Snickerdoodle Homemade Marshmallows have the delicious flavor of snickerdoodle cookies with the wonderful texture of a marshmallow. They are great to add to hot cocoa.
If you’ve been around the blog this year, you’ve seen that I’ve posted a bunch of marshmallow recipes. They are so easy to make and so fun to make different flavors. I’ve had fun being creative with them.
We’ve got a bunch of different flavors. And I’m sure more are coming.
The consensus is the granulated sugar gives them more the texture of snickerdoodles. And most people liked that better. You can dust them whichever way you prefer.
Snickerdoodle cookies are thought to be of Dutch-German origin. They were baked in the shape of a snail. The Joy of Cooking suggests that the name Snickerdoodle comes from a distortion of the German word Schneckennudeln which means snail dumpling.
When reading about the origin of Snickerdoodles, it being called a snail dumpling didn’t make sense. But after reading further and discovering that they baked them in the shape of a snail made much more sense.
While snickerdoodle cookies are round, I chose to cut my marshmallows in cubes. So no snail shapes for these. But they do have the wonderful flavor of snickerdoodles.
- 3/4 cup cold water, divided
- 3 pkg unflavored gelatin
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 Tbsp ground cinnamon
- Add 1/2 cup cold water to stand mixer bowl.
- Sprinkle 3 pkg unflavored gelatin over water. Mix and set aside.
- In small pan, add 1/4 cup water, sugar and corn syrup, stir together
- Heat over medium heat.
- Bring to a boil. Hard boil for 1 minute.
- Remove from heat and pour over gelatin.
- Using the whisk attachment, whip on medium until combined. Turn up to high and continue whipping. You will whip it a total of 12 minutes.
- While marshmallows are whipping, cover a half sheet pan or a 9x13 pan with plastic wrap. I use tape to keep it in place.
- Spray plastic wrap with cooking spray.
- When marshmallows are done whipping, add vanilla. Mix until combined.
- Add cinnamon and mix until combined (but not too much).
- Pour (dumb) marshmallows into prepared pan.
- Spray another piece of plastic wrap and place sprayed side down.
- Smash gently to smooth out the top.
- Allow to sit for at least an hour.
- While waiting for the marshmallows to set, mix together cornstarch, powdered sugar and cinnamon.
- Cut marshmallows into your desired shape.
- Roll marshmallows in dusting powder.
- Store in air tight container for up to 3 weeks.
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