Gingerbread Marshmallows

Linked to Allergy Free Wednesday

(Shh… those are my chocolate marshmallows. But, they look almost the same)

I have a post I wrote a few years ago about homemade honey sweetened marshmallows. I put several flavors in the post, but it was not very user friendly. I am slowly breaking up the post into different posts. Since the holidays are near I thought I would post my gingerbread marshmallows recipe. These are one of my favorites, and I plan on making them this year to hand out to friends and family.

These have all of the spicy holiday flavors, but they are very allergen friendly and are refined sugar free.

Note: to see a picture tutorial on making the marshmallows, see this post.

5.0 from 1 reviews
Ginger Bread Marshmallows
Author: 
 
Ingredients
  • 1 cup of water, separated
  • 2 T + 1 t gelatin
  • 1 cup honey
  • ¼ cup molasses
  • ¼ t salt
  • ¼ t ginger
  • ½ t cinnamon
  • 1 pinch cloves
  • ⅛ t nutmeg
  • 1 t vanilla
Instructions
  1. Put the gelatin into the bowl of a stand mixer. Attach the whisk attachment. Add ½ cup of the water. Let sit untouched for at least 10 minutes.
  2. Put the spices, salt, honey, and molasses in a medium size sauce pan, with a candy attached. Note: you will need a bigger pot then you think you will need Bring to a boil and heat for 7-10 minutes until the mixture reaches 240-244 degrees.
  3. While the mixture is boiling line a sheet pan with parchment paper, and sprinkle with cocoa, powdered sugar, sucanat, chopped nuts, tapioca starch, or coconut. Oil a spatula and keep nearby.
  4. When the mixture comes to temperature turn the stand mixture onto low, Slowly drizzle in the hot syrup. Once all the syrup is added slowly increase the speed of the mixer until you reach the highest speed.
  5. Mix for 10-12 minutes, until the mixture is very light and fluffy, and the bowl is only lukewarm. When the mixture is starting to get fluffy add the teaspoon of vanilla. You should be able to hold your hand against the side of the bowl without it being uncomfortably warm.
  6. Use the oiled spatula to spread the marshmallow mixture onto the prepared parchment paper. Top marshmallows with more of the sucanat, cocoa, coconut, powdered sugar, or tapioca.
  7. Let sit for at least 8 hours, until set.
  8. Cut the marshmallows with a pizza cutter. Toss each marshmallow in additional coconut, cocoa powder, sucanat, powdered sugar, or tapioca starch to keep them from sticking to each other.
  9. Eat within a few days, or store some in the fridge to thaw when you would like them.

 

 

Comments

  1. I’ve made homemade marshmallows with sugar before, but it’s great to know that honey works too! Love the gingerbread idea!

    • Sandra Mort says:

      Honey does work, and well, but it foams up a LOT more than regular marshmallow syrup does. And if it overflows, it makes a huge mess!

      I made gingerbread marshmallows with mostly cane syrup, rather than honey, but I bet these would be really good, too. What kind of honey do you use to keep the flavor from being overpowering? I made some all honey lemon marshmallows and found the honey flavor very strong.

      • I have had a few that overflowed. It is amazing how messy it can be!

        These marshmallows have enough flavored added that just about any honey should work. Lemon is a marshmallow flavor that does not really cover over a strong honey flavor. I do not have access to light flavored honey here, but I used to make other flavors such as lemon, vanilla, ect.

  2. What size sheet pan for this recipe?

    • A standard household sheet pan. I am not sure the dimensions. It does not fill the pan, and you could even do it on a sheet of parchment or wax paper that is about two feet long. It gets really thick so a pan is not necessary.

Trackbacks

  1. […] the spices and start baking. Christmas time means it is time for all things ginger-y and spic-y. Gingerbread Marshmallows, Gingerbread Popcorn, and now these ginger cookies. Who knows, maybe one of these days I will even […]

  2. […] I began in October to try and figure out some really great Christmas recipes. I already have a Gingerbread Marshmallows recipe which I plan on using, but wanted some baked […]

  3. […] the spices and start baking. Christmas time means it is time for all things ginger-y and spic-y. Gingerbread Marshmallows, Gingerbread Popcorn, and now these ginger cookies. Who knows, maybe one of these days I will even […]

  4. […] Gingerbread Marshmallows via Sweet Kisses and Dirty Dishes […]

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