Marshmallow Pops

By Elizabeth LaBau, About.com Guide

Combine the granulated sugar, light corn syrup, and ¼ cup of water in a small saucepan over medium-high heat. Stir until the sugar is dissolved, then wipe down the sides of the bowl with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer and boil the syrup until it reaches soft-ball stage, or about 235 degrees.