Cinnamon Marshmallows (no egg whites)

Jordan Michelle Falco


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.


★★★★★ 1 vote


  • 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

How to Make Cinnamon Marshmallows (no egg whites)


  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.

Printable Recipe Card

About Cinnamon Marshmallows (no egg whites)

Course/Dish: Candies

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