These gingerbread flavored marshmallows got rave reviews from friends and family. They're so light and fluffy - as all yummy homemade marshmallows are - but the delicious gingerbread spices mixed in make it an extra special treat! Yum! Not in a gingerbread mood?  Try out Neapolitan flavored, s'more's marshmallows, chocolate covered marshmallows, or just plain-ol' vanilla marshmallows. Enjoy! 

Oops, snuck a bite! Yum!

Homemade Gingerbread-flavored Marshmallows

 

Butter 9x13 glass pan for larger square marshmallows OR butter cookie sheet for thinner marshmallows to cut into fancier shapes with buttered cookie cutters OR butter 9x13 pan and an 8x8 pan to make half thick, half thin marshmallows.

 

Combine in a mixer with whisk attachment:

½ cup cool water

3 pkg. (1/4 oz each) (This is about 2 1/2 Tbsp or 7 1/2 tsp) unflavored gelatin

 

In a small, deep saucepan, combine the following over medium heat. Cook, stirring, until syrup reaches 240F on a candy thermometer:

½ cup cool water

1 ½ cups sugar

1 cup light corn syrup

1/8 tsp. salt

 

I find heating to 240F takes ~20-30 minutes, and will go in phases of seeming not to increase in temperature to suddenly jump up 5-10 degrees.  So, make sure you’re paying attention, particularly at the end.

 

Showing the progression of sugar boiling.  It does bubble up a bit, but not too much.  Even so, I recommend using a pot that it the liquid will fill no more than halfway.

 

Remove from heat.  With mixer on low speed, slowly pour the sugar syrup into the softened gelatin.  Increase speed to high and whip until closer to room temperature, about 8-10 minutes. 

This is how the gelatin and boil-sugar mixture will look initially.

Keep whisking and it will fluff up and look like delicious marshmallow fluff.

 

While the marshmallow whips, mix together the following gingerbread spices to equal ~2 tsp total

1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp allspice
*make sure to mix together the spices first in a little bowl before adding to the pan, just to make sure you don't have lumps of any one spice.

Towards last 1-2 minutes of whipping, add in, scraping down occasionally: 

Gingerbread spices

1/2 - 1 tsp vanilla extract

Use wet hands to smooth and flatten marshmallow into buttered pan(s).  

Gingerbread marshmallows - spread into a buttered pan

Optional decorating idea: As shown a couple photos in my regular marshmallow recipe, you can use food coloring (optional) on wet tops of marshmallows, swirling around for decoration.  If you want to add decorative sprinkles (optional), add them at this point.  

Sprinkle top of the pan with powdered sugar.  Let the marshmallows rest several hours at room temperature before cutting with a buttered knife or cookie cutter.  I find I need to re-butter the cookie cutters and knives every 3-4 cuts or they start to stick. 

Dusted with powdered sugar and resting.  This helps them dry out a bit before cutting. 

You’ll want to toss your marshmallows in powdered sugar to keep them from sticking together. You can either: 1. Place cut marshmallows aside on a piece of parchment paper sprinkled with powdered sugar, then toss in a large Ziploc with some powdered sugar; or 2. Place directly into a large Ziploc with powdered sugar once cut, and toss occasionally while you're cutting so marshmallows don’t stick together.  

Tossed with powdered sugar. 

Marshmallows are now ready to eat!  They can be stored in an air-tight container at room temperature for up to a couple weeks and will retain their freshness.  Enjoy!!! 

So light and fluffy and fun!   

Homemade Gingerbread-flavored Marshmallows Recipe by Successfully Gluten-Free!