Gingerbread Marshmallows Recipes
GINGERBREAD MARSHMALLOWS
Two classic favorites come together in these gingerbread flavored marshmallows - a distinctive dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 77
Number Of Ingredients 12
Steps:
- Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin, ginger, cinnamon and cloves over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt, 1/4 cup water and the molasses over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
- Sprinkle cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dip bottom and sides of each marshmallow in bowl of powdered sugar; shake off excess sugar but leave a light coating. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 35, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Marshmallow, Sodium 10 mg, Sugar 7 g, TransFat 0 g
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- To make the marshmallows, Spray an 8×8-inch baking pan with non-stick cooking spray and coat with the powdered sugar. Set aside.
- Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes. If will firm to solid – that’s right.
- In a medium saucepan over medium heat, bring sugar, corn syrup, molasses, salt and the remaining cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot hot hot!
- When the sugar is heated to between 240-245 degrees F, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes. You want the whip until the batter holds is shape for several seconds before collapsing. Pour in the vanilla extract and spices and beat for another 2 minutes.
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