Homemade Snickerdoodle Marshmallows

Fill a medium bowl with 1/2 cup of cold water. Sprinkle gelatin from all three packets over the water and set aside.

Place 2 cups of sugar and corn syrup in a large skillet with 1/2 cup of water. Whisk together until boiling, then allow to boil for 2 minutes, or until the mixture reaches about 240°F (soft ball stage) on a candy thermometer.

Place softened gelatin in a stand mixer bowl, fitted with the whisk attachment. Slowly begin to drizzle hot syrup into the bowl, with mixer turned to low. Add vanilla.

When all syrup is in the bowl, turn beater to high and whip until the mixter is very light, fluffy, white and thickened. Use a slightly moistened plastic spatula to scoop half of the mixture into a small bowl. Set aside briefly, while you add 1 tablespoon of the cinnamon to the remaining marshmallow mixture in the stand mixer bowl. Whip until well mixed, about 30 seconds on high.

Add the reserved marshmallow mixture back into the bowl, and fold the two mixtures together with a spatula, just until the mixture begins to swirl.

Spray a 9x13 baking pan with nonstick baking spray. In a small bowl, stir together the remaining sugar, cinnamon, and powdered sugar. Sprinkle a tablespoon of this mixture over the bottom of the prepared baking dish.

Transfer the swirled marshmallow mixture into the baking dish.

Moisten hands slightly to smooth out the top of the marshmallows. Sprinkle with another tablespoon or two of the powdered sugar mixture.

Allow marshmallows to cool and set up for about an hour. Use a sharp knife, which has been dipped in cold water, to slice marshmallows into bite-sized squares.

Roll in remaining powdered sugar mixture to keep marshmallows from being overly sticky on the edges.

Allow them to dry slightly before storing in an airtight container. (Or just eat 'em like a piece of candy).