It’s about halfway through November, which means I clearly have no idea how time works, because I’m pretty positive that it was just Labor Day.
Not that I’m complaining, because fall and winter are really the best seasons for baking, between apples and cranberries and pumpkins and cinnamon and nutmeg and ginger and the endless ways to combine all of them.
One of the most timeless combinations is apple and cinnamon, of course. And these lighter-than-air marshmallows are the perfect way to get your fix.
Apple Cinnamon Marshmallows
From Marshmallow Madness
Makes about 2 dozen 1 1/2 inch marshmallows
- 4 1/2 tsps unflavored powdered gelatin
- 1/2 cup apple juice concentrate, thawed but still cold
- 1/4 cup cold water
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup, divided
- 1/4 cup water, brought to a boil with 2 sticks of cinnamon
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Lightly coat an 8×8 baking pan with non-stick spray.
- Whisk together the gelatin, apple concentrate, and cold water in a bowl and let soften for 10 minutes.
- Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Bring to a boil and keep over heat until the temperature reaches 250°F.
- Meanwhile, microwave (or melt over a double broiler) the gelatin until completely melted. Pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment and set to low speed.
- When the syrup reaches 250°F, slowly pour it into the mixer bowl.
- Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla and cinnamon; the finished marshmallow will be opaque white, fluffy, and tripled in volume.
- Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Let set for at least 6 hours in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish. Dip the sticky edges of the marshmallows in the confectioner’s sugar/starch coating. (I’ve stopped coating my mallows in powdered sugar because I just hate the taste of it – they’re just a tiny bit sticky without, but no less delicious.)
- Store in an airtight container.
Unlike the cinnamon carrot marshmallows I made before, these marshmallows don’t use a cinnamon syrup, just some ground cinnamon sprinkled in at the mallowing stage. The flavor isn’t quite so overpowering this way, so I could actually get a faint hint of apple. I think cinnamon is just such a strong flavor that it will naturally overpower any other ingredient, so I might actually reduce (words I, a self-proclaimed cinnaholic, never though I would say) the amount of cinnamon in these the next time I make them.