Homemade Gingerbread Marshmallows
Delightful soft and fluffy marshmallows infused with the warm spices of ginger, cinnamon, and molasses, perfect for holiday treats or gifts.
Ingredients
Marshmallow Base
- 1 cup water
- 2 cups granulated sugar
- 1 cup light corn syrup Adds sweetness and moisture without crystallizing.
- 3 tablespoons unflavored gelatin Crucial for fluffy structure; can substitute with agar-agar for vegetarian option.
- 1 tablespoon vanilla extract
Spices
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
For Dusting
- to taste cups powdered sugar For dusting to prevent sticking.
Instructions
Preparation
- Grease a 9×13-inch baking dish and dust it with powdered sugar.
- In a small bowl, combine 1/2 cup of water with gelatin and let it sit to bloom for about 10 minutes.
Cooking
- In a saucepan, combine the remaining 1/2 cup of water, granulated sugar, and corn syrup. Cook over medium heat, stirring until the sugar dissolves, then bring to a boil and stop stirring.
- Once the mixture reaches 240°F (soft-ball stage), remove it from heat and gradually pour it into the bloomed gelatin, stirring continuously.
Whipping
- Transfer the gelatin-sugar mixture into a stand mixer and beat on high speed for about 10 minutes until thick and fluffy.
- Add in the spices and vanilla.
Setting
- Spread the mixture into your prepared pan, smoothing the top. Let it rest for at least 4 hours or until completely set.
Cutting
- Dust a cutting board with powdered sugar, invert marshmallows onto the board, and cut into squares.
- Dust any exposed sides with more powdered sugar.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Dust with powdered sugar to prevent sticking. Fresh spices give more flavor. Allow cooling time for best results.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 21gSodium: 2mgSugar: 18g
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