Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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make all natural marshmallows using whole foods


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Janksfailed my first time

Tried using whole Marshmallow root, and learned you can’t really pulverize it into a powder with a mortar and pestle and brute strength. Didn’t find any info on how to use it as a gelatin alternative on the Internet anyway, so to begin with I was just experimenting. I tried boiling a cup and half of it, and figured I’d strain it and hope the liquid would be my “gelatin liquid.”

Tried using Date Sugar. Thought it would lend an interesting taste. Turns out it’s not sweet enough, and ends up tasting molasses-y.

Used a whole bean of vanilla. Scooped the bean stuff out and later added it to the egg white fluffing.

I couldn’t find the beaters for my electric mixer, so I couldn’t properly beat my egg whites and had to use a fork instead, which took forever!

The “gelatin liquid” I heated in a heavy skillet with the date sugar until it was all dissolved. The amount of this mixture I’m not sure of, maybe 2 cups worth, but I added all of it (first little by little while beating eggs) at once. This may have been a bad idea, as I don’t really know the rules to fluffing egg whites (maybe I should’ve let the gelatin-sugar mixture cool down?). I was in a “fuck it” attitude at this point, so I whipped and whipped with my fork as long as I could until my mixing bowl runneth over with froth. I pored it all onto a cookie sheet and put it in the over at 325 F for about an hour.

The result was nothing like a marshmallow.

Next time, I will have Marshmallow Root Powder and will learn how to use it. I’m going to try Sucanat for sugar. 8 years ago

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