content and all batches cooked to 79% solids. The solution is then transferred to a Hobart mixer and agitated at low speed. The batch is cooled to 155'F and the fondant thoroughly incorporated. The solution is then agitated at high speed and the geltain-water "solution" is slowly added during agitation. the total batch is whipped to a density of 4 lb per gal. Flavor and color are finally added, and the marshmallow is cast into starch at a temperature of 115 to 120'F.
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