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
- 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
- Spray the bottom and sides of an 8 X 8-inch baking pan with non-stick cooking spray. Coat with confectioners sugar. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.