Cinnamon Toast Marshmallows
Prep time: 35 min | Ready in: 6 hours, 35 min
3 packages unflavored gelatin (vegetarian substitutions)
2 cups granulated sugar
1 teaspoon vanilla
1 tablespoon and 1 teaspoon of cinnamon
1/3 cup granulated sugar
A candy thermometer
9×13-inch cake or jelly roll pan
Line the inside of the pan with tin foil, then coat well with cooking spray.
In a large mixing bowl, combine a 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
In a medium saucepan on medium heat, combine the sugar and 1/2 of a cup of water, then stir until sugar has dissolved–about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes–imagine the consistency of pourable taffy.
Once the batter is thick, add vanilla and beat for another 30 seconds until completely mixed.
Pour the marshmallow batter into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
In a small bowl, mix together cinnamon and sugar.
Sprinkle half of the cinnamon and sugar mixture on a surface about the size of the marshmallow slab. Flip the cake pan over so that marshmallow lands on the sprinkled surface. Sprinkle a little more cinnamon and sugar on top of the marshmallow slab, and spread around so it’s completely coated.
Cut marshmallows in whatever shapes you’d like.
Coat all sides of marshmallows with cinnamon and sugar by pressing them into the mixture—either in the bowl or on the surface.