I’ve been experimenting with marshmallows for a little while now, and here are a few things I’ve figured out along the way—hopefully it’s helpful to you! 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 …