I made these soft, fluffy cotton candy marshmallows bursting with nostalgic sweetness, a playful twist for parties or hot chocolate that belongs in my Fun And Easy Dessert Recipes.
I still get giddy thinking about these cotton candy marshmallows. They’re soft, fluffy, and all that sugary nostalgia collapses into one bite, like carnival air in your mouth.
I used unflavored gelatin and a little cotton candy extract to chase that exact note, and yeah it sounds silly but it totally works. I make them for parties or when I want to dress up a drink, and they fold right into Fun And Easy Dessert Recipes while also being weirdly perfect as Good Birthday Desserts.
If you want something playful that surprises people, this is it. Try not to eat the whole pan.
Ingredients
- Gelatin: it’s a protein-rich setting agent, almost no carbs, helps marshmallows hold shape.
- Granulated sugar: main carbohydrate, loads of sweet flavor, adds structure and chew, not very healthy.
- Light corn syrup: prevents crystallization, gives glossy chew, mostly sugars, adds stickiness, not nutritious.
- Cotton candy extract: tiny bit goes long way, gives nostalgic flavor, no nutrition, just aroma.
- Gel food coloring: a few drops for pastel color, no flavor or nutrients, purely visual.
- Powdered sugar and cornstarch: dusting mix to stop stickiness, adds slight sweetness and carbs.
- Pure vanilla extract: adds depth and rounds sweetness, tiny calories, mostly flavor not nutrition.
- Cold water: hydrates gelatin and helps it bloom, no calories, purely functional.
Ingredient Quantities
- 3 envelopes (about 21 g) unflavored gelatin
- 1 cup cold water, divided
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons cotton candy extract
- 1 teaspoon pure vanilla extract
- a few drops pink and/or blue gel food coloring
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- neutral oil or nonstick cooking spray
How to Make this
1. Lightly oil a 9 by 13 inch pan or spray with nonstick spray, then mix the powdered sugar and cornstarch and dust the pan well, tapping out extra. Reserve some of the dust for coating the finished marshmallows.
2. Pour 1/2 cup cold water into the bowl of a stand mixer and sprinkle the 3 envelopes gelatin over it, let it sit to bloom while you make the syrup, about 5 minutes.
3. In a medium saucepan combine the 2 cups granulated sugar, 2/3 cup light corn syrup, the remaining 1/2 cup cold water and 1/4 teaspoon salt. Heat over medium high until the sugar dissolves, then clip on a candy thermometer and cook without stirring until the syrup reaches 240 degrees F, the soft ball stage. If sugar crystals form on the sides wet them down with a pastry brush dipped in water.
4. When the syrup hits 240 degrees turn the mixer on low and slowly pour the hot syrup down the side of the mixer bowl into the bloomed gelatin, try to pour in a thin steady stream so it doesnt splash.
5. Once all the syrup is in, increase the mixer speed to high and whip for about 10 to 12 minutes until the mixture is very thick, glossy and has roughly tripled in volume. The bowl will feel warm but the marshmallow should be fluffy and hold a soft peak.
6. In the last minute of whipping add 1 1/2 teaspoons cotton candy extract, 1 teaspoon vanilla extract and a few drops of pink and or blue gel food coloring until you get that swirled cotton candy look, dont over mix or the color will fully blend.
7. Using a lightly oiled spatula pour the marshmallow into the prepared pan, smoothing the top as best you can. Lightly dust the top with more powdered sugar cornstarch mix.
8. Let the marshmallows set at room temperature uncovered for at least 4 hours or overnight until firm to the touch.
9. Turn the set slab out onto a cutting board dusted with the powdered sugar cornstarch mix, oil a knife or heat it under hot water and dry, then cut into squares. Toss each piece in the remaining dust to coat all sides. Store in an airtight container for up to one week.
Equipment Needed
1. 9×13 inch baking pan, oiled or sprayed and dusted
2. Stand mixer with whisk attachment (or a large bowl and a hand mixer if you dont have one)
3. Medium saucepan for the sugar syrup
4. Candy thermometer, clip-on style works best
5. Pastry brush to wash down sugar crystals on the pan sides
6. Heatproof silicone spatula for scraping and spreading the marshmallow
7. Measuring cups and spoons plus a liquid measuring cup for the water
8. Cutting board and a sharp knife or bench scraper (oil or heat the knife before cutting)
9. Small bowl or shallow dish for the powdered sugar and cornstarch coating
FAQ
Cotton Candy Marshmallows Recipe Substitutions and Variations
- Light corn syrup: swap for equal parts glucose syrup or golden syrup, or use honey (use a little less honey, about 3/4 the amount, and expect a touch of flavor and a slightly softer marshmallow).
- Granulated sugar: use superfine or caster sugar for faster dissolving, or replace up to 1/4 of the sugar with invert sugar or extra corn/glucose syrup to get chewier, less grainy marshmallows.
