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 tablespoonsThe 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.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com