- Ingredients-wise you can use 1-1/2 cups of sugar and 1 cup of corn syrup, but if corn syrup weirds you out, you can just use 2 cups of sugar instead. I’ve done both and really the only differences I’ve noticed are that the all-sugar ones tend to dry out a little bit faster, and don’t take to food coloring as well. Personally, I didn’t notice a difference in the taste or texture. So, up to you!
- I was always intimidated at the idea of making marshmallows from scratch, but I nailed it on the first time. They are surprisingly simple, so don’t let the candy thermometer scare you (like it did me)—you don’t have to get it to 240 degrees on the nose. A few degrees here or there are not going to make or break the final result.
- The only time I’ve ever screwed marshmallows up is when I over-beat the batter. You want it to be pretty thick, but you don’t want to be so thick that it holds its shape like meringue or whipping cream. As long as you can dip a spoon in and have the drips still sink into the batter to become one again, you’re good.
- One thing I’ve noticed that I’m just a little more careful about now is that food coloring zaps the batter’s umph a bit…it loses some of its volume with every drop, but doesn’t affect the taste. Just something to be aware of.
- Also, if you’d like a vegetarian option to the gelatin, here’s a great article with substitutions. I have yet to try them, but I totally trust the source.