homemade marshmallows

Gooey and sweet, marshmallows — both mini and full-sized — are an easy treat to make at home.Once you have my base recipe down, the possibilities are endless. For example, add peppermint oil for a holiday spin or cocoa for chocolate lovers. Or just pop a couple in a cup of homemade hot chocolate.Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 11 of Good Eats.

Homemade Marshmallows 2.0

cornstarch

confectioners' sugar

gelatin ((3 packets))

water, divided, plus a little extra if needed

sugar

corn syrup

salt

vanilla extract

Sift together the cornstarch and confectioners’ sugar into a medium bowl.

Lay out a clean kitchen towel on the counter. Place a 9-by-13-inch metal baking pan on the towel, then spray generously with nonstick oil spray. Thoroughly dust with one-third of the cornstarch-sugar mixture over the bottom and sides of the pan, then shake and tap the pan to make sure the mixture coats then pan evenly. Return any remaining mixture to the bowl for later use. Stash the baking pan within arm’s reach.

In the bowl of a stand mixer fitted with the whisk attachment, pour in 1/2 cup of the water, then sprinkle the gelatin into an even layer over the surface. Let sit for 5 minutes to bloom; if, after 5 minutes, you still see dry gelatin, drizzle on just enough extra water to barely cover. Let that sit for another minute or two to hydrate.

Meanwhile, combine the remaining 1/2 cup water, the granulated sugar, corn syrup, and the salt in a 2-quart saucepan. Place over medium-high heat, cover, and allow to cook until the mixture begins to simmer around the edges of the pot, about 3 minutes. Uncover and continue to cook, without stirring, until the mixture reaches 240°F on a digital instant-read thermometer, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wipe down and dissolve the crystals. When the mixture reaches the target temp, immediately remove from the heat.

Turn the mixer to low speed and, while it is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Do not pour it directly on the whisk. Once you have added all of the syrup, gradually increase the speed to high. Continue to whip until the mixture becomes very thick and the bowl feels just lukewarm to the touch, 13 to 14 minutes in my kitchen. Add the vanilla, then continue to whisk for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.

Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. The marshmallow will set up quickly, so don’t dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 3 hours, but overnight would be better.

Use a small offset spatula to loosen the marshmallow from the sides of the pan. Turn the marshmallows out onto a cutting board, dust with a little more of the sugar-cornstarch mixture, and, using a pizza cutter or sharp knife rubbed with oil, cut into 24 squares. (You can also cut them into 1/2-inch squares if you’d like mini marshmallows for hot cocoa.) Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.

Creamy, lofty, light-as-air homemade marshmallows. You'll never want another one from the store after trying these! And you can customize them to create unique flavors like chocolate, orange, coffee, etc...

Homemade Marshmallows

.75 oz unflavored gelatin (3 envelopes of Knox gelatin)

water

Confectioners' sugar

Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.

Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan, whisking only until the sugar is dissolved. Bring the mixture to a rapid boil.  As soon as it is boiling, set the timer and allow to boil hard for 1 minute without stirring.

Carefully pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, starting on low and moving up to high speed. Add the salt and beat for between 10 and 12 minutes, or until fluffy and mostly cooled to almost room temperature. After it reaches that stage, add in the extract and beat to incorporate.

Grease your hands and a rubber or silicone scraper with neutral oil and transfer marshmallow into the prepared pan. Use your greased hands to press the marshmallow into the pan evenly.  Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.

Sprinkle a cutting surface very generously with confectioner's sugar. Remove marshmallow from pan and lay on top of the sugar.  Dust the top generously with sugar as well.  Use a large, sharp knife to cut into squares. Separate pieces and toss to coat all surfaces with the sugar.

Store in an airtight container.

These easy homemade marshmallows will blow you away. Soft as clouds and perfectly sweet.

vegetable oil (for brushing pan)

oz gelatin (2 envelopes powdered unflavored)

sugar (300 grams)

light corn syrup

tsp salt

tsp vanilla extract (10 milliliters)

Using vegetable oil, brush the bottom of a 9-inch baking pan. I recommend a square pan. After, dust your pan using confectioner&#039;s sugar.In the bowl of a standing mixer add 1/2 cup of water and 2 gelatin packages. Mix and set aside.

In a large saucepan, combine the corn syrup, salt, 1/2 cup water and granulated sugar.  Place over medium heat. Bring to a boil. Stir the sugar until it has dissolved. Place the candy thermometer into the syrupy liquid -- without stirring -- until it is at 240°F.

