Ingredients
Scale
- 3/4 cup (180 ml) cold water, divided – Used to bloom the gelatin and create the sugar syrup.
- 3 envelopes (7 g each) unflavored gelatin – The key to giving the marshmallows their signature fluffy texture.
- 2 cups (400 g) granulated sugar – Provides the sweetness and structure for the marshmallow base.
- 1/2 cup (120 ml) light corn syrup – Helps prevent crystallization and keeps the marshmallows smooth.
- 1/4 teaspoon salt – Balances the sweetness and enhances the overall flavor.
- 1 teaspoon cotton candy flavoring – Adds the signature nostalgic taste of carnival cotton candy.
- Gel food coloring (pink, blue, or any color of choice) – Creates the fun, pastel tones reminiscent of real cotton candy.
- 1/2 cup (65 g) powdered sugar – Used for dusting and preventing stickiness.
- 1/4 cup (30 g) cornstarch – Combined with powdered sugar to keep marshmallows from sticking together.
Instructions
1. Prepare the Pan
- Line a 9×9-inch (23×23 cm) baking pan with parchment paper.
- Lightly grease it with cooking spray or rub with a thin layer of vegetable oil to prevent sticking.
2. Bloom the Gelatin
- In the bowl of a stand mixer, combine 1/2 cup cold water with three envelopes of gelatin.
- Let it sit for 5–10 minutes to allow the gelatin to absorb the water and soften.
3. Cook the Sugar Syrup
- In a medium saucepan, combine:
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- The remaining 1/4 cup water
- Stir over medium heat until the sugar dissolves.
- Increase the heat to medium-high and bring to a boil.
- Cook without stirring until the mixture reaches 240°F (115°C) on a candy thermometer.
4. Whip the Marshmallow Mixture
- Turn the stand mixer on low speed and carefully pour the hot sugar syrup into the bloomed gelatin.
- Gradually increase to high speed and whip for 10–12 minutes, until thick, fluffy, and slightly cooled.
- Add cotton candy flavoring and a few drops of food coloring, then mix until evenly combined.
5. Transfer to the Pan
- Pour the marshmallow mixture into the prepared pan.
- Smooth the top with a greased spatula.
- Let sit at room temperature for 6–8 hours (or overnight) to fully set.
6. Cut and Coat the Marshmallows
- In a small bowl, mix:
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- Dust a work surface with the sugar mixture.
- Turn the marshmallow slab onto the surface and peel off the parchment paper.
- Dust the top with the powdered sugar mixture.
- Use a greased knife or cookie cutters to cut into squares or fun shapes.
- Toss marshmallows in the powdered sugar mixture to prevent sticking.
7. Serve and Store
- Store marshmallows in an airtight container at room temperature for up to 1 week.
- Avoid refrigerating, as this can make them sticky.
Notes
Common Troubleshooting Tips
- Sticky Marshmallows? Toss them in more powdered sugar and cornstarch to absorb excess moisture.
- Marshmallows Not Setting? Ensure the sugar syrup reaches 240°F (115°C) before mixing with gelatin.
- Too Soft or Runny? Overmixing or humid conditions can affect texture. Reduce mixing time if necessary.
- Sugar Crystallizing? Avoid stirring once the sugar syrup starts boiling, or add a drop of lemon juice to prevent crystallization.
Helpful Kitchen Tips
- Use a Wet Knife – If marshmallows are sticking while cutting, dip your knife in warm water between cuts.
- Double the Fun with Swirls – Use two colors and swirl with a toothpick before setting for a tie-dye effect.
- Easier Cleanup – Soak your mixing bowl in warm water to dissolve sticky marshmallow residue.
- Prep Time: 20 minutes
- Cook Time: 6 hours