Boiled icing is a form of sugar confection. Because you are making candy, precise temperature of the sugar is critical. 2 degrees too hot and you have an unspreadable dry foam; 2 degrees too cool and you have a slumping wet marshmallow. Further, altitude dramatically affects the correct temperature that you need. The only way to get this recipe precisely right is to experiment. A perfect boiled icing will not have too much shine/gloss (sugar temp too low, which will result in slumping), nor be too matte (sugar temp too high, which will result in the icing setting up in your mixing bowl and be very difficult to frost). With patience, and when you get it right, this is a phenomenal feather to have in your baking cap, so practice and get your right recipe, and a very good quality candy thermometer (infrared non contact if you can afford it!)
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Boiled icing is a form of sugar confection. Because you are making candy, precise temperature...