Once the sugar solution is created, it must be heated to the proper temperature. Marshmallows are made with sugar that is heated to a temperature of 116°C/241°F, otherwise known as the soft ball stage. We recommend using a thermometer to determine the temperature, for maximum safety and efficiency. Once the sugar has been heated to the proper temperature, it is beaten into the melted gelatin. This is a strong mechanical process that requires a mixer, preferably a standing mixture to achieve the proper texture. The beating incorporates air into the structure, creating small bubbles throughout, much like those seen in well-made bread. This structure is what gives the marshmallow its light, fluffy texture. In addition to creating structure, the amount of beating will control the moisture content of the finished marshmallow. Longer beating times will translate into a drier, more chewy marshmallow with a longer shelf life.