Cotton Candy Marshmallows Fluffy Treats (Print Version)
# Ingredients:
→ Base
01 -
180 ml cold water, divided
02 -
21 g unflavored gelatin (3 envelopes)
→ Sugar Syrup
03 -
400 g granulated sugar
04 -
120 ml light corn syrup
05 -
0.25 teaspoon salt
06 -
1 teaspoon cotton candy flavoring
07 -
Gel food coloring, as desired
→ Coating
08 -
65 g powdered sugar
09 -
30 g cornstarch
# Instructions:
01 -
Line a 23×23 cm baking pan with parchment paper and lightly grease with nonstick spray or a thin layer of oil.
02 -
Combine 120 ml cold water and unflavored gelatin in the bowl of a stand mixer. Allow gelatin to bloom for 5–10 minutes until absorbed.
03 -
In a medium saucepan, mix granulated sugar, corn syrup, salt, and remaining 60 ml water. Cook over medium heat, stirring until sugar dissolves. Increase to medium-high and boil until mixture reaches 115°C on a candy thermometer.
04 -
Carefully pour hot sugar syrup into the bloomed gelatin while mixing on low speed. Gradually increase to high and whip for 10–12 minutes until thick, fluffy, and slightly cooled.
05 -
Add cotton candy flavoring and desired drops of gel food coloring. Mix until fully blended.
06 -
Pour mixture into prepared pan and smooth the surface with a greased spatula. Let stand at room temperature for 6–8 hours, or overnight, until fully set.
07 -
Combine powdered sugar and cornstarch in a small bowl. Dust a work surface with this mixture.
08 -
Invert marshmallow slab onto the coated surface, peel away parchment, and dust top with coating mixture. Cut into squares or desired shapes using a greased knife or cutters. Toss pieces in the remaining coating mixture to prevent sticking.
09 -
Store marshmallows in an airtight container at room temperature for up to one week.
# Notes:
01 -
For a tie-dye visual effect, swirl in two colors of food coloring just before transferring to the pan.
02 -
Use as a topping for beverages or as a garnish on cakes and cupcakes.
03 -
Cotton candy flavoring can be substituted with vanilla, strawberry, or any preferred extract.