Cotton Candy Marshmallows Recipe

I whipped up cotton candy marshmallows using gelatin, granulated sugar, pure vanilla and cotton candy extract, finished with pink gel food coloring and a light dusting of confectioners’ sugar. Part recipe peek and part playful project, this fits perfectly into my Easy Marshmallow Recipes and will make you curious to read on.

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I love recipes that make people stop and stare, and these cotton candy marshmallows do exactly that. I start by blooming 3 envelopes of unflavored gelatin in 1/2 cup cold water, then build a glossy sugar syrup from 2 cups granulated sugar, 2/3 cup light corn syrup and 1/2 cup water, the steam smells like a carnival and you already know you’re onto something.

A splash of 1 tablespoon pure vanilla extract and 1 to 2 teaspoons cotton candy extract lifts the flavor, then a few drops of pink or blue gel food coloring send it over the top. I finish by tossing the cut squares in a mix of 1/2 cup confectioners sugar and 1/2 cup cornstarch so they dont stick, and I oil the pan with a little vegetable oil so they pop out clean.

Theyre soft, oddly nostalgic and perfect for parties, birthday treats, or whisking into sweet drinks for kids. You’ll want to make them again.

Why I Like this Recipe

1) I love how soft and fluffy these marshmallows are, they’re like eating a tiny cloud.
2) I like that they actually taste like cotton candy, not just pretty colors.
3) I enjoy giving them as gifts, people always act surprised I made them myself.
4) I like that they make hot chocolate more fun, and they store at room temp so I can make a batch ahead.

Ingredients

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Gelatin: Mostly protein, no carbs or fiber, helps set marshmallows, its not vitamin rich
Granulated sugar: Pure carbs, makes them sweet, zero fiber or protein, not nutritious but tasty
Light corn syrup: Mostly sugar syrup, adds chewiness, shine, lots of carbs, dont add nutrients
Vanilla extract: Tiny calories, adds warm sweet flavor, no protein or fiber, mostly aroma
Cotton candy extract: Potent flavor, tiny calories, just boosts cotton candy taste, doesnt add nutrients
Gel food coloring: No nutrition, a few drops change color, no effect on taste
Confectioners sugar plus cornstarch: Powder adds sweetness and keeps sticky marshmallow from sticking, mostly carbs

Ingredient Quantities

- 3 envelopes (about 21 g) unflavored gelatin

- 1/2 cup cold water for blooming the gelatin

- 2 cups granulated sugar

- 2/3 cup light corn syrup

- 1/2 cup water for the sugar syrup

- 1/4 teaspoon fine salt

- 1 tablespoon pure vanilla extract

- 1 to 2 teaspoons cotton candy extract or flavoring, to taste

- a few drops pink or blue gel food coloring, as desired

- 1/2 cup confectioners’ sugar

- 1/2 cup cornstarch

- 1 tablespoon vegetable oil or neutral oil for the pan, or nonstick spray

- optional 1 to 2 tablespoons cotton candy flavored powdered sugar for extra punch

How to Make this

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1. Sprinkle 3 envelopes (about 21 g) unflavored gelatin over 1/2 cup cold water in the bowl of a stand mixer and let it bloom 5 to 10 minutes while you prep everything else, dont skip this.

2. Grease a 9×13 pan with about 1 tablespoon vegetable oil or nonstick spray, then sift together 1/2 cup confectioners sugar and 1/2 cup cornstarch (add the optional 1 to 2 tablespoons cotton candy flavored powdered sugar if you want extra punch) and dust the pan well so the marshmallows wont stick.

3. In a medium saucepan combine 2 cups granulated sugar, 2/3 cup light corn syrup, 1/2 cup water and 1/4 teaspoon fine salt. Stir over medium heat until sugar dissolves, then stop stirring and clip on a candy thermometer; boil to 240 F (115 C), soft ball stage, swirling the pan now and then to keep it even.

4. As soon as syrup hits 240 F remove from heat. With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin, pouring in a steady stream so you dont splash.

5. Increase mixer speed to high and whip until the mixture is very thick, glossy, and has roughly tripled in volume, about 10 to 15 minutes. In the last 1 to 2 minutes add 1 tablespoon pure vanilla extract, 1 to 2 teaspoons cotton candy extract to taste, and a few drops of pink or blue gel food coloring; mix just until evenly combined.

