Homemade Snickerdoodle Marshmallows

Steps

• 1

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

  
• 2

  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.

  
• 3

  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.

  
• 4

  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.

  
• 5

  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.
• 6

  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.
• 7

  Transfer the swirled marshmallow mixture into the baking dish.

  
• 8

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

  
• 9

  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.

  
• 10

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

  
• 11

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