Gingerbread Marshmallows

These will make any cup of hot chocolate amazing!

Gingerbread Marshmallows When I was younger, the only time that I ever liked marshmallows was in hot chocolate and in Rice Krispy treats. You will never see me eat marshmallows out of the bag or even eat a moon pie, but you will see me throw a few of these marshmallows in my hot chocolate. I want you to feel the intensity of what I am about to tell you, these darn marshmallows are the bomb and a half. Seriously! They are perfect and very easy to make. They really do taste like gingerbread and will give the hot chocolate a wonderful flavor throughout the cup. I felt as though my tongue was being made love to. THAT’S HOW GOOD THEY ARE!!!

  Gingerbread Marshmallows

 

Gingerbread Marshmallows

I know what you are thinking. You are thinking, “Of course you think they are good. You made them!” That is where you are wrong. There have been plenty of dishes tried and made but did not make the final cut for my blog. But these marshmallows right here people……You just got to trust me. They are perfect for hot chocolate! They are so good and flavorful that they release its flavor in your hot chocolate that is sure to make you extra happy. This recipe makes enough for the entire winter. But I guarantee  you will have to make more before the season is out.

Happy Holidays!!!!

Gingerbread Marshmallows

* Recipe adapted from Betty Crocker

Gingerbread Marshmallows

Ingredients

  • ⅓ cups Powdered Sugar, Divided Use Plus More For Sprinkling On The Finished Marshmallows
  • ½ cups Cold Water
  • 2-½ teaspoons Unflavored Gelatin Powder
  • 1-½ teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Ground Cloves
  • 1-½ cup Sugar
  • 1 cup Corn Syrup
  • ¼ teaspoons Salt
  • ¼ cups Water
  • ¼ cups Molasses

Instructions

  1. Note: You’ll need a candy thermometer for this recipe.
  2. Grease an 11×7-inch glass pan and sprinkle the bottom of the pan with 1 tablespoon of powdered sugar. Add the cold water into the bowl of a stand mixer. Sprinkle gelatin, ginger, cinnamon and cloves over the cold water and set aside.
  3. In a large pot, heat granulated sugar, corn syrup, salt, water and molasses over low heat until the sugar dissolves stirring constantly. Place your candy thermometer inside the pot and turn up the heat so the sugar is boiling. Then cook without stirring for about 30 minutes to 240 F or until small amounts of the mixture can be dropped into a cup of cold water and will form a ball that holds its shape. At that point remove pan from heat.
  4. Slowly pour the sugar mixture into the gelatin mixture and mix on low speed. Increase to the highest speed and beat for 8 to 10 minutes or until mixture is white and has tripled in volume. Watch the magic happen. It will begin to look like fluff after a while. Pour it into the glass dish and let it stand uncovered for at least 8 hours.
  5. Before cutting, place it in the refrigerator for an hour. This makes cutting easier. Sprinkle a cutting board with the other 1 tablespoon of powdered sugar, remove marshmallows from
http://bsugarmama.com/gingerbread-marshmallows/

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Comments

  1. Patty says

    I made these today, for a gift, but used a small gingerbread man cookie cutter to cut them, and coated one side in chocolate. They were a bit softer than I”m used to, as far as dipping them in chocolate, and not ripping them, so next time, I think I’ll use 3 packages of gelatin. They are delicious, and I’m sure the recipient will enjoy them.

    • brownsugarma says

      You are right. When I made them they were a bit softer than I preferred as well. Nevertheless, I loved them and they flavored my hot cocoa just right! Glad you liked them. Let me know what adding 3 packs of gelatin does next time.

        • Patty says

          I made another batch today, and used 3 packets of gelatin. They were definitely easier to cut with the gingerbread man cookie cutter, and dipping was much easier, too. They still taste wonderful, and the texture isn’t too firm.
          You are right about them tasting great in hot chocolate. If I had any Gingerbread Kahlua, I’d be inclined to put a splash of that in there as well. :)
          Thanks for a new, favorite marshmallow, BSM!!

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