Mexican Vanilla and Cinnamon Marshmallows

So, it’s possible that Cathy asked me to write a few seasonal blog posts and I used it as an excuse to make marshmallows.  Possible…


My intermittent craving for homemade marshmallows started when Sharon, who works with me at Kala and is currently taking a two-year baking course at Laney College, brought us some samples of the day’s lesson: Cardamom and Ginger marshmallows dipped in chocolate.

After fantasizing about them for weeks after, I subjected some very sweet dinner guests to my first cardamom and ginger marshmallow attempt, which was basically powdered mini-slabs of viscous cardamom goo.  Happily, I’ve learned a few things between batches…


The main improvement came from beating the mixture on high for at least 15 – maybe 20 minutes until the bowl was completely cool.  The second lesson was to pour everything into a loaf pan instead of a 9 x 12 pan, since the smaller surface area gives you more height to make cubes instead of slabs.


For this particular batch, I used Alton Brown’s recipe from the Food Network with a few minor changes:

1. substitute 1/2 cup brown sugar for that much of the white for a little nuttiness :)

2. substitute Mexican vanilla for regular vanilla


They worked really well in hot chocolate.


Also, I added a few shakes of cinnamon to the corn starch and confectioner’s sugar de-sticking mixture for a little spice that also worked well in the hot chocolate:


However, I did learn the hard way that if you want to dip the marshmallows in chocolate, it’s a good idea to leave at least one side out of the sugar starch or else the chocolate doesn’t stick very well. (It’s possible that if you have a more professional dipping system it would be fine, but I used the non-foodie microwaved-Nestle-chips method, which is fast and tasty, but definitely less beautiful.)


So, that’s the end of the marshmallow glamour shot sequence. (And just for kicks, here’s a warm marshmallowy palette inspired by these photos.)  We are doing so many limited-color projects in the studio these days that it’s always great to have an archive of good palettes to which to turn in a pinch.  Maybe a hot-chocolate-themed something is in our future…

Also, we can’t ignore that Monaco blue there on the lower right!


  1. Doug Rucker November 15, 2012

    These look so yummy and tempting. I love the idea of frosted marshmallows.

  2. Patti Gay November 18, 2012

    These look so incredibly good. It feels like Pavlov just rang his bell!

  3. Ronnie December 6, 2012

    Oh, Ellen! These look fab and super yummy! If it wasn’t 10:15 and I’d have to run out and buy Mexican vanilla, I would so make these!

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