In a small sauce pan, combine 2 cups of sugar and 1/4 cup water and warm it over a medium low heat. A minute later, add in ? cup corn syrup and turn the heat up to medium-high. You're going to bring the mixture to 240 degrees F. I admit, I try to avoid corn syrup and even have a
corn-syrup-free marshmallow recipe, but even this recipe uses two-thirds less than traditional recipes. Corn syrup prevents the mallows from crystallizing and with the addition of bourbon, it is sorta needed.