Cotton Candy Marshmallows

Indulge in the whimsical delight of Cotton Candy Marshmallows, a fun and fluffy treat that's sure to bring joy to all ages. These homemade marshmallows are infused with the sweet, nostalgic flavor of cotton candy and feature playful swirls of pink and blue, making them as visually appealing as they are delicious.

• Unflavored gelatin: 3 envelopes, essential for the marshmallow structure
• Cold water: 1 cup, divided, for blooming the gelatin and making the syrup
• Granulated sugar: 1 1/2 cups, for sweetness and stability
• Light corn syrup: 1 cup, helps prevent crystallization and adds chewiness
• Salt: 1/4 tsp, balances the sweetness
• Cotton candy extract: 1 tsp, gives the marshmallows their signature flavor
• Pink and blue food coloring: for creating the iconic cotton candy swirl
• Powdered sugar: for dusting, keeps the marshmallows from sticking

Step 1:

In the bowl of a stand mixer, sprinkle the gelatin over 1/2 cup of cold water. Let sit while you prepare the syrup.

Step 2:

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.

Step 3:

Slowly pour the hot syrup into the gelatin mixture while the mixer runs on low speed.

Step 4:

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.

Step 5:

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.

Step 6:

Dust a 9x13-inch baking pan with powdered sugar.

Step 7:

Spoon dollops of the pink and blue mixtures into the pan, alternating colors. Use a spatula to swirl the colors together.

Step 8:

Let the marshmallows sit at room temperature for at least 4 hours or overnight until set.

Step 9:

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.

• Serve these marshmallows on their own, or add them to hot cocoa for a festive treat.
• Store in an airtight container at room temperature to keep them soft and fluffy.
• For a unique twist, dip the marshmallow squares in melted chocolate and sprinkle with colorful sugar crystals.

• For more vibrant colors, adjust the amount of food coloring to your preference.
• Experiment with different extracts, like strawberry or vanilla, for a new flavor profile.
• Ensure your candy thermometer is accurate for the best results.

Tips from Well-Known Chefs

• Alton Brown suggests using a digital candy thermometer for precise temperature control, ensuring perfect marshmallows every time.
• Ina Garten recommends lightly oiling the knife before cutting the marshmallows to prevent sticking.

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