I made these for a food day at work, and they were a huge hit. Here are some things I learned while making them: • Don’t double the recipe. I did, and two things happened: o I wound up with hard candy all over my stove top after the sugar boiled over. Nightmare. o Once the mixer starts whipping the liquid, it at least doubles the volume. Toward the end of mixing, the sticky fluff was working its way into the hole where the beater attaches to the mixer. If I’d mixed much longer, I would have had my own Stay Puff Marshmallow Man. • I can’t imagine trying to make these without a stand mixer. You could probably do it with a hand mixer with whisk attachment, but it would not be fun (my mixer went for a good 20 minutes on medium, then high before they were ready). Unless you have a bionic arm, don’t even try to do it by hand. • If I made them again, I would use the recipe as-is, and instead of using an 8x8 pan as suggested, I would use an 11x13 pan. That would result in smaller marshmallows (and they’d probably be easier to cut. • Be very generous with the powdered sugar. I sprinkled the top of the pan before I started cutting, and then I dipped my knife in the sugar after each cut. Little by little, I added them to a bowl and kept tossing/stirring them with powdered sugar so they wouldn’t stick to one another.
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I made these for a food day at work, and they were a huge hit. Here are some things I learned...