festive holiday recipe #18: chocolate dipped cinnamon marshmallows

choco dipped cinnamon marshmallows

How pretty are these guys? Homemade marshmallows are always so much more gorgeous than store bought…more rustically decadent, maybe?

Making marshmallows is shockingly easy, and once you make your first batch, you’ll never go back. You can flavor them with any number of extracts or spices, too! These cinnamon marshmallows are the perfect accompaniment to hot chocolate, and a cool thing to be able to share with friends and family, and any hot chocolate loving kiddos (and adults) in your life. I sprinkled mine with some crushed gingersnaps, too, but you can do whatever you’d like. Sprinkles are a fun addition, especially for kids. 

This does involve working with hot sugar lava, so just make sure you’re careful. You could make these on Christmas Eve morning, and have them ready by the evening.

chocolate dipped marshmallows

Cinnamon Marshmallows
recipe adapted from Joy the Baker

1 cup cold water, divided
two 1/4-ounce packages unflavored gelatin (Knox brand can be found at most grocery stores in the baking/jello aisle)
2 cups sugar
2/3 cup light corn syrup
1/4 tsp salt
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1 cup powdered sugar, for coating the pan and topping the marshmallows


  1. Spray an 8×8-inch baking pan with non-stick cooking spray and coat with  the powdered sugar.  Set aside.
  2. Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment.  Sprinkle the two gelatin packs over the cold water and let sit for about 10 minutes.
  3. In a medium saucepan over medium heat, bring sugar, dark corn syrup, salt and the remaining cold water to a boil.  Stir to dissolve the sugar.  Attach a candy thermometer to the side of the pan and bring mixture up to 240F.  There’s no need to stir the mixture, just let it get hot.
  4. When the sugar is heated to 240F, turn the mixer with the gelatin and water on low speed.  Carefully stream the hot sugar mixture into the bowl as the whisk moves.  Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl.  Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture.  Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes.  Add in the vanilla extract and spices and beat for another 2 minutes.
  5. Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking.  Top marshmallow with powdered sugar and let set and rest for at least 4 hours, or overnight.
  6. When  set, remove marshmallow from the pan and place on a large cutting board dusted with powdered sugar.  Use a sharp knife coated with non-stick cooking spray and powdered sugar to slice marshmallows.
  7. If you want to dip in chocolate: Melt 8 oz  of dark chocolate over a double boiler.  Dip one side of each marshmallow in dark chocolate.  Sprinkle liberally with gingersnap crumbs, sprinkles, etc, if you want and allow to cool until set.
  8. Wrap individually and store at room temperature.  Marshmallows are best eaten within 1 week. They won’t last that long.




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