Marshmallow "Churros"
Votes: 1
Time: 4 hours 30 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 168, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 41 G., fiber 0 G., cholesterol 2 mg, sodium 59 mg, sugar 39 G.
Calories 168, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 41 G., fiber 0 G., cholesterol 2 mg, sodium 59 mg, sugar 39 G.
Combine two popular hot chocolate companions—marshmallows and churros—in a dessert sure to delight both kids and adults. Homemade marshmallows are shaped like oblong churros and rolled in cinnamon sugar. Enjoy with hot chocolate! It's a fun alternative to cocoa and marshmallows.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 packet 7 g of gelatin (2.5 tsp)
- 1.5 cups granulated sugar
- 0.5 cup corn syrup
- 1/4 teaspoon coarse salt
- 2 vanilla pods, split and seeds scraped out (set pods aside for another use)
- 2 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 0.5 tsp. sugar with cinnamon
- For serving: hot chocolate
- Special equipment: caramel thermometer; pastry bag fitted with a medium open star tip; 12 wooden or bamboo skewers
We recommend
Recipes with similar ingredients: corn syrup, gelatin, vanilla pod, hot chocolate mix, cinnamon
Cooking the dish according to the recipe:
- Churros:
In a small bowl, dissolve the gelatin in 3/4 cup water and set aside. In a medium saucepan, combine the granulated sugar, corn syrup, salt, and 0.5 cups water and cook over medium heat until the temperature reaches 112-115°C (soft ball stage) on a candy thermometer, 6-8 minutes. Remove from heat. - Pour the corn syrup mixture into the bowl of a stand mixer along with the dissolved gelatin and vanilla seeds. Beat with the whisk attachment on high speed until thick and fluffy, about 6 minutes.
- Line a baking sheet with parchment paper. Mix sugar and cornstarch in a bowl and sprinkle the mixture over the parchment. Fill a pastry bag fitted with a star tip with the marshmallow mixture. Pipe twelve 4-inch-long churros onto the prepared baking sheet. Let set at room temperature for about 4 hours.
- Topping:
Fill a wide, shallow bowl with a small amount of water. Mix the granulated sugar and cinnamon in another wide, shallow bowl. Insert a skewer lengthwise into the churro (like an ice cream stick), then dip it in water and roll it in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.
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