Cocoa-Cinnamon Marshmallows

Cocoa-Cinnamon Marshmallows

This is my last Christmas where I can justify doing absolutely nothing for weeks on end. Apparently, you relinquish that privilege once you’re done with school, so I am taking full advantage of it right now. You know what I did yesterday? I made marshmallows. That’s all. The day before that? I sat on the couch and binged on a Will & Grace marathon. All. Damn. Day. I consider a day in which I don’t have to put on a bra to be a successful one.

Cocoa-Cinnamon Marshmallows

At least for this year, that is what the holidays mean to me. That and lots of edible gifts to pawn off on my friends. The remainder of the Peppermint Red Velvet Cupcakes and Ginger Cream Whoopie Pies were put in good hands. As were these Cocoa-Cinnamon Marshmallows. They make a great gift to give during the holidays. When people know that you went to the trouble to make them homemade marshmallows, they know that you really love and care about them. So if you’re still looking for a little gift to give away for the holiday season, these marshmallows are perfect. They are simply spiced with cocoa powder and cinnamon, a wonderful holiday flavor combination.

Cocoa-Cinnamon Marshmallows
 
Prep time
Cook time
Total time
 
Homemade marshmallows flavored with cocoa powder and cinnamon.
Author:
Yield: Makes 4 dozen marshmallows
Ingredients
  • ¾ cup powdered sugar
  • ½ cup cornstarch
  • 2 tablespoons + 2 teaspoons powdered gelatin
  • 1⅓ cups cold water
  • ¾ cup + 2 tablespoons light corn syrup
  • 3 tablespoons honey
  • 1¾ cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon kosher salt
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons ground cinnamon
Directions
  1. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Whisk together the powdered sugar and cornstarch in a small bowl and set aside.
  2. Combine the gelatin and 1 cup of water in the bowl of an electric mixer fitted with the whisk attachment and whisk just until combined. Combine the corn syrup, honey, granulated sugar, and remaining ⅓ cup of water in a medium saucepan over medium-high heat. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 245°F. Remove from the heat and let the syrup cool to 225°F. With the mixer on low speed, slowly add the syrup to the gelatin mixture, blending until fully incorporated. Increase the mixer speed to medium-high and beat for about 6 minutes, until the mixture begins to cool. Add the vanilla extract and salt and mix for another 15 minutes, until the mixture is thick, smooth, and glossy. Mix in the cocoa powder and cinnamon to combine.
  3. Pour the mixture into the prepared pan and smooth the top. Let stand at room temperature for 2 to 3 hours, until set.
  4. Sift half of the powdered sugar mixture onto a clean work surface. Invert the marshmallows onto the work surface and sift more of the powdered sugar mixture over the top of the marshmallows. Using a sharp knife, cut the marshmallows into 48 squares and toss the marshmallows in the remaining powdered sugar mixture. Store in an airtight container at room temperature for up to 1 week.

 

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