Cinnamon Chocolate Marshmallows

[kirra]

Cinnamon Chocolate Marshmallows

Ingredients:

3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon chipotle powder (optional)
1 teaspoon vanilla
1/2 cup of powdered sugar
Water

1 teaspoon canola oil or spray oil

Special Equipment: Foil, A 9x9 baking pan, A stand mixer, A candy thermometer

Preparation:

Line your baking pan with foil and coat it with the oil.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.