This batch of cotton candy marshmallows is the kind of homemade treat that always draws a crowd. I first made them for a backyard birthday party when my niece asked for everything to be pink and blue; the carnival nostalgia was irresistible. The clouds of airy marshmallow flavored with cotton candy extract bring back fairground afternoons, but the texture is more refined and melt-in-your-mouth than anything store-bought. They are sweet without being cloying, with a soft interior and a slightly powdery exterior that prevents sticking.

I discovered this particular combination after several experiments with gelatin ratios and whipping times; the difference between good and great comes down to technique and patience. Using a stand mixer and a precise candy thermometer gives consistent results: glossy, stable syrup and a light marshmallow matrix that holds its shape when cut. I love that these are customizable — one teaspoon of extract produces a gentle cotton candy note, two teaspoons makes it unmistakable. We served them on sticks, scattered them over cupcakes, and tucked them into clear favor bags. Every time, the first comment is the texture — people say they feel like biting a little cloud.

Ingredients

• Cold water: 3/4 cup total, divided (use filtered water when possible). The water hydrates gelatin and dissolves sugar; clean water produces a neutral sweetness and clearer flavor.
• Unflavored gelatin: 3 envelopes (totaling about 7.5 teaspoons). Use a quality brand for consistent bloom — Knox is common in the U.S. and works well for a stable, elastic set.
• Granulated sugar: 2 cups. Regular white sugar yields a glossy syrup; avoid brown sugar which will add moisture and change texture.
• Light corn syrup: 1/2 cup. This prevents crystallization and gives the marshmallows a smooth, elastic lift — Karo light corn syrup is a reliable option.
• Salt: 1/4 teaspoon. A pinch of salt balances sweetness and enhances the cotton candy flavor.
• Cotton candy extract: 1 to 2 teaspoons, depending on desired intensity. LorAnn and McCormick both make strong extracts; start with 1 teaspoon and increase if you want a bolder carnival flavor.
• Gel food coloring (optional): Pink and blue or any pastel shades. Use gel paste (Wilton or AmeriColor) to avoid thinning the whipped mixture.
• Powdered sugar: 1/2 cup and cornstarch: 1/2 cup — combined for coating. This dry mix keeps pieces from sticking together and creates a light, familiar dusting.

Instructions

Bloom the gelatin: Sprinkle 3 envelopes (about 7.5 teaspoons) of unflavored gelatin over 1/2 cup cold water in the bowl of a stand mixer. Let sit undisturbed for 10 minutes so the granules absorb water and swell. This 'bloom' step ensures an even, smooth set. Prepare 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. Clip a candy thermometer to the pan and heat over medium-high heat until the syrup reaches the soft-ball stage, 240°F (115°C). Do not stir once dissolved; swirl the pan gently if needed to ensure even heating. Combine syrup and gelatin: With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin. Pouring slowly prevents splattering and ensures the hot syrup is fully incorporated without cooking the whisked gelatin unevenly. Whip to fluffy peaks: Increase the mixer speed to high and whip for 10 to 12 minutes. The mixture will change from glossy to voluminous and pale, leaving distinct ribbons when the whisk is lifted. This aeration creates the light, pillowy texture; under-whipping yields dense pieces, over-whipping can dry it out. Add flavor and color: Once glossy and thick, beat in 1 to 2 teaspoons cotton candy extract and a few drops of gel food coloring until evenly distributed. Taste cautiously — extracts vary in intensity. Scrape the sides with a silicone spatula to ensure even color. Set in pan: Grease or line a 9x9-inch pan with plastic wrap and lightly dust with the powdered sugar and cornstarch mixture. Pour the marshmallow mass into the pan, smoothing the top with an offset spatula dusted in the dry coating. Let it sit uncovered at room temperature for at least 6 hours or overnight to fully set. Cut and coat: Whisk the remaining powdered sugar and cornstarch. Turn the set marshmallow onto a cutting board dusted with the mixture, peel off the lining, and cut into 1-inch squares using a sharp knife or pizza cutter dusted with the coating to prevent sticking. Toss each piece in the dry mix to coat all sides.

Storage Tips

Store in an airtight container at room temperature for up to two weeks. Layer pieces with parchment or wax paper if stacking to avoid sticking; avoid plastic wrap directly against the surface which traps moisture. If packaging for gifts, use a small bakery box or cello bag with a little extra coating powder to keep pieces separate. Avoid refrigeration or freezing, which will draw moisture into the marshmallows and create a sticky, grainy texture — room temperature is ideal unless your climate is very humid.

Ingredient Substitutions

For a vegan version, try powdered agar-agar but expect a denser, slightly chewier result; you’ll need to experiment with bloom and setting times. Substitute corn syrup with glucose syrup if unavailable; honey will change flavor and moisture and is not recommended. For a sugar-free variation, specialized erythritol-based syrups are not recommended because they do not behave the same in candy-making. If you lack gel food coloring, a few drops of natural beet or spirulina extracts can tint gently, though color stability may vary.

Serving Suggestions

Serve them on decorative sticks as edible stirrers for hot chocolate, scatter over cupcakes, or place three pastel pieces in a clear cello bag tied with a ribbon for favors. They are delightful melted into a warm mug of milk for an instant cotton candy latte. For a playful dessert board, plate them with chocolate-dipped pretzels and mini donuts to continue the carnival theme.

Cultural Background

Marshmallows date back to ancient Egypt where sap from the marshmallow plant was mixed with honey and nuts; the modern confection evolved in the 19th and 20th centuries with gelatin and industrial sugar refining. Cotton candy as a flavor is a 20th-century invention, capturing the spun-sugar aroma of fairgrounds. Combining the two is a contemporary twist that evokes nostalgia while using modern gelatin-based techniques to create a stable, mass-producible confection.

Seasonal Adaptations

For summer parties, keep colors bright and serve chilled beverages alongside the pastel sweets. In winter, swap cotton candy extract for peppermint and tint pale green or red for holiday marshmallows. For spring showers or baby showers, create two-tone swirls by folding two lightly colored batches together before setting. The technique is flexible — adjust extract and color to suit the season and theme.

Meal Prep Tips

Make the mixture in the morning and allow it to set while you prepare other party elements; cutting and coating takes only 20 minutes. For gifting, cut into squares and place in small tins or cello bags; include a silica gel packet for long shipping trips to control moisture. If you plan multiple batches, clean equipment quickly: warm water and a wooden spatula dissolve sticky residue before it hardens.

These cotton candy marshmallows are small gestures that deliver big smiles. Whether packaged for a party or tucked into a mug of cocoa, they capture the fun of the carnival in a homemade form. Try them once and you’ll find a dozen creative ways to share them with friends.