This gingerbread-flavored homemade marshmallow recipe is a fun, naturally gluten-free alternative to holiday cookies--and you won't believe how much better homemade marshmallows are than traditional store-bought marshmallows until you taste one. Use a stand mixer to make them, though--hand mixers typically aren't powerful enough to get the job done.

Stella Parks
Source: EatingWell Magazine, November/December 2015

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Recipe Summary

total:
1 hr 45 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix gelatin with 1/2 cup cool water in a small bowl, then stir in vanilla extract or seeds (no need to fully incorporate the vanilla seeds, if using; they will disperse later on).

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  • Combine the remaining 1/2 cup cool water, corn syrup, molasses, granulated sugar and salt in a medium saucepan over medium heat. Stir with a fork until the syrup begins to simmer around the edges, about 5 minutes. Clip a candy or heatproof digital thermometer to the pot, increase heat to medium-high and simmer without stirring until the syrup registers 250 degrees F, 5 to 10 minutes more.

  • Remove from heat and transfer the thermometer to the bowl of a stand mixer. Scrape the hot syrup into the bowl with a heatproof spatula and let cool to 212 degrees , 8 to 10 minutes.

  • Add the gelatin mixture to the syrup and mix on low speed with the whisk attachment for 1 minute. Increase to medium-high and whip until roughly tripled in volume and beginning to ball up around the whisk, about 10 minutes. Reduce speed to low and mix in cinnamon, ginger, nutmeg and cloves.

  • Lightly coat an 8-inch square baking pan with cooking spray. Scrape and smooth the fluff into the prepared pan. (If the mixture seems sticky, lightly oil or spray a spatula to help you smooth it into the pan.) Refrigerate until firm, about 1 hour. Or cover with foil and refrigerate for up to 3 days.

  • To cut the marshmallows: Sift a bit of the confectioners' sugar over the top of the marshmallow, then invert the pan onto a cutting board and pry the candy loose with your fingers. Sift more confectioners' sugar over the exposed surface and rub until no longer sticky to the touch. Cut into 36 marshmallows with a chef's knife, wiping the blade clean as needed. Put the remaining confectioners' sugar in a sealable bag and shake a few marshmallows at a time in the bag to coat.

Tips

Make Ahead Tip: Prepare through Step 5 up to 3 days ahead. Store finished marshmallows airtight at room temperature, with wax paper between layers, for up to 2 weeks.

Equipment: Candy thermometer

Nutrition Facts

60 calories; protein 0.5g 1% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 0.1g 1% DV; sugars 14.6g; fatg; saturated fatg; cholesterolmg; vitamin a iu 0.7IU; vitamin cmg; folate 0.2mcg; calcium 6.9mg 1% DV; iron 0.1mg 1% DV; magnesium 4.6mg 2% DV; potassium 27.2mg 1% DV; sodium 12mg 1% DV; thiaminmg; added sugar 15g.

Reviews (1)

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1 Ratings
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Rating: 4 stars
06/22/2017
These turned out well a little strong on the spices. I would probably reduce the cinnamon and ginger in the future. Be aware that sugar work/ candy making with boiling sugar syrup is messy. Marshmallows were still rather sticky after 3 hours work on wax paper with plenty on powder sugar. My family liked them and I would make them again! Read More