First of all, thank you—yes, you! If you’ve found your way here, it probably means you’ve got a soft spot for sweet, squishy nostalgia—and I’m so glad you’re here. 🥰 This recipe is a joyful celebration of one of the most whimsical flavors out there: cotton candy. And trust me, these homemade cotton candy marshmallows? Anything but boring!!
These pastel-hued puffs are not just beautiful to look at—they taste just like the fairgrounds of your childhood. Pillowy soft, kissed with that unmistakable cotton candy flavor, and dusted in powdered sugar… I still can’t believe how fun they are to make!
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What Are Cotton Candy Marshmallows?
Cotton Candy Marshmallows are homemade marshmallows infused with cotton candy flavoring and colored in soft, swirly hues of pink, blue, and yellow. They’re chewy, melt-in-your-mouth, and SO much better than store-bought.
Reasons to Love These Marshmallows
- They’re visually stunning—hello, party-perfect!
- Made with simple pantry staples.
- Customizable in color and flavor.
- Kid-friendly (and adult-approved).
- Make-ahead friendly for gifting or gatherings.
What Do They Taste Like?
These marshmallows taste exactly like a cloud of cotton candy—airy, sweet, and dreamy. The subtle fruitiness from the flavoring paired with the soft, bouncy texture is just chef’s kiss. One bite and you’ll be hooked.
Benefits of Making Homemade Marshmallows
- No artificial preservatives – You control the ingredients.
- Impressive AF – People won’t believe you made these from scratch.
- Flavor Freedom – Use any extract or food coloring you love.
- Kid-Friendly Kitchen Fun – Perfect for rainy day activities.
Ingredients You’ll Need
🧁 You’ll need:
- 3 packets unflavored gelatin (about 21g)
- ½ cup cold water (for blooming the gelatin)
- ¾ cup water (for the syrup)
- 1½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp salt
- 1 tsp cotton candy extract
- Food coloring (pink, blue, yellow – optional)
- Powdered sugar (for dusting)
- Cornstarch (for dusting)
Tools You’ll Need
- Stand mixer with whisk attachment (or electric hand mixer)
- Candy thermometer (essential for accuracy)
- Saucepan (medium-sized)
- Rubber spatula
- 8×8 or 9×9 pan
- Sifter for dusting
Flavor Twists & Substitutions
🌟 Feeling adventurous? Try these variations:
- Swap cotton candy extract with strawberry, bubblegum, or vanilla.
- Add rainbow sprinkles before they set for a confetti look!
- Use pastel gel food coloring for extra whimsy.
How to Make Cotton Candy Marshmallows (Step-by-Step)
- Bloom the Gelatin
In your mixer bowl, pour ½ cup cold water and sprinkle in the gelatin. Let it bloom while you make the syrup (about 10 minutes). - Make the Syrup
In a saucepan, combine ¾ cup water, granulated sugar, corn syrup, and salt. Heat over medium, stirring until the sugar dissolves. Attach your candy thermometer and let it cook (no stirring!) until it reaches 240°F (soft-ball stage). - Whip it Good!
Carefully pour the hot syrup into the bloomed gelatin while mixing on low. Once it’s all in, crank it up to high and whip for 10–12 minutes until thick, glossy, and tripled in volume. - Add Flavor & Color
Add the cotton candy extract and your food coloring of choice. Swirl gently if you want a marbled look! - Set & Chill
Quickly pour the marshmallow fluff into a greased, dusted pan. Use a spatula to smooth the top. Let it set uncovered for 4–6 hours (or overnight). - Cut & Dust
Dust your surface with a mix of powdered sugar and cornstarch. Turn the set marshmallows out, cut into squares, and toss to coat each piece.
What to Serve With These Marshmallows
- Hot chocolate (so dreamy!)
- S’mores with white chocolate and graham crackers
- Skewered on candy sticks for parties
- Dipped in chocolate with sprinkles
- On top of cakes or cupcakes for a sweet surprise
Tips for the Best Marshmallows
- Don’t skip the candy thermometer—it’s a must!
- Lightly grease your tools to prevent sticking.
- Swirl, don’t stir, when adding color for that magical look.
- Use gel food coloring for vibrant pastels without adding extra moisture.
How to Store
✨ Store marshmallows in an airtight container at room temperature for up to 2 weeks.
Avoid the fridge—it’ll make them sticky!
FAQ
Can I make these vegan?
Try using agar powder instead of gelatin, but the texture may vary slightly.
What if I don’t have a stand mixer?
A handheld mixer will work—just be patient, it might take a bit longer to whip to the right consistency.
Where do I find cotton candy extract?
You can find it online or at specialty baking stores—it’s worth it!
In Conclusion
If you’ve never made homemade marshmallows before, let this be the one to start with. These Cotton Candy Marshmallows are pure joy in every bite—whimsical, fluffy, and impossible to resist. Whether you’re gifting them, sharing with little ones, or hoarding them for yourself (no judgment!), they’re bound to become a favorite.
✨ Love this recipe? Don’t forget to leave a review, pin it to Pinterest, and tag me in your marshmallow masterpieces!
You Might Also Love…
- [Peach Cobbler Ice Cream Sandwiches]
- [Peach Shortbread Bars]
- [Grilled Peach S’mores with White Chocolate]
Nutrition Info (per piece, approx.)
- Calories: 70
- Carbs: 17g
- Sugar: 15g
- Fat: 0g
- Protein: 1g
So much sweetness, so little time. 💖 Want more recipes like this in your inbox? Subscribe and let’s make magic together!
Cotton Candy Marshmallows
Equipment
- Stand mixer or hand mixer
- Candy thermometer
- Medium saucepan
- Rubber spatula
- 8×8 or 9×9-inch baking pan
- Mixing bowls
- Sifter or fine mesh sieve
Ingredients
- 3 packets unflavored gelatin about 21g
- 1/2 cup cold water for blooming gelatin
- 3/4 cup water for syrup
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon cotton candy extract
- Food coloring pink, blue, yellow – optional
- Powdered sugar for dusting
- Cornstarch for dusting
Instructions
- In the bowl of a stand mixer, pour 1/2 cup cold water and sprinkle gelatin over it. Let it bloom for about 10 minutes.
- In a medium saucepan, combine 3/4 cup water, granulated sugar, corn syrup, and salt. Stir to dissolve, then stop stirring. Attach a candy thermometer and cook until the syrup reaches 240°F (soft-ball stage).
- Turn the mixer to low speed and carefully pour the hot syrup into the bloomed gelatin. Once combined, increase the mixer to high speed and beat for 10–12 minutes, until the mixture is thick, glossy, and tripled in volume.
- Add cotton candy extract and your desired food coloring. Gently swirl the colors into the mixture to create a marbled effect if you like.
- Grease and dust your baking pan with a mix of powdered sugar and cornstarch. Pour the marshmallow mixture into the pan, smooth the top with a greased spatula, and let sit uncovered for 4–6 hours or overnight.
- Once set, dust a clean surface with the powdered sugar and cornstarch mixture. Turn the marshmallows out of the pan, cut into squares, and coat each piece fully.