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Gingerbread Marshmallows

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


  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