I have attempted the recipe for marshmallows I saw on the river cottage programme last night. If you are interested it is here
My question is this...
I do not own a sugar thermometer and have always used the drop in a saucer of water for fudge and toffee making so have no idea what texture I should have been looking for at 122c. I went for toffee just so you know, the mix is setting now so I don't yet know if it worked!
Can anyone advise me please?
Apologies if I have not posted in the right place.