Homemade Cinnamon Churro Marshmallows taste like cinnamon in the inside and have the texture of churros on the outside. They're so addictive!
Churro Cinnamon Rice Treats: Add some gluten free crispy brown rice cereal to the cinnamon sugar for a crunchy version.
Strawberry: You can use LorAnn Strawberry Emulsion (which will turn the marshmallows light pink) in place of the cinnamon and roll them in a mixture of crushed dehydrated strawberries (from Trader Joe’s) and sugar.
Vanilla: You can replace the cinnamon emulsion with additional vanilla extract and dust them with powder/confectioners’ sugar.
Chocolate: You can make the marshmallows as is with the cinnamon emulsion and then dip one side in n melted gluten free chocolate to make a cinnamon-chocolate flavor. You can also coat the chocolate with minced nuts of your choosing.
Lemon: Use lemon emulsion instead of cinnamon and roll them in a mixture of 1/4 cup + 2 tablespoons sugar + zest of 1 lemon.
Candy Cane: Replace the cinnamon emulsion and replace with mint extract. Then roll the marshmallows in a mixture of sugar and crushed candy canes or a mixture of half white and half red sugar.
Hot Chocolate: Roll them in gluten free powdered hot cocoa mix.
Almond: Replace the cinnamon emulsion with almond extract and dredge them in minced almonds.
Shortbread: Replace the cinnamon emulsion with more vanilla extract and roll the marshmallows in crushed gluten free shortbread. Or, dip one end in melted chocolate and then in shortbread crumbs.
Others: Use other LorAnn Oils emulsions to make your favorite flavors from root beer (which will create a root beer float flavor) to pumpkin to cheesecake.