soft and chewy.
to make the marshmallows, the sugar and corn syrup are boiled together to a temperature of 240 degrees f. this is also known as the “soft ball” stage of candy-making. the temperature sugar is heated to gives us a clue as to how the sugar will behave once cooled. at 230-235 f., it is at the “thread” stage. at 235-245 it is in the “soft ball” stage. 245-250 is “firm ball”, 250-255 is “hard ball”, and, well, you get the idea. the names of the stages come from when a small amount of the boiling sugar is dropped into cool water. at the thread stage, the sugar creates 