Gingerbread Marshmallows

I know everyone makes gingerbread cookies for the holidays. It seems like gingerbread and Christmas go hand in hand. So why not spruce up your typical holiday drink and add a little gingerbread flair to your hot cocoa? I came across this recipe last year and instantly fell in love. It isn't that hard to make but you do have to have patience to allow the marshmallows to fully set before you cut into them. But all good things come with time and this is no exception.


I would highly recommend that you use at least a hand held electric mixer for this recipe. You have to spend minutes whipping the mixture to get it light and fluffy and unless you are looking for one serious workout, a plain old whisk just isn't going to cut it. I however used my stand mixer and was able to walk away and start to clean up while the marshmallows were whipping away to fluffy goodness.

• 1 oz packet gelatin
• 1/2 c. cold water
• 1 1/2 c. granulated sugar
• 1/2 c. dark brown sugar
• 1/4 c. water
• 2 TBSP molasses
• 1/4 tsp kosher salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground clove
• 2 egg whites, room temperature

1. Put sugars in a saucepan. Add 1/4 cup water to make a mixture that looks and feels like wet sand. What is most important is that all sugar has the same amount of moisture. Add molasses, salt, ginger, cinnamon and clove, and place over low heat. Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.
   
2. Meanwhile, Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water. Let bloom.
3. Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes...not too long. Start your mixer on low and get the whites to foamy. Mix the gelatin into the sugar syrup and stir until melted completely. Place egg whites into a large bowl. Add the salt. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment and turn the mixer on high. Leave on high and mix until the mixture is warm, but full volume and comes to a peak. While it is still warm, pour into a lightly greased 13x9 pan. Sift powdered sugar on top. Allow marshmallows to sit at least 5 hours or over night to fully set up. Cut into squares and store in airtight container.

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