These homemade cotton candy marshmallows are one of my favorite easy party treats. Yes—“homemade marshmallows” and “easy” together! Made with just seven simple ingredients and about 30 minutes of hands-on prep, they’re colorful, nostalgic, and perfect for kids’ parties. They’re great in hot chocolate, stacked into s’mores, or served with ice cream.
Flavored Marshmallow Recipe
If you usually buy marshmallows, give homemade a try—you’ll be surprised how simple these cotton candy marshmallows are to make. They have a light, nostalgic flavor kids and adults both love. I often use them for Cotton Candy S’mores or as a colorful garnish on desserts.
You’ll need a few specialty items you may not have on hand: powdered gelatin (or gelatin sheets) for that classic bouncy texture, light corn syrup to keep the sugar from crystallizing and the marshmallows soft, and a cotton candy flavoring for the signature taste. If cotton candy flavoring isn’t available, a blend of vanilla with strawberry or raspberry extract works well too.
Cotton Candy Flavoring
Cotton candy is most commonly found as blue raspberry or pink vanilla. Both start from a sweet, caramelized sugar and vanilla base, then are finished with either raspberry or strawberry notes. Either variety works for these marshmallows. If you can’t find a dedicated cotton candy extract, mix vanilla with strawberry or raspberry extract to approximate the flavor.
Cotton Candy Marshmallows Recipe
Equipment
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Kitchen Scale (optional)
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Stand Mixer
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9×13 Baking Pan
Ingredients
- 2½ tablespoons powdered gelatin (about 3 packets)
- 1 cup cold water, divided
- 1½ cups granulated sugar
- ¾ cup light corn syrup
- ½ teaspoon kosher salt
- 2 teaspoons cotton candy flavoring
- Pink and blue food coloring
- ¾ cup powdered sugar
Instructions
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Bloom the gelatin: Whisk 2½ tablespoons powdered gelatin with ½ cup cold water in the bowl of a stand mixer. Let it sit for 8–10 minutes until the gelatin has absorbed the liquid and softened.
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Simmer the sugar: In a medium saucepan over medium heat, whisk together the remaining ½ cup cold water, 1½ cups granulated sugar, ¾ cup light corn syrup, and ½ teaspoon kosher salt. Simmer for 6–8 minutes, whisking constantly, until the syrup becomes clear. Remove from heat.
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Beat the marshmallows: Fit the mixer with a whisk attachment and set to low. Slowly pour the hot sugar syrup into the bloomed gelatin. After it’s incorporated, whisk on low for 1 minute, then increase to high and whip for about 10 minutes until the mixture is thick, glossy, and fluffy.
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Flavor and color: Add 2 teaspoons cotton candy flavoring and whisk another minute. Divide the marshmallow into two bowls and tint one batch pink and the other blue with food coloring.
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Set the marshmallows: Dust a 9×13-inch pan with ½ cup powdered sugar. Spoon alternating dollops of pink and blue marshmallow into the pan and gently smooth the top with a rubber spatula. Dust with the remaining ¼ cup powdered sugar. Cover and let set at room temperature for 8–12 hours.
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Cut and serve: Turn the set marshmallow slab onto a cutting board, brush off excess powdered sugar, and cut into 1-inch squares or use cookie cutters for shapes. Serve and enjoy.
Notes
*I used powdered gelatin packets. If using gelatin sheets, substitute about 4 sheets per tablespoon of powdered gelatin (adjust to package instructions).
**For the most authentic cotton candy flavor, concentrated extracts from flavor suppliers work best, but a mix of vanilla and strawberry or raspberry extract will also produce a pleasant cotton-candy-like taste.
***Gel or concentrated food coloring gives brighter colors; water-based coloring will work but may be softer in tone.
Tips:
- One packet of gelatin powder is roughly 1 teaspoon—this recipe uses about 2½ tablespoons (approximately 10 packets) total if using individual packets.
- After the marshmallows set, brush or dust off any excess powdered sugar so pieces don’t stick together in storage.
- Cut into 1-inch squares or use small cookie cutters for fun shapes.
- Change colors easily by swapping the food coloring to suit holidays or party themes.
Storage: Store marshmallows in an airtight container at room temperature for up to 1 month. For longer storage, freeze up to 3 months and thaw at room temperature before serving.
How to Make Cotton Candy Marshmallows Step-by-Step
Bloom the Gelatin: Whisk 2½ tablespoons powdered gelatin with ½ cup cold water in the bowl of a stand mixer and let sit 8–10 minutes.
Simmer the Sugar: In a medium saucepan, combine the remaining ½ cup cold water, 1½ cups granulated sugar, ¾ cup light corn syrup, and ½ teaspoon salt. Simmer 6–8 minutes, whisking constantly, until the syrup clears, then remove from heat.
Beat the Marshmallows: With the mixer on low and the whisk attachment in place, slowly pour the hot syrup into the bloomed gelatin. Mix 1 minute on low, then increase to high and whip about 10 minutes until thick and fluffy.
Flavor and Color: Stir in 2 teaspoons cotton candy flavoring and mix another minute. Divide into two bowls and tint one batch pink and the other blue.
Set the Marshmallows: Dust a 9×13-inch pan with ½ cup powdered sugar. Spoon alternating colors into the pan and smooth the surface. Dust with the remaining ¼ cup powdered sugar, cover, and let set 8–12 hours.
Cut the Marshmallows: Remove the set slab from the pan, brush away excess powdered sugar, and cut into 1-inch squares. Serve and enjoy!
How to Store and Freeze
Store leftover marshmallows in an airtight container at room temperature for up to one month. For longer storage freeze them for up to three months; thaw at room temperature before serving.
More Marshmallow Recipes to Try!
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Homemade Marshmallow Fluff
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Chocolate Rice Krispie Treats
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Marshmallow Fluff Fudge
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Chocolate Marshmallow Cookies
