New cooks may find this recipe challenging but experienced cooks should not have a problem. The only tricky part is achieving a proper soft boil stage. We strongly advise using a candy thermometer.
On one occasion we attempted to double the recipe and it did not work out very well. If you want twice the yield of this recipe we suggest making two separate batches and cooking them separately.
If you are unfamiliar with "marshmallow cream", it comes in a jar and looks like what it is...melted marshmallows. It is sold in most major grocery stores, generally in the baking section.