churro marshmallows;
Fluffy and light marshmallows with a deep buttery, cinnamon sugary flavor. Coated in powdered sugar and cinnamon, these marshmallows are poppable, but also great on s'mores or melted into rice krispie treats for a churro-y twist.
Servings: 20
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Equipment
- stand mixer OR hand mixer
- digital thermometer strongly recommended
Ingredients
- 2 Tbsp unflavored gelatin (3 envelopes, 21g)
- 1 tsp butter flavor (imitation butter, butter extract)
- 2 tsp vanilla
- 1 cup cold water (divided)
- 1 cup white sugar
- 1 cup brown sugar
- ½ cup light corn syrup
- ¼ tsp salt
- unflavored cooking spray (to grease the pan; can also use lard, butter, or mild flavored oils like canola oil)
- ⅛ cup cornstarch for dusting
- ⅛ cup powdered sugar for dusting
- 1 Tbsp cinnamon
Instructions
- Spray a 9"x13" pan lightly with unflavored oil to prevent sticking. You can also spray molds to make fun shapes! Silicone molds work best for easy removal.
- Add ½ cup cold water and add 1 tsp butter extract, and 2 tsp vanilla to a stand mixer or large bowl.
- Add 2 Tbsp (3 envelopes, approx 21g) gelatin into the bowl as you whisk lightly to incoporate it so it doesn't clump.
- In a heavy saucepan, add the remaining ½ cup cold water with 1 cup white sugar, 1 cup brown sugar, ½ cup corn syrup, and ¼ tsp salt. Cook over low heat, stirring gently until sugar dissolved.
- Increase heat to medium and boil without stirring until mixture reaches 240°F, about 12 minutes. As soon as it reaches the right temperature remove from the heat.
- Begin whisking the bloomed gelatin on slow speed. Pour the sugar mixture over the gelatin bloom stirring until dissolved evenly. Then add the remaining sugar mixture.
- Beat mixture on high speed until white, thick, and nearly tripled in volume. This should take approximately 6-8 minutes in a stand mixer, and roughly 10 minutes with a hand mixer.
- Working quickly, spread the mixture into the prepared baking pan (or pipe into molds if desired) and smooth with an oiled spatula.
- Allow to stand, uncovered for at least 4 hours up to one day.
- Mix together 1 Tbsp cinnamon with ⅛ cup each cornstarch and powdered sugar. Turn out the marshmallows and using a pastry brush, coat with the sugar mixture. Cut into desired sizes, I like to trim the edges, and then cut into 5 columns, Cut each column into squares, makes roughly 25. Brush each individual marshmallow with the sugar mixture on all sides to prevent sticking.
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