Description

This recipe for Homemade Gingerbread Marshmallows combines the fluffy, pillowy texture of traditional marshmallows with warm, spicy gingerbread flavors. Perfect for holiday treats or cozy drinks, these marshmallows are made using gelatin, molasses, gingerbread spices, and a touch of butter to ensure soft, flavorful results. The marshmallows are carefully whipped to the perfect consistency and lightly dusted with cornstarch to prevent sticking.

Ingredients

Scale

Marshmallow Base

2 packs unflavored Knox gelatin (or 2 tablespoons)
2 cups granulated sugar
1 cup water (divided: 1/4 cup cold water for gelatin blooming, 1 cup for sugar syrup)
2 tablespoons molasses
1 teaspoon gingerbread spice
1 tablespoon cold or room temperature butter

Finishing

Approximately 1/4 cup cornstarch for dusting

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Instructions

Bloom the Gelatin: In a small bowl, mix 1/4 cup cold water with the gelatin powder. Stir and let it sit for about 10 minutes to allow the gelatin to bloom and soften.
Prepare the Pan: Heavily grease a 9×13-inch pan with butter to prevent sticking when pouring the marshmallow mixture.
Make the Sugar Syrup: In a saucepan, combine 2 cups granulated sugar with 1 cup water. Stir over medium heat until the sugar dissolves completely, then bring to a gentle simmer.
Add Bloomed Gelatin: Stir the bloomed gelatin into the simmering sugar syrup until fully dissolved.
Boil the Mixture: Without stirring, allow the mixture to boil gently for 15 minutes. Maintain a medium heat setting (around 4-5 if numbered), and monitor carefully. If the mixture foams up, remove from heat until it subsides, then return to burner.
Whisk in Mixer – Slow Speed: Remove the saucepan from heat and gently pour the hot syrup into the bowl of a stand mixer fitted with a whisk attachment. Add the molasses and gingerbread spice. Whisk at low speed (setting 2 on KitchenAid) for 3 minutes to avoid splattering.
Increase Speed to Medium: Raise mixer speed to medium (setting 4) and whip for another 2 minutes. The mixture will begin to cool, lighten in color, and become foamy.
Whip to High Speed: Increase mixer to high speed (setting 8) and whip for 9 additional minutes. The mixture will become lighter, fluffier, and hold shape without dripping.
Pour and Spread: Immediately use a spatula to spread the fluffy marshmallow mixture evenly into the prepared, greased pan.
Rest the Marshmallows: Cover the pan and let the marshmallows set at room temperature for 3 hours until firm.
Dust and Release: Sprinkle cornstarch over the top and a clean surface. Use your hands to dust the marshmallows thoroughly to prevent stickiness, gently loosen the edges, then invert the pan sharply onto the surface to release the marshmallow slab.
Cut and Coat: Dust the top with cornstarch again. Cut marshmallows into desired shapes using a pizza cutter, knife, or cookie cutter, rinsing and drying the cutter as needed to prevent sticking. Toss marshmallows in cornstarch to coat fully, preventing them from sticking together.
Store: Place marshmallows in an airtight container and store at room temperature for up to one week for best freshness.

Notes

Keep the heat moderate to avoid burning the sugar syrup; adjust burner settings as needed.
Use a stand mixer with a whisk attachment for best whipping results; a handheld mixer could work but might be less efficient.
Make sure the pan is well-greased to easily release the marshmallows after setting.
Cornstarch coating is essential to prevent stickiness and clumping.
If you want extra flavor, you can adjust the amount of gingerbread spice or add a pinch of cinnamon or nutmeg.