Marshmallow "Churros"

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.