Just when you thought marshmallows couldn’t get any better. Perfect for baking, s’mores and – a winter favorite – hot chocolate, marshmallows are a year round staple for all sorts of goodies. But how about we put a little spin on the normal gooey goodness? Yoyomax12 shows us this delicious take on the marshmallow that is perfect for the holiday season: gingerbread marshmallows!
- 1/2 cup icing sugar (for dusting and coating)
- 1 cup granulated sugar
- 2 tbsp white or dark corn syrup
- 1/3 cup cold water AND 1/2 cup cold water
- 2 packages (1/4 oz each) unsweetened gelatin powder
- 2 egg whites
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 2 tsp molasses
- 1 tsp vanilla
- In a small saucepan, sprinkle the two packages of gelatin over the 1/2 cup of cold water. All to sit (off heat) for 5 minutes.
When gelatin has softened, turn heat on to low and cook and stir until gelatin dissolves and the mixture becomes almost clear.
- In a medium saucepan, combine the sugar, corn syrup and the 1/3 cup of water. Heat on medium/high, stirring continuously until the sugar is dissolved and the mixture is at a rolling boil.
- Cook until the temperature of the syrup is at 260F (hard ball stage).
- Remove from heat and pour the gelatin mixture into the pot containing the hot syrup. Stir together (carefully, as it will foam up).
- Beat 2 egg whites at high speed until stiff peaks form, blend in pumpkin pie spice and ginger. While you continue to blend on high, pour in the hot syrup/gelatin mixture.
- Pour it in slowly, letting a thin stream of the syrup pour into the mixing bowl while you mix. Continue to beat on high until mixture has doubled and is thick and glossy. Once the sides of the bowl no longer feel warm, blend in the molasses and vanilla.
- Immediately spoon the mixture into an 8×8″ pan that has been greased, lined with parchment and greased again.
- Even out surface of marshmallows and sprinkle with a generous sprinkling of powdered sugar.
- Allow to sit at room temperature for 2 hours or until completely set.
- Remove from pan and cut into squares with a greased sharp knife.
- Toss the pieces of marshmallow in a bowl containing the powdered sugar.
- Shake off the excess and place on cookie sheet to dry for about an hour. Store in a container with a loose fitting lid at room temperature for up to seven days.
Consider your hot chocolate officially upgraded! These yummy, gingerbread marshmallows bring the holidays to your favorite treat. What do you think of this recipe? Share your thoughts in the comment section below.