Step1: Prepare the Pan

• Line a 9×9-inch baking pan with parchment paper.
• Lightly grease it with cooking spray or oil.

Step2: Bloom the Gelatin

• In a stand mixer bowl, sprinkle gelatin over ½ cup of cold water.
• Let it sit for 5-10 minutes to “bloom” (absorb the water).

Step3: Cook the Sugar Syrup

• In a saucepan, combine:
  2 cups granulated sugar
  ½ cup corn syrup
  ¼ cup water
  ¼ teaspoon salt
• Heat over medium-high, stirring until sugar dissolves.
• Increase heat and bring to a boil (240°F / 115°C on a candy thermometer).

Step4: Whip the Marshmallow Mixture

• Turn the mixer to low and slowly pour the hot sugar syrup into the gelatin.
• Increase speed to high and beat for 10–12 minutes until thick and glossy.
• Add cotton candy flavoring and food coloring, mixing until combined.

Step5: Transfer to Pan & Set

• Pour mixture into the prepared pan.
• Smooth the top with a greased spatula.
• Let the marshmallows set at room temperature for 6–8 hours (or overnight).

Step6: Cut & Coat the Marshmallows

• Mix powdered sugar + cornstarch in a bowl.
• Dust the work surface and turn out the marshmallow slab.
• Cut into squares using a greased knife or cookie cutter.
• Toss the marshmallows in the powdered sugar mixture to prevent sticking.

Pro Tip: Want a fun swirl effect? Mix two colors while whipping!