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Churro Marshmallows

Combine two classic hot chocolate pairings -- marshmallows and churros -- in one unique sweet that is sure to delight.
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  • Level: Easy
  • Total: 4 hr 30 min (includes setting time)
  • Active: 30 min
  • Yield: 12 servings
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One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)

1 1/2 cups granulated sugar

1/2 cup corn syrup

1/4 teaspoon kosher salt

2 vanilla pods, split and seeds scraped (pods reserved for another use)

2 tablespoons confectioners' sugar

2 tablespoons cornstarch

1/2 cinnamon sugar

Serving suggestion: hot chocolate


Special equipment:
a candy thermometer; a piping bag fitted with a medium open-star tip; 12 wooden or bamboo skewers
  1. For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
  2. Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat.
  3. Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes.
  4. Line a baking sheet with parchment. Stir together the confectioners' sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours.
  5. For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.

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