Cotton Candy Marshmallows (Print Version)
Ingredients:
01 -
3 envelopes unflavored gelatin.
02 -
1 cup cold water, divided.
03 -
1 1/2 cups granulated sugar.
04 -
1 cup light corn syrup.
05 -
1/4 tsp salt.
06 -
1 tsp cotton candy extract.
07 -
Pink food coloring.
08 -
Blue food coloring.
09 -
Powdered sugar (for dusting).
Instructions:
01 -
In the bowl of a stand mixer, sprinkle gelatin over 1/2 cup of cold water. Let sit while you prepare the syrup.
02 -
In a saucepan, combine granulated sugar, corn syrup, remaining 1/2 cup of water, and salt. Cook over medium heat, stirring until the sugar dissolves. Increase heat to high and bring to a boil, cooking until the mixture reaches 240°F on a candy thermometer.
03 -
Slowly pour the hot syrup into the gelatin mixture while the mixer runs on low speed.
04 -
Increase the mixer speed to high and beat for 10-12 minutes, until the mixture is very thick and fluffy. Add cotton candy extract and beat until combined.
05 -
Divide the mixture into two bowls. Add pink food coloring to one bowl and blue to the other, folding each until the colors are evenly distributed.
06 -
Dust a 9x13-inch baking pan with powdered sugar.
07 -
Spoon dollops of the pink and blue mixtures into the pan, alternating colors. Use a spatula to swirl the colors together.
08 -
Let the marshmallows sit at room temperature for at least 4 hours or overnight until set.
09 -
Dust a cutting board with powdered sugar. Turn the marshmallows out onto the board and cut into squares using a knife dusted with powdered sugar.
Notes:
01 -
Ensure your candy thermometer is accurate for the best results.
02 -
For a festive touch, use different colors and flavors of extract.
03 -
Store marshmallows in an airtight container to keep them fresh and fluffy.