Name: Cotton Candy Marshmallows
Ingredients: 3/4 cup (180 ml) cold water, divided: This water is essential for blooming the gelatin and cooking the sugar syrup.; 3 envelopes (7 g each) unflavored gelatin: Gelatin is what gives the marshmallows their characteristic fluffy texture.; 2 cups (400 g) granulated sugar: The primary sweetener in the recipe, creating a candy-like quality.; 1/2 cup (120 ml) light corn syrup: This helps to prevent crystallization and keeps the marshmallows chewy.; 1/4 teaspoon salt: A necessity to balance the sweetness.; 1 teaspoon cotton candy flavoring: This is key to achieving that classic fairground flavor and can be found online or in baking stores.; Gel food coloring (pink, blue, or any color of your choice): This adds a vibrant appearance that makes these marshmallows fun and festive.; 1/2 cup (65 g) powdered sugar: Used for dusting to prevent sticking.; 1/4 cup (30 g) cornstarch: Also for dusting; it helps in achieving a non-sticky exterior.

Description

Enjoy the sweet, fluffy goodness of homemade Cotton Candy Marshmallows, blending the magic of carnival flavors with a soft, melt-in-your-mouth treat.

Ingredients

Scale

3/4 cup (180 ml) cold water, divided: This water is essential for blooming the gelatin and cooking the sugar syrup.
3 envelopes (7 g each) unflavored gelatin: Gelatin is what gives the marshmallows their characteristic fluffy texture.
2 cups (400 g) granulated sugar: The primary sweetener in the recipe, creating a candy-like quality.
1/2 cup (120 ml) light corn syrup: This helps to prevent crystallization and keeps the marshmallows chewy.
1/4 teaspoon salt: A necessity to balance the sweetness.
1 teaspoon cotton candy flavoring: This is key to achieving that classic fairground flavor and can be found online or in baking stores.
Gel food coloring (pink, blue, or any color of your choice): This adds a vibrant appearance that makes these marshmallows fun and festive.
1/2 cup (65 g) powdered sugar: Used for dusting to prevent sticking.
1/4 cup (30 g) cornstarch: Also for dusting; it helps in achieving a non-sticky exterior.

Instructions

Prepare the pan: Line a 9×9-inch (23×23 cm) baking pan with parchment paper. Lightly grease it with cooking spray or a thin layer of oil to prevent sticking.
Bloom the gelatin: In the bowl of a stand mixer, combine 1/2 cup of cold water and the 3 envelopes of gelatin. Let it sit for 5–10 minutes to bloom. This step ensures the gelatin properly activates and provides the marshmallows with their light texture.
Cook the sugar syrup: In a medium saucepan, combine the 2 cups of granulated sugar, 1/2 cup of light corn syrup, 1/4 teaspoon of salt, and the remaining 1/4 cup of cold water. Heat the mixture over medium heat, stirring gently until the sugar dissolves completely. Increase the heat to medium-high and bring the mixture to a boil. Cook until the mixture reaches 240°F (115°C) on a candy thermometer—it’s at this point that it reaches the soft-ball stage of sugar cooking.
Whip the marshmallow mixture: Turn the mixer on low speed and carefully pour the hot sugar syrup into the bloomed gelatin. Gradually increase the speed to high and beat for 10–12 minutes, or until the mixture is thick, fluffy, and slightly cooled. Add 1 teaspoon of cotton candy flavoring and a few drops of your chosen gel food coloring. Mix until evenly combined, creating a beautiful pastel-colored mixture.
Transfer to the pan: Pour the marshmallow mixture into the prepared pan. Use a greased spatula to smooth the top evenly. Allow the marshmallows to sit at room temperature for 6–8 hours, or preferably overnight, to set completely.
Cut and coat the marshmallows: In a small bowl, mix the 1/2 cup of powdered sugar with 1/4 cup of cornstarch. Dust a clean work surface with the mixture to prepare for cutting. Once the marshmallow slab is set, turn it out onto the dusted surface and carefully peel off the parchment paper. Dust the top of the marshmallow with the powdered sugar mixture to prevent sticking. Use a greased knife or cookie cutters to cut the marshmallows into squares or fun shapes. Toss the cut marshmallows in the powdered sugar mixture to coat all sides.
Serve and enjoy: Store the finished marshmallows in an airtight container at room temperature for up to one week. These treats can be enjoyed as-is, added to hot chocolate, or used to decorate cakes and desserts!