Cinnamon Marshmallows (no egg whites)
Jordan Michelle Falco
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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- 1 1/2 oz
- 8 oz
- water, cold, for hydration
- 24 oz
- 12 oz
- glucose syrup
- 4 oz
- 4 oz
- invert sugar
- 6 oz
- 1 oz
- vanilla extract
- 10 g
- ground cinnamon
1Stir the gelatin into the cold water to hydrate.
2Combine the sugar, cinnamon, glucose syrup, honey, invert sugar, and water in a saucepan and cook to 252f
3Pour the coked sugar into a 12-qt planetary mixer bowl and allow to cool to 212F
4While the syrup cools, melt the hydrated gelatin in the microwave.
5Mix the melted gelatin into the cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the vanilla extract.
6Spread into a half sheet pan lined with parchment paper and well oiled.
7Place a piece of oiled parchment paper ontop of the marshmallow. Flatten to top by hand until smooth. Allow to set over night.
8Dust 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.