Cotton Candy Marshmallows
Ingredients:
3 envelopes (2 ½ tablespoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
½ teaspoon cotton candy flavoring
Pink and blue gel food coloring
½ cup powdered sugar (for dusting)
¼ cup cornstarch (for dusting)
Directions:
Line a 9x9-inch baking dish with parchment paper and lightly grease it with oil or nonstick spray.
In a large mixing bowl, sprinkle the gelatin over ½ cup of cold water and let it bloom for 5 minutes.
In a saucepan over medium heat, combine the sugar, corn syrup, salt, and remaining ½ cup of water. Stir until the sugar dissolves.
Increase the heat and bring to a boil, cooking until the mixture reaches 240°F (115°C) on a candy thermometer.
Carefully pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and beat for 10-12 minutes until thick and fluffy.
Add cotton candy flavoring and mix until combined.
Divide the marshmallow mixture into two bowls. Add pink gel coloring to one and blue to the other, stirring gently.
Swirl the colors together in the prepared pan, smoothing the top with a spatula.
Let the marshmallows set uncovered for at least 6 hours or overnight.
Mix powdered sugar and cornstarch in a bowl. Dust a cutting board with the mixture and turn out the marshmallow slab.
Cut into squares and roll each piece in the sugar-cornstarch mix to prevent sticking.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 25 minutes (including setting time)
Kcal: 90 kcal per marshmallow | Servings: 24 marshmallows
Tips:
Use a lightly greased knife or kitchen scissors to cut clean marshmallow squares.
Store in an airtight container for up to a week to keep them soft and fresh.
Ingredients:
3 envelopes (2 ½ tablespoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
½ cup light corn syrup
¼ teaspoon salt
½ teaspoon cotton candy flavoring
Pink and blue gel food coloring
½ cup powdered sugar (for dusting)
¼ cup cornstarch (for dusting)
Directions:
Line a 9x9-inch baking dish with parchment paper and lightly grease it with oil or nonstick spray.
In a large mixing bowl, sprinkle the gelatin over ½ cup of cold water and let it bloom for 5 minutes.
In a saucepan over medium heat, combine the sugar, corn syrup, salt, and remaining ½ cup of water. Stir until the sugar dissolves.
Increase the heat and bring to a boil, cooking until the mixture reaches 240°F (115°C) on a candy thermometer.
Carefully pour the hot syrup into the gelatin while mixing on low speed. Gradually increase to high speed and beat for 10-12 minutes until thick and fluffy.
Add cotton candy flavoring and mix until combined.
Divide the marshmallow mixture into two bowls. Add pink gel coloring to one and blue to the other, stirring gently.
Swirl the colors together in the prepared pan, smoothing the top with a spatula.
Let the marshmallows set uncovered for at least 6 hours or overnight.
Mix powdered sugar and cornstarch in a bowl. Dust a cutting board with the mixture and turn out the marshmallow slab.
Cut into squares and roll each piece in the sugar-cornstarch mix to prevent sticking.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 25 minutes (including setting time)
Kcal: 90 kcal per marshmallow | Servings: 24 marshmallows
Tips:
Use a lightly greased knife or kitchen scissors to cut clean marshmallow squares.
Store in an airtight container for up to a week to keep them soft and fresh.
