So, it happens to be that it was (and is!) cold outside. Surprise, surprise Minnesota.
What does that have to do with anything?
Well, I’m glad you asked, because I couldn’t find a dang candy thermometer in the kitchen to save my life. Nor did I really want to go all the way up to the store to get a new one.
(I’m officially talking to myself on my blog, don’t mind me.)
And I thought, I’ll try to make this recipe without the thermometer (I know…bad me).
And…
After I researched tons of marshmallow recipes online, watched marshmallow-makin’ videos (and in that time probably could’ve already returned from the store w/ my new thermometer, but that’s besides the point) I had decided that I had it pinned down to exactly how long it would take for my mixture to get to 240 degrees.
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