I made marshmallows yesterday from a recipe kindly provided on this site. They were easy and turned out very nice, but they taste a little too much like the commercial ones, and not as much like City Bakery in NYC as I would have liked. The recipe called for 2 cups sugar, 1/2 corn syrup, 31/2 T gelatin, and cooking the sugar to 240 degrees.
I have found another recipe (Martha's) that calls for a similar ration of sugar to gelatin, but much more corn syrup and 244 degrees.
Actually, I have no idea what temp I cooked my sugar to...I broke my candy thermometer so I used the "soft ball" test method.
Anyone have thoughts? Better yet, City Bakery's recipe?
BTW, I used a combo of powdered sugar and cinnamon to dust the m'mallows and for the next batch, I intend to use mint flavoring and a combo of crushed peppermint candies and powdered sugar. Sound OK? THanks.