6. Immediately scrape the marshmallow into the prepared pan using an oiled spatula, smooth the top, then dust the top lightly with some of the confectioners sugar/cornstarch mixture so it wont be sticky.

7. Let the marshmallows set at room temperature, uncovered, for at least 4 to 6 hours or overnight if you can. Dont refrigerate, humidity will ruin the texture.

8. When set, turn the slab out onto a board dusted with the powdered mix, oil a sharp knife or heat it under hot water and dry, then cut into squares. Toss the cut pieces in the remaining confectioners sugar/cornstarch (and optional cotton candy powdered sugar) so every side is coated.

9. Store marshmallows in an airtight container layered with parchment at room temp up to 2 weeks. Tips: warm your knife between cuts for cleaner edges, keep them away from humid days, and if the edges are sticky trim them and re-coat in the powdered mix.

Equipment Needed

1. Stand mixer with whisk attachment and large bowl
2. Medium heavy bottom saucepan
3. Clip on candy thermometer
4. Measuring cups and measuring spoons
5. Fine mesh sieve or sifter
6. 9 by 13 inch baking pan
7. Parchment paper and vegetable oil or nonstick spray for greasing the pan
8. Small bowl for the confectioners sugar and cornstarch mix
9. Silicone spatula, oiled for scraping and smoothing
10. Wooden or heat resistant spoon for stirring the syrup before boiling stops
11. Sharp knife and cutting board for slicing the set marshmallow slab
12. Large bowl or container to toss cut marshmallows in the powdered mix
13. Kitchen towel or pot holder to warm and dry the knife between cuts
14. Bench scraper or scoop for portioning, optional but helpful

FAQ

Q: Why did my marshmallows turn out sticky? A: Most likely the syrup wasnt cooked to the right temp or they absorbed moisture. Make sure the syrup reaches 240 F 115 C, whip until the mix is thick and cools a bit, and dust everything well with the confectioners sugar and cornstarch mix.

Q: How should I store them and how long will they last? A: Store in an airtight container at room temp away from heat and humidity. They keep best for about 1 week, sometimes 2 if your kitchen is dry.

Q: Can I skip the corn syrup or swap it for honey? A: You can try using light golden syrup or a bit of glucose but honey will change the flavor and texture and may make them darker. Corn syrup helps prevent crystallization so its the safest choice.

Q: How do I get a gentle cotton candy color without bleeding? A: Use just a few drops of gel food coloring and mix it in well, or add color only to part of the batter for swirls. Too much liquid food color can make them runny so stick to gel.

Q: The cotton candy flavor is too weak, how do I boost it? A: Add an extra teaspoon of cotton candy extract but taste slowly, some brands are strong. You can also dust them with cotton candy flavored powdered sugar for extra punch.

Q: Do I need a candy thermometer and how do I cut them cleanly? A: A candy thermometer really helps get the right syrup temp for light spongy marshmallows. For cutting, oil a sharp knife or use kitchen scissors and coat with the sugar cornstarch mix so they wont stick.

Cotton Candy Marshmallows Recipe Substitutions and Variations

Light corn syrup: swap for equal parts glucose syrup or golden syrup, they behave the same but golden adds a light caramel note. If you only have honey or maple syrup, use about 3/4 the amount and watch the heat, they brown and flavor the marshmallows more.
Cotton candy extract or flavoring: try bubblegum, raspberry, or strawberry extract at the same 1 to 2 teaspoon range, or stir 1 to 2 tablespoons of cotton-candy flavored powdered sugar into the final coating for extra punch.
Gel food coloring: use a few drops of concentrated liquid food color but start small since liquid can thin the mix, or use powdered/natural colorants like beet powder for pink and butterfly pea or powdered blueberry for blue, they won’t add water so color stays vibrant.
Confectioners’ sugar + cornstarch dusting: make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch until very fine (about 1 cup powdered sugar), or swap cornstarch for tapioca starch if you prefer a silkier, less chalky coating.

Pro Tips

– Dont skimp on the gelatin bloom. If the powder isnt fully hydrated youll end up with gritty spots. Let it sit the full 5 to 10 minutes and if any lumps remain warm the bowl gently over a pan of simmering water to smooth them out.

