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Gingerbread Marshmallows

Homemade marshmallows made with molasess and lots of spices for a gingerbread marshmallow flavor.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 8 hours
Servings 16 xl or 36 standard marshmallows

Ingredients

To bloom the gelatin

  • 160g cool water
  • 2 teaspoons pure vanilla extract
  • 28g or 4 envelops powdered gelatin

For the boiled sugar mixture

  • 165g cool water
  • 400g granulated sugar
  • 150g molasses
  • 1 ½ teaspoons fine sea salt

Spice Mix

  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice

Topping

  • 65g or ½ cup powdered sugar preferably made with tapioca starch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ tsp allspice

Instructions

  • Bloom the gelatin: In a small bowl, add the cool water and vanilla and whisk to combine. Add the gelatin and whisk to dissolve. Set aside.
  • Boil the sugar: in a medium to large sized pot, add the water, sugar, molasses and salt. Stir to combine. Set the pot over medium high heat. Keep a candy thermometer clipped to the pot or instant read thermometer nearby; cook the sugar until it reaches 245 F (118 C), stirring only if there are bits stuck to the edge of the pot. This can take up to 12-15 minutes and you’ll need to remove it from the heat as soon as it reaches the targeted temperature.
  • Whip the mallow: use oven mitts to hold the pot and pour the boiling sugar into the bowl of a stand mixer. Immediately add the spices and affix the whisk attachment. Whisk to just dissolve the spices then add the bloomed gelatin (it will be one solid piece now) and whisk, starting at low and working up to medium high speed. The mixture will start out a dark liquid and gradually turn into a lighter foam, then around the 10-15 minute mark, will turn into a light colored marshmallow fluff. If the spices are gathering at the sides of the bowl (you can usually see it if your mixer bowl is glass), stop the mixer and scrape the sides then continue whisking. Once the marshmallow fluff is light colored, thick and is pulling away from the sides of the bowl around the whisk, stop mixing.
  • Oil a 9x9 square cake pan (for thinner marshmallows use a 13x9 cake pan) and transfer the marshmallow fluff into the pan. Smooth over the top so it’s all in one even layer.
  • Cover the top with foil and set aside for 8 hours at room temperature (you can chill it in the fridge if you’d like it to set quicker).
  • Once the marshmallow is firm, slice and coat: in a small bowl whisk together the topping (sugar and spices). Spread some of the mixture over the top of the mallow then invert it onto the counter (so the oiled side is face up). Spread more of the topping all over the marshmallow. Slice into ½-1 inch cubes, dipping each marshmallow in the spiced sugar. I find rubbing them together in the sugar helps dust off the excess.
  • Set the marshmallows in an airtight container to store. They keep for about 3 weeks~!

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