Cotton Candy Marshmallows

These Cotton Candy Marshmallows are homemade, melt-in-your-mouth sweets infused with the nostalgic flavor of spun sugar. Light, airy, and kissed with pastel color, they’re perfect for parties, gifting, or whenever you want to bring a little carnival magic to your kitchen—no campfire required.

The first time I made Cotton Candy Marshmallows, it was for my daughter’s birthday. She loves anything pink and sweet, so I thought, why not make marshmallows that taste like cotton candy? The look on her face when she took the first bite—pure happiness. My husband, who’s not even a marshmallow guy, kept sneaking extras from the tray. Now, it’s a birthday tradition and a fun weekend project we all look forward to.

Why You’ll Love Cotton Candy Marshmallows

• Fun, Festive, and Kid-Approved

• Flavored with Cotton Candy Extract for nostalgic sweetness

• Perfect for Gifts, Hot Cocoa, or Party Favors

• Soft, Pillowy Texture You Can’t Get from Store-Bought

Ingredients Notes For Cotton Candy Marshmallows

• Gelatin: Unflavored packets to help the marshmallows set

• Sugar, Corn Syrup, Water: The base of the candy syrup

• Salt: Just a pinch to balance the sweetness

• Cotton Candy Extract: Adds that signature flavor (available online or in specialty stores)

• Food Coloring: Pink or blue for that classic cotton candy look

• Powdered Sugar + Cornstarch: For dusting and preventing stickiness

Recipe Steps

1. Prep the Pan: Lightly grease a 9×9 pan and dust with powdered sugar + cornstarch mixture.

2. Bloom the Gelatin: In a mixer bowl, combine gelatin with ½ cup cold water. Let sit while you prepare the syrup.

3. Make the Syrup: In a saucepan, mix sugar, corn syrup, salt, and remaining ½ cup water. Heat to 240°F (soft-ball stage), then remove from heat.

4. Mix: Slowly pour hot syrup into the gelatin while mixing on low speed. Increase speed and beat on high for 10–12 minutes until thick, glossy, and tripled in volume.

5. Flavor & Color: Add cotton candy extract and food coloring in the last minute of mixing.

6. Pour & Set: Spread marshmallow mixture into prepared pan. Smooth top with a greased spatula. Dust with more powdered sugar mixture. Let sit uncovered for 4–6 hours or overnight.

7. Cut & Coat: Lift marshmallows out of the pan, slice into cubes, and toss in more powdered sugar mixture to coat all sides.

Storage Options

• Room Temp: Store in an airtight container for up to 2 weeks

• Avoid Moisture: Keep dry to maintain texture

• Do Not Refrigerate: Can make them sticky

Variations & Substitutions

• Roll in Sprinkles or colored sugar for added fun

• Swirl Two Colors for a tie-dye look

• Use Different Flavors: Strawberry, blue raspberry, or bubblegum

Frequently Asked Questions

Can I make these without a candy thermometer? It’s tricky—hitting the right temp is key for setting.

Where can I find cotton candy extract? Online retailers like Amazon or baking supply stores.

Can I use natural coloring? Yes—just make sure it’s gel or powder-based to keep the mix stable.

Cotton Candy Marshmallows

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Course: Candy, Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 36 marshmallows

Ingredients

 

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• ▢ 3 packages 0.75 oz total unflavored gelatin
• ▢ ½ cup 0.25 lbs cold water (for blooming the gelatin)
• ▢ ¾ cup 0.38 lbs water (for syrup)
• ▢ 1 ½ cups 0.75 lbs granulated sugar
• ▢ 1 cup 0.5 lbs light corn syrup
• ▢ **¼ teaspoon salt
• ▢ 1 teaspoon cotton candy flavoring LorAnn or similar
• ▢ Gel food coloring pink, blue, or swirl
• ▢ Powdered sugar + cornstarch for dusting and coating
• ▢ Optional: Sprinkles or edible glitter for decoration

Instructions

• Bloom the Gelatin:
• In the bowl of a stand mixer, combine ½ cup cold water with the gelatin. Let sit for 10 minutes to bloom.
• Make the Syrup:
• In a saucepan, combine ¾ cup water, granulated sugar, corn syrup, and salt.
• Heat over medium-high heat, stirring just until the sugar dissolves.
• Clip on a candy thermometer and continue cooking (without stirring) until the mixture reaches 240°F (soft-ball stage).
• Whip the Marshmallow Base:
• Once syrup hits 240°F, carefully pour it into the gelatin mixture while mixing on low speed.
• Increase speed to high and beat for 10–12 minutes, or until the mixture is thick, glossy, and tripled in volume.
• Add cotton candy flavoring and gel coloring in the final minute.
• Prepare the Pan:
• Grease a 9x9-inch pan and dust with a mix of powdered sugar and cornstarch.
• Pour the marshmallow mixture into the pan and smooth the top with a greased spatula.
• Optional: Add sprinkles or swirl in a second color.
• Set & Cut:
• Let sit at room temperature (uncovered) for at least 6 hours or overnight.
• Once set, turn out onto a surface dusted with powdered sugar + cornstarch mix and cut into cubes.
• Toss each marshmallow in the dusting mix to prevent sticking.