Gingerbread Marshmallows

Betty Crocker’s tip: Package marshmallows in a plastic bag and tie with curly ribbon. Place bags of marshmallows in oversized mugs with packages of gourmet cocoa.

Butter for greasing

1/3 cup powdered sugar

2 1/2 T unflavored gelatin

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup cold water

1 1/2 cups granulated sugar

1 cup corn syrup

1/4 tsp salt

1/4 cup water

1/4 cup molasses

1. Generously grease the bottom and sides of 11×7″ (2 quart) glass baking dish with butter; sprinkle with 1 T of the powdered sugar. In a bowl of stand mixer, sprinkle gelatin, ginger, cinnamon and cloves over 1/2 cup cold water to soften; set aside.

2. In a 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 on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.

3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8-10 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.

4. Sprinkle cutting board with about 1 T powdered sugar. Place remaining powdered sugar in a small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using a sharp knife greased with butter, cut into 1″ 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.


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Filed under Candy, Christmas, Dessert, No oven necessary., Thanksgiving

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