I first made marshmallows almost a year ago. Remember the Toasted Coconut Marshmallows? They were so good. Homemade marshmallows blow those store-bought nuggets out of the water. I don’t know why I don’t make them more often. When I saw my friend Julia over at Fat Girl Trapped in a Skinny Body tweet about Gingerbread Marshmallows, I made plans to make them that very weekend.
So, how’s it taste?
They are so light and fluffy and perfectly spiced. They aren’t too overwhelming as to take over your drink, but they give an extra punch that is incredible. They put the warm and fuzzies in a cup of coffee or cocoa. Speaking of cocoa…while I fully admit I buy those packets of cocoa mix and they taste great, I also have a recipe for fantastic homemade cocoa. It’s Christmas Cocoa and you probably have the ingredients for it in your pantry. It’s chocolate, cinnamon, and nutmeg and these marshmallows are perfect to top it off.
Now if you really want a special marshmallow treat, try making s’mores using Gingerbread Marshmallows! Julia suggested this in her blog post and I tried it using cinnamon graham crackers and chocolate chips (what was already in my pantry). Wow! I’ll never want regular s’mores again. The spices in the marshmallows are heavenly with chocolate (which is why the homemade cocoa is so darn good). These would make great gifts for family and friends, too.
Gingerbread Marshmallows & Christmas Cocoa
marshmallows by Fat Girl Trapped in a Skinny Body
makes 60 to 70 marshmallows
cocoa by Betty Crocker
makes 6 servings
3 envelopes unflavored gelatin
1 1/2 cups loosely packed brown sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tbsp. pure vanilla extract
Confectioners' sugar, for dusting
1/2 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 cups milk
1. For the marshmallows, prepare a 9x13-inch baking dish with parchment paper, using a bit extra so that the paper hangs over two sides of the dish. Dust generously with confectioners' sugar. In the bowl of an electric mixer, using the whisk attachment, combine the gelatin and 1/2 cup of cold water. Let sit.
2. In a small saucepan, combine the brown sugar, corn syrup, salt, and 1/2 cup water. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat.
3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin and add the spices. Increase to high speed and whip until the mixture is very thick and gets lighter in color, about 15 minutes. Add the vanilla and mix thoroughly.
4. Pour the mixture into the prepared dish and smooth the top with a spatula. Dip the spatula occasionally in a bit of water to make it easier to smooth out the top. Dust the top with more confectioners' sugar. Allow the marshmallows to sit uncovered overnight (or for at least 8 hours).
5. Dust a cutting board with confectioners' sugar. Using the two flaps of parchment hanging on the sides, lift out the marshmallows onto the cutting board and peel off the parchment paper. Cut into strips and then cut the strips into squares. Dust marshmallows with more confectioners' sugar as you're cutting to help it not stick.
6. For the cocoa, in 2-quart saucepan, heat sugar, cocoa, water, cinnamon, and nutmeg over low heat. Stir constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.
7. Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top with gingerbread marshmallows.
That looks good. Since the marshmallow recipe makes a ton of marshmallows, I was wondering if you could freeze those. The cocoa sounds awesome with cinnamon and nutmeg in it. I’m totally bookmarking this since next year I am only making edible gifts for people!!
I’m not sure. I wonder if when they thaw, the texture would change. They last a pretty long time though. I made these on the 17th and am still eating them and have just kept them in a ziploc.
Gingerbread marshmallows!? I have been resisting the urge to make homemade marshmallows but I am not sure I can anymore.
Just do it! lol They are so easy to make, just a bit sticky, but that makes it fun. I want to experiment with more flavors soon.
We changed the recipe slightly, we used a mixture of honey and molasses instead of the Karo syrup. We also left out the brown sugar. When we first started to beat the mixture it tasted quite strong, but by the end of the beating time they were delicious. Thank you for a great recipe idea. This is one of many flavors we are using for a wedding where we are serving s’mores. 🙂
My mother and me have been making ginger marshmallows for around two years now. We got addicted to them when her friend gave her one (that she had gotten as a gift and coveted greatly). We found a recipe that worked and have been making them since. They are awsome in vanilla chia tea. I can’t find the recipe we used but this one sounds the most similar. Now that I am married I can’t wait to make my own batch. And the best part is that I do not have to share 🙂 yum!
What a great story! I loved these marshmallows and homemade are so so good. You can definitely make a batch and keep it to yourself! 😉
I made the Gingerbread marshmallows and gave them as Christmas gifts…. they turned out AMAZING!!! Super easy to make, (I hate cooking, by the way, and even I found them easy) If I can make these and they turned out deliciously edible… anyone can do it!