Marshmallows - effect of different ratios of corn syrup/sugar/gelatin?
I'm working on developing some marshmallow recipes, and currently getting varying results when substituting ingredients into my existing recipes. I'm wondering specifically if there is a rule of thumb as to which ratio of ingredients (and the temperature of the base) affects a) moistness and b) density. As an example, many of my fruit based marshmallows end up too moist and sweat after a day or two, and when I try to incorporate alcohol most end up incredibly dense. If I'm hoping to get a consistent texture among recipes, what ingredients should I try adjusting to correct for the additional sugars and variables of the new ingredients?