Homemade Marshmallow Syrup
  • 2 cups water
  • 5⅓ cups granulated cane sugar
  • 1 t cream of tartar
  • pinch of salt
  1. Place all of the ingredients into a 4 qt heavy pan (the recipe may be doubled or even tripled, but use a bigger pan in that case). Bring to a boil over medium high heat and cover with a lid for 2 minutes, in order to let the steam wash any crystals from the sides of the pan. Then remove the lid and insert a candy thermometer into the pan. Boil, without stirring, until the syrup reaches 140 F. Remove from the heat and let the syrup cool, without stirring or jostling, for 15 minutes. Ladle into clean jars and attach a lid. Talanian says you can store for up to 2 months, but I stored for up to 6 months without a problem (marshmallow making does not tend to be a summertime activity for me and I had some leftover last spring).
  2. Ignore any crystals that form at the bottom of the jar. The syrup will be very thick--heat gently in a pan of hot water or in the microwave before pouring for recipes. If using the syrup immediately, remember that it is warm and will cause your marshmallows liquid to boil faster.
Recipe by The Spiced Life at https://www.thespicedlife.com/dulce-de-leche-swirled-marshmallows/