There’s something magical about the sweet, nostalgic flavor of cotton candy that instantly transports us back to childhood memories of carnivals, fairs, and summer adventures. Now imagine capturing that whimsical essence in a pillowy, cloud-like marshmallow that melts in your mouth and brings a burst of joy with every bite. These homemade Cotton Candy Marshmallows do exactly that – they combine the beloved flavors of the fairground with the satisfying texture of artisanal marshmallows, creating a treat that’s as fun to make as it is to eat.

Why Homemade Marshmallows Are Worth the Effort

Before we dive into the recipe, let’s talk about why homemade marshmallows are in a league of their own. If you’ve only experienced store-bought varieties, you’re in for a revelation. Homemade marshmallows are:

• Incomparably softer and fresher: Without the need for long-term preservation, homemade marshmallows maintain a cloud-like texture that commercial varieties simply can’t match.
• Customizable in flavor and color: As demonstrated by this cotton candy version, you can create flavors that aren’t available in stores.
• Free from artificial preservatives: You control exactly what goes into your sweet treats.
• Impressive to serve: Few people make marshmallows from scratch, making these a standout gift or party offering.
• Surprisingly simple to make: Despite their gourmet appearance, the process requires just a few specific steps and basic ingredients.

Ingredients

For the marshmallows:

• 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)

For coating:

• 1/2 cup (65 g) powdered sugar
• 1/4 cup (30 g) cornstarch

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 a thin layer of oil.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve and enjoy:
   • Store in an airtight container at room temperature for up to 1 week.

Troubleshooting Common Marshmallow Challenges

Even experienced home bakers occasionally encounter issues when making marshmallows. Here’s how to address common problems:

Too Sticky to Cut

Cause: Usually insufficient setting time or humidity in the environment. Solution: Ensure marshmallows set for the full recommended time. In humid climates, you may need to increase the cornstarch in your coating mixture by a tablespoon.

Grainy Texture

Cause: Sugar crystallization during cooking or cooling. Solution: Avoid stirring the sugar syrup after it begins to boil, and make sure all sugar crystals are dissolved before the mixture reaches a boil.

Not Fluffy Enough

Cause: Insufficient whipping time or gelatin that wasn’t properly bloomed. Solution: Ensure you’re beating at high speed for the full 10-12 minutes and that the gelatin fully absorbed the water during the blooming stage.

Marshmallows Deflated After Setting

Cause: Mixture was too warm when poured into the pan. Solution: Make sure to beat the mixture until it’s just warm to the touch before adding flavoring and pouring.

Print