Gingerbread Marshmallows

On the ninth day of Homemade Christmas, I made Gingerbread Marshmallows.

The one food that I have made that shocks people the most are marshmallows. I have been making them for ten years. They were even on my original Homemade Christmas list in 2013. For 2017, I decided to spice them up a bit and try to make homemade Gingerbread Marshmallows.

Let me start by telling you, making marshmallows is not hard. Yes, you do have to cook your sugar mixture to a certain temperature but that and waiting for them to set up are the hardest parts. If you let them set up overnight, the waiting part really isn’t that bad.

For gingerbread marshmallows, I played around with my usual recipe until I got it just right.

These marshmallows have all of gingerbread’s classic flavors. I used molasses and all of the classic gingerbread spices and dusted them with a cinnamon powdered sugar mix.

This created my absolute favorite marshmallow I have ever tasted. I could eat them all day long but I was good and saved some for gift giving.

While the marshmallows are delicious by themselves they are taken to the next level when you add chocolate either by drizzling on top or dunking them into.

Gingerbread marshmallows were perfect in my hot chocolate.

Are you ready to try them? Make some for your family and friends today!

Gingerbread Marshmallows

 

Author:

My Hot Southern Mess

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Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1½ cups
• ¾ cup light corn syrup
• ¼ cup molasses
• ¼ teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract
• ¼ cup confectioners’ sugar
• ¼ cup cornstarch
• ½ teaspoon cinnamon
• Nonstick spray

Instructions

1. Place the gelatin into the bowl of a stand mixer along with ½ cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup, molasses, cinnamon, ginger, nutmeg, cloves, and salt. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
4. For regular marshmallows:
5. Combine the confectioners’ sugar, cinnamon, and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the cinnamon, sugar, and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
6. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining cinnamon, sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
7. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

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