Ingredients
Method
- Prepare Pan: Lightly grease a 9×13-inch pan and dust with powdered sugar. Set aside.
- Bloom Gelatin: In a stand mixer bowl, sprinkle 3 gelatin packets over 1/2 cup cold water. Let sit 10 minutes to bloom.
- Make Syrup: Combine sugar, corn syrup, salt, and remaining 1/2 cup water in a saucepan. Bring to a boil, heating to 240°F (115°C) without stirring. Remove from heat.
- Combine: With mixer on low, carefully pour hot syrup into bloomed gelatin. Mix 1 minute on low.
- Whip: Increase to high speed and whip 8–10 minutes until thick, glossy, and tripled in volume. Add vanilla and cotton candy flavoring in the last minute.
- Pour & Smooth: Quickly pour into prepared pan, smoothing the top with a greased or sugar-dusted spatula.
- Set: Let rest uncovered at room temperature for 4–12 hours, preferably overnight, until firm.
- Cut & Coat: Dust a knife with powdered sugar, cut into squares, and coat each marshmallow in sugar or sugar-cornstarch mix.
- Store: Keep in airtight container at room temperature up to 2 weeks.
Notes
For best results, use a candy thermometer to ensure syrup reaches 240°F. Do not skip gelatin blooming or setting time. Avoid making marshmallows on humid days for ideal texture. Vegan option: substitute gelatin with agar-agar powder (1 ½ tsp per packet).
