There is an art to roasting marshmallows and everyone has their own preference as to doneness. I like dark, toasty brown. Roasted over hot coals after the flame is gone but the heat remains intense. I like using a two-pronged stick. It seems to reduce the chance that my marshmallow will fall off before it achieves the proper level of doneness. Keep your eye on it. Don't let it burn. Even a little flame on the sugary fluff will ruin the flavor. Turn it slowly. Take your time. Bonus if you can also toast the flat end. Double bonus if you can remove the brown crust while leaving behind the white gooey middle so you can toast that part, too. Marshmallow perfection.
My particular preferences for how to properly roast a marshmallow makes me think of my preference for properly cooking eggs. Crack them into a bowl. Add seasonings of choice which may change day-by-day. Spray a skillet with cooking spray and while it's heating up, mix the eggs. Mix them very well. Aim to remove all separation between the yolk and white. Aim for one homogeneous blend. When the skillet is hot, pour in the egg liquid. Don't move anything. Put a lid on the pot if you like. You should hear a slight sizzle sound when you first pour the eggs in but not after. Cook 'till golden. Flip. Cook 'till the second side is golden. Yes. The eggs will be over-cooked according to some people. They will be perfect according to me.