Cotton Candy Marshmallows

A soft, easygoing Sunday was all it took for the idea of cotton candy marshmallows to take hold—one of those days meant for sugar and a little bit of fun. I had just returned from the farmers market with nothing but a bag of powdered sugar and a craving for something light, sweet, and nostalgic.

Cotton candy—it popped into my mind like a flash of carnival lights. That airy, sugary aroma instantly brought back memories of fairground summers, sticky fingers, and blue tongues. I couldn’t help but wonder: what if I turned that flavor into a soft, bouncy marshmallow?

It wasn’t my first time making marshmallows from scratch, but this time felt different. I wanted to capture that cotton candy essence in both flavor and color—without it being over-the-top sweet or artificial.

So I pulled out my gelatin packets, dusted off the candy thermometer, and got to work. The moment the mixer started to whip the glossy white fluff, a wave of excitement hit. I tinted one batch baby pink, another soft blue, and couldn’t resist swirling them together in the pan. The result? Magic.

This recipe is a delightful mix of playful fun and satisfying kitchen science. It’s approachable, customizable, and surprisingly light on ingredients.

Short Description

These homemade cotton candy marshmallows are soft, fluffy, and bursting with nostalgic flavor. Swirled with pastel colors and simple to make, they’re perfect for gifting, snacking, or elevating hot drinks and desserts.

Key Ingredients

• ¾ cup (180 ml) cold water
• 3 envelopes (7 g each) unflavored gelatin
• 2 cups (400 g) granulated sugar
• ½ cup (120 ml) light corn syrup
• ¼ teaspoon salt
• 1 teaspoon cotton candy flavoring
• Gel food coloring (pink, blue, or your choice)
• ½ cup (65 g) powdered sugar
• ¼ cup (30 g) cornstarch

Tools Needed

• Stand mixer with whisk attachment (or handheld mixer)
• Candy thermometer
• Medium saucepan
• Parchment paper
• 8×8 or 9×9-inch baking pan
• Mixing bowls
• Silicone spatula
• Fine-mesh sieve or sifter
• Sharp knife or cookie cutters

Cooking Instructions

Step 1: Bloom the Gelatin

In the bowl of your stand mixer, combine ½ cup of cold water with the gelatin. Let it sit and bloom while you prepare the sugar syrup.

Step 2: Make the Sugar Syrup

In a saucepan, add the remaining ¼ cup of water, granulated sugar, corn syrup, and salt. Stir to combine, then place over medium-high heat.

Bring the mixture to a boil without stirring, and heat until it reaches 240°F (115°C) on a candy thermometer.

Step 3: Whip the Marshmallow Base

Once the sugar syrup hits 240°F, carefully and slowly pour it into the gelatin mixture while mixing on low speed.

Once fully poured in, increase the speed to high. Beat for 10–12 minutes, or until the mixture becomes thick, glossy, and triples in volume.

Step 4: Add Flavor and Color

Add the cotton candy flavoring and a few drops of your chosen gel food coloring. Mix until evenly incorporated.

For a swirl effect, divide into two bowls and tint each a different color, then gently swirl them together in the pan.

Step 5: Pour and Set

Line your baking pan with parchment paper and lightly grease it. Pour the marshmallow mixture into the pan and smooth the top with a spatula. Let it sit uncovered at room temperature for at least 6 hours (or overnight) to fully set.

Step 6: Prepare Coating

In a small bowl, mix the powdered sugar and cornstarch. Dust your work surface with the mixture.

Step 7: Unmold and Cut

Once set, lift the marshmallow slab out of the pan using the parchment. Dust the top with more sugar mixture, then flip onto the dusted surface. Peel off the parchment paper.

Step 8: Slice and Coat

Use a greased sharp knife or cookie cutters to cut the marshmallows into squares or shapes. Toss each piece in the powdered sugar-cornstarch mix to prevent sticking.

Why You’ll Love This Recipe

– No artificial aftertaste—just soft, sweet cotton candy flavor

– Fun and customizable with color swirls or shapes

– Perfect for gifting or dressing up hot drinks

– Made with simple pantry ingredients

– No preservatives or additives

– Kid-friendly and party-ready

Mistakes to Avoid & Solutions

Mistake 1: Not using a thermometer
Sugar needs to reach 240°F (115°C) to create that springy texture. Eyeballing it often leads to gooey or rubbery marshmallows.

