Gingerbread Homemade 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 ground nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp salt
- 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.
- 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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