To Make the Cinnamon Marshmallow
- Stir the gelatin into the cold water to hydrate.
- Combine the sugar, glucose syrup, water, honey, invert sugar, and cinnamon and cook to 122°C/252°F.
- Pour the sugar mixture into the bowl of a 5-qt planetary mixer with a whip attachment, but do not begin whipping. Allow the mixture to cool to 100°C/212°F.