Marshmallow mishap - sugar got too dark
I know there isn't a lesson on sugar or marshmallows here yet but hoping to glean advice anyhow. I was following this recipe to make homemade marshmallows, making sure that the ingredients were measured out exactly and using a candy thermometer. Unfortunately, before it even got to 240F, the sugar syrup turned the colour of molasses, and whipping it afterward got it to an espresso colour at best.
Any idea what I could have done wrong?