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.
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
1 other carbohydrate