Ingredients
- 1 cup cold water
- 3 tablespoon (3 envelopes) unflavored gelatin
- 1 1/2 cup sugar
- 1/2 cup honey
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon oil
- 1 teaspoon ground cinnamon
Preparation
Baking Directions:
Place 1/2 cup cold water in the large bowl of an electric mixer.
Sprinkle gelatin over the surface of the water and set aside.
Place sugar, corn syrup, honey, and salt and the other 1/2 cup water in a heavy 1 1/2- or 2-quart saucepan over moderately low heat.
Stir until sugar is dissolved and mixture comes to a boil.
Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve.
Uncover, raise heat to high, insert a candy thermometer, and let syrup boil without stirring until temperature reaches 240 degrees F.
Do not overcook.
Remove from heat.
Beating constantly at medium speed, pour hot syrup slowly into gelatin mixture.
After all syrup has been added, increase speed to high and beat for 15 minutes until mixture is lukewarm, snowy white, and consistency of whipped marshmallow.
Add vanilla, cinnamon oil, and ground cinnamon a few minutes before the end of beating.
During beating, occasionally scrape bowl with a rubber spatula.
The marshmallow will thicken and become sticky.
If mixture crawls up on the beaters as it thickens, carefully wipe down with a rubber spatula.
For large marshmallows: Pour slightly warm and thick marshmallow mixture into a hotel pan lined with parchment paper that has been coated with a sprinkling of powdered sugar.
Smooth top of the marshmallow.
Let stand uncovered at room temperature for 8 hours or overnight.
Sift powdered sugar generously onto a large cutting board to cover a surface larger than your pan.
Invert the marshmallow over sugared surface.
Remove pan and peel off paper.
Strain powdered sugar generously over top of the marshmallow and cut with scissors into cubes, dusting with more sugar as needed.
For miniature marshmallows: Combine equal parts powdered sugar and cornstarch in a small bowl.
Line 4 half sheet pans with parchment paper and dust with powdered sugar mixture.
Scoop marshmallow mixture into a piping bag fitted with a 1/2-inch round piping tip.
Pipe marshmallow strips onto prepared sheet pans lengthwise, leaving about 1 inch between each strip.
Sprinkle tops with enough of remaining powdered sugar mixture to lightly cover.
Let strips set for 4 hours or up to overnight.
Cut strips into 1/2-inch pieces using a pizza wheel or scissors dusted with powdered sugar mixture.
Once cut, lightly dust all sides of each marshmallow with remaining powdered sugar mixture and store in an airtight container or plastic bag for up to a week.