While the mixer runs on low speed pour the hot sugar mixture into the bloomed gelatin. Gradually increase mixer speed to high. Beat until the marshmallow has a very thick consistency. You will know it&#039;s ready when it forms a thick ribbon once the whisk has been removed. Mix in the vanilla once the desired consistency is reached.

Transfer the marshmallow to the pan. WARNING: It will be sticky. You can use a spatula or wet your fingers to spread the marshmallow evenly and smooth the top. Allow it to sit, uncovered at room temperature for at least 4 hours.

Dust the cutting board using confectioner&#039;s sugar. Use a spatula to gently pull the marshmallow from the pan&#039;s sides and bottom. Place the marshmallow on the cutting board and dust the top with confectioner&#039;s sugar. Cut the marshmallow into the desired number of pieces dusting the knife between each cut. Dust the cut sides of marshmallows with confectioner&#039;s sugar s they don&#039;t stick together.

Recipe adapted from and with thanks to Smitten Kitchen via Gourmet, December 1998

Perfect Homemade Marshmallows {made without corn syrup}

gelatin

water (divided)

brown rice syrup corn

vanilla bean (scraped

Grease the bottom and sides of a square-edge 9x13 rectangular pan with butter or flavorless cooking oil. Generously dust the sides and bottom of the pan with powdered sugar. Set aside. Pour half a cup of cold water into the bowl of a standing mixer. Sprinkle the gelatin over the water and let stand to soften.

In a heavy saucepan, combine the sugar, syrup, 1/2 cup cold water, and the salt. Cook over low heat, stirring occasionally with a wooden spoon until the sugar is dissolved. Increase the heat to medium and boil the mixture until a candy thermometer registers 240 degrees, about 12 minutes. Remove from the heat and pour the sugar mixture over the gelatin, stirring until the gelatin has dissolved.

Beat this mixture on high speed until thick, white and almost tripled in volume, at least 6 minutes. Grease a second mixing bowl and then transfer the sticky white mixture to the greased bowl. Clean the beaters and used bowl well and then whip two egg whites until they hold stiff peaks. Add the vanilla and then transfer the fluffy sugar mixture into the beaten egg whites.

Beat the egg whites into the sugar mixture, just until combined. Scoop this mixture into the greased and powdered baking pan and spread it out to fill the pan. Sift 1/4 cup powdered sugar evenly over the top of the marshmallows. Chill at least 3 hours or up to 24 hours.

The brown rice syrup version will be ready to cut between 3-4 hours. The all sugar version requires at least 12 hours in the refrigerator - I typically leave them to chill overnight.

Run a knife around the edges of the pan and then invert the pan over a large cutting board. Lift up one corner of the pan and use your fingers to release the marshmallow from the pan and place it on the cutting board. Dust the top again with powdered sugar if it is very sticky. With a pizza cutter, or a large knife, trim the edges of the marshmallows and then cut the marshmallows into approximately 1&quot; cubes.

Sift the remaining powdered sugar into the now-empty baking pan. Roll the marshmallows through it, on all six sides, before placing them in an airtight container. They will keep well at cool room temperature for at least 1 week.

An easy way to make homemade vegan marshmallows from aquafaba.&nbsp;

Vegan Marshmallows

aquafaba ((the liquid

cream of tartar

vanilla

agar agar powder ((not flakes))

sugar (for dusting)

Dust the bottom of an 8"x 8" pan with powdered sugar and set aside.

Get your mold ready

Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.

Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks.  (You need to whip the aquafaba for a total of at least 9 minutes.)

Make your fluffy aquafaba

In a small saucepan, combine water and agar agar and bring to a boil.

Boil the water and agar agar for 3 minutes stirring frequently.

Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar.)

Make your agar agar syrup

Turn off the heat and add the hot sugar mixture into the beaten aquafaba.&nbsp;&nbsp;

Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds.&nbsp; This will turn the fluffy white mixture a little shiny.

Quickly pour it into the pan that has been dusted with powdered sugar.

Mix everything together

Dust the top of the marshmallows with powdered sugar and let sit and cool for at least an hour.

Cut into 1" squares and dust all sides with powdered sugar.

Turn your oven to 150°F (66°C).  Once it reaches that temperature, turn it off and set your cubed marshmallows in the warm oven for about an hour to dry out a little.

Cooling and drying your marshmallows

https://content.jwplatform.com/videos/ILwIolya.mp4

How to make homemade vegan marshmallows from aquafaba.

Use this Homemade Marshmallows recipe to make soft, fluffy marshmallows without corn syrup a nd for many of my baking recipes!