– Use a good candy thermometer and make sure it isnt touching the pan bottom. If sugar crystals form on the sides, wet a pastry brush and wash them down so the syrup stays clear. Accuracy here makes or breaks the texture.

– Start the mixer low while you pour, then crank it up high until the mixture is glossy and holds lots of air. But dont overwhip, youll dry the marshmallows out. Add vanilla and the cotton candy extract only near the end, and taste carefully because that extract is very strong.

– Line the pan with parchment leaving an overhang, oil the parchment then dust it well with the powdered mix. Lifting the whole slab out makes trimming and cutting way easier and cleaner.

– Warm your knife under hot water and dry it between cuts for neat edges, and toss each piece thoroughly in the confectioners sugar/cornstarch so they wont stick. Store at room temp in an airtight container with parchment layers, and keep them away from humid days or theyll go soft.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Stand mixer with whisk attachment and large bowl
2. Medium heavy bottom saucepan
3. Clip on candy thermometer
4. Measuring cups and measuring spoons
5. Fine mesh sieve or sifter
6. 9 by 13 inch baking pan
7. Parchment paper and vegetable oil or nonstick spray for greasing the pan
8. Small bowl for the confectioners sugar and cornstarch mix
9. Silicone spatula, oiled for scraping and smoothing
10. Wooden or heat resistant spoon for stirring the syrup before boiling stops
11. Sharp knife and cutting board for slicing the set marshmallow slab
12. Large bowl or container to toss cut marshmallows in the powdered mix
13. Kitchen towel or pot holder to warm and dry the knife between cuts
14. Bench scraper or scoop for portioning, optional but helpful

Ingredients

3 envelopes (about 21 g) unflavored gelatin
1/2 cup cold water for blooming the gelatin
2 cups granulated sugar
2/3 cup light corn syrup
1/2 cup water for the sugar syrup
1/4 teaspoon fine salt
1 tablespoon pure vanilla extract
1 to 2 teaspoons cotton candy extract or flavoring, to taste
a few drops pink or blue gel food coloring, as desired
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1 tablespoon vegetable oil or neutral oil for the pan, or nonstick spray
optional 1 to 2 tablespoons cotton candy flavored powdered sugar for extra punch

Directions

Sprinkle 3 envelopes (about 21 g) unflavored gelatin over 1/2 cup cold water in the bowl of a stand mixer and let it bloom 5 to 10 minutes while you prep everything else, dont skip this.
Grease a 9×13 pan with about 1 tablespoon vegetable oil or nonstick spray, then sift together 1/2 cup confectioners sugar and 1/2 cup cornstarch (add the optional 1 to 2 tablespoons cotton candy flavored powdered sugar if you want extra punch) and dust the pan well so the marshmallows wont stick.
In a medium saucepan combine 2 cups granulated sugar, 2/3 cup light corn syrup, 1/2 cup water and 1/4 teaspoon fine salt. Stir over medium heat until sugar dissolves, then stop stirring and clip on a candy thermometer; boil to 240 F (115 C), soft ball stage, swirling the pan now and then to keep it even.
As soon as syrup hits 240 F remove from heat. With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin, pouring in a steady stream so you dont splash.
Increase mixer speed to high and whip until the mixture is very thick, glossy, and has roughly tripled in volume, about 10 to 15 minutes. In the last 1 to 2 minutes add 1 tablespoon pure vanilla extract, 1 to 2 teaspoons cotton candy extract to taste, and a few drops of pink or blue gel food coloring; mix just until evenly combined.
Immediately scrape the marshmallow into the prepared pan using an oiled spatula, smooth the top, then dust the top lightly with some of the confectioners sugar/cornstarch mixture so it wont be sticky.
Let the marshmallows set at room temperature, uncovered, for at least 4 to 6 hours or overnight if you can. Dont refrigerate, humidity will ruin the texture.
When set, turn the slab out onto a board dusted with the powdered mix, oil a sharp knife or heat it under hot water and dry, then cut into squares. Toss the cut pieces in the remaining confectioners sugar/cornstarch (and optional cotton candy powdered sugar) so every side is coated.
Store marshmallows in an airtight container layered with parchment at room temp up to 2 weeks. Tips: warm your knife between cuts for cleaner edges, keep them away from humid days, and if the edges are sticky trim them and re-coat in the powdered mix.

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.