Gingerbread Marshmallows
by:
make in a 9x13 pan
ingredients
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serves: 60
3 packages unflavored gelatin
1 1/2 cups brown sugar (Loosely packed Scoop and pat, but don't PACK it in)
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Nutrition Facts
Gingerbread Marshmallows
Servings Per Recipe: 60
Amount per Serving
Calories: 54
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 34.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0 g
- Sugars: 10.5 g
- Protein: 0.3 g
preparation
1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
2. Meanwhile, combine the brown sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.
3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin, sprinkle in the spices. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
4. While the mixer is going, line a 9 by 13-inch baking dish with parchment paper and generously dust with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top with a spatula or your hands.
5. *Dipping a spatula or your hands in a little bit of water makes it easier to smooth out the top, and less sticky.
6. Dust the top with more confectioners' sugar. Allow the pan to sit uncovered overnight (or for at least 8 hours).
7. Turn the marshmallows onto a cutting board, peel off the parchment paper and cut them in squares. Dust them with more confectioners' sugar.
8. *The confectioners sugar is what keeps them from sticking to each other. Be generous with it so they dont turn into 1 pile of stick mess
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