Cinnamon Spiced Marshmallows
(1)
"Because it’s that time of the year. Whilst this picture is from last year, I have already made my first batch of spiced marshmallows (this time dipped in dark chocolate!) of the season. However, since they’ve already gone, I now need to make more for our own festive sweets table. Along with biscuits, chocolate and rum balls, cupcakes..."
-- @mademoisellepoirot
A Note from Feedfeed

Marshmallows are great for adding flavors to. Customize a batch as a DIY gift!

Details

Prep time 20mins
Cook time 15mins
Serves or Makes: 25 chunky marshmallows

Recipe

  • Vegetable oil, for spraying
  • 5 teaspoons powdered gelatin
  • 1 2/ 3 cups water, divided
  • 2 1/ 2 cups castor sugar
  • 1/ 4 cup golden syrup
  • 1/ 3 cup powdered sugar
  • 1/ 2 teaspoon ground cinnamon
  • 1/ 2 teaspoon ground ginger
  • 1/ 4 teaspoon ground nutmeg

Method

  • Step 1

    Grease an 8-inch square pan, line with parchment paper, and grease the paper. Set aside.

  • Step 2

    Put about 1/2 cup water into the bowl of a stand mixer. Sprinkle the gelatin on top. Mix on low.

  • Step 3

    Add the sugar, syrup and remaining water into a saucepan. Heat until sugar is melted. Carefully increase the heat to bring the mixture to a boil, at 239ºF. Be careful, as it may splatter.

  • Step 4

    Once the mix is close to reaching the required temperature start mixing the gelatin and water. It will turn quite thick and the whisking will help to break it up.

  • Step 5

    Take the pan off the heat and – with the mixer still whisking on a low speed – slowly pour the sugar mix along the side of the bowl into the gelatin.

  • Step 6

    Once you’ve added all the sugar mix, turn up the speed and whisk until you see the mixture increasing in volume and turning white. Whisk for an additional 10 minutes until the mixture is really thick and has cooled down.

  • Step 7

    Now add the ground spices and mix for another 2 minutes. Pour and scrape the mix into the prepared baking tin and smooth down.

  • Step 8

    Leave to cool and set over night. The next day, take the whole block out of the tin and cut into 25 chunks (clean the knife after each cut and coat in vegetable oil to prevent it sticking too much). Roll each in powdered sugar before serving.