- Cotton candy extract: substitute with bubblegum or tutti-frutti extract 1:1, or dissolve 6 to 8 cotton-candy flavored hard candies into the hot syrup and strain for a similar flavor.
- Neutral oil / nonstick spray: use vegetable oil, canola oil, or refined coconut oil to grease the pan; or lightly brush with melted butter if you don’t mind a tiny buttery note.
Pro Tips
1) Make sure the gelatin is really bloomed so you dont get gritty marshmallows. Sprinkle it evenly, press it down a bit and let it sit 5 to 10 minutes. If it still looks dry give the bowl a quick warm water bath for 10 seconds to help it soften.
2) Check your candy thermometer before you start. Calibrate it in a pot of boiling water (it should read 212 F) so you dont overshoot the soft ball stage. Also when the syrup is cooking keep the sides clean with a wet pastry brush so stray crystals dont ruin the batch.
3) Pour the hot syrup slowly down the side of the mixer bowl with the mixer on low. Use a measuring cup with a spout and take your time so it doesnt splash, burnt sugar will ruin your fingers and the marshmallow. Put on long sleeves or oven mitts if you get nervous.
4) For the best swirled color dont overmix when you add the extracts and gel color. Add tiny drops, fold or swirl only a few times, then stop. For clean cuts heat and dry a knife between slices or use a pizza cutter, and dust pieces well with the powdered sugar cornstarch mix so they dont stick in the container.
Cotton Candy Marshmallows Recipe
I made these soft, fluffy cotton candy marshmallows bursting with nostalgic sweetness, a playful twist for parties or hot chocolate that belongs in my Fun And Easy Dessert Recipes.
36
servings
139
kcal
Equipment: 1. 9×13 inch baking pan, oiled or sprayed and dusted
2. Stand mixer with whisk attachment (or a large bowl and a hand mixer if you dont have one)
3. Medium saucepan for the sugar syrup
4. Candy thermometer, clip-on style works best
5. Pastry brush to wash down sugar crystals on the pan sides
6. Heatproof silicone spatula for scraping and spreading the marshmallow
7. Measuring cups and spoons plus a liquid measuring cup for the water
8. Cutting board and a sharp knife or bench scraper (oil or heat the knife before cutting)
9. Small bowl or shallow dish for the powdered sugar and cornstarch coating
Ingredients
-
3 envelopes (about 21 g) unflavored gelatin
-
1 cup cold water, divided
-
2 cups granulated sugar
-
2/3 cup light corn syrup
-
1/4 teaspoon fine salt
-
1 1/2 teaspoons cotton candy extract
-
1 teaspoon pure vanilla extract
-
a few drops pink and/or blue gel food coloring
-
1/2 cup powdered sugar
-
1/2 cup cornstarch
-
neutral oil or nonstick cooking spray
Directions
- Lightly oil a 9 by 13 inch pan or spray with nonstick spray, then mix the powdered sugar and cornstarch and dust the pan well, tapping out extra. Reserve some of the dust for coating the finished marshmallows.
- Pour 1/2 cup cold water into the bowl of a stand mixer and sprinkle the 3 envelopes gelatin over it, let it sit to bloom while you make the syrup, about 5 minutes.
- In a medium saucepan combine the 2 cups granulated sugar, 2/3 cup light corn syrup, the remaining 1/2 cup cold water and 1/4 teaspoon salt. Heat over medium high until the sugar dissolves, then clip on a candy thermometer and cook without stirring until the syrup reaches 240 degrees F, the soft ball stage. If sugar crystals form on the sides wet them down with a pastry brush dipped in water.
- When the syrup hits 240 degrees turn the mixer on low and slowly pour the hot syrup down the side of the mixer bowl into the bloomed gelatin, try to pour in a thin steady stream so it doesnt splash.
- Once all the syrup is in, increase the mixer speed to high and whip for about 10 to 12 minutes until the mixture is very thick, glossy and has roughly tripled in volume. The bowl will feel warm but the marshmallow should be fluffy and hold a soft peak.
- In the last minute of whipping add 1 1/2 teaspoons cotton candy extract, 1 teaspoon vanilla extract and a few drops of pink and or blue gel food coloring until you get that swirled cotton candy look, dont over mix or the color will fully blend.
- Using a lightly oiled spatula pour the marshmallow into the prepared pan, smoothing the top as best you can. Lightly dust the top with more powdered sugar cornstarch mix.
- Let the marshmallows set at room temperature uncovered for at least 4 hours or overnight until firm to the touch.
- Turn the set slab out onto a cutting board dusted with the powdered sugar cornstarch mix, oil a knife or heat it under hot water and dry, then cut into squares. Toss each piece in the remaining dust to coat all sides. Store in an airtight container for up to one week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 28g
- Total number of serves: 36
- Calories: 139kcal
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 16mg
- Potassium: 10mg
- Carbohydrates: 20.4g
- Fiber: 0g
- Sugar: 18.7g
- Protein: 0.6g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 6mg
- Iron: 0.1mg