Homemade Marshmallows (Corn Syrup Free)

gelatin ((2 envelopes Knox))

(8floz/225 milliliters) cold water, divided

(16 ounces 450 grams) granulated sugar

(11/3 ounces 28 grams) powdered sugar

Dust a 9-inch square baking pan liberally with icing sugar.

In a small bowl, mix together the gelatin in 1/2 cup cold water. Set aside for 10 minutes to set.

Place the remaining 1/2 cup of water and sugar in a pot and stir to dissolve over medium heat.

Add the gelatin and bring to a rolling boil, without stirring until it reaches 240°F.

Carefully remove from the heat and pour into a bowl of an electric mixer.

Stir in the salt and vanilla extract.

Beat with the whisk attachment of the electric mixer on low for 2 minutes then increase to high until soft and doubled in volume, about 10-15 minutes.

Pour into the prepared pan and smooth with a spatula. It helps if you grease the spatula with flavorless oil as the marshmallow is really sticky.

Cool in the pan uncovered, until firm, minimum 3 hours. Lightly dust the top with sifted powdered sugar.

Use a small round cookie cutter to cut out snowmen heads. Dust with powdered sugar and pipe on eyes, mouths and noses with melted chocolate and melted orange melts. Enjoy as is or in hot chocolate!

SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
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LIKE & SHARE this recipe if you're a marshmallow fan!

Hi Bold Bakers! Have you ever wanted to make Homemade Marshmallows but didn’t know where to start? This week I’ll show you how to make them easily and without corn syrup! You can use your marshmallows in a variety of my recipes or just enjoy them on your own. So let’s get baking!

Watch my Marshmallow Recipe Playlist: http://bit.ly/GemsMarshmallowDesserts

Watch more Bold Baking Basics here: 
* How to Make Powdered Sugar: http://bit.ly/PowderedSugarVid
* How to Make Rolled Fondant: http://bit.ly/RolledFondant
* How to Make Marshmallow Fondant: http://bit.ly/GemsFondantCake

GET THE RECIPE ON MY WEBSITE: http://bit.ly/MarshmallowsRecipe

How to Make Homemade Marshmallows (Corn Syrup Free) - Gemma's Bold Baking Basics Ep 25

Homemade marshmallows are a delicious treat! I use honey or maple syrup instead of corn syrup and high-quality, grass-fed gelatin for a paleo friendly marshmallow recipe. Watch the video above to see how easy it is to make homemade marshmallows!

How to Make Homemade Marshmallows

tbsp gelatin

honey (or maple syrup)

vanilla bean (scraped (or 1 tsp vanilla extract))

organic powdered sugar

arrowroot powder

Pour 1/2 cup of water into the bowl of a stand mixer (remove the beaters for now) and sprinkle the gelatin on top. Allow the gelatin to bloom for at least 10 minutes.

While the gelatin is blooming, add the remaining 1/2 cup water, honey and salt to a small pot with a candy thermometer. Heat on medium-high and stir the mixture for the first minute only, keeping a close eye that it doesn't boil over (*stirring later in the process may contribute to the sugar mixture boiling over). Cook until the mixture reaches 240 degrees fahrenheit (the "soft ball" stage). This should take approximately 12-15 minutes.

Turn the stand mixer on low to break up the gelatin and slowly and carefully pour the sugar mixture on top. Gradually increase the speed to high and beat until the mixture has tripled in size, resembles marshmallow fluff and is cool to the touch. This should take approximately 8-10 minutes. In the last minute, add the vanilla bean or vanilla extract.

While the marshmallow is beating, line a 9x9 pan with parchment paper. Stir the powdered sugar and arrowroot powder together in a separate bowl and sprinkle onto the parchment paper.

Pour the marshmallow onto the pan and quickly flatten the top with an offset spatula. Sprinkle some powdered sugar mix on top and allow to set a minimum of 6 hours or overnight.

Remove the parchment paper from the marshmallow, then invert the marshmallow onto a cutting board, dusted with more powdered sugar mix.

Using a sharp knife, cut the marshmallow into squares. Add more powdered sugar mix as necessary to prevent sticking.

Eat the marshmallows immediately or place in a storage container for 1-2 days.

Boozy marshmallows that are a great treat in coffee, hot chocolate or other warm drink. Cherry and almond.

Cherry Amaretto Boozy Homemade Marshmallows

gelatin (1/4 oz per envelope)

Food coloring

+ 2 Tablespoons corn syrup

Tablespoons cherry liqueur

Tablespoons Amaretto Liqueur

https://mediavine-res.cloudinary.com/video/upload/napv5ezfn0wqlhjlvn4t.mp4

Boozy marshmallows that are a great treat in coffee, hot chocolate or other warm drink. Cherry and almond. 

