Gingerbread Marshmallows have that quintessential Christmas flavor of molasses, cinnamon, nutmeg, and of course ginger. A perfect Christmas treat.
You know something is good when you wake up wanting more. I could have eaten the whole pan of these by myself. But I don’t want to weigh 600 lbs. So I took some to church to give to friends. And I’m hoping a neighbor comes by later to get some. But I did start my morning with a couple marshmallows and a cup of cold brew coffee.
I tried a few ideas with marshmallows before I landed on gingerbread. I can tell you that pop rocks mixed into marshmallow is not good and the pop rocks don’t pop in your mouth when surrounded by marshmallow.
I thought about doing snickerdoodle marshmallows and I still may do that for next Christmas. But Gingerbread Marshmallows sounded delicious. And I wasn’t wrong. They are. Obviously, by my wanting them when I woke up this morning.
When working on this recipe, I knew I had to have molasses in it. For me, that’s what gives gingerbread it’s distinct flavor. I love molasses. I use it in my BBQ sauce for The World’s Best BBQ Pork Ribs. And of course in my Gingerbread Men Sandwiches with Chai Buttercream.
So I substituted some molasses for the corn syrup. It gave the syrup mixture a nice dark golden color. But once the marshmallows are whipped, they are a very light brown color. While the syrup mixture was cooking, it smelled amazing!
After the disaster with the pop rocks, I wanted to taste the Gingerbread Marshmallows before they had set. I stuck a spoon into the mixer while it was going. AMAZING. I had to get 5 new spoons because I couldn’t stop tasting it.
- 3 gelatin packets, unflavored
- 3/4 cup cold water, divided
- 2 cups sugar
- 2 Tbsp molasses
- 1/2 cup + 1 Tbsp corn syrup
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 1/2 tsp nutmeg
- 1 tsp ground cinnamon
- Line a half sheet pan with plastic wrap lightly greased. Set aside.
- In stand mixer bowl, pour 1/2 cup cold water. Sprinkle gelatin over water. Set aside. Allow gelatin to set up for 10 minutes.
- In a medium sauce pan, mix together sugar, molasses, corn syrup, 1/4 cup water, nutmeg, cinnamon, & ginger. Bring to a boil and boil hard for 1 minute.
- Pour syrup into bowl with gelatin add salt. Beat with whisk attachment for 12 minutes. Mixture will become white and fluffy right away. At the end of the 12 minutes, mix in vanilla.
- Pour marshmallow fluff into pan and cover with another piece of plastic wrap that is lightly greased. Allow to cool for several hours.
- In a small bowl, mix together powdered sugar, cornstarch, nutmeg, & cinnamon
- Once marshmallows have cooled, cut using knife or bench scraper. Roll each marshmallow in the coating mixture to coat each side.
- Store in an airtight container.
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