Friday, December 21, 2012

Gingerbread Marshmallows


When we were in the baking aisle at the grocery store, Dylan honed in on the flavored marshmallows. "Look, Mommy!" he declared with glee. "Gingerbread marshmallows!!!" They were cute, tan-colored puffs in the shape of a gingerbread man. As he gave the bag one last hug and put it back on the shelf, he concluded, "Yours would taste better." So, I was inspired to whip up these yummies and put them on my holiday cookie platters for the guys at work. Mine aren't cut into an adorable shape, but they taste fantastic!

butter or canola oil
powdered sugar
1 C cold water, divided
4, 1/4-ounce envelopes unflavored gelatin
2 C organic raw sugar
1/3 C unsulphered molasses
1/3 C ginger syrup
3 T dark rum
1/4 t ground ginger
1/4 t ground nutmeg
1/4 t ground cinnamon

Prepare a 9×13 inch pan by oiling it with canola oil or butter. Dust powdered sugar over the oiled sides of the pan. Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes. Add in the spices and 2 T of the rum.


Place remaining water, sugar, molasses, rum, and syrup, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer.




With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is incorporated gradually increase mixer speed and whip on high until the mixture turns lighter and become very thick and stiff. Beat for another two minutes. Then, spread the marshmallow into the prepared pan and with wet hands, smooth the top.

Dust liberally with powdered sugar and allow to set at room temperature for at least 4 hours or overnight, if possible. Once they are set, cut them, roll them in more powdered sugar.


*I am linking this recipe to Katherine Martinelli's Christmas Linky Party.*

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