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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let sit for at least 8 hours, until set.
- 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.
- Eat within a few days, or store some in the fridge to thaw when you would like them.