Solution: Invest in a candy thermometer and avoid guessing.

Mistake 2: Overmixing after adding flavor
Once the fluff is fully whipped, adding flavor and color should be quick.

Solution: Add at the very end and mix just until combined to keep the volume.

Mistake 3: Skipping the dusting mixture
Marshmallows will stick to everything if not coated properly.

Solution: Be generous with the powdered sugar and cornstarch mix on all sides.

Mistake 4: Cutting before the marshmallows are set
Cutting too early will result in a mess.

Solution: Let them set a full 6 hours or overnight, uncovered.

Mistake 5: Using liquid food coloring
Liquid food coloring can water down the mix.

Solution: Stick to gel food coloring for vibrant color without thinning.

Serving and Pairing Suggestions

– Add to hot cocoa, white hot chocolate, or steamy lattes

– Top milkshakes or ice cream sundaes

– Skewer and toast for a sweet twist on s’mores

– Pack in cellophane bags with ribbon for party favors

– Serve at kids’ parties, baby showers, or tea parties

– Dip in melted chocolate and decorate with sprinkles

Storage and Reheating Tips

Store: Keep marshmallows in an airtight container at room temperature for up to 2 weeks. Layer with wax paper to prevent sticking.

Avoid Refrigeration: Moisture from the fridge can make them sticky or melt the sugar coating.

Freeze: Not recommended—texture may change once thawed.

Reheat: For a melty effect (in cocoa or s’mores), microwave for 5–10 seconds until soft but not melted.

FAQs

1. Can I make these without a stand mixer?
Yes, but it’s tough. A handheld mixer works, though it may take longer to reach the thick, fluffy stage.

2. Is cotton candy flavoring easy to find?
Most baking supply stores or online shops carry it. Look for brands like LorAnn or Amoretti.

3. Can I use natural food coloring?
Absolutely! Beet powder, blue spirulina, or pink pitaya powder work well, but the color will be more muted.

4. How do I get clean cuts on the marshmallows?
Grease your knife or cookie cutters with oil or nonstick spray between cuts.

5. Why are my marshmallows too sticky?
They might not be fully set, or they weren’t coated well enough. Let them rest longer and coat again in powdered sugar-cornstarch mix.

FAQs

1. Can I make these without a stand mixer?
Yes, but it’s tough. A handheld mixer works, though it may take longer to reach the thick, fluffy stage.

2. Is cotton candy flavoring easy to find?
Most baking supply stores or online shops carry it. Look for brands like LorAnn or Amoretti.

3. Can I use natural food coloring?
Absolutely! Beet powder, blue spirulina, or pink pitaya powder work well, but the color will be more muted.

4. How do I get clean cuts on the marshmallows?
Grease your knife or cookie cutters with oil or nonstick spray between cuts.

5. Why are my marshmallows too sticky?
They might not be fully set, or they weren’t coated well enough. Let them rest longer and coat again in powdered sugar-cornstarch mix.

Recipe Variations

1. Fruity Marshmallows
Replace cotton candy flavoring with 1 tsp strawberry, raspberry, or mango extract. Use coordinating gel food colors for a fruity look.

2. Chocolate-Dipped Marshmallows
After cutting, dip one side in melted white or dark chocolate. Let them set on parchment for a gourmet twist.

3. Unicorn Swirl Marshmallows
Divide batter into 3–4 bowls and tint each a different pastel color. Swirl gently in the pan for a rainbow effect.

4. Peppermint Marshmallows
Use peppermint extract instead of cotton candy and swirl with red food coloring. Ideal for holiday hot cocoa!

5. Vanilla Bean Marshmallows
Keep it classic with 1 tsp vanilla bean paste. No food coloring needed—just soft white, flecked with real vanilla.

Final Thoughts

Cotton candy marshmallows are a little burst of fun in every bite. The texture is soft and airy, the color is cheerful, and the flavor brings back all the fairground nostalgia without being overpowering. It’s a recipe that feels playful, yet surprisingly simple to pull off at home.

The process is calming once you get into the rhythm, and the final result is a tray full of pastel sweetness you can’t help but smile at. They’re a great way to brighten up a dessert table, gift to friends, or just stash away for a sweet pick-me-up. Watching the marshmallow whip into its fluffy form feels oddly satisfying, like kitchen therapy with a splash of color.

These treats may look like they came from a candy shop, but making them from scratch adds a personal touch that store-bought just can’t match.