Spicy Gingerbread Marshmallows are a holiday treat.
An abundance of fresh ginger gives these Spicy Gingerbread Marshmallows their kick! These pillowy candies are an excellent addition to coffee, hot chocolate or divine roasted in the fireplace!
I love a homemade marshmallow. If you’ve read my post on Hickory Marshmallow S’mores you know how excited I get over a soft, delicious marshmallow. They are unbelievably easy to make so say goodbye to those dry, store-bought marshmallows. There’s just no good reason to buy them when you can make them yourself with simple ingredients.
What goes into a (homemade) marshmallow? Typically its just gelatin, water, sugar, corn syrup, vanilla and salt for plain Jane marshmallows.
Now of course you can make plain marshmallows, but flavored marshmallows are so much more fun! So, today I’m bringing you a recipe for Spicy Gingerbread Marshmallows. They aren’t hot like habaneros, but they have a sharp ginger flavor that mellows the sweetness of this candy. If you are a ginger fan, you’re going to LOVE the intense ginger spice. But, if you are looking for something more mild, no worries, you can cut down the ginger in the recipe.
I’ve been adding these Spicy Gingerbread Marshmallows to my coffee, but I also LOVE them roasted… or burnt 😉 You can’t really over-roast a marshmallow right? They are soft, gooey and rolled powdered sugar and awesome gingerbread spices like cinnamon, cloves and black pepper. Mmmmmm!
But it’s more than just a little spice that gives these babies their zing! This recipe is also infused with brown sugar, coffee and molasses to bring lots of gingerbread flavor to the party!
Make a batch (or two) to enjoy fireside or they also make a lovely, homemade gift!
Fresh ginger gives these marshmallows a spicy kick!
- 1 tsp canola or vegetable oil
- 1 cup fresh ginger, minced or grated
- 1 cup water
- 1 1/2 cups dark brown sugar
- 2 envelopes gelatin
- 3/8 cup water
- 3/8 cup cold coffee
- 1/4 cup molasses
- 3/8 cup corn syrup
- 1/8 tsp sea salt
- 2 tsp vanilla
- 1 cup confectioners sugar
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1 tsp ground ginger
Line an 8 inch square pan with parchment paper and then oil the paper.
In a saucepan combine ginger, water an brown sugar and bring to a gentle simmer.
Cook mixture, stirring occasionally, until ginger starts to become translucent (about 20-30 minutes).
Strain syrup through a fine mesh sieve, reserving syrup and setting aside ginger solids for another use.
In the bowl of a mixer with a whisk attachment, combine gelatin and 3/8 cup of water and let bloom for at least 5 minutes
In a small clean saucepan, combine ginger syrup, coffee, corn syrup and salt and attach a candy thermometer.
Boil (without stirring) until the mixture reaches 235F.
Turn off heat and add 2 tsp vanilla extract (mixture will boil up).
Turn on mixer on low and in a slow steady stream add sugar syrup to gelatin.
Turn up the mixer and beat the marshmallows for 15 minutes (mixture should double in size).
Immediately pour into prepared pan.
Cover and let set up for at least 3 hours, or overnight.
Turn out marshmallows onto a cutting board dusted in confectioners sugar.
Cut into squares. (You will have to clean your knife between cuts with hot water. Rinse dry, repeat for nice clean cuts).
In a bowl whisk together powdered sugar, cinnamon, cloves, black pepper and ground ginger.
Dredge marshmallows in powdered sugar and store in an air tight container.
1/8 cup is equivalent to 2 tablespoons
The leftover candied ginger is excellent in Asian stir-frys, so place it in an air-tight container and store it in the refrigerator for up to one month.
If you like a more mild gingerbread flavor, cut down the fresh ginger to 1/2-3/4 of a cup.
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