What’s better than homemade Cinnamon Marshmallows in a perfect mug of hot chocolate? These perfect pillows of cinnamon goodness scream holiday season. Just look at how they melt into hot chocolate!

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

If you’ve never made my marshmallows before, you’re in for a treat. I love them so much the classic vanilla marshmallows are even in The Rose Table Cookbook. They’re quite easy to make despite the long instructions and so satisfying to cut!

Love my whimsical mug? It’s from The Rose Table’s Fairytale Line! Shop my merch here. Wondering how to make a fabulous cup of cocoa? Get the recipe for my Alpine Hot Chocolate!

You can cut these as big or as small as you’d like. I’ve even been known to cut marshmallows out with cookie cutters for cute little shapes. Because this recipe makes so many, I often use half for Homemade Rocky Road but I’ve been making so much hot chocolate lately, I’m already due for another batch of marshmallows!

Cinnamon Marshmallows

1 cup cold water, divided
3 Knox gelatin packets
2/3 cup light corn syrup
2 cups granulated sugar
1/4 tsp salt
2 tsp ground cinnamon
1 tsp vanilla
1 cup powdered sugar, divided
1/3 cup cornstarch  

1. Line a 9×13” pan with wax paper and coat with nonstick spray.
2. Pour 1/2 cup of cold water into the bowl of a stand mixer. Sprinkle with gelatin and let bloom while you make the next step.
3. Combine remaining 1/2 cup cold water with corn syrup, sugar, and salt in a medium sized saucepan over medium high heat. Whisk until the sugar has dissolved, then leave it alone and place a candy thermometer on the side of your pan. Bring to a boil and cook for about 8-10 minutes, until the candy thermometer reaches 240 degrees.
4. Remove from heat and carefully pour straight onto the gelatin in the stand mixer, avoiding the sides of the bowl. Attach the whisk attachment and turn the mixer on low for about a minute, then slowly increase the speed to high. Let whip on high speed for 8-10 minutes, until mixture is thick and glossy.
5. While your mixture is whipping, whisk together 1/2 cup powdered sugar and 1/3 cup cornstarch. Spray a silicone spatula with nonstick spray.
6. With the mixer still running, add cinnamon and vanilla and beat for one more minute. Turn off the mixer and quickly scrape the mixture into the prepared pan, spreading it out with your greased spatula. Sift half of the powder sugar-cornstarch mixture over the marshmallows, reserving the rest for later. Cover loosely with plastic wrap and let sit at room temperature for 6-8 hours or overnight.
7. After 6-8 hours, set a cutting board on top of the marshmallow pan. Flip upside down so that the marshmallows fall onto the cutting board and peel off wax paper. Sift remaining powdered sugar-cornstarch mixture over the marshmallows.
8. Spray a long knife with nonstick spray and cut into 1” cubes. Place remaining 1/2 cup powdered sugar in a paper bag. Toss 3-4 marshmallows in the bag at at time to coat with powdered sugar, then toss in a sieve to remove excess sugar. Store at room temperature in an airtight container or ziplock bag for up to three weeks.