Make sure the heat is at low temperature. The mixture should not be simmering as this could affect the texture of the marshmallow fluff. [4] X Research source
The mixture should no longer be stirred or mixed. Small crystals will begin to form and should not be touched while being heated. [5] X Research source
The egg whites at first might deflate when being beaten, but they’ll begin to thicken after continually being mixed. [6] X Research source
Be sure to give the marshmallow fluff plenty of stirs. Not stirring it enough will cause the marshmallows to scorch or turn into the texture of taffy. [8] X Research source
