Marshmallows Made Churros
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 168
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 41
- Dietary Fiber
- 0
- Sugar
- 39
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 59
- Total: 4 hr 30 min (includes setting time)
- Active: 30 min
Ingredients
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
Directions
Special equipment:
a candy thermometer; a piping bag fitted with a medium open-star tip; 12 wooden or bamboo skewers- For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
- 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.
- 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.
- 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.
- 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.