Ingredients
Scale
- 2½ tablespoons Gelatin: This sets the marshmallow mixture, creating the fluffy texture.
- 1 cup Cold water: Activates the gelatin and allows it to bloom.
- 1½ cups Granulated sugar: Sweetens the marshmallows.
- ¾ cup Light corn syrup: Prevents crystallization, helping the marshmallows stay soft.
- ½ teaspoon Kosher salt: Balances the sweetness and enhances the flavors.
- 2 teaspoons Cotton candy flavoring: Choose pink vanilla or blue raspberry for the authentic cotton candy taste.
- Food coloring (Pink and Blue): To achieve the traditional cotton candy look.
- ¾ cup Powdered sugar: To coat the marshmallows and prevent sticking.
Instructions
- Bloom the Gelatin: Place the gelatin and half of the cold water in a stand mixer. Whisk and let it sit for 8-10 minutes to activate.
- Prepare the Syrup: In a saucepan, combine the remaining water, sugar, corn syrup, and salt. Heat over medium and stir constantly for 6-8 minutes until clear. Remove from heat.
- Whisk the Mixtures: Slowly pour the syrup into the bloomed gelatin. Increase the mixer speed to high and whisk for 10 minutes until fluffy.
- Add Flavor and Color: Add the cotton candy flavoring. Divide the mixture into two bowls and add pink and blue food coloring to each. Mix gently.
- Set the Marshmallows: Dust a 9×13-inch pan with powdered sugar. Alternate spoonfuls of the pink and blue marshmallow mixture into the pan. Smooth the top and dust with powdered sugar.
- Let the Marshmallows Set: Cover with plastic wrap and let set for 8-12 hours at room temperature.
Notes
- Gelatin Substitute: Use 4 gelatin sheets per tablespoon of powdered gelatin if you don’t have powdered gelatin.
- Flavor Variations: Try different cotton candy flavors like blue raspberry or strawberry.
- Food Coloring: For vibrant colors, opt for gel food coloring instead of liquid.
- Storage: Store in an airtight container for up to 1 month, or freeze for up to 3 months. Thaw frozen marshmallows at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes