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Cinnamon Vanilla Bean Marshmallows floating in festive mugs of hot chocolate, sprinkled with cinnamon.

Cinnamon Vanilla Bean Marshmallows

alex
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Prep Time 30 minutes
Cook Time 4 minutes
Additional Time 8 hours
Total Time 8 hours 34 minutes
Course desserts
Cuisine American
Servings 48
Calories 52 kcal

Ingredients
  

  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 3 packets unflavored gelatin
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla bean paste

Instructions
 

Prepare the pan:

  • In a container with a tight-fitting lid, add powdered sugar, cornstarch and cinnamon. Gently stir to combine. Then, coat a 9" x 13" baking dish with a generous dusting of the sugar mixture. Be sure to cover the bottom 
  • and the sides entirely. Set the pan aside. Close the lid of your sugar mixture container and set it aside. You'll need it again.

Make gelatin mixture:

  • In the bowl of an electric mixer with the whisk attached, add a half cup of water. Sprinkle the gelatin over the water to bloom. Mix. Then, add in the salt, cinnamon and vanilla bean paste. Set the gelatin mixture aside while you make the sugar syrup.

Make sugar syrup:

  • In a medium saucepan, add the remaining water, sugar and corn syrup. Without stirring, cook over medium heat. When the sugar dissolves, increase the heat to medium-high and cook until a candy thermometer reads 240 degrees F. 

Combine gelatin mixture and sugar syrup:

  • As soon as the syrup reaches temperature, remove the saucepan from the heat. Then, add the sugar syrup to the gelatin mixture by slowly pouring the syrup down the side of the gelatin mixture bowl while mixing on the lowest speed setting.

Whip mixture:

  • Increase the speed to high and whip for 10 to 15 minutes or until the mixture gains volume and becomes glossy like a marshmallow.

Pour in the pan:

  • Spray an offset spatula and rubber spatula with cooking spray. Use the rubber spatula to scoop the marshmallow out of the mixing bowl into the prepared dish and then smooth the fluffy marshmallow mixture out with the offset spatula. Sift a thick layer of the reserved mixture on top.

Let sit overnight:

  • Leave the pan uncovered at room temperature for at least 6 hours to overnight. When you are ready to cut the giant marshmallow sheet into squares, turn it out onto a cutting board. With a pizza cutter, cut the marshmallow into 1 1/2" wide strips. Dip the side of each strip into the sugar mixture. Then, cut the strips into about 1" square. Make sure every marshmallow side is coated in the sugar mixture so they don't stick together.
    A pile of homemade cinnamon vanilla bean marshmallows, dusted with powdered sugar.

Store:

  • Store in an airtight container at room temperature until serving.
    Cinnamon vanilla bean marshmallows in a green bowl, with a festive Santa mug.

Nutrition

Calories: 52kcalCarbohydrates: 14gProtein: 0.1gFat: 0.04gSodium: 17mgFiber: 0.1g
Keyword cinnamon marshmallows, Cinnamon Vanilla Bean Marshmallows, homemade marshmallow recipe, how to make marshmallows
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