Gingerbread Marshmallows

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candy & chocolate / desserts & sweets / In the Kitchen

Roasting marshmallows is a year-round sport in my house. Sometimes, I just turn on the stove burner, load a fork, and fire away. Normally, eating ‘mallows out of hand is not my thing…I like a charred exterior and molten center. I do make an exception with these, as they are so good au natural, lightly toasted and dipped in chocolate, or as a float on your favorite hot beverage {even tea…especially tea}.

Gingerbread Marshmallows
3/4 oz gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
1/4 cup water
2 Tbs molasses
1/4 tsp kosher salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
2 egg whites
Put sugars in a saucepan. Add 1/4 cup water to make a mixture that looks and feels like wet sand. What is most important is that all sugar has the same amount of moisture. Add molasses, salt, ginger, cinnamon and clove, and place over low heat. Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.

Meanwhile…place 2 room temperature egg whites into the bowl of your mixer. Add the salt .
Prepare gelatin. Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water. Let bloom.

Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes…not too long. Start your mixer on low and get the whites to foamy. Mix the gelatin into the sugar syrup and stir until melted completely. Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment. Leave on high and mix until the mixture is warm, but full volume and comes to a peak. While it is still warm, pour into tin or pan. Sift powdered sugar on top. Cut into squares and store in airtight container.
These are yummy tossed into a cup of hot cocoa and a real grown up treat when toasted and sandwiched into a s’more.

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