I think winter is the perfect time for homemade marshmallows, don’t you think? Let’s make some gingerbread marshmallows!
When I was little, I used to hate marshmallows. While other kids could eat them plain, they were always way too sweet for me to handle. Now, them inside rice krispie treats like this? That’s another story. But I’ve come to like them over the years, especially around Christmas when they’re just to fun to drop into a mug of hot cocoa. They’re also fun to pass out as neighbor gifts or to even toss onto a cookie plate or two! Do you think Santa would love homemade mallows? I bet he would!
I’ve wanted to tinker around with different marshmallow flavors this Christmas, and gingerbread marshmallows came into my mind. Now, maybe you’re like me and have seen these jet-puffed gingerbread marshmallows by Kraft. I’ve tried those and they’re good. But do you want to know the awesome thing about making your own marshmallows? You can tinker with the flavor as much as you’d like!
These gingerbread marshmallows have so much flavor, they easily out rival the ones from the store. First, molasses gets added to the sugar syrup mixture before it’s cooked. Next, spices are added to the gelatin mixture while it softens to get the spices going. After the sugar syrup has cooked, you whip the two mixtures together and ta-da! You’ve got marshmallows. It’s magic, I swear!
Have you made your own marshmallows before? If you haven’t, you should definitely try. The “hardest” part is boiling the sugar mixture until soft ball stage. After that, it’s smooth sailing.
You’ll definitely need a candy thermometer for this. I have a simple glass one, and it works really well. You’ll also want a sturdy, stainless steel saucepan. A stand mixer is also necessary, it’s not too easy to whip these suckers up by hand.
Do you want to know what my favorite thing about this recipe is? All the spices in these marshmallows! They are so, so tasty. I hope that if you like them, you try them.
These spiced marshmallows are the perfect holiday treat!
- 3 packages unflavored gelatin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 cup cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 cup molasses
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- additional cinnamon, for sprinkling
In the bowl of a stand mixer fitted with a whisk attachment, mix together the gelatin, spices, and 1/2 cup cold water. Allow to sit and soften while you prepare the sugar mixture.
In a medium-sized saucepan, mix together the remaining 1/2 cup cold water with the sugar, corn syrup, and molasses. Allow to cook on medium-high heat until soft-ball stage, 240 F. Avoid stirring the mixture.
While the mixture cooks, lightly spray a 9x13 pan with cooking spray. Mix the cornstarch and powdered sugar together in a small bowl, then pour a few tablespoons into the cake pan. Shake and rotate to evenly coat the entire cake pan with a layer of the mixture.
With the mixer running on low speed, slowly pour the sugar mixture into the gelatin mixture. Once all the syrup has been added, increase the mixture speed to high and continue to whip for about 10 minutes until mixture has paled and has tripled in volume. Add salt and vanilla extract and allow to mix until just combined.
Working quickly, pour the mixture into the prepared cake pan. Lightly grease your hands and spread it evenly into the cake pan, taking care not to press too hard. Sprinkle more of the powdered sugar and cornstarch mixture onto the surface of the marshmallows. Dust the top with the remaining powdered sugar mixture and a little more cinnamon, if you'd like. Allow the marshmallows to set at room temperature for at least 4 hours to set up. Once they have set, revert the mixture onto a cutting board and cut into squares as big or small as you'd like. Keep in an airtight container. Enjoy!