Gingerbread Marshmallows Gingerbread Marshmallows

Gingerbread Marshmallows | Prop styling by Claire Stubbs | Food styling by Catherine Doherty Image by: Jodi Pudge

Enjoy these spiced confections on their own or take the flavour a step further by topping your latte with them—instant treat!

  • Prep time 45 minutes
  • Total time 4 hours & 45 minutes

Ingredients

  • 1/2 cup icing sugar
  • 1 cup granulated sugar
  • 2 tablespoons light-colour corn syrup
  • 1/2 cup cold water
  • 2 pkg unflavoured gelatin
  • 2 egg whites
  • pinch salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 2 teaspoons fancy molasses
  • 1 teaspoon vanilla

Method

Grease 9-inch (2.5 L) square cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.

In saucepan, bring granulated sugar, corn syrup and 1/3 cup water to boil over medium-high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 260°F (125°C) or 1 tsp mixture dropped in cold water forms hard ball, about 12 minutes. Remove from heat.

Meanwhile, in small saucepan, add cold water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up).

In stand mixer using whisk attachment, beat egg whites with salt until stiff peaks form. Beat in pumpkin pie spice and ginger. With machine running, gradually pour in sugar syrup, beating on high until increased in volume and cool, about 12 minutes. Beat in molasses and vanilla.

Immediately scrape mixture into prepared pan. Using greased offset palette knife, smooth top. Dust with some of the remaining icing sugar. Let stand, uncovered, at room temperature until firm, about 3 hours.

Lift marshmallow out onto cutting board; using greased knife and cleaning and greasing knife between cuts, cut into 36 squares, trimming edges.

In bowl, gently toss marshmallows with remaining icing sugar to coat; dust off excess. Transfer to waxed paper–lined baking sheet. Let stand until dry, about 1 hour. Using dry pastry brush, brush off excess icing sugar. (Make-ahead: Cover loosely with plastic wrap; store at room temperature for up to 7 days.)

Makes 36 marshmallows.

 

Nutritional facts per marshmallow: about

  • Fibre 0 g
  • Sodium 5 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 35.0
  • Total fat 0 g
  • Potassium 9 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 9 g
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Baking & Desserts

Gingerbread Marshmallows

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