Description
These cotton candy marshmallows are soft, fluffy, and bursting with the sweet, nostalgic flavor of cotton candy. They’re perfect for parties, gifts, or a whimsical addition to hot chocolate or desserts.
Ingredients
Units
Scale
- 3/4 cup (180 ml) cold water, divided
- 3 envelopes (7 g each) unflavored gelatin
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon cotton candy flavoring (available online or in baking stores)
- Gel food coloring (pink, blue, or any color of your choice)
- 1/2 cup (65 g) powdered sugar
- 1/4 cup (30 g) cornstarch
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.
- Bloom the gelatin:
- In the bowl of a stand mixer, combine 1/2 cup of cold water and the gelatin. Let it sit for 5–10 minutes to bloom.
- Cook the sugar syrup:
- In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/4 cup of water.
- Heat over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Cook until the mixture reaches 240°F (115°C) on a candy thermometer.
- 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 the cotton candy flavoring and a few drops of food coloring. Mix until evenly combined.
- Transfer to the pan:
- Pour the marshmallow mixture into the prepared pan. Smooth the top with a greased spatula. Let the marshmallows sit at room temperature for 6–8 hours, or overnight, to set.
- Cut and coat the marshmallows:
- In a small bowl, mix the powdered sugar and cornstarch. Dust a work surface with the mixture.
- Turn the marshmallow slab out onto the surface, peel off the parchment paper, and dust the top with the powdered sugar mixture. Use a greased knife or cookie cutters to cut the marshmallows into squares or shapes. Toss the cut marshmallows in the powdered sugar mixture to coat.
- Serve and enjoy:
- Store in an airtight container at room temperature for up to 1 week.
Notes
- Add a swirl of two food coloring shades for a fun, tie-dye effect.
- Use the marshmallows as a topping for hot chocolate, cakes, or cupcakes.
- Substitute the cotton candy flavoring with vanilla, strawberry, or any flavor extract you prefer.