These homemade gingerbread marshmallows are a revelation. Easy to make, they truly (truly) taste just like gingerbread – there’s the molasses, the cinnamon, ginger, nutmeg and cloves. So… the taste is there, and the texture – pure marshmallowy goodness! Perfect with some hot chocolate, they also make a tasty DIY Christmas gift. NOTE: The prep time doesn't include the overnight drying.
1/4cup(30 g) cornflour(can be substituted with arrowroot flour)
For gingerbread marshmallows:
Line a square/rectangular baking pan (I've used an 8 x 8 inch baking pan) with baking/greaseproof paper. Grease the baking/greaseproof paper additionally with vegetable oil. This will make removing the marshmallows from the baking pan and baking/greaseproof paper easier.
In the bowl of the stand mixer, add gelatine to 1/3 cup cold water. Stir and allow to sit for 10 minutes.(If you're using sheet gelatine, soak it in a bowl with 1 1/2 cups of cold water for 10 minutes, then transfer it to the bowl of the stand mixer with 1/3 cup of the soaking water. You can dispose of the rest of the water.)
Make a hot sugar syrup from caster sugar, molasses and water, by heating them together on medium-high heat with occasional stirring until the syrup reaches about 230 - 240 ºF (110 – 115 ºC).Because of the molasses, the sugar syrup can bubble and foam intensively – use a large pot!
Add the hot sugar syrup to the gelatine, mixing briefly to ensure that all gelatine is completely dissolved before you begin whisking.
Using a stand mixer with the whisk attachment (a hand mixer with the double whisk attachment works too), whisk the marshmallow mixture on medium-high speed until it increases in volume about 3 times and it cools down to room temperature. When you lift the whisk away from the mixture, it should form soft peaks.
Add the marshmallow spices and mix at high speed for 30 seconds to fully incorporate them.
Transfer the marshmallow mixture into the lined and greased baking pan, and smooth out the top.
Allow the marshmallow mixture to dry overnight. Leave the baking pan uncovered to allow moisture to escape.
In a bowl, mix together all spiced powdered sugar ingredients. You can sift them a couple of times to remove any clumps.
Coat the top of the marshmallow mixture (while still in the baking pan) generously with the spiced powdered sugar.
Turn the marshmallow mixture onto a clean greaseproof/baking paper and coat the other side of the marshmallow "block" with spiced powdered sugar.
Cut the marshmallow "block" into regularly size pieces. Roll the pieces in more spiced powdered sugar to ensure they are evenly covered.
The homemade gingerbread marshmallows keep well in a closed container in a cool, dry space for 1 to 2 weeks. (But usually disappear within a day or two.)
Note 1: If you're using sheet gelatine, you will need to soak it in a bowl with 1 1/2 cups of cold water for 10 minutes, then transfer it to the bowl of the stand mixer with 1/3 cup of the soaking water. You can dispose of the rest of the water.
Recipe by The Loopy Whisk (www.theloopywhisk.com).