Cinnamon marshmallows recipe

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makes: 77 cubes
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 10 min

Nutrition per portion

Calories 33 kCal 2%
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  • A traditional sweet treat with a twist, these cinnamon marshmallows are soft and delicious perfect with a cuppa. They make a gorgeous gift, too


    • Sunflower oil, for greasing
    • 4 level tbsps icing sugar
    • 4 level tbsps cornflour
    • 500g granulated sugar
    • 1 level tbsp liquid glucose
    • 3 sachets gelatine
    • 2 large egg whites
    • Few drops of cinnamon extract
    • Tempered chocolate
    • 18 x 28cm oblong tin, lined with baking parchment
    • Silicone spoon mould


    • Oil the baking-parchment lining. Sift together the icing sugar and cornflour, then dust the inside of the tin generously with this mixture and tip out the excess.

    • Pour 250ml water into a large, solid-based pan and add the granulated sugar. Place the pan over a gentle heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any sugar crystals that form on the sides of the pan. Increase the heat and bring to the boil. Add the liquid glucose, then skim off any scum using a tea strainer. Boil the syrup rapidly until it reaches 127°C/260°F, or hard-ball stage. While the syrup’s boiling, pour the remaining water into a bowl, sprinkle over the gelatine and leave to sponge for a few minutes, then melt it in the microwave or over a pan of hot water.

    • When the syrup is almost at the right temperature, start whisking the egg whites, preferably using a tabletop mixer.

    • When the syrup reaches the right temperature, gradually pour it over the egg whites, whisking continually and taking care in case any splatters out. Whisk in the melted gelatine and cinnamon. Pour the mixture into the prepared tin and level the surface with an oiled palette knife. Dust with some of the icing-sugar mixture. Leave for 2 hours to set.

    • Tip the marshmallow out on to a surface dusted with the remaining icing-sugar mixture. Cut into cubes and toss in the icing-sugar mixture.

    • To make the spoons: Pour tempered chocolate into the moulds, leave to set, then remove from moulds. Try not to handle them too much and wear gloves so you don’t leave any fingerprints.

    Top tip for making Cinnamon marshmallows

    If there's any chocolate left over from making the spoons can be poured onto baking parchment and broken into pieces once set

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