Chocolate-Dipped Gingerbread Spiced Marshmallows

Chocolate-Dipped Gingerbread Marshmallows |
  • Chocolate-Dipped Gingerbread Spiced Marshmallows
  • Chocolate-Dipped Gingerbread Spiced Marshmallows
  • Chocolate-Dipped Gingerbread Spiced Marshmallows
Posted on December 12, 2014

Us food bloggers can be a bossy bunch sometimes. My sincerest apologies if I’ve ever virtually yelled at you to make something NOW.

But sometimes we’re sort of right about things. Hence, the bossiness.

If you’re a regular reader of ANY food blog, then I’m guessing you’ve heard us preach about the wonders of homemade marshmallows. We’ve probably begged you to forget about those stale, rubbery, overly processed marshmallows from the grocery store. And we’ve undoubtedly tried to convince you to embark on your own sticky, sugary adventure in your home kitchen.

So I’ll spare the rant and just say this: eating a homemade marshmallow is like eating a sweet, springy, bouncy, fluffy cloud. A freaking edible cloud. Can you imagine anything more magical than that?

Truth is, you will get sticky making these. But it’s worth it. They taste a zillion times better than the marshmallows you can buy from the grocery store. And you can create some fun flavors, like these Gingerbread-Spiced Marshmallows, which will add just the right hint of Holiday cheer to your steaming mug of hot chocolate. And they make fun little gifts! You know my deep love of homemade gifts

In fact, if you click through the photos above you will see a VERY adorable mason jar filled with my homemade hot cocoa mix, these marshmallows and some homemade molasses cookies. I packaged up a bunch of these DIY Hot Cocoa Jars for gift giving AND I created a tutorial (complete with all the recipes and instructions) on Steller, so you can make them too! Just click HERE to check out my story!



Recipe barely adapted from Joy the Baker

Chocolate-Dipped Gingerbread Spiced Marshmallows

Yield: Makes about 30 marshmallows

Chocolate-Dipped Gingerbread Spiced Marshmallows


  • About 1 cup confectioners sugar, divided
  • 1 cup cold water, divided
  • 2 packages (1/2 ounce total) unflavored gelatin
  • 2 cups granulated sugar
  • 2/3 cup dark corn syrup
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 8 ounces dark chocolate, roughly chopped
  • 1 tsp. coconut oil

  • Special Equipment
  • Candy or instant read thermometer


  1. Spray the bottom and sides of an 8 X 8-inch baking pan with non-stick cooking spray. Coat with confectioners sugar. Set aside.
  2. Add 1/2 cup of the water into the bowl of your stand mixer fitted with the whisk attachment. Pour the two packages of gelatin over the water and let it sit while you make the sugar mixture.
  3. In a medium heavy-bottom saucepan, bring the sugar, corn syrup, salt and the remaining 1/2 cup of water to a boil, stirring to dissolve the sugar. Cook until the temperature of the sugar mixture reaches 240 degrees Fahrenheit. Remove it from the heat.
  4. Turn your mixer with the gelatin and water onto low speed. Carefully stream the hot sugar mixture into the bowl. Avoid pouring the sugar mixture directly onto the moving whisk to prevent splatters. Once all of the hot sugar mixture has been added, gradually increase the speed of your mixer, beating on high for about 7-8 minutes. The mixture will become thick and fluffy. Add the vanilla extract and the spices and beat for an additional two minutes.
  5. Using a clean, wet spatula, spread and smooth the marshmallow mixture into your prepared baking pan. Sprinkle the top of the marshmallow with confectioners sugar. Cover the pan with plastic wrap and let the marshmallow rest at room temperature for at least 4 hours, or up to overnight.
  6. Once set, remove the marshmallow from the pan and onto a large cutting board coated with confectioners sugar. Start by running a thin knife around the edges of the baking pan, then used your hands to help pull the marshmallow out of the pan. Coating your fingers with confectioners sugar will help prevent the marshmallow from sticking to you.
  7. Using a pizza cutter or a large knife coated in non-stick cooking spray, slice the marshmallow into squares. Roll the cut marshmallows in confectioners sugar, coating all the sides. This will prevent the marshmallows from sticking to each other.
  8. In a small heavy-bottom saucepan over medium heat, melt the dark chocolate with the coconut oil, stirring continuously until smooth. Remove from the heat and set aside to cool for a 2-3 minutes. Then dip one side of the marshmallows into the chocolate, letting the excess drip off before placing them on a piece of waxed paper.
  9. Once the chocolate is set, you can wrap the marshmallows or transfer them to an airtight container. Marshmallows are best if eaten within one week.


  • Not only do I love those gingerbread men, but these marshmallows sound incredible! I make a huge batch of homemade marshmallows every year and this year I think I need to dip them in chocolate!


    • At Christmas time, I think everything needs to be dipped in chocolate! 🙂

  • Such a great gift idea! And, love your tutorial on Steller!!


    • Thanks, Kelli! I have a lot of fun on Steller. It’s a really great app.

  • I don’t think homemade marshmallows can get any better than this, Liz! I absolutely love that they’re dipped in chocolate and flavored with gingerbread. Such a creative treat!


    • Thanks, Gayle! We are gingerbread twins today! The best kind of twins!

  • Liz, I BELIEVE you on the difference between homemade and store bought marshmallows. I NEED to try this recipe stat. Homemade marshmallows have been on my must-try list for months now!!!! These look so good and love love love the gingerbread twist!!! LOVE!


    • Thanks, Alice! They are definitely worth it!

  • It doesn’t get yummier than this! Wow, just wow!


    • For sure!!

  • You make me want to make marshmallows right now!! They look so cute, I can’t handle it. It is like eating a cloud. A pillowy cloud of goodness.


    • Than I’m doing my job very well! Ha ha. Thanks, luv!

  • These look fabulous! Love the idea of gingerbread spices in the marshmallows. Must try these over the holidays.


    • Let me know how they turn out, Jennifer!

  • I’ll confess that I’ve never actually, and I don’t know why because I’m always freaked out my packaged ones (mainly what they put in it). Stupid question, but have you cooked with these marshmallows before, i.e. make them in a rice krispies treat?


    • I haven’t tried that yet. That’s a good question. They don’t really have the same stringy-ness when they melt (probably because they don’t have stabilizers in them) the way store bought marshmallows do. So I’m not sure what would happen. Sounds like an experiment! Guess we have to make and eat more marshmallows!

  • You’re SO right about homemade marshmallows. I made them last year for the first time and it was like “so this is what a marshmallow should taste like!” kind of moment. I love this flavor combination, Liz!


    • Yeah, it’s pretty mind blowing! Thanks, Marcie!

  • And boom, now I’m craving a big mug of cocoa so I can drown a batch of these marshmallows! They look amazing, Liz!


    • Thanks, Liren! A big mug of cocoa sounds perfect right now!

  • LOVE!!! These are fantastic!


    • Thanks, Amanda!

  • Omg I need these in my life! Homemade marshmallows make me swoon. Then you went and added gingerbread and dipped in chocolate?! I would eat the entire batch in one setting. No shame!


    • Definitely no shame in that, Meg!! XO

  • Trackback to Floating Kitchen


  • Anything chocolate dipped sounds good to me! I love how simple and delicious this recipe looks, thanks for sharing!


    • Thanks, girl! Going to have to make these again this Holiday season!

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