Easy Homemade Cinnamon Marshsmallows

These light and fluffy marshmallows have a subtle touch of cinnamon flavor, making them a festive choice for the holiday season! I created this recipe by experimenting with what was originally supposed to be a white chocolate peppermint marshmallow bark – which unfortunately did not quite turn out as I’d envisioned. With a failed attempt at my white chocolate bark (there were just too many contrasting flavors there), I discovered how delightful flavored marshmallows could be. Sometimes simpler is just better! After a bit of experimenting with the cinnamon flavor, I loved how these turned out! They are also deceivingly easy make!

INGREDIENTS

1/4 cup cinnamon imperials
1 teaspoon vegetable oil
3 envelopes unflavored gelatin
2 1/2 cups granulated sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 cup confectioner’s sugar (for dusting)
cooking spray

 

EQUIPMENT
medium saucepan
stand mixer
candy thermometer
heat safe measuring cup (for easy pouring)
9 x 13″ dish
sifter (for dusting confectioner’s sugar)
pizza wheel (for cutting the marshmallows)

 

INSTRUCTIONS

In a small bowl, whisk the gelatin with 2/3 cup cold water and set aside. Thoroughly spray a 9 x 13″ pan with cooking spray, making sure to coat the sides well. Using a sifter dust the pan with an even layer of confectioner’s sugar.

In a medium sized saucepan, melt down the cinnamon imperials with the vegetable oil and 1 tbsp water over medium heat. In a separate bowl, combine the sugar, corn syrup, salt and 1/2 cup water.

Once the cinnamon candy is completely melted to a thick solution, keep the saucepan on the heat, add the syrup mixture and stir well. Insert a candy thermometer, and keep a close watch until the sugar syrup hits 238°F – 240°F. Do not let the temperature go over, as it will burn! Remove from heat and transfer the hot syrup to a heat safe measuring cup for easy pouring later.

Transfer the softened gelatin to the bowl of the mixer and start to beat at low speed. Slowly pour the syrup mixture into the gelatin while continuing to beat slowly. Gradually increase the speed to high. Beat about 15-20 minutes or until the mixture is fluffy and the color is a very light pastel pink.

Using a spatula greased with cooking spray, transfer marshmallow to a 9 x 13″ pan. You may even have to spray your hands with cooking spray to pat down the marshmallow nicely. Dust the top with confectioner’s sugar. Let sit uncovered overnight or for at least 4 hours to let the marshmallow dry out a bit.

Using a greased knife and/or spatula, loosen the sides and bottom as much as possible. Flip the pan over onto a cutting board dusted with confectioner’s sugar, and the marshmallow should slide out upside down. Use a pizza cutter (or a very sharp knife) to make smooth, swift cuts into the marshmallow. Cut to the size desired – I went for 1-1.5″ squares. As soon as each cut is made, promptly move the pieces away from each other, so they don’t stick back together. I also recommend dusting the sides of each cube before packaging.

Once you have all the ingredients and equipment in order, these sugary little treats are surprisingly easy to whip up (pun intended)! Serve these at your holiday parties, or package them up in little bags or gift boxes to give to friends, neighbors and co-workers to show your appreciation during this time of year!

Enjoy!
xo -L