In the bottom of a stand mixer, mix the gelatin with 1/2 cup of water. Let it sit for 10 minutes.
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.
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