There’s nothing like homemade marshmallows. They’re softer, fluffier, and have a rich vanilla-cinnamon flavor that store-bought versions can’t compete with. These cinnamon sugar marshmallows add a cozy, spiced twist to classic marshmallows, making them perfect for hot chocolate, coffee, or even s’mores.
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Why You’ll Love This Recipe
- No Corn Syrup Needed – Uses simple ingredients like cane sugar and gelatin.
- Fluffy & Light – The homemade texture is far superior to store-bought.
- Perfect for Gifting – Great for holiday treats and homemade gifts.
- Pairs Well with Hot Drinks – Ideal for hot chocolate, chai lattes, or coffee.
Equipment You’ll Need
- Stand mixer with whisk attachment
- Candy thermometer
- 9x13-inch baking pan
- Spatula
- Sharp knife or kitchen scissors
Key Ingredients
- Gelatin Powder – Provides structure and elasticity.
- Cane Sugar – Sweetens and stabilizes the marshmallows.
- Vanilla Extract – Enhances the flavor.
- Cinnamon & Sugar – Creates the perfect spiced coating.
- Sea Salt – Balances the sweetness.
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Step-by-Step Instructions
Bloom the Gelatin
Sprinkle gelatin over 1 cup of cold water in a stand mixer bowl. Let sit for 10 minutes.
Make the Syrup
Combine 1 cup of water, cane sugar, and sea salt in a saucepan over medium heat. Stir until sugar dissolves. Increase heat to medium-high and bring to a boil. Cook until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
Whip the Marshmallow Base
Turn the mixer on low and slowly pour the hot syrup into the bloomed gelatin. Increase speed to high and whip for 10-12 minutes until thick and fluffy. Add vanilla extract and mix for another 30 seconds.
Prepare the Cinnamon Sugar Coating
In a small bowl, mix powdered sugar, cinnamon, and cane sugar.
Set the Marshmallows
Grease a 9x13-inch pan and dust lightly with some cinnamon sugar. Pour the marshmallow mixture into the pan, smooth the top, and sprinkle more cinnamon sugar on top. Let set at room temperature for 6-8 hours.
Cut & Coat
Once set, cut into squares with a greased knife or kitchen scissors. Toss each piece in the remaining cinnamon sugar mixture.
Store
Keep in an airtight container at room temperature for up to one week.
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Recipe Tips & Variations
- Chocolate-Dipped Version: Dip marshmallow squares in melted chocolate for extra indulgence.
- Churro Style: Use a bit more cinnamon in the coating for a stronger churro-like flavor.
- Gift Idea: Package these marshmallows in cute bags and pair them with homemade hot chocolate mix.
FAQ
A stand mixer is best for achieving the fluffy texture, but a hand mixer can work with patience.
Keep them in an airtight container at room temperature for up to a week. Avoid the fridge, as moisture can make them sticky.
Yes! These will toast beautifully over a campfire or with a kitchen torch.
Cinnamon Sugar Marshmallows
Equipment
- Equipment
- Stand mixer with whisk attachment
- Candy thermometer
- 9x13-inch baking pan
- Sharp knife or kitchen scissors
Ingredients
- 3 tablespoons gelatin powder
- 2 cups cold water divided
- 2 cups cane sugar
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar
- 2 tablespoons cinnamon
- ¼ cup cane sugar
Instructions
- Sprinkle gelatin over 1 cup of cold water in a stand mixer bowl. Let sit for 10 minutes.
- In a saucepan, combine 1 cup of water, cane sugar, and sea salt. Stir over medium heat until sugar dissolves.
- Increase heat to medium-high and boil until the syrup reaches 240°F on a candy thermometer.
- Slowly pour the hot syrup into the bloomed gelatin while mixing on low speed.
- Increase speed to high and whip for 10-12 minutes until thick and fluffy.
- Add vanilla extract and mix for another 30 seconds.
- In a small bowl, mix powdered sugar, cinnamon, and cane sugar.
- Grease a 9x13-inch pan and dust lightly with some cinnamon sugar.
- Pour the marshmallow mixture into the pan, smooth the top, and sprinkle more cinnamon sugar on top.
- Let set at room temperature for 6-8 hours.
- Once set, cut into squares with a greased knife or kitchen scissors.
- Toss each marshmallow in the remaining cinnamon sugar mixture.
- Store in an airtight container at room temperature for up to a week.
