These homemade Cinnamon Marshmallows are soft and squishy with all the flavour of Cinnamon heart candy. An easy-to-make Valentine’s Day treat!
Makes: 30-40 Marshmallows | Total Time: 2 Hours, 30 mins
- Cooking Spray
- 2 x 7-g Unfavoured Gelatin Powder
- 1 tsp Vanilla Extract
- 2 tbsp Ground Cinnamon
- Red Food Colouring
- 3/4 Cup Granulated Sugar
- 1/3 Cup Corn Syrup
- 1/4 Cup Powdered Sugar
- 1 tbsp Cornstarch
Line a 9 x 13 baking dish with plastic wrap and spray with cooking spray, also spraying another similar sized sheet of plastic wrap as well as a spatula.
Into a stand mixer bowl, pour in 1/4 cup water, gelatin, vanilla, cinnamon and 10 drops food colouring. Let stand while moving on to the next step.
In a small saucepan, combine granulated sugar with corn syrup, and 1/4 cup water over high heat. Allow to come to a boil, without stirring, for one minute then remove from heat.
Turn your stand mixer on high using the whisk attachment, slowly pour hot mixture into the bowl, beating until thick and fluffy with stiff peaks – about 4-6 minutes.
Use oiled spatula to scrape mixture into the prepared baking dish and smoothing over.
Lay prepared plastic wrap, oil side down on marshmallow. Let stand for 2 hours or until firm.
Whisk powdered sugar with cornstarch in a bowl.
Remove top piece of plastic wrap and sift some of the powdered sugar mixture over the marshmallow.
Turn marshmallow out over a cutting board and discard bottom plastic wrap.
Dip cookie cutter (the one I used is from this Wilton set) into powdered sugar mixture and use to cut shapes from the marshmallow.
Roll cut marshmallows in remaining mixture to coat all sides.
You can chop up remaining bits and roll into the powdered sugar mixture (you may have to make more) to use as mini marshmallows with a big flavour!
Store in a covered container.