Gingerbread Marshmallows

Gingerbread Marshmallows

1 Review
From: EatingWell Magazine, November/December 2015

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.

Ingredients 36 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 envelopes unflavored gelatin (6¾ teaspoons)
  • 1 cup cool tap water, divided
  • 1½ teaspoons vanilla extract or seeds from 1 vanilla pod
  • ⅓ cup light corn syrup
  • 3 tablespoons molasses
  • 1¾ cups granulated sugar
  • ¼ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground cloves
  • ⅓ cup packed confectioners’ sugar for dusting

Preparation

  • Active

  • Ready In

  1. Mix gelatin with ½ 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).
  2. Combine the remaining ½ 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°F, 5 to 10 minutes more.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: 1 marshmallow
  • Per serving: 60 calories; 0 g fat(0 g sat); 0 g fiber; 15 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 15 g sugars; 15 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 12 mg sodium; 27 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 1

June 21, 2017
profile image
By: Jen P
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!
More Reviews

More You'll Love