Today I made cotton candy marshmallows that are soft and playful with hints of cotton candy flavor and a pop of pink. Using unflavored gelatin, granulated sugar and a dash of cotton candy flavoring, I took easy marshmallow recipes to a new level, creating a sweet treat of nostalgic delight.
I recently tried making these cotton candy marshmallows and they turned out to be a real game changer. I was experimenting with some fun and easy dessert recipes and wanted something that felt like cotton candy bread meets marshmallow magic.
The secret lies in combining 3 packets of unflavored gelatin (bloomed in 1/2 cup cold water) with a sweet sugar syrup made from 1/2 cup water, 2 cups granulated sugar, 1 cup light corn syrup, and a pinch of salt. I then stirred in 1 teaspoon cotton candy flavoring and a few drops of pink food coloring to get that nostalgic, playful look.
Dusting them with powdered sugar makes these soft, fluffy balls not only a delicious treat but a perfect addition to birthday desserts or a sweet snack for parties. Enjoy the process and have fun with this sweet experiment!
Why I Like this Recipe
I love this recipe because it takes me back to my childhood whenever I make it. The soft and fluffy texture reminds me of cotton candy from fun neighborhood fairs. I also enjoy how simple and fun the process is even though the instructions might seem a bit tricky at first. And honestly, I like how it lets me get creative with the color and flavor adjustments to suit my mood. Lastly, every time I share these marshmallows with friends at a party, I feel like a chef who managed to create something both nostalgic and unique.
Ingredients
- Gelatin is a protein that gives structure to these marshmallows, albeit flavorless.
- Cold water helps to bloom gelatin, ensuring a smooth and airy texture.
- Granulated sugar, full of carbohydrates, makes the marshmallows super sweet but not very healthy.
- Light corn syrup prevents sugar crystallization and adds a chewy, silky feel to the candy.
- Cotton candy flavoring delivers that nostalgic sugary taste, reminding you of fun fair treats.
- Powdered sugar keeps the marshmallows from sticking together and adds an extra touch of sweetness.
Ingredient Quantities
- 3 packets unflavored gelatin (about 2 1/2 teaspoons each)
- 1/2 cup cold water (to bloom the gelatin)
- 1/2 cup water (for making the sugar syrup)
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon cotton candy flavoring
- 10-12 drops pink food coloring (optional for that fun, nostalgic look)
- Powdered sugar (about 1/4 cup for dusting, plus extra for coating)
How to Make this
1. In a large bowl, sprinkle the 3 packets of unflavored gelatin over 1/2 cup cold water and let it sit for about 5 minutes so the gelatin can bloom.
2. While that’s happening, put 1/2 cup water, 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 teaspoon salt in a medium saucepan. Stir the mixture well.
3. Heat the saucepan over medium heat until the sugar dissolves and the syrup just starts boiling. Keep an eye on it so it doesn’t get too dark.
4. Once the syrup is boiling for about 3 to 4 minutes, remove it from the heat and carefully stir in 1 teaspoon cotton candy flavoring and about 10-12 drops of pink food coloring (if using) until evenly mixed.
5. Now, slowly pour the hot syrup into the bowl with the bloomed gelatin while mixing on low speed. Be cautious since the syrup is very hot.
6. Increase the mixer speed to high and whip the mixture for about 10 minutes until it becomes white, fluffy, and has increased in volume.
7. Prepare an 8×8 inch pan by lining it with parchment paper and dusting it generously with about 1/4 cup powdered sugar, making sure to cover the bottom and sides.
8. Spoon the marshmallow mixture into the pan and smooth the top with a spatula. Dust a little more powdered sugar on top if needed.
9. Let the marshmallows set at room temperature for at least 4 hours or overnight until firm.
10. Once set, dust the top with extra powdered sugar, then use a greased knife or pizza cutter to cut the marshmallows into pieces. Enjoy your soft, fluffy cotton candy marshmallows!
Equipment Needed
1. Large bowl
2. Medium saucepan
3. Measuring cups and spoons
4. Electric mixer (hand mixer or stand mixer)
5. 8×8 inch pan
6. Parchment paper
7. Spatula
8. Greased knife or pizza cutter
FAQ
Cotton Candy Marshmallows Recipe Substitutions and Variations
- Unflavored gelatin: if you’d rather go veg there, try using agar agar, but remember that it doset convert 1-to-1 so you might need slightly less than the normal amount.
- Light corn syrup: you can replace it with golden syrup which works pretty well in the recipe, though it may alter the flavor just a bit.
- Pink food coloring: if you dont have that, a few drops of beet juice concentrate can be used for a natural pink hue or mix red with a tiny bit of blue.
- Cotton candy flavoring: you might try swapping it with strawberry or even vanilla extract, though this may give a slightly different twist on the flavor.
- Powdered sugar: if you’re out of this, you can blitz granulated sugar in a food processor until its nice and fine for dusting.
Pro Tips
1. Make sure you let the gelatin bloom in cold water for at least 5 minutes, or else your marshmallows might not get that nice, fluffy texture they need.
2. Keep a close eye on your sugar syrup as it boils so it doesnt get too dark or burn; a steady medium heat works best to keep the flavor just right.
3. When mixing the hot syrup into the gelatin, go slow and careful since the syrup is super hot and you don’t want any accidents that could mess up the final mix.
4. Dust your pan and mixing bowls well with powdered sugar so the marshmallow mixture doesnt stick and turn into a sticky mess during cutting.
Cotton Candy Marshmallows Recipe
Today I made cotton candy marshmallows that are soft and playful with hints of cotton candy flavor and a pop of pink. Using unflavored gelatin, granulated sugar and a dash of cotton candy flavoring, I took easy marshmallow recipes to a new level, creating a sweet treat of nostalgic delight.
24
servings
120
kcal
Equipment: 1. Large bowl
2. Medium saucepan
3. Measuring cups and spoons
4. Electric mixer (hand mixer or stand mixer)
5. 8×8 inch pan
6. Parchment paper
7. Spatula
8. Greased knife or pizza cutter
Ingredients
-
3 packets unflavored gelatin (about 2 1/2 teaspoons each)
-
1/2 cup cold water (to bloom the gelatin)
-
1/2 cup water (for making the sugar syrup)
-
2 cups granulated sugar
-
1 cup light corn syrup
-
1/2 teaspoon salt
-
1 teaspoon cotton candy flavoring
-
10-12 drops pink food coloring (optional for that fun, nostalgic look)
-
Powdered sugar (about 1/4 cup for dusting, plus extra for coating)
Directions
- In a large bowl, sprinkle the 3 packets of unflavored gelatin over 1/2 cup cold water and let it sit for about 5 minutes so the gelatin can bloom.
- While that’s happening, put 1/2 cup water, 2 cups granulated sugar, 1 cup light corn syrup, and 1/2 teaspoon salt in a medium saucepan. Stir the mixture well.
- Heat the saucepan over medium heat until the sugar dissolves and the syrup just starts boiling. Keep an eye on it so it doesn't get too dark.
- Once the syrup is boiling for about 3 to 4 minutes, remove it from the heat and carefully stir in 1 teaspoon cotton candy flavoring and about 10-12 drops of pink food coloring (if using) until evenly mixed.
- Now, slowly pour the hot syrup into the bowl with the bloomed gelatin while mixing on low speed. Be cautious since the syrup is very hot.
- Increase the mixer speed to high and whip the mixture for about 10 minutes until it becomes white, fluffy, and has increased in volume.
- Prepare an 8×8 inch pan by lining it with parchment paper and dusting it generously with about 1/4 cup powdered sugar, making sure to cover the bottom and sides.
- Spoon the marshmallow mixture into the pan and smooth the top with a spatula. Dust a little more powdered sugar on top if needed.
- Let the marshmallows set at room temperature for at least 4 hours or overnight until firm.
- Once set, dust the top with extra powdered sugar, then use a greased knife or pizza cutter to cut the marshmallows into pieces. Enjoy your soft, fluffy cotton candy marshmallows!
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: 30g
- Total number of serves: 24
- Calories: 120kcal
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 10mg
- Carbohydrates: 30g
- Fiber: 0g
- Sugar: 28g
- Protein: 0.3g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 1mg
- Iron: 0mg
