Gingerbread Marshmallows Recipe

Name: Gingerbread Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Powdered Sugar, Divided Use Plus More For Sprinkling On The Finished Marshmallows; 1/2 cups Cold Water; 2-1/2 teaspoons Unflavored Gelatin Powder; 1-1/2 teaspoon Ground Ginger; 1 teaspoon Cinnamon; 1/4 teaspoons Ground Cloves; 1-1/2 cup Sugar; 1 cup Corn Syrup; 1/4 teaspoons Salt; 1/4 cups Water; 1/4 cups Molasses

Servings: persons

1/3 cups Powdered Sugar, Divided Use Plus More For Sprinkling On The Finished Marshmallows
1/2 cups Cold Water
2-1/2 teaspoons Unflavored Gelatin Powder
1-1/2 teaspoon Ground Ginger
1 teaspoon Cinnamon
1/4 teaspoons Ground Cloves
1-1/2 cup Sugar
1 cup Corn Syrup
1/4 teaspoons Salt
1/4 cups Water
1/4 cups Molasses

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Note: You'll need a candy thermometer for this recipe.
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1. Grease an 11x7-inch glass pan and sprinkle the bottom of the pan with 1 tablespoon of powdered sugar. Add the cold water into the bowl of a stand mixer. Sprinkle gelatin, ginger, cinnamon and cloves over the cold water and set aside.
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2. In a large pot, heat granulated sugar, corn syrup, salt, water and molasses over low heat until the sugar dissolves stirring constantly. Place your candy thermometer inside the pot and turn up the heat so the sugar is boiling. Then cook without stirring for about 30 minutes to 240 F or until small amounts of the mixture can be dropped into a cup of cold water and will form a ball that holds its shape. At that point remove pan from heat.
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3. Slowly pour the sugar mixture into the gelatin mixture and mix on low speed. Increase to the highest speed and beat for 8 to 10 minutes or until mixture is white and has tripled in volume. Watch the magic happen. It begin to look like fluff after a while. Pour it into the glass dish and let it stand uncovered for at least 8 hours.
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4. Before cutting, place it in the refrigerator for an hour. This makes cutting easier. Sprinkle a cutting board with the other 1 tablespoon of powdered sugar, remove marshmallows from baking dish and turn onto the cutting board. Take a buttered knife and begin cutting into 1 inch squares or larger (I made mine bigger). Sprinkle with additional powdered sugar, dust off the excess, and place in an airtight container until ready to use.
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Tis the season!

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cups Powdered Sugar, Divided Use Plus More For Sprinkling On The Finished Marshmallows, 1/2 cups Cold Water, 2-1/2 teaspoons Unflavored Gelatin Powder, 1-1/2 teaspoon Ground Ginger, and more.

Yes, Gingerbread Marshmallows falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions