Cinnamon chocolate marshmallows
For most of my life, marshmallows and I have not been friends. I’d make my s’mores with only chocolate chips and graham crackers, I preferred whipped cream in my hot cocoa and candied-yam casserole was not welcome on my holiday plate.
I’m not sure if it’s the spongy texture or the plain flavor, but marshmallows just never appealed to me. I was even convinced that they were a chemically engineered food, with nary an ingredient found in the natural world.
But one day I had a homemade marshmallow. And everything changed.
I had always found commercially produced marshmallows insipid, but a homemade marshmallow has depth and character, with its sweetness more robust, its texture more springy and its flavor more nuanced. Heck, the two types of marshmallows are hardly the same confection.
Now if you go to a store that sells these artisan marshmallows, you can expect to pay a lot of money. We even have one place in New York City that sells each one for four dollars. That’s ridiculous! But with a strong stand mixer and a little time, you can make your own marshmallows for a fraction of the cost.
A marshmallow’s base flavor is vanilla, which is pleasant, but I wanted to jazz mine up a bit. I threw in cinnamon and chipotle for warmth and spice and then added a bit of chocolate for its bittersweet, creamy notes. After I made my fluff, it was tempting to add it to a peanut-butter sandwich, but I decided to wait and let the marshmallows set so I could eat them as they were meant to be.
My patience definitely rewarded me as the marshmallows were fluffy with a red-hot flavor, enjoyable both on their own and dropped into a steaming mug of hot chocolate.
And perhaps its better for both my teeth and my waistline that I’ve only recently been introduced to the delight of good marshmallows, because trust me, once you start eating these you won’t want to stop.
Cinnamon chocolate marshmallows
Ingredients
- 1 teaspoon canola oil or spray oil
- 3 .25-ounce envelopes of unflavored gelatin
- 4 ounces semi-sweet or bittersweet chocolate
- 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 3/4 cup corn syrup
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon chipotle powder
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
Special equipment:
- Candy thermometer
Instructions
- Line a 9x9 baking pan with foil, then grease the foil with the oil.
- In the bottom of a stand mixer, mix the gelatin with 1/2 cup of water. Let it sit for 10 minutes.
- Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.
- In a large pot, mix together the sugar, corn syrup, and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248° F.
- Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon, and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.
- Let it set for at least 4 hours. Remove marshmallow slab from the pan.
- Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.
Tasty Eats at Home–I'll definitely be saving some of the fluff next time!
Anon–It's more smoky than hot, but that said I know some people that find it terribly fiery–it just depends on how much heat you can take; I can take a lot. Its contribution is just a hint but you can omit it if you're afraid the kids won't like it.
Akila–Oh, thank you! I'm so glad the cheese enchiladas make y'all happy. And yes, this marshmallow was made for your spicy hot chocolate!
Melissa–Thanks for confirming that you can get chipotle powder at HEB (in bulk no less–man, do I miss that here in NYC).
eonyc–Aw, thank you! And you sound like me–I'll eat just about anything once I hear it has chipotle.
Seren Dippity–Oh, yes!
ncdodave–You know, I have to admit I've never had ghost pepper anything–I need to get on that! So glad you liked them!
VintageMixer–Enjoy and it is indeed the season!
Tessa–Thank you so much for noticing the omissions. I've since updated the recipe–salt goes in with the spices and I used 1 teaspoon of vanilla, though you could use more if you like.
Kelsey B.–They're surprisingly easy–just a bit of sticky mess.
Barbara–I updated the recipe–salt goes in with the spices and I used 1 teaspoon of vanilla. And raspberry marshmallows? Oh, my–now you're talking!
made them last night, oh so good! having one in my coffee at this very moment. mmmmmmmmm.
I've only made plain vanilla marshmallows, and I think it's time to branch out a bit. This is a great direction for branching!
Goolge Scotcheroos. Rice crispies, butterscotch chips, marshmallows, and CHOCOLATE!
They'd be great with this.
These marshmallows look wonderful. However, I have not seen an article on how to adjust temperatures for candy at high-altitude. (Colorado Springs, 6000')
Suggestions?