Description
Homemade cotton candy marshmallows blend nostalgic fairground sweetness with pillowy confectionery magic. These cloud-like treats offer a whimsical twist you’ll savor with childlike delight.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 3 envelopes (7 g each) unflavored gelatin
- ½ cup (120 ml) light corn syrup
- ¾ cup (180 ml) cold water, divided
- 1 tsp cotton candy flavoring
- Gel food coloring (pink, blue, or any color)
- ½ cup (65 g) powdered sugar
- ¼ cup (30 g) cornstarch
- ¼ tsp salt
Instructions
- Gelatin Preparation: Sprinkle gelatin over water, allowing it to bloom and transform into a gelatinous substance for 5 minutes, creating a smooth foundational base.
- Sugar Syrup Crafting: Combine granulated sugar, corn syrup, and water in a saucepan, heating the mixture until it precisely reaches 240°F, developing a glossy, transparent syrup.
- Whipping Process: Pour the scorching sugar syrup into the gelatin mixture, utilizing an electric mixer to whip the combination into a voluminous, cloud-like confection for 10-15 minutes, achieving a luxurious texture.
- Flavor Infusion: Gently fold cotton candy flavoring and optional pastel food coloring into the marshmallow mixture, ensuring even distribution of the vibrant, whimsical essence.
- Setting and Stabilizing: Transfer the fluffy mixture into a prepared baking pan, spreading evenly with a spatula, then allow the marshmallow to set at room temperature for a minimum of 4 hours until firm and pillowy.
- Final Preparation: Dust the solidified marshmallow slab generously with a cornstarch and powdered sugar blend, preventing sticking, then slice into uniform squares or playful shapes using sharp kitchen scissors or a clean knife.
Notes
- Gelatin Activation Precision: Sprinkle gelatin evenly over cold water and let it sit undisturbed to ensure complete hydration and smooth marshmallow texture.
- Temperature Control Mastery: Use a reliable candy thermometer to hit exactly 240°F (soft-ball stage), which guarantees perfect marshmallow consistency and prevents sugar crystallization.
- Whipping Technique Perfection: Use high-speed electric mixer for full 10-15 minutes to incorporate maximum air, creating ultra-light, billowy marshmallow structure with glossy finish.
- Cutting and Storage Secrets: Grease knife or scissors with cooking spray between cuts to prevent sticky residue, and store marshmallows in airtight container at room temperature for up to one week to maintain soft, pillowy texture.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 98
- Sugar: 22 g
- Sodium: 0.2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg