Be sure to line and grease your square pan before you start making the marshmallows. If you wait until it's ready to be poured in the pan, it may become far too thick and sticky to properly pour into the pan.




Liberally grease the parchment paper with softened butter. I have had many incidents where my marshmallows have stuck to the paper.




When spreading the marshmallow in the pan, it will need to be coaxed into the corners. It starts to thicken and set quickly, so you'll need to work fast!




This recipe can easily be doubled, so if you'd like thicker marshmallows, you can make a double batch in a square pan, or in a 9x13 inch pan for thinner marshmallows.