I actually made these marshmallows a few months ago and they’ve just been sitting here, patiently waiting for me to show them off.

I’d like to point out not 1 mason jar was used in the making, photographing, consuming or gifting of these marshmallows.

These came about by accident. Sort of. I made them intentionally but I really did not expect for them to turn out.

It all started when I got this intense desire to make marshmallows. Once I get a hankering, craving, inkling, whatever you want to call it, there’s no stopping me. Case in point: fro yo.
We have a rule in our house: do not even MENTION frozen yogurt unless you have EVERY intention of going out to get me some. Oh right, my husband doesn’t eat the stuff, he hates ice cream. Yes, you read that right. He hates ice cream and frozen yogurt. So the rule really only pertains to him.

So this marshmallow craving strikes, HARD! And then realized I was completely out of sugar. But I was DE-TERMINED, dang it! I turned on my little kitchen scientist brain and started to mentally dissect ingredients.

The difference between white and brown sugar is molasses, right? So by adding brown sugar instead of white sugar, that’s like adding a deep molasses flavor. Perfect for gingerbread.

My mental dissection didn’t last long. As soon as I got through the sugar part I pretty much knew I was headed towards gingerbread…

They smell AND taste like gingerbread, exactly what I was hoping for! Besides plopping a few in my mouth each time I passed by the kitchen, I piled them into my mug of coffee in the morning. I sat and hugged my mug, inhaling the aroma of coffee and gingerbread, together, in 1 perfect union. If only I would have had some gingerbread biscotti too…

I think I’m going to have to make another batch of these marshmallows and a batch of gingerbread cookies and make me some doubly delicious gingerbread s’mores!!!! Um, heck yes, that sounds faaaaantastic!

If you use a cookie cutter to cut out little gingerbread men, these would be SUCH a cute gift!

Did you catch all of that? Gingerbread Marshmallows in coffee, in s’mores, and as a gift.

Moral of the story: you really should make some, they won’t go to waste.

Gingerbread Marshmallows
Makes 1 9×13 inch pan (which makes about 60-70 marshmallows)

3 packages unflavored gelatin
1 1/2 cups brown sugar (Loosely packed. Scoop and pat, but don’t PACK it in)
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Confectioners’ sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the brown sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin, sprinkle in the spices. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

While the mixer is going, line a 9 by 13-inch baking dish with parchment paper and generously dust with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top with a spatula or your hands.
*Dipping a spatula or your hands in a little bit of water makes it easier to smooth out the top, and less sticky.

Dust the top with more confectioners’ sugar. Allow the pan to sit uncovered overnight (or for at least 8 hours).

Turn the marshmallows onto a cutting board, peel off the parchment paper and cut them in squares. Dust them with more confectioners’ sugar.
*The confectioners sugar is what keeps them from sticking to each other. Be generous with it so they dont turn into 1 pile of stick mess.