Home » Cinnamon-Vanilla Marshmallows

Cinnamon-Vanilla Marshmallows

IMG_0988 Here's a fun almost summer marshmallow that is snappy, deliciously fluffy and can sit outside at all of those picnics you'll being going to this summer!! This is just a slight version of our original (non-vegan) vanilla marshmallow recipe posted earlier. We like this one, give it a try.....it is reliable and who doesn't love reliability?  

Cinnamon-Vanilla Marshmallows



2 gelatin envelopes 1/4 cup + 2  tablespoons water 1  teaspoons vanilla extract 1/2 teaspoon cinnamon extract   1 1/2 cups granulated sugar 1/4 + 2 tablespoons water 1/2 cup + 2 tablespoons corn syrup 1/4 teaspoon salt   rice flour powdered sugar   IMG_0991  


Line a 8" x 8" pan with parchment paper. Spray with cooking spray. Use a mixer with the whisk attachment. In the mixer bowl combine the 1/4 cup + 2 Tbs water with the vanilla and cinnamon extract. Sprinkle the gelatin over the liquid to bloom (soften). Add the sugar, salt, corn syrup, and remaining 1/4 cup + 2 Tbs to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F). With the mixer at medium speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. Be careful as the hot syrup is very liquid and hot at this point and some may splash out of the bowl - use a splash guard if you have one. I don't so I throw a kitchen towel over my mixture and .... it works! When all of the syrup is added, bring the mixer up to full speed. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour marshmallow, leaving about a 1/2 cup in the bowl, into the parchment-lined pan and smooth with an oiled offset spatula if necessary. Add a small amount of red food coloring to the marshmallow left in bowl, stir well and then swirl into your marshmallow in your prepared pan. Allow the mixture to sit, uncovered at room temp for 10 to 12 hours. Mix equal parts rice flour and powdered sugar and sift generously over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more sugar/rice flour mixture. Slice with a pizza cutter into desired shapes. Dip all edges in your sugar/rice flour mixture and shake off excess powder. IMG_0985 IMG_0986 IMG_0987-1        

Leave a Reply

Your email address will not be published. Required fields are marked *