-Have at least 3 spatulas on hand.
-Spray them with non-stick spray before even thinking about touching the marshmallows.
-When lowering the temperature of the candy mixture, put the sauce pan in a bowl of ice water- this will cool the whole amount faster.
-always. always, always use a candy thermometer and never under or over cook
-I like gel colors, not the liquidy watered down mess from the grocery store.