Marshmallows are one of my favorite treats, either in something else (s’mores, hot cocoa, etc) or on their own. However, classic marshmallows aren’t made with the best ingredients. While I’m all for having a treat, if I can make a healthier version, I’ll always try to. These cinnamon sugar marshmallows are super soft and squishy, with a delicious flavor. They brûlée and melt just like regular marshmallows, but they’re made without any corn syrup and are higher in protein! They’re a wholesome snack on their own or are delicious anywhere you’d typically use marshmallows. Hope you enjoy them as much as we did!
Making Cinnamon Sugar Marshmallows
I’m sure you’re thinking – how do you make these without corn syrup?! Well, it’s pretty simple. First, you’ll start with some beef gelatin and you’ll bloom it in some water and set it aside. It’s a higher protein, cleaner gelatin option – I like this one.
Next, since we’re not using corn syrup, we’re going to make our own syrup. In this case, it’s just sugar, water, and some molasses, which you’ll boil for ~5-8 minutes, until it reaches 240F, and turns syrupy. Add that to the gelatin and whip it in a stand mixer or with a hand mixer for 6-8 minutes, until you have a silky, opaque, soft marshmallow fluff. At this point, you’ll add vanilla, cinnamon, and your protein powder (I like these unflavored collagen peptides) and then you’ll whip for another 3-4 minutes, until puffed up, thick, and sticky.
You’ll want to work quick here, getting your mixture into a well-sprayed pan (I used a 9×5 loaf pan and made small marshmallows, but you can double the recipe and make it in an 8×8 pan). Use an oil-sprayed spatula to smooth out the top, then let it chill in the fridge for an hour. Once solidified, cut into squares, and toss in a mixture of powdered sugar and cinnamon to prevent them from sticking to everything. Then store in the fridge and enjoy!
Homemade Cinnamon Sugar Marshmallows
Equipment
- Saucepan
- 9×5 Loaf Pan
- Stand Mixer
Ingredients
- 1/2 cup water divided
- 1/2 cup sugar
- 1 tbsp molasses
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp beef gelatin
- 1 scoop collagen peptides or use your favorite protein powdered, unflavored or vanilla
- 2 tbsp powdered sugar mixed with 1/4 tsp cinnamon
Instructions
- Spray your pan well with cooking spray, ensuring it’s coated everywhere with a thin layer. Set aside.
- Combine 1/4 cup water and 1 tbsp beef gelatin in the bowl of a stand mixer (or use a metal bowl and hand mixer) and stir together until no lumps remain
- In a small saucepan, combine remaining 1/4 cup of water, sugar, and molasses and bring to a gentle boil. You want to cook it until it has reached 240F (it should take 6-8 minutes, be patient)! Use a candy thermometer to check the temp, or if you don’t have one, then time it for closer to 8 minutes and watch that the texture becomes like a thick syrup (similar to how the molasses started).
- Once boiled down to 240F, add it into your gelatin mixture in your stand mixer and mix on medium high for 7-8 minutes, until thick and glossy. Add in cinnamon, vanilla, and protein powder and continue mixing for another 2-3 minutes, until the mixture is opaque, fluffy, and sticky.
- Note, you’ll want to work quickly, so make sure your pan is ready to go. Scoop the marshmallow mixture into the pan as quickly as you can, using an oiled spatula to smooth the top if need be. Let chill in the fridge for an hour before cutting.
- To cut, use a sharp knife and cut into cubes. Combine powdered sugar and cinnamon in a bowl and toss each marshmallow in the mixture to prevent them from sticking to everything.
- Store in an airtight container in the fridge. Enjoy!
