(2 months ago)
I dont have a thermometer so it took a while to keep the sugar from caramelizing (which the first batch did -covered it in chocolate and no one cared) and the second batch it didn't caramelize however when I beat it for 2mins, it turned to a (eskimo lolly-type texture). Wasn't terrible, we still managed to make eggs with it and cover them in chocolate, it just wasn't soft fluffy marshmallow. I would still make this again.
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