Molasses-Hazelnut Dalmatiamallows

Since we have "101 Dalmatians" on the brain, I decided to make some black and white treats: white marshmallows with chocolate shavings on top ("Dalmatiamallows") and dark chocolate fudge with white chocolate chips pressed in the top ("DalMINTian Fudge").  Dylan helped me with the latter.

canola oil

powdered sugar
1 C cold water, divided
3, 1/4-ounce envelopes unflavored gelatin

2 C organic raw sugar

2/3 C hazelnut syrup
1/4 t pink Himalaya salt

1 t unsulphered molasses
dash of cinnamon

Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar over the oiled sides of the pan. Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes.

Place remaining water, molasses, sugar, hazelnut syrup, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.

With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated add the cinnamon and gradually increase mixer speed and whip on high until the mixuture turns white and become very thick and stiff. Spread the marshmallow into the prepared pan and with wet hands, smooth the top.

Sprinkle the top with chocolate shards and allow to set at room temperature for at least 4 hours or overnight, if possible.