Description
Delightfully spiced gingerbread marshmallows with warm notes of molasses, ginger, cinnamon, and allspice. These homemade marshmallows are soft, fluffy, and perfect for cozy winter treats or holiday gifting. Made from scratch with gelatin and aromatic spices, they offer a festive twist on classic marshmallows.
Ingredients
Gelatin Mixture
- 160g cool water
- 2 teaspoons pure vanilla extract
- 28g (4 envelopes) powdered gelatin
Sugar Syrup
- 165g cool water
- 400g granulated sugar
- 150g molasses
- 1 ½ teaspoons fine sea salt
Spices for Marshmallow Mixture
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
Topping
- 65g (½ cup) powdered sugar (preferably made with tapioca starch)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
Instructions
- Bloom the Gelatin: In a small bowl, whisk together the 160g cool water and vanilla extract. Add the powdered gelatin and whisk until fully dissolved. Set aside to hydrate and soften.
- Boil the Sugar Syrup: In a medium to large pot, combine 165g cool water, granulated sugar, molasses, and salt. Stir to combine and place over medium-high heat. Clip a candy thermometer to the pot. Cook without stirring except to dislodge any sugar crystals from the sides, until the mixture reaches 245°F (118°C), about 12-15 minutes. Remove promptly from heat.
- Whip the Marshmallow Mixture: Using oven mitts, carefully pour the hot sugar syrup into the bowl of a stand mixer. Immediately add the ground ginger, cinnamon, and allspice. Attach the whisk and start mixing on low to dissolve the spices, then gradually increase to medium-high speed. Add the bloomed gelatin in one solid piece. Continue whisking for 10-15 minutes until the mixture transforms from a dark liquid to a thick, light-colored, marshmallow fluff that pulls away from the sides of the bowl. Stop occasionally to scrape down the sides if spices accumulate.
- Prepare the Pan and Set the Mixture: Lightly oil a 9x9 inch square cake pan (use a 13x9 inch pan for thinner marshmallows). Transfer the marshmallow fluff into the pan and smooth the top into an even layer. Cover loosely with foil and let set at room temperature for 8 hours, or refrigerate to speed up setting.
- Coat and Slice the Marshmallows: Once firm, whisk together the powdered sugar and topping spices in a small bowl. Sprinkle some topping over the surface of the marshmallow in the pan, then invert the marshmallow block onto a work surface so the oiled side is facing up. Spread more topping mixture evenly over the top and sides. Slice into ½ to 1-inch cubes, tossing each piece in the spiced sugar mixture to coat well. Rubbing them together in sugar helps remove excess coating.
- Store Properly: Place the coated marshmallows in an airtight container. They will keep fresh for about 3 weeks at room temperature.
Notes
- Use a candy or instant-read thermometer for precise temperature measurement of the sugar syrup.
- Do not stir sugar syrup aggressively while heating to avoid crystallization.
- Ensure gelatin is fully bloomed before adding to the hot syrup for a smooth texture.
- The flavored coating helps prevent the marshmallows from sticking and adds extra spice.
- For thinner marshmallows, use a larger pan and adjust slice size accordingly.
- Store marshmallows in a cool, dry place in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
