Cinnamon Marshmallows (no egg whites)

Jordan Michelle Falco

By
@Valencia_Baking

Chocolates - Week 8 June 29th

These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity.


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Rating:

Ingredients

1 1/2 oz
gelatin
8 oz
water, cold, for hydration
24 oz
sugar
12 oz
glucose syrup
4 oz
honey
4 oz
invert sugar
6 oz
water
1 oz
vanilla extract
10 g
ground cinnamon

Directions Step-By-Step

1
Stir the gelatin into the cold water to hydrate.
2
Combine the sugar, cinnamon, glucose syrup, honey, invert sugar, and water in a saucepan and cook to 252f
3
Pour the coked sugar into a 12-qt planetary mixer bowl and allow to cool to 212F
4
While the syrup cools, melt the hydrated gelatin in the microwave.
5
Mix the melted gelatin into the cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
6
Spread into a half sheet pan lined with parchment paper and well oiled.
7
Place a piece of oiled parchment paper ontop of the marshmallow. Flatten to top by hand until smooth. Allow to set over night.
8
Dust with a sifted mixture of equel parts cofectioners sugar and cornstarch (you may add a dash of cinnamon if you desire). But the marshmallow with scissors or a guitar cutter into squares. Dust the pieces with the starch mixture.

About this Recipe

Course/Dish: Candies