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Gluten Free Churro-Cinnamon Marshmallows (or other flavors)

Homemade Cinnamon Churro Marshmallows taste like cinnamon in the inside and have the texture of churros on the outside. They're so addictive!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

For the Marshmallows:

  • 1/2 cup water divided
  • 1 tablespoon gluten free unflavored gelatin Knox
  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract or to taste
  • 1/4 teaspoon LorAnn Oils cinnamon spice emulsion see above link, or more vanilla, or to taste

For the Cinnamon Sugar:

  • 1/4 cup + 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon or to taste

Instructions

To Make the Cinnamon Marshmallows:

  1. Oil an 8x8 or 9x9-inch pan or dish; set aside.
  2. In the heat-proof bowl of your mixer, fitted with the whisk/balloon attachment, beat together only 1/4 cup water and gelatin powder on low speed; set aside.

  3. In a small saucepan fitted with a candy thermometer, add the remaining 1/4 cup water, 3/4 cup sugar, corn syrup, and salt and bring to a boil over medium-high heat. Reduce heat to medium and cook until the mixture reaches soft ball stage, 240°F. Remove from heat and stir in the vanilla extract and cinnamon emulsion..

  4. Slowly pour the mixture into the bowl of bloomed gelatin and beat on low speed. Slowly increase speed as you add more hot liquid. At this point, if your mixer’s bowl has a splash guard, cover the bowl with it and beat on high speed for 15 minutes.
  5. Scoop the whipped marshmallow into the prepared pan/dish and smooth out as best you can; set aside for 5 minutes.

To Make the Cinnamon-Sugar Coating:

  1. Combine the 1/4 cup + 2 tablespoons sugar with the cinnamon and sprinkle some on top of the marshmallow in the pan. Pat the cinnamon-sugar into the marshmallow.
  2. Invert the marshmallow pan onto a baking sheet or sheet of parchment paper, wax paper, or clean brown bag paper. Sprinkle and gently pat the top and sides with more cinnamon sugar. Begin to cut the large piece into smaller pieces, all the while, dredging all sides into the cinnamon-sugar. You can just keep cutting the pieces of marshmallow smaller and smaller. Just realize that they begin to increase in calories the smaller they are due to an increase in cinnamon-sugar. If you make them about 1x3/4-inch square and 3/4-inch high, you’ll make about 100, which makes them about 14 calories each and 3.5 net carbs (3.6 total carbs). You can cut them the same size as Smashmallows which is about double this size, making them about 28 calories each.
  3. Store your marshmallows in a zippered storage bag or sealed container.

Tips

Variations:

 

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.