1

Before starting work, cover the mold with tin foil (flat chassis is used here) and spray some oil. Mix powdered sugar and corn starch in a small bowl, and then spread a thick layer of tin foil for later use.

2

In a large pot (you can use a western-style stew pot), add sugar, 3/4 cup of water and corn syrup. Stir while heating on medium heat until it is completely melted, then stop stirring and let the mixture boil. Insert the thermometer and continue to cook until the temperature reaches 260 degrees. This process takes some time, so it can be used in the next step, but please be careful with the syrup and don't let it exceed 260 degrees.

three

After the syrup is boiled, prepare to make gelatin. Prepare a small pot, pour 3/4 cup of water, add vanilla extract to melt, sprinkle gelatin powder on the surface and stir carefully, and wait for 5 minutes until gelatin is completely dissolved in the liquid. Heat with low fire and stir constantly until the mixture becomes a clear liquid. If you have prepared pigments or other seasonings, you can put them in now, for example, you can put a few drops of food pigments or a teaspoon of essence.

four

When the gelatin melts, put the protein into a clean bowl and stir it with an electric stirrer until it gets wet and bubbles. Protein at this time is very shiny, as smooth as whipped cream. When the eggbeater is lifted, the protein peak is still somewhat curved. But don't beat too much, or the marshmallows will be crisp. After the fight, you can put it aside and don't worry about the disappearance of the bubble.

five

When the temperature of the syrup reaches 260 degrees, pour the clear gelatine mixture into the syrup while stirring (the syrup is very hot, so be careful not to spill it and burn yourself). When the temperature of these mixtures drops to medium-high temperature, pour them into the beaten egg whites. You can transfer the mixture such as syrup to a container with a notch, such as a measuring cup ... for easy pouring.

six

Now this mixture can turn into cotton candy ... keep stirring ... until it is thick enough to maintain a certain shape (as shown in the picture) and become completely opaque. Depending on the power of the agitator, it takes about 5 to 10 minutes.

seven

Carefully pour the cotton candy into the prepared dish, scrape it flat with a rubber scraper, and let the finished cotton cool at room temperature for several hours or overnight. Let it completely solidify.

eight

After it is completely solidified, the mixture of powdered sugar and corn flour is sprinkled on the surface of cotton candy, then the candy is upside down on the chopping board, the tin foil is peeled off, and more powdered sugar is sprinkled on the surface. ...

nine

Oil the knife, cut the marshmallow into pieces, or press out all kinds of interesting graphics with various small molds. Pay attention to oiling before cutting to prevent sticking the knife. Don't forget to sprinkle powdered sugar on the side ~

10

Haha, now you can eat your cotton candy! It is best to cook and eat now. If your environment is dry, you can seal them in a jar and keep them at room temperature for more than a week. If they stick together, you can sprinkle some powdered sugar on the adherend.