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23 hours ago, Kerry Beal said:Would you consider real egg white? The temperature of the sugar syrup would be high enough to eliminate any salmonella.
Couldn't you bypass the egg white step (fresh or powdered) and just stick with gelatin, or was there a reason to use egg whites?
23 hours ago, Kerry Beal said:Would you consider real egg white? The temperature of the sugar syrup would be high enough to eliminate any salmonella.
Couldn't you bypass the egg white step )fresh or powdered) and just stick with gelatin, or was there a reason to use egg whites?
