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Starbucks Marshmallow
PLEASE READ ALL OF THESE NOTES BEFORE BEGINNING⤵️ Do not attempt this recipe on a rainy or humid day. Make sure you use a very large 8 qt soup pot for the hot sugar mixture. The brown sugar will bubble up about 3-4x the initial height. If using maple syrup: the sugar mixture is finicky for the last 30-50 degrees. Lower the heat of the burner as you approach the temperature (medium low!). You can cut these marshmallows at 6 hours, however this recipe has a little extra liquid in it, so if you decide to cut and coat them at 6 hours, just leave them sitting out for an additional 6-9 hours before storing.
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