I have been working on bringing homemade marshmallows back to the shop. In the past, we have used a variety of recipes, most recently cribbing the work of Stella Parks from her incredible book, Brave Tart: Iconic American Desserts. I started there again but wanted a recipe with fewer ingredients. I did not want to have to buy corn syrup to make marshmallows. I draw the line in the sand in many weird places. My first version was a crystallized mess, as were my second, third, and fourth versions. Finally, I realized I needed a bit of invert sugar, corn syrup, to prevent crystallization. Since I was not planning on using corn syrup, I figured I could invert the sugar by adding acid to the sugar syrup. Version 6 was a failure, as the excessive amount of acid I added interfered with the gelling of the marshmallow. I made sour marshmallow fluff. (Perhaps an idea for the future.) In version 7, I cut the amount of acid I used, citric, and achieved marvelously light and delicate marshmallows. Tinkering is a process. Ideas in Food: Great Recipes and Why They Work. Maximum Flavor: Recipes That Will Change the Way You Cook. Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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