This recipe for cotton candy marshmallows is one of those joyful projects that turns a simple afternoon into a little celebration. I discovered this flavor twist years ago while experimenting with extracts for a birthday party; the moment I folded the airy, pastel foam into the pan I knew I had something special. The marshmallows set with the light, melt-in-your-mouth chew of classic homemade squares but carry a playful cotton candy aroma that makes them irresistible to both kids and nostalgic adults.

The texture is everything here: a pillowy interior with a slightly tacky surface that’s dusted so each piece separates cleanly. The flavor is delicate — not cloying — and the little burst of cotton candy extract brightens the sugar backbone without overpowering it. We served these at a summer picnic last year and everyone took home a bag; even guests who normally avoid overly sweet confections kept coming back for another. If you love hands-on projects in the kitchen and want a treat that feels homemade but festive, these are worth the short bit of patience they require while setting.

Ingredients

• Cold water: 3/4 cup total, divided — use filtered water for the cleanest flavor. Dividing the water lets the gelatin bloom properly; I prefer using a heatproof glass measuring cup for accuracy.
• Unflavored gelatin: 3 envelopes (7.5 teaspoons) — Knox or any standard baking brand works well. Gelatin gives the marshmallows their classic chew and structure.
• Granulated sugar: 2 cups — regular granulated sugar provides the sweet backbone and crystalline structure for the syrup. Organic cane sugar is fine, but avoid coarse varieties.
• Light corn syrup: 1/2 cup — prevents crystallization and keeps the marshmallows tender. Karo light is the common household brand.
• Salt: 1/4 teaspoon — balances the sweetness and enhances flavor.
• Cotton candy extract: 1–2 teaspoons — adjust to taste; LorAnn and McCormick offer potent options. Start with 1 teaspoon, then add more if you want a more pronounced flavor.
• Gel food coloring (optional): Pink and blue — a tiny amount of gel coloring creates pastel hues without thinning the mixture.
• Powdered sugar: 1/2 cup — for dusting and preventing sticking when cutting.
• Cornstarch: 1/2 cup — combined with powdered sugar to form the coating; mix 1:1 for best results.

Instructions

Bloom the Gelatin: Measure 1/2 cup of the cold water into the bowl of a stand mixer. Sprinkle the 3 envelopes (7.5 teaspoons) of unflavored gelatin evenly over the water and let it sit undisturbed for 10 minutes so the granules hydrate and swell. Proper blooming ensures a smooth, tack-free final texture. Make the Sugar Syrup: In a medium saucepan combine 2 cups granulated sugar, 1/2 cup light corn syrup, the remaining 1/4 cup cold water, and 1/4 teaspoon salt. Attach a candy thermometer and heat over medium-high heat, stirring gently until the sugar dissolves. Allow the mixture to reach 240°F (the soft-ball stage). This usually takes about 8–10 minutes; avoid stirring once it begins boiling vigorously to prevent crystallization. Whip the Mixture: With the mixer on low, carefully pour the hot syrup in a slow, steady stream down the side of the mixing bowl into the bloomed gelatin. Once all the syrup is added, increase the speed to high and whip for 10–12 minutes. The mixture should turn pale, thick, and billowy. You’re looking for glossy peaks and a substantial increase in volume; this aeration is what gives the marshmallows their light structure. Flavor and Color: When the mixture is fluffy, add 1–2 teaspoons cotton candy extract and a few drops of gel food coloring if using. Beat on medium for another 30–45 seconds to incorporate. Taste and adjust the extract carefully — extracts are concentrated. Set in the Pan: Grease a 9×9-inch pan lightly or line it with plastic wrap. Pour the marshmallow foam into the pan, spreading evenly with a lightly oiled spatula. Smooth the top and let it sit uncovered at room temperature for at least 6 hours, preferably overnight, until fully set. Cut and Coat: Blend 1/2 cup powdered sugar with 1/2 cup cornstarch in a shallow dish. Turn the set marshmallow out onto a surface dusted with the sugar mixture, trim the edges, then cut into 1-inch squares with a sharp, oiled knife or pizza cutter. Toss each piece in the powdered sugar mixture to coat and prevent sticking.

Storage Tips

Store the marshmallows at room temperature in an airtight container, separated by layers of parchment or wax paper to prevent sticking. In a dry environment they maintain their optimal texture for up to two weeks; avoid refrigeration, which can introduce moisture and make them sticky. For longer storage, freeze the cut and coated pieces in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature with the container closed to minimize condensation.

Ingredient Substitutions

For a vegan option, replace gelatin with powdered agar-agar following package conversion guidelines (note: texture will be firmer and less elastic). Swap light corn syrup with golden syrup or a homemade glucose syrup for similar anti-crystallization effects, though texture differences can be subtle. If you lack cotton candy extract, use a blend of vanilla and a tiny touch of bubblegum extract as a close stand-in. For sugar-free versions, specialty erythritol-based mixes exist, but results will vary and may not set the same.

Serving Suggestions

Serve these marshmallows on a dessert table alongside chocolate-dipped pretzels, mini cupcakes, and fresh berries for contrast. They are charming when skewered on decorative sticks for a party favor display or packaged in clear cellophane with ribbon for gifts. Toast them briefly over a low flame for a modern twist on s'mores or fold chopped pieces into hot chocolate to create a playful, flavored foam topping.

Cultural Background

Marshmallows trace back to ancient confections originally made from the sap of the marshmallow plant combined with honey. Modern confections replaced plant sap with gelatin and refined sugar, evolving into the soft, elastic treats we know today. The cotton candy flavor is a product of 20th-century flavor technology that captured the airy sweetness of spun sugar, often associated with fairs and carnivals. Combining these two elements is a contemporary nod to nostalgic Americana — reinventing fairground flavors in a handcrafted format.

Seasonal Adaptations

Adjust colors and extracts for holidays: pastel pinks and blues for spring parties, lavender for Easter, or peppermint extract with pale green coloring for winter holidays. In summer, add a drop of lemon extract to brighten the flavor; in autumn, blend a touch of toasted marshmallow or caramel extract for a deeper profile. Little adjustments in color and extract let this base fit any seasonal theme.

Meal Prep Tips

Make a double batch and store half for immediate use and half frozen for future events. When planning for a party, prepare marshmallows up to two days ahead and cut them the morning of to keep edges crisp. Use shallow, sealed containers for transport and line boxes with parchment to avoid sticking. Bring a small sifter and extra powdered sugar to touch up coating on-site if humidity has softened them.

These cotton candy marshmallows combine a bit of candy thermometry with a lot of charm — they’re approachable for an enthusiastic home cook and produce standout results. Give them a try, and don’t be surprised if you start planning your next party just to make another batch.