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This recipe produces fine marshmallows. I would like to comment briefly on candy making in general. First, although candy is often enjoyed by children, any type of candy making involving the heating of sugar or sugar solutions, should never be attempted by children, and should, if fact, be undertaken when children aren't around. Hot sugar reaches very high temperatures, and sticks, producing terrible burns. Adults, also, need to exercise extreme caution when cooking sugar. Another important thing is to use a large pan - much larger than seems necessary, because the heated mixture is likely to boil up. Lastly, stay next to the stove when making candy, and watch the pan so that you can prevent accidents. With all this in mind, candy making can be a rewarding experience. I added some orange oil and orange essence, also some food color, to this recipe's mixture. I forgot the vanilla this time. I'm not sure if I would rather use it, or not. BTW, it might be a good idea to remove the "divided" from the water in the ingredient list. Thank you for sharing this recipe with us.

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mianbao January 19, 2014

I must have done something wrong because I can't figure this one out. First of all, why is the water listed as divided in the ingredients? It doesn't say to divide it in the instructions. The sugar mixture didn't thicken for me. Instead I turned my back on it and it boiled up all over my stove. I tried whipping what was left with the juice mixture and I didn't get anything close to fluffy or creamy. Smelled terrible too. Stuck my finger in it and it tasted ok, but I ended up just dumping it all down the sink rather than let it set. After getting that stuff all over my stove I probably was too crabby to give this one a chance...

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nranger7 November 18, 2006
Orange Cream Candy