Cherry Amaretto Boozy Marshmallows

Learn how easy it is to make honey-sweetened Marshmallows Without Corn Syrup.

Healthy Marshmallows

tbsp unflavored gelatin ((the equivalent of 3 small packets))

honey

sea salt

tsp pure vanilla extract

Pour 1/2 cup of water in the bowl of a stand mixer fitted with a whisk attachment, and sprinkle the gelatin over it. Let sit for five minutes.

Place 2/3 cup of water in a deep saucepan. Add the honey and salt, and cook without stirring until the temp reaches 230 degrees.

Turn the mixer to the lowest setting and slowly pour the hot liquid mixture in. Add the vanilla and continue to mix on low for a few minutes.

Slowly increase your mixer speed incrementally, and mix for a total of 10-15 minutes.

While the mixer is running, butter a 9x13 baking dish.

The marshmallows are done when you lift up the mixer arm to elevate the whisk into the air and the mixture holds for 5 seconds.

Pour the thickened mixture in, and push it down with your hands. Leave it uncovered for 12 hours.

After at least 12 hours, remove the solid marshmallow rectangle and cut through it using kitchen shears to create individual marshmallows.

homemade marshmallows are easy to make and totally worth it.

Tbsp gelatin powder

C sugar

Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.

Add the swollen gelatin and dissolve.

Raise the temperature and bring to a boil - once it comes to a boil don&#x27;t stir anymore..

Boil steadily, but not vigorously, until the mixture hits 230-234 (thread stage) - remember to adjust for your altitude. It should take 7-15 mins.

Remove from the heat and pour into a bowl, or mixer and add the vanilla and beat the mixture until very thick and white.

Spray a 9x13 pan with bakers joy or line with parchment paper (Even when I line with parchment paper I tend to use non stick spray to help) and pour the mixture into the pan

let set completely - about 2 hours

Cut into squares and dust with a mixture of cornstarch and icing sugar.

https://www.youtube.com/watch?v=7-WD5p_uwCo

An Easter staple these homemade marshmallow peeps are even better than the original, soft, fluffy and fresh http://ashleemarie.com/homemade-peeps-marshmallow-recipe-video-tutorial
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Now I get a lot of "yuck" or "why" when it comes to homemade peeps. But I have to say I LOVE sugar covered homemade marshmallows and I love making fun stuff like that at home, why? because I CAN!

ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can be a chef with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it

MORE COPYCAT RECIPES
Homemade egg nog https://youtu.be/LBAM9PR1DIQ
Homemade choco taco https://youtu.be/hN6j0d6cVxQ
Homemade Andes Mints https://youtu.be/Jic2OgEjz0g
Deep Fried sweets - fair food https://youtu.be/7-WD5p_uwCo
Homemade Cronuts https://youtu.be/NuE9HEGym7Y

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unflavored Gelatin - http://amzn.to/1TVW5PJ
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ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator.  I've been blogging for 9 years and what I love more than cooking and baking is teaching.  I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

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ashlee@ashleemarie.com

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How to make homemade peeps

Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating - an easy recipe with tips and tricks and video tutorial

Chocolate Covered Caramel Marshmallow recipe

C butter

light brown sugar

C light corn syrup

oz sweetened condensed milk

oz Chocolate

shortening

in a saucepan dissolve the brown sugar, salt and butter over medium heat

add the corn syrup and mix

pour in the sweetened condensed milk and stir

bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) - this makes super soft caramels - you can cook to 245 if you want stiffer caramels

take off the heat and let cool slightly (like a min or two) and stir in the vanilla

pour into a 9x13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)

let start to cool

Caramel

stir the gelatin and cold water together and let it bloom for about 10 mins

in a saucepan over low heat dissolve the sugar in the second water measurement

add the gelatin and stir until dissolved

bring the mixture to a low boil and boil steadily (but not vigorously) for about 8-10 mins without stirring - if you&#x27;re using a candy thermometer I look for it to hit the thread stage - 230 degrees (or adjust to your altitude, I hit 210)

remove from heat, pour into your mixer and start to beat.

When it starts to turns white add the vanilla - beat until it is very thick and white - I listen for the sound of the mixer to change then I stop.

When you stop the beaters the thick white ribbons of the mixture should fall back into the mixture and smooth back out - you don&#x27;t want to over beat or the marshmallows will be too dense.

pour over the caramels and let set

Once the marshmallows are set chill in the fridge for 30 mins to help the caramel harden a little to make cutting easier.

pull out of the pan and with the caramels still on the bottom cut into small squares

melt the chocolate and stir in the shortening

dip each caramel marshmallow square into the chocolate - shake off and place on parchment paper to let set.

Marshmallows

https://www.youtube.com/watch?v=aUUB7Afkufc

It's easy to make homemade caramels and homemade marshmallows - and with my tips and tricks it's easy to put them together into one amazing dessert!
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There isn't much I like better than good treat. It took me a few attempts over the years to get these just right and now I'm in love. I make a batch of these caramel marshmallows at least once a month.  They are super simple and the only thing that takes very long is dipping them all in chocolate and waiting for them to set! A little time and totally worth it!

Want more delicious copycat recipes? Check out my "Copycat Recipes" playlist here https://www.youtube.com/playlist?list=PLrIzGV25YD_-F7xvYCGTjZkSbV3o1ilXH

CHOCOLATE COVERED CARAMEL MARSHMALLOW RECIPE
Homemade Caramel
1/2 C butter
1/2 lbs packed light brown sugar
1/8 tsp salt
1/2 C light corn syrup
5 oz sweetened condensed milk
1/2 tsp vanilla
in a saucepan dissolve the brown sugar, salt and butter over medium heat
add the corn syrup and mix
pour in the sweetened condensed milk and stir
bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 if you want stiffer caramels
pour into a 9×13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)
let start to cool

Homemade Marshmallow
3 Tbsp unflavored gelatin powder
1/3 C cold water
3 C granulated sugar
1 1/2 C water
1 1/2 tsp vanilla
stir the gelatin and cold water together and let it bloom for about 10 mins
in a saucepan over low heat dissolve the sugar in the second water measurement
add the gelatin and stir until dissolved
bring the mixture to a low boil and boil steadily (but not vigorously) for about 8-10 mins without stirring – if you're using a candy thermometer I look for it to hit the thread stage – 230 degrees (or adjust to your altitude, I hit 210)
remove from heat, pour into your mixer and start to beat.
When it starts to turns white add the vanilla – beat until it is very thick and white – I listen for the sound of the mixer to change then I stop.
When you stop the beaters the thick white ribbons of the mixture should fall back into the mixture and smooth back out – you don't want to over beat or the marshmallows will be too dense.
pour over the caramels and let set
Once the marshmallows are set chill in the fridge for 30 mins to help the caramel harden a little to make cutting easier.
pull out of the pan and with the caramels still on the bottom cut into small squares

Chocolate Shell
12 oz Chocolate
1-2 Tbsp shortening
melt the chocolate and stir in the shortening
dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.

MORE COPYCAT RECIPE VIDEOS
Homemade Butterbeer - cold, frozen, hot https://youtu.be/EmFV5Il-uuk
Homemade Disney Monte Cristo https://youtu.be/O1LUoSpcnhQ
Homemade Deep Fried Fair Foods - LIVE https://youtu.be/zegfEvmZJgI
Homemade Eggnog https://youtu.be/LBAM9PR1DIQ
Homemade Peeps https://youtu.be/7-WD5p_uwCo
Homemade Choco Taco https://youtu.be/4rhdotRn-8k
Homemade Hostess Sno Ball - small and giant https://youtu.be/66lSFatnk_c
Homemade Andes Mints https://youtu.be/Jic2OgEjz0g
Homemade Marshmallow Fluff https://youtu.be/gRimWDiesNw

ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can cook with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com

YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: ashleemarie.com
Facebook: facebook.com/ashleemariecakes
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Twitter: twitter.com/ashleemariecake 

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How to make Scotchmallows - Chocolate covered caramel marshmallows

These cotton candy marshmallows are soft, fluffy, and bursting with the sweet, nostalgic flavor of cotton candy. They’re perfect for parties, gifts, or a whimsical addition to hot chocolate or desserts.

Cotton Candy Marshmallows

(180 ml) cold water, divided

(400 g) granulated sugar

(120 ml) light corn syrup

cotton candy flavoring (available online

Gel food coloring (pink, blue,

(65 g) powdered sugar

(30 g) cornstarch

Prepare the pan

Bloom the gelatin

Cook the sugar syrup

Heat over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Cook until the mixture reaches 240°F (115°C) on a candy thermometer.

Whip the marshmallow mixture

Add the cotton candy flavoring and a few drops of food coloring. Mix until evenly combined.

Transfer to